Raspberry Biscuit Cake

Baking and Desserts | Ukrainian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Raspberry Biscuit Cake

Ingredients

Wheat Flour - 28.2 oz
Baking Powder - 0.4 oz
Butter - 5.3 oz
Salt - a pinch
Chocolate eggs - 4 pieces
Milk - 3 fl oz
Cream (40%) - 7 fl oz
Mascarpone Cheese Unagrande - 8.8 oz
Sugar - 6.3 oz
Raspberry leaves - 21.2 oz
Sour Cream - 2 tablespoons
Powdered Sugar - 6 tablespoons
Vanilla salt - 0.4 oz

Step by Step guide

Step 1

First, mix all the dry ingredients — sift the flour, add the baking powder and salt, as well as the vanilla sugar.

Step 2

In a separate bowl, beat the butter and sugar until fluffy, then add the eggs one at a time. Combine with the dry ingredients. Pour in the milk and mix thoroughly with a spoon (without a mixer).

Step 3

Bake in a preheated oven at 356°F. Bake 3 layers separately. Let the layers cool.

Step 4

For the cream, whip the cream, mascarpone, and sour cream with powdered sugar (4 tablespoons) until fluffy.

Step 5

Mix part of the raspberries with the remaining powdered sugar.

Step 6

Spread the layers. First with raspberries, then with cream — layer by layer. Decorate the top layer with the remaining berries. After a few hours in the refrigerator, the cake will be ready to serve.