A Heavenly Treat: Baking a Raspberry Cake Delight

Raspberry Filling:

• Combine 500g raspberries and 90g sugar in a saucepan and bring to a boil.
• In a separate bowl, whisk together 30g cornstarch and 50ml water.
• Add the cornstarch mixture to the boiling raspberries and cook while stirring until it thickens.
• Cover the mixture with cling film and let it cool.

Custard Layer:

• Whisk together 2 eggs, 25g cornstarch, and 50g sugar.
• Gradually whisk in 250ml milk.
• Cook the mixture over medium heat, stirring constantly, until it thickens.
• Cover the custard with cling film and let it cool.

Cake Batter:

• Preheat oven to 180℃ (356℉).
• Cover a 32x37cm baking tray with baking paper.
• Beat 5 eggs and a pinch of salt until fluffy.
• Gradually add 130g sugar while beating.
• Gradually fold in 170g flour.
• Add 50ml milk and mix until just combined.
• Pour the batter into the prepared baking tray and bake for 15 minutes.

Assembly:

• Cut the baked cake into 5 equal strips (approximately 6 cm wide).
• Spread the custard evenly over one cake strip.
• Top with half of the cooled raspberry filling.
• Repeat these layers with the remaining cake strips, custard, and raspberry filling.
• Cover the cake with cling film and refrigerate for 4 hours.

Buttercream:

• Beat 100g soft butter until light and fluffy.

Finishing Touches:

• Spread the buttercream over the top and sides of the chilled cake.
• Enjoy this delectable raspberry cake creation!