Butter biscuit cake

Butter biscuit cake

Now you can easily bake our delicious butter biscuit cake with raspberries.  An airy dough followed by a berry pudding cream and a wonderfully airy cream layer.


250g butter
180g sugar
4 tablespoons of milk
4 eggs
300g flour
2 teaspoons of baking soda
some butter for the mold
750 g frozen raspberries
2 packs of vanilla pudding powder
2 tbsp sugar
600 g cream
3 packs of cream stiffener
2 packs of vanilla sugar
25 shortbread cookies


1st step
Preheat the oven to 180 degrees (fan oven 160 degrees).  Grease a high baking tray (39x26x4 cm) well.

2nd step
Mix butter, sugar, milk and eggs together.  Mix the flour, baking powder and add to the butter mixture.  Stir briefly.  Place the dough on the tray and bake in the preheated oven for about 20 minutes.  Allow to cool completely.  Meanwhile, let the berries thaw for the filling.

3rd step
For the filling, put the vanilla pudding powder in a pot with 400ml water and sugar.  Bring to the boil briefly while stirring until the mixture begins to boil and thickens.  Remove from the heat and immediately mix with the berries.  Using a spatula, fold in berries until slightly melted and a mixture forms.  Pour the berry pudding mixture onto the cooled dough and smooth it out.  Let it solidify.

4th step
For the cream, beat the cream with the cream stiffener and vanilla sugar until stiff.  Spread the cream over the berry mixture and spread it evenly.  Cover the cream with butter biscuits.  Refrigerate until serving.

Our tip: This is how you decorate the shortbread cake even more beautifully
If you still have some cream left or the cake looks too boring, simply whip up another 200g of cream and fill it into a piping bag. 

Now place a small dot on each piece of cake.  If you want, you can also get some fresh raspberries and place them on top.


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