Raspberry cake (Ciasto z malinami)

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Surprise, surprise! Fall has just started and raspberries are still on sale at my grocery store! 

Couldn't have ignored that and made something deliciously summery! 




For the dough:

2.5 cups all purpose flour
250 g butter (cold)
2 tsp baking powder
3 tbsp granulated sugar
5 egg yolks

Pudding filling:

5 egg whites
1 cup caster sugar
1 package vanilla sugar (16 g)
2 packages vanilla pudding or cream, no sugar (2 x 40 g)
1/2 cup sunflower oil
In addition:
500 g fresh raspberries
Few tsp of powdered sugar



Cut cold butter into cubes. In a large bowl, mix all ingredients and knead to smooth the dough (you can also mix them in the blender).
If the dough is too dry, add 1 - 2 tablespoons of water.
Divide it into two parts - about 60% and 40%, and wrap in plastic foil. Freeze. This step can be done the day before.

Butter the baking sheet and place the parchment paper on it.
Grate 60% of the dough at the bottom of the baking sheet and slightly flatten and straighten it with your hand.
Bake until very light, golden brown at 370 F (190 C). It takes about 20 minutes. Let it cool.

Beat the egg whites and using a spoon very slowly add sugar, vanilla sugar and pudding powder. Mix constantly to dissolve the powder.
Combine the mixture with oil.

Cover baked and cooled dough with „whipped foam” (:
Arrange raspberries all over it. Using plastic spatula gently push raspberries into the foam.

Grate remaining, frozen dough on top of it.

Bake at 370 F for about 30 - 40 minutes (again-until golden brown).
Remove from the oven, cool and sprinkle with powdered sugar.

Smacznego! Enjoy (:








Raspberry cake











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