Butter biscuit cake
Now simply bake our delicious butter biscuit cake with raspberries. A light dough followed by a berry pudding cream and a wonderfully light cream layer.
INGREDIENTS
FOR THE DOUGH
250 g butter
180 g sugar
4 tbsp milk
4 eggs
300 g flour
2 tsp baking powder
a little butter for the mold
FOR FILLING & CREAM
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 butter biscuits
PREPARATION
1st step
Preheat the oven to 180 degrees (fan oven 160 degrees). Grease a high baking tray (39x26x4 cm) well.
2nd step
Mix the butter, sugar, milk and eggs together. Mix the flour and baking powder and add to the butter mixture. Stir briefly. Put the dough on the tray and bake in the preheated oven for around 20 minutes. Allow to cool completely. Meanwhile, let the berries thaw for the filling.
Step 3
For the filling, put the vanilla pudding powder in a saucepan with 400ml of 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. Fold in the berries with a spatula until they have melted slightly and a mass is formed. Put the berry pudding mixture on the cooled dough and smooth it out. Allow to set.
Step 4
For the cream, whip the cream with cream stiffener and vanilla sugar until stiff. Spread the cream on the berry mixture and smooth it out as well. Cover the cream with butter biscuits. Chill until ready to serve.
Our tip: This is how you decorate the butter biscuit 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 put a small dot on each piece of cake. If you want, you can also get a few fresh raspberries and place them on top.
