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:
2tbsp soy flour
1pkt baking powder
1pkt vanilla sugar
1cup frozen raspberries
300ml soy yoghurt
150ml soy milk
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.