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
vanilla extract
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 :)

9 comments:

Fitri said...

Hi Alita,

Me and My Frieds create a new event here : http://mommy-nisa.blogspot.com/2008/07/red-white-foodie-photography-contest.html I will be happy if you like to participate this time, for me the accent of your picture so cute and similar with our's theme. Thank you

Alita said...

Thank you for the invite Fitri! :)

Patricia Scarpin said...

It's very beautiful, Alita. I love your photos!

Mandy said...

this is just too pretty! I am not sure I have the discipline to wait for 5-6 hours! :p

Sharona May said...

That looks very nice! It is beautiful and I am sure that it tastes great.

Sharona May

Kate / Kajal said...

Alita this looks spectacular, now i'm wondering if u scooped out the base and poured in the custard, and whether its supposed to set or just flow out when you slice it ?
I'm surely going to make it, and have bookmarked it.

Alita said...

Thank you:
Patricia!
Mandy!
@Sharona May - it was finished very quickly, so this is a proof :)

@Kate/Kajal: The flan case is concave, so it has a built-in scoop of some 1.0 - 1.5 cm. I just prick the base with fork but didn't scoop more.
The thikness of my custard was higher than of the ready-made one, so it didn't flow, it was set. But if you want it to flow, maybe try with less flour.
:) Cheers!

eldivenlerim said...

all recipes and photos look very yummy in your blog,
thanks for sharing....

Ricardo Candeias said...

Your presentation is beautiful and the images are just so vivid that they are nearly edible yum yum!!
Keep cooking.

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