Raspberry Custard Cake
These cake bars magically form layers of raspberry flavor as they bake in the oven. A light and spongy cake tops a layer of raspberry pastry cream, with whole raspberries sprinkled. A touch of orange brings out the summer sweetness of the berries, and heaps of fresh Driscoll raspberries, kissed with powdered sugar, adorn this amazing dessert.
Ingredients
- 2 Cups Milk
- 4 Eggs Separated
- 1 Tbsp Water
- 3/4 Cup Fresh Raspberries
- 1 1/4 Cups Powdered Sugar
- 1/2 Cup Unsalted Butter Melted and Cooled
- 1 Cup Flour
- 1 Vanilla Bean
Instructions
First, preheat the oven to 325.
Then, grease an 8X8 mold, set aside.
In a small mixing bowl, whisk the egg whites until stiff peaks form. Put aside.
In another bowl, combine the egg yolks and powdered sugar until the mixture turns a pale, creamy color.
Stir in melted butter and water. Stir in flour and stir until well combined.
Divide the vanilla pod in half lengthwise and spread it out. Using a knife, scrape the seeds and add them to the mixture.
Slowly stir in the milk.
Incorporate the egg whites in small batches, then pour the batter into the pan. Sprinkle with fresh raspberries on top. Bake 45 to 55 minutes or until edges are set but center is still unstable.
Cool the cake completely (I recommend keeping it in the fridge just before serving) then slice. Happy Cooking Time.
