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🍰 Raspberry Cake with Pudding Filling and Butter Cookies

369 kcal · 30 min · 4 servings

Raspberry Cake with Pudding Filling and Butter Cookies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Line a deep baking tray with baking paper.
  3. 3. Put 250 grams of soft butter and 180 grams of sugar into the mixing container.
  4. 4. Beat the butter and sugar for 3 minutes on level 4 until creamy.
  5. 5. Add 40 grams of milk and 4 eggs.
  6. 6. Mix the mixture for 1 minute on level 4.
  7. 7. Add 300 grams of flour, 2 teaspoons of baking powder, and a pinch of salt.
  8. 8. Mix everything for 1 minute on level 4 to form a smooth dough.
  9. 9. Place the dough on the prepared tray.
  10. 10. Smooth out the dough.
  11. 11. Bake the dough in the oven for about 15 to 20 minutes.
  12. 12. Carefully remove the tray from the oven.
  13. 13. Let the dough base cool down completely.
  14. 14. Put 250 grams of water into the mixing container.
  15. 15. Boil the water for 3 minutes on level 2 at 100 degrees Celsius.
  16. 16. Mix 150 grams of water, vanilla pudding powder, and 4 tablespoons of sugar in a separate bowl.
  17. 17. Add the pudding mixture through the lid opening into the hot water after about 2 minutes.
  18. 18. Let the pudding finish cooking.
  19. 19. Add frozen raspberries.
  20. 20. Mix the raspberries for 2 minutes on level 1 at 100 degrees Celsius.
  21. 21. Spread the raspberry pudding mixture over the cooled dough base.
  22. 22. Smooth out the mixture.
  23. 23. Let the pudding cool down briefly.
  24. 24. Insert the whisk attachment into the cleaned mixing container.
  25. 25. Whip cream with cream stabilizer for 3 minutes on level 3 until stiff.
  26. 26. Distribute the whipped cream over the raspberry pudding mixture.
  27. 27. Smooth out the cream.
  28. 28. Top the cake with butter cookies.
  29. 29. Chill the raspberry cake until serving.

Nutrition per serving