Raspberry Cuts
Raspberry Cuts is a sheet cake of sponge, raspberry jelly and whipped cream, topped with a neat grid of butter cookies. The cookies are the clever part: they mark out the portions, so you cut along their edges and every slice comes out the same size. Frozen raspberries cooked into red groats set into a tart, soft layer, and chilling the cake overnight makes slicing clean. It suits a crowd.
Instructions
Beat the eggs, sugar, oil, sparkling water, flour, baking powder, vanilla sugar and a little lemon juice in a bowl until you have a smooth batter.
Line a small baking sheet, about 25 x 40 cm, with baking paper and spread the batter evenly over it.
Bake at about 175 °C for about 30 minutes, until the sponge is golden yellow. Let it cool completely.
Bring the red groats to a boil with 0.75 l of water. Stir in the frozen raspberries and keep stirring until they have thawed into the mixture.
Spread the warm raspberry mixture evenly over the cooled sponge. Chill the cake, ideally overnight, so the fruit layer sets.
Whip the cream with the cream stabilizer until stiff, and sweeten it lightly with vanilla sugar to your taste. Spread it evenly over the chilled cake.
Lay the butter cookies over the cream in rows and dust them lightly with powdered sugar. To serve, cut along the edges of the cookies so each slice carries one biscuit.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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