Berry Cake
Description
Perfectly pairs with tea and coffee. Of course, the berries can be of any kind. The key is product quality, as whipped cream and fresh berries spoil very quickly. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Preheat the oven to 170 degrees. Beat the eggs with half the sugar until fluffy.
- 3
Step 3
Gradually add vegetable oil, continuing to whisk.
- 4
Step 4
Mix the flour with vanilla, salt, and baking powder, then gradually add it to the egg mixture, gently stirring with a spatula.
- 5
Step 5
Place into the prepared mold.
- 6
Step 6
Bake for 20 minutes. Check for doneness with a dry skewer.
- 7
Step 7
Remove the cake onto a rack and cool until warm. Cut off the top dome and flip the cake back into the pan. Using a finger-sized stick, poke holes throughout the entire cake.
- 8
Step 8
Mix the condensed milk with 50 ml of cream and pour over the cake layer. Refrigerate for half an hour.
- 9
Step 9
Meanwhile, mash half of the raspberries with the remaining sugar, setting aside 2 tablespoons.
- 10
Step 10
Pour the soaked cake with raspberries, smooth it out, and refrigerate for another hour.
- 11
Step 11
Whip well-chilled thick cream with the reserved two tablespoons of sugar until stiff peaks form. Cover the cake on top and sides.
- 12
Step 12
Decorate the cake with the remaining fresh raspberries, mint, almond flakes, or as you prefer.
- 13
Step 13
Serve immediately at the table.
- 14
Step 14
Enjoy!