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Raspberry cake

Updated on February 15, 2017

Raspberry cake

5 stars from 2 ratings of Or any other fruit


  • 400 grams raspberry
  • 800 gr any cookies
  • milk to soak cookies
  • 4 egg yolks
  • 3 tablespoons sugar
  • 3 tablespoons vanilla sugar
  • 100 gr white chocolate
  • 60 gr butter
  • 1 dl sweet cream
  • 60 gr roasted hazelnut, ground
  • 100 gr whipped cream
  • milk for whipped cream
  1. Whisk the egg yolks with the sugar and vanilla and cook on the steam. When the filling is hot, add chocolate, and stir until it melts. Then, add the chopped butter. Wait until mixture cool down completely. Whisk cold mixture, add 1 dl of sweet cream and mix 2 more minutes.
  2. 50 g of whipped cream whip as directed on the bag, and add hazelnuts
  3. Cookies rapidly dip in milk mixed with the rum (they can't get soft). Firstly, line up a row of cookies on the plate, then yellow filling, rasberries, cream with hazelnuts, and and repeat it again. Then, put cake over night in the refrigerator.
  4. Tomorrow, transfer cake to a plate, and make a fence around the cookies soaked in milk and rum. Decorate top with the whipped cream, raspberries and ground hazelnuts.


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