Best, moist vanilla pudding and mixed berries raspberry cake. A dessert that brings the feel of summer wherever you are.
- 2 eggs
- 4 tablespoons sugar
- 4 tablespoons white flour
- 1 tablespoon baking powder (one 12g bag)
- 3 tablespoons oil
- 4 tablespoons milk
Middle Berry Layer
- 16 ounces mixed berries (frozen or fresh)
- 8 ounces water
- 2 tablespoons sugar
- 2 teaspoons vanilla extract (one 10g bag)
- 6 ounces instant pudding mix (vanilla flavor)
- 2.5 cups milk
Top Berry Layer
- 8 ounces raspberries (frozen or fresh)
- 1 ounce powdered gelatin (one 30g bag)
(Biscuit) Heat oven to 355°F. In a medium bowl, combine all biscuit ingredients and mix on high for about 3-5 minutes. Once ingredients are integrated into a sticky, but fluid, mass (think pancake batter), pour into a springform 10-inch cake pan.* Shake the pan lightly until the mass is evenly distributed. Place in the oven and bake for 10 minutes. Take out of the oven and set aside. (Keep cake in cake pan until consumption.)
(Middle Berry Layer) In a large pan heat berries over medium. Add water, sugar and vanilla extract. Bring to a boil while stirring frequently. Turn the heat off and using a sieve (or similar tool) separate fruit from fruit juice. Transfer fruit to top of the biscuit and distribute evenly. Meanwhile, remove fruit seeds from juice. Discard seeds while leaving fruit juice aside for the final layer.
(Pudding Layer) In a large mixing bowl combine instant pudding mix and milk. Mix on high for about 3 minutes or until pudding thickens.
(Combining) Distribute pudding over biscuit and berries evenly. Decorate cake top with raspberries. Heat fruit juice on low and add gelatin powder. Stir continuously and bring to a boil. Turn the heat off and using a tablespoon and immediately and evenly spread over raspberries.
Cover cake with foil or saran wrap. Keep in fridge at least 6 hours, preferably overnight.
Keywords: raspberry cake, vanilla pudding raspberry cake