The raspberry inlaid igloo cake
This cake is really a creation Amourducake straight out of my imagination, I'm very proud of it (yes I will stop lol). In story you are many to have validated it, I'm too happy.
Visually it is really beautiful but tastefully, it is incredible and it is very simple to make,
It's a cake to make the night before for the next day, you won't be disappointed to have waited because you'll enjoy it like jamais😂😂.
Basically I just have to make a raspberry cake, but there was some liquid cream left that I absolutely had to use, I'm a person who hates to throw away so I decided to make a whipped cream and cover my cake with this whipped cream,
Frankly I am not disappointed that it gave another dimension to the cake and originality.
Frankly I advise you to make it, you can even make it in the morning to taste it, but you must absolutely give it time to cool down.
A simple recipe, a little slower to make because of the cooling time and incredibly delicious.
This time for my latest recipes, I use a Greek yoghurt cake base, which compensates for the reduction of eggs and brings even more softness and lightness to the cake. But you can still make this recipe with a 125 gr plain yoghurt which has exactly the same role.
- Simple made with very few ingredients,
- Fast, can be done in less than an hour (preparation and cooking).
- Perfect for children
- Can be made in a bakery workshop with the children.
- Cheap to make.
- Delicious, sweet just right.
Utensils required :
RECIPE FOR RASPBERRY ENCRUSTED IGLOO CAKE
Measure if you want to make this recipe with plain yogurt.
I use my 125gr yoghurt pot as a unit of measure.
- To have a well rounded cake with a nice bump thanks to a crack obtained with a thermal shock and a technique that consists of putting a horizontal line of butter ointment (I use oil that works as well) in the middle of the dough that is in the mold starting at 3 cm from the beginning of the dough and ending at 3 cm from the end of the dough.
- Put your cake in the oven horizontally for a nice bump.
To make your whipped cream rise more easily, place your liquid cream or whipped cream in the top part of your refrigerator so that it is cold.
- Place the whisk and bowl in a cool place 1 hour before whipping the cream.
I use a 20 cm mould
For moulds from 20 to 25 cm
- 1 Greek yogurt 150 gr
- 2 medium eggs
- 3 Flour jars 3x100 gr
- 1 Sugar jar 150 gr (if you like sugar add 50 gr)
- 1/2 Sunflower oil jar 75 gr
- a few drops of natural vanilla extract
- Raspberries 200 gr
- Baking powder 11 gr
- 25 cl full cream or whipped cream
- 30 g icing sugar, adjust to taste
- Pour the yoghurt into a bowl and keep the jar for measuring the other ingredients.
- Add the oil, eggs, sugar, flour, baking powder and mix with a spatula (a plastic spatula with a flat end).
- Mix with the maryse until a homogeneous paste is obtained.
- Add the tablespoon of vanilla and raspberries and mix with the maryse.
- Make a thin horizontal line of ointment butter or oil (I use oil, it works just as well) in the middle of the dough in the pan along the entire length of the dough.
- Bake at 200 °C for 15 min and then at 160 °C for about 30 min to create this famous thermal shock. Watch the baking by pushing the tip of a knife into the middle of the cake: if it comes out clean, it's cooked!
- Let the cake stand overnight wrapped in plastic film in an airtight box.
- Make the whipped cream the next day.
- Start whipping the cream at maximum speed until furrows form in the cream. Rain in the icing sugar. Continue whipping until the whipped cream is firm enough.
- Then cover your cake with the whipped cream.
- Leave your cake in the refrigerator for 1 hour.
I hope you like it. Now it's up to you.
Tag us on instagram amourducake if you made this recipe.