Raspberry Steamed Cake

Hey there lovely dumplings, whats up? 

I have been late again for posting, haven't I? To be honest, the blog is not the only thing I have been neglected this summer. For inexplicable reasons, I am just feeling uninspired to do my routines and that includes blogging, doing chores, and wearing pants. I am sure this is only a momentary mood (it'd better be). 

I have tried to inspire myself with recipe books, food channels, and internet and nothing works. But don't worry, this weekend I managed to make a steamed cake with thick layer of homemade vanilla whipped cream topped with an avalanche of fresh raspberry. 

Lets get started!

For the cake, I used this steamed cake recipe of mine that I have posted few weeks ago. You can have it here.  Half of the recipe should be enough, and no need to put any coloring in the batter. Pour the batter into a German Pie mold and steam for about 20 minutes, or until a toothpick inserted comes out clean. 

Sarah Jane Silicone Tart Mold. www.amazon.com

Once its cool down, untold the cake and put it 'crater' up. Meanwhile, lets whip some cream!

Ingredients: 

2 cups of heavy cream (I used 35% cream)

1 cup confectionery sugar (add more if you like it sweet)

1 tsp of vanilla essence

Using an electric mixer, beat the cream until frothy and gradually add the sugar and vanilla essence. Continue whipping until the consistency is stiff enough to be spread as icing. 

Before spreading the whipped cream, layer the bottom of the crater with a slob of raspberry jam, I used my own homemade jam. Then fill the crater with whipped cream. Last move will be decorating the cake with fresh raspberries. 

Et voila, perfect for tea time, all you gotta do is make your self a cup of your favourite tea, and don't forget to lift your pinky finger up! 

Happy baking!