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🍰 Raspberry Buttercream Cake

586 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
  2. 2. Separate the eggs and set the egg whites aside.
  3. 3. Whip the egg whites in a bowl with a hand mixer until stiff.
  4. 4. Slowly sprinkle 50 grams of sugar into the egg whites while whipping.
  5. 5. Continue whipping until the meringue is firm and shiny.
  6. 6. Mix the egg yolks in a separate bowl with 150 grams of sugar and a pinch of salt.
  7. 7. Beat the mixture until it is creamy and pale.
  8. 8. Sift flour, starch, and baking powder over the egg yolk mixture.
  9. 9. Gently fold in a portion of the egg whites using a spoon.
  10. 10. Add the remaining egg whites and gently fold them in as well.
  11. 11. Pour the batter into a springform pan with a diameter of approximately 26 centimeters.
  12. 12. Ensure the bottom of the pan is lined with baking paper.
  13. 13. Bake the cake in the oven for about 25 minutes until golden brown.
  14. 14. Let the cake cool completely on a wire rack.
  15. 15. Carefully release the cake from the pan.
  16. 16. Slice the cake horizontally into three equal layers.
  17. 17. Mix 100 milliliters of milk with 4 tablespoons of sugar and the vanilla pudding powder in a bowl.
  18. 18. Boil the remaining milk in a saucepan.
  19. 19. Stir the prepared pudding mixture into the boiling milk.
  20. 20. Cook the mixture while stirring constantly for about 1 minute.
  21. 21. Reduce the heat and let the pudding simmer for about 4 minutes.
  22. 22. Cook until the pudding thickens.
  23. 23. Pour the hot pudding into a bowl.
  24. 24. Cover the surface of the pudding directly with cling film.
  25. 25. Let the pudding cool down completely.
  26. 26. Beat soft butter with powdered sugar in a bowl with a hand mixer until light and creamy.
  27. 27. Stir the cooled pudding into the buttercream spoonful by spoonful.
  28. 28. Put one third of the finished buttercream into a piping bag with a star nozzle.
  29. 29. Alternatively, you can put the cream in a freezer bag and cut off a small corner.
  30. 30. Wash the raspberries thoroughly and sort them.
  31. 31. Set aside a handful of raspberries for decoration.
  32. 32. Mix the remaining raspberries in a bowl with the jam.
  33. 33. Spread the raspberry-jam mixture over the bottom biscuit layer.
  34. 34. Place the middle biscuit layer on top.
  35. 35. Spread just under one third of the buttercream on the second biscuit layer.
  36. 36. Place the third biscuit layer on top.
  37. 37. Cover the cake all around with the remaining buttercream.
  38. 38. Decorate the surface with patterns from the buttercream in the piping bag.
  39. 39. Garnish the cake with the reserved fresh raspberries.
  40. 40. Place the cake in the refrigerator until serving.
  41. 41. Enjoy!
  42. 42. Tip: You can also use frozen raspberries instead of fresh ones.

Nutrition per serving