Easy Raspberry Butter Biscuit Cake
Ingredients
Dough
- 250 g butter
- 180 g sugar
- 4 tablespoons milk
- 4 eggs
- 300 g all-purpose flour
- 2 teaspoons baking powder
- butter for greasing the pan
Filling and cream
- 750 g frozen raspberries
- 2 packages vanilla pudding powder
- 2 tablespoons sugar
- 600 g heavy cream
- 3 packages whipped cream stabilizer
- 2 packages vanilla sugar
- 25 butter biscuits
Preparation
Preheat oven to 180 degrees Celsius (convection 160 degrees) and grease a high baking sheet (39x26x4 cm) well
Mix butter, sugar, milk, and eggs together. Combine flour and baking powder and add to the butter mixture. Stir briefly. Pour the batter onto the baking sheet and bake for about 20 minutes. Let cool completely while thawing the frozen raspberries
Combine vanilla pudding powder, 400ml water, and sugar in a pot. Bring to a boil while stirring until it thickens. Remove from heat and mix with the thawed raspberries. Fold the raspberries gently until slightly melted and form a mixture. Spread the berry-pudding mixture over the cooled cake base and smooth. Let set
Whip the cream with whipped cream stabilizer and vanilla sugar until stiff. Spread the whipped cream over the berry layer and smooth. Top with butter biscuits. Chill until serving
Tips
If you have extra cream or the cake looks plain, whip another 200g of cream and pipe a small dollop on each slice. You can also add fresh raspberries for decoration
