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Preparation Time : 10
Cook Time : 40
Total Time : 50
1⁄2cup butter (room temperature)
1cup brown sugar
1cup fresh raspberry
1cup white flour
1cup whole wheat flour
2tablespoons plain yogurt
1teaspoon vanilla extract
1 1⁄2teaspoons baking soda
For icing- whipped cream 1 small bowl
Raspberry red food colour 1/2 teaspoon needed just to make border and flowers
Green colour 2-3 drops to be mixed with whipped cream for making leaves
Mix together, eggs, sugars and butter until creamy, add vanila extract.
Sift together flours and baking soda.
Add creamy mixture to the dry ingredients.
Gently incorporate the fresh raspberries.
Greece the baking tin, dust some maida, pour the batter inside,Bake in preheated convection mode at 150 degree for approximately 40 minutes (first preheat 10min and then bake for 40 minutes)
Cool well, divide in layers, put whipped cream inside, repeat the process
Cover the cake all over with the whipped cream, decorate as desired of your own choice
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