Raspberry Fruit Cake Recipe

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A slice of raspberry fruit cake

Ingredients

Sponge Cake

  • 2 slices of sponge cake

    • Strip sponge

  • 120g sponge mix
  • 2 eggs
  • 30m1 milk
  • 30g butter (melted)
  • Few drops pink coloring

    • Raspberry Cream

  • 200g raspberry
  • 50g caster sugar
  • 2 tsp gelatin powder,
  • 2 tbsp hot water
  • 250g fresh cream (whipped)
  • 1 tbsp Kirsch

    • Preparation

    1. To make strip sponge cake, preheat oven to 180°C; line 25cm (10-in) square baking tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Fold in melted butter until well blended.
    3. Divide batter into 2 portions. Mix with pink coloring into one portion.
    4. Then put into piping bag separately. Pipe the batter onto baking tin alternately. Bake in oven for 10 minutes.
    5. To make raspberry cream, bring raspberries and sugar to boil. When cool, blend with the blender until fine.
    6. Melt gelatin powder with hot water or stir over double boil.
    7. Add melted gelatin into raspberry mixture, then fold in whipped cream and Kirsch.
    8. Cut the strip sponge into 2-inch strips and line around in the cake tin. Base with a slice of sponge cake.
    9. Pour in half of raspberry cream, cover with another sponge. Spread the remaining raspberry cream.
    10. Wrap well with plastic foil. Refrigerate for over night.
    11. Remove the cake and decorate with strawberries and caramel or as desired.

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