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Learn how to make this delicious raspberry cake with moist sponge cake! You must definetely give this mouth watering cake recipe try,it melts in your mouth!If you have a sweet tooth,don’t forget to check our other cake recipes!
Preparation for cacao Sponge Cake: Crack 4 eggs in a large bowl.Add sugar and beat until batter is light and fluffy.Sift the cocoa.Add the flour,baking powder and vanilla sugar with sifting.Beat it for 5 mins.Place baking paper onto bottom a springform cake pan.Pour it in a springform cake pan (25cm/10” ).Shake the pan to remove air bubbles.Bake at 170C(340F) for 25-30 mins.After you remove the cacao sponge cake from oven and let it cools down you can divide the cake base into 2 equal layers with a knife.
Preparation for frosting: Place the flour,starch and sugar in a cooking pan.Add gradually milk and keep mixing.Add an egg yolk and whisk it to avoid lumping.When it’s mixed well,add the remaining milk and cook over medium heat.Once it starts to boil,add the butter and vanilla sugar.Melt the butter with mixing.Mix it until it has cooled down.Blend raspberries or any fruits you have and add in the cooled down frosting.Mix together and it’s ready to use
Make a syrup from 1/2 cup milk and 1 tbsp sugar and spread 1/3 of frosting onto cake.Spread little more frosting on top of raspberries.Moisten top of cake base with the remaining 1/2 cup of syrup.Cover the cake with the remaining frosting .Whip cold milk and whipped frosting. After 2 hours setting in fridge,spread whipped frosting onto cake.Decorate it with the remaining frosting(used a pinch of food coloring).
Chocolate Banana Cake:
Ingredients for Cake Base
4 eggs
1 cup flour
1 cup sugar
2 tbsp cocoa
1 pck baking powder
1 pck vanilla sugaar
Ingredients for Raspberry Filling
5 tbsp sugar
4 cups milk
1/2 kg of raspberries or any fruit you like
2 tbsp flour
2 tbsp cornstarch
1 egg yolk
1 tbsp butter
1 pck vanilla sugar
Ingredients for Raspberry Cake
For Moistening
1 cup milk
1 tbsp sugar
For Topping
2 pck whipped cream
Food Coloring
1 cup milk for a pck of whipped cream
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Fennel and Shrimp Soup
Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"