Friday, July 11, 2008
Eat Simple - Light Raspberry and Custard Cake
Simplicity is the key to this recipe, especially needed for the summer and allowing to enjoy fully the richness of the tastes.
The softness of the sponge case combines beautifully with the sweetness of the vanilla custard cream and the freshness of the more sweet and than sour raspberries.
For the custard cream I used
290 ml milk
120 gr sugar
2 tbsp plain flour
2 egg yolks
Put the milk and sugar in a pan and bring to the boil. In the meantime whisk the two egg yolks with the flour very well. Carefully incorporate to them the hot milk (not the vice versa), mixing well. Add the vanilla extract and bring the mixture back to the heat, stirring energetically, without allowing to boil again. Stir for several minutes until the cream is thick enough. Leave to cool for several minutes.
The cream is enough to cover a 20-cm sponge case. Prick the base of the case with a fork before pouring the cream into the sponge case.
Decorate with 150 gr fresh raspberries.
No extra sugar for me, thanks. But you could sprinkle some icing sugar in top.
And enjoy ;) The dessert is usually tastier the next day (or at least in 5-6 hours), though sometimes it's impossible to wait :)