Indulge in the delightful combination of soft, fluffy cake with the creamy texture of pudding and the tangy sweetness of raspberries in this Raspberry Pudding Cake. This cake is not just a treat for your taste buds but also a feast for the eyes, with its colorful layers of fruit and pudding. Perfect for any occasion, this cake brings a unique and delicious twist to your dessert table.
Why You’ll Love This: This Raspberry Pudding Cake is the perfect blend of textures and flavors. The homemade pudding adds a creamy layer that complements the soft cake, while the raspberries provide a burst of freshness and tanginess. Topped with almond flakes and dusted with powdered sugar, it’s an elegant dessert that’s as pleasing to look at as it is to eat.
Perfect Occasion: Ideal for gatherings, celebrations, or as a special treat for your family. This cake is also great for afternoon tea, brunches, or as a delightful dessert to end a meal on a sweet note.
Recipe:
Ingredients: Pudding:
- 1 egg
- 3 tablespoons of sugar
- 1 heaping tablespoon (20 g) of cornstarch
- 1 teaspoon of vanilla extract
- 250 ml of milk
Cake:
- 2 eggs
- 1 cup of sugar
- 150 ml of milk
- 140 ml of vegetable oil
- 3 tablespoons (45 g) of cornstarch
- 1.5 cups (220 g) of flour
- 1 teaspoon of baking powder
Toppings:
- 100 g of sliced almonds
- 150 g of raspberries
- Powdered sugar for dusting
Preparation:
- Mix pudding ingredients and cook until thickened, then let cool.
- Whisk eggs and sugar until fluffy. Add milk, oil, cornstarch, flour, and baking powder. Mix well.
- Pour the batter into a greased and parchment-lined baking dish.
- Sprinkle sliced almonds over the batter.
- Pipe the cooled pudding over the cake in a decorative pattern.
- Scatter raspberries on top.
- Bake in a preheated oven at 170°C (338°F) for 35-40 minutes.
- Once cooled, dust with powdered sugar.
Enjoy this exquisite Raspberry Pudding Cake, a perfect combination of light, creamy, and fruity flavors!
