13.5.13

RASPBERRY CUSTARD CAKE

I had a really good Mother’s Day: made a lovely cake with quick custard butter cream, raspberry jam and some fresh raspberries. I was gifted with many good things, but the new apron takes the cake:


 

RASPBERRY CUSTARD CAKE
Cake:
the recipe is here
1 cup raspberry jam, strained
Quick Custard Buttercream:
1 1/2 cupsicing sugar
1/2 cup butter, soft
1 Tbsp of custard powder
1/2 cup whipping cream
raspberries for the top

  • Following instructions make the cakes first. 
  • Let cakes cool completely.
  • Spread the top of the bottom layer with strained raspberry jam.
  • Place the second cake on top and chill for 40 minutes.
  • Meanwhile make the Quick Custard Buttercream.
  • Add the soft butter [not melted] and icing sugar to a beater bowl.
  • Beat on high speed for 5 minutes.
  • With the beater on slow speed, add the custard powder.
  • Gradually add the whipping cream [not all at once] and keep beating for 5 more minutes.
  • Crumb ice the side and the top of the cake with the buttercream.
  • Chill for 15 minutes and apply the remaining buttercream on top.
  • Decorate the top with fresh raspberries. 
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    It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!