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Preparation Time : 25
Cook Time : 80
Total Time : 105
3/4cup butter (room temperature)
2cup brown sugar
2cup fresh raspberry
2cup white flour
2cup whole wheat flour
4tablespoons plain yogurt
2teaspoon vanilla extract
3teaspoons baking soda
For icing- whipped cream 1/2 big bowl
Raspberry red food colour 1/2 teaspoon needed just to make in with neutral jelly glaze for decoration
Green colour 2-3 drops to be mixed with whipped cream for making leaves
Yellow powder spray to sprinkle on flowers 1/2 teaspoon
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 two heart shaped baking tins, dust some maida, pour the batter inside both the tins equally,Bake in preheated convection mode at 150 degree for approximately 40 minutes for 1 cake each, when it beeps take out the first tin and then place the second tin inside and set again 40min. (first preheat 10min and then bake for 40 minutes twice each)...do this step twice because its a 3pond cake.
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.
Put Raspberry Jelly on top and decorate with flowers and leaves.
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