Immerse yourself in the delightful flavors of this Homemaker’s Delight Cake, a scrumptious treat that layers rich vanilla pudding, luscious raspberries, and crumbly biscuits. This dessert combines the creamy texture of whipped cream and vanilla pudding with the tartness of raspberries, all nestled between layers of biscuit. Perfect for those who appreciate a dessert that’s both visually appealing and deliciously complex, this cake promises to be a crowd-pleaser.
Why You’ll Love This:
If you have a sweet tooth, this cake will satisfy it with its perfect balance of sweet and tangy flavors. The creamy vanilla pudding mixed with butter creates a silky smooth texture that complements the crunch of the biscuits and the fresh burst of raspberries. This cake is a testament to traditional flavors brought together in an innovative way, making each bite a delightful experience.
Perfect Occasion:
This cake is ideal for any gathering where you want to impress, from family reunions to afternoon tea parties. It’s also perfect for festive occasions like birthdays or celebrations where a homemade, comforting dessert is desired. Its elegant layering makes it a showpiece that is as fun to make as it is to serve.
Decoration Tips:
Garnish the top with grated dark chocolate to add a touch of elegance and extra chocolatey goodness. For a more colorful presentation, you can also top it with fresh raspberries or a sprinkle of powdered sugar. Serve each slice on individual plates with a dollop of whipped cream or a drizzle of raspberry sauce for an extra special touch.
Ingredients:
- 600 ml of milk, divided
- 3 tablespoons of sugar
- 2 packets of vanilla pudding mix
- 120 grams of butter
- 100 ml of whipped cream
- 1 box of ladyfinger biscuits (or similar)
- 300 grams of ground biscuits
- 130 grams of melted butter
- 130 ml of milk
- 200 grams of raspberries
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water
- Grated chocolate for garnish
Instructions:
- In a saucepan, bring 400 ml of milk and sugar to a boil. In a separate bowl, mix 200 ml of milk with the vanilla pudding mix, then add to the boiling milk and cook until thickened. Transfer to another bowl, cover, and let cool completely.
- Once the pudding is cool, whip the butter until creamy, then blend in the cooled pudding. Fold in the whipped cream and crumbled ladyfinger biscuits. Divide the mixture into two parts.
- Combine ground biscuits, melted butter, and milk. Press this mixture into an 18 cm diameter mold to form the base.
- Cook raspberries until soft, then mash them. Turn off the heat, add the cornstarch mixture, and stir until the mixture thickens.
- Layer half of the pudding mixture over the biscuit base, add a layer of milk-dipped ladyfinger biscuits, then spread the raspberry mixture. Top with the remaining pudding mixture.
- Garnish with grated dark chocolate and refrigerate until set.
Enjoy!
