Monday, 16 September 2013

Raspberry Cake with Liqueur-43-Vanilla Icing

Oh don't you just love cakes that could make you tipsy.

You need to have:

For the dough:
300g flour
50g starch
200g sugar
2tbsp soy flour
1pkt baking powder
1pkt vanilla sugar
1cup frozen raspberries
300ml soy yoghurt
150ml soy milk
50ml oil

For the icing:
1pkt soy whip
1pkt "whipping powder" (keeps the cream whipped)
good dash Liqueur 43 (or vanilla syrup if you don't like alcohol)
a few tbsp icing sugar 
0-2pkts vanilla sugar (depending on how strong the vanilla taste already is with the liqueur/syrup in the cream)

raspberries to decorate (I used frozen ones for this, too)

You need to do:

Preheat oven to 180°C, grease a springform pan.

Mix the dough. You can mix until it's a light pink after you put the raspberries in. You don't have to, though, I just wanted my cake to be all barbie.

Bake for 40-50mins and let cool down.

Whip up your cream with the whipping powder, then add flavour and icing sugar. The icing might seem a little runny but will get firm when it "dries" a little because of the icing sugar. I just kept the cake in the fridge after I put on the icing.

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