This Raspberry Butter Cake is really delicious. I prepared it on Monday and now on Wednesday it’s almost gone. It’s that good. I actually wanted to make it for Valentine’s Day, but I already had other sweets prepared, so decided to postpone making this recipe. This cake would be perfect to bake for Valentine’s Day. However it doesn’t scream Valentine to you, it’s not heart shaped or overly pink. So it would also be perfect on any other moment. It would also be good for Sinterklaas, as a variation on the traditional butter cake.
The butter cake is made using a package for butter cake to which you add butter, an egg and lemon peel. There are two layers of butter cake, with in between raspberry jam and raspberries. It’s topped with white chocolate ganache and raspberries. The raspberries give a fresh flavor to the butter cake. The recipe is from the Koopmans website.
Other delicious cakes with fruit are the Mother’s Day Cake, Mega White Chocolate Cookie with Confectioner’s Cream and Fruit and the Blackberry Mascarpone Tart. Or this No Bake Oreo Cheesecake, without fruit, but it doesn’t require an oven.
Review
Didn’t make that many changes to the recipe. I used 20 grams butter less, since I used a package from the brand Gwoon instead of Koopmans. I used less raspberries on top, found that 21 was enough. Baked the butter cake 30 instead of 25 minutes. So small changes.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Raspberry Butter Cake Recipe
Allergies: gluten, wheat, egg, citrus, red fruit, dairy.
Ingredients
1 package for making butter cake
180 grams butter
1 egg
Lemon peel of ½ a lemon
2 tablespoons raspberry jam
100 grams frozen raspberries
50 millimeters cream
100 grams white chocolate
21 raspberries
Instructions
Clutch the egg. Cover the whole tin, bottom and sides, with baking paper.
Beat the butter until soft. Then add the butter cake mix from the package, lemon peel and 2/3 of the egg wash. Knead until it forms a dough.
Divide the dough into two pieces. Roll out each piece into rounds the size of the tin.
Place one piece on the bottom of the tin. Cover with raspberry jam. Place the frozen raspberries on it.
Top with the second piece of butter cake. Cover this with the remaining egg wash.
Bake in a preheated 180°C/356°F oven for 30 minutes.
Let the cake cool down for an hour, then remove it from the tin.
Heat the cream in a sauce pan to just before boiling point. Add the white chocolate.
Stir till all the chocolate has melted let cool down. Stir it once and a while.
Top the cake with the ganache and place the raspberries on top.
Place in the fridge and serve the cake cold.
Notes:
- Recipe source is the Koopmans website.
- Enough for 12 pieces.
