Cake with raspberries

Hmm! The house smells so good! You almost can't wait till it's ready! (:

Beautiful raspberries!

And we can start!

You need:

200 gr unsalted butter, room temperature

200 gr sugar

3 eggs

200 gr flour

10 gr baking powder

3 tbs milk

200 gr raspberries

Half a lime

Some icing sugar, to decorate

So what to do:

Preheat the oven to 200 C.

Mix the butter and sugar. Make sure that your butter is soft (room temperature), so you can mix it well.

Now add, one by one, your eggs. Whisk until your egg is completely included in your batter, before you add the next egg.

Sift your flour and baking powder, and mix it in.

Pour in your milk and a little bit of lime juice. Mix until you get a smooth batter.

Line your baking tin with baking paper (make sure that it's bigger than the tin, so you can lift the cake out easily). 

Pour your cake mixture in the tin and smooth it out. Then put the raspberries on top of it and press a few of them into the mixture.

Bake your cake for about 45 minutes. Let it cool and decorate it with a layer of icing sugar.

Enjoy! :)

The big chocolate cake

Wauw! Doesn't that looks huge?

After a long, long while we decided to finally make this enormous chocolate cake. And when we did, we were overwhelmd! We could eat from it for days... Oh my, it was delicious, believe us!

When you look at the list of products you will need, you might think it's much work to make this cake. But it's not! These are a few things you will need to buy, but most of the things are actually the basics (chocolate, butter, flour and sugar) Ok, also a bit of whipping cream and double cream.. But it's really so easy to make. 

The cake:

225 grams soft butter

225 grams golden caster sugar

4 eggs

225 grams self-raising flour

55 grams cocoa powder

a little milk

Filling:

250 ml whipping cream

225 grams white chocolate

Icing:

350 grams plain chocolate

115 grams butter

100 ml double cream

To decorate:

115 grams plain chocolate

2 tsp icing sugar 

2 tsp cocoa powder

To make the filling you need to heat the wipping cream untill just below the boiling point.Then put the white chocolate in. When it's all melted put it in a bowl, leave to cool and put it in the refrigerator for 2 hours (or until firm).

Now preheat the oven to 180 C. Put the butter and sugar in a bowl and beat it until it's light and fluffy. Then beat in the eggs, and put in (while sifting) the flour and cocoa powder. Add milk when necessary, to make a dropping consistency.

Put the mixture in your tin and bake it for 45-50 minutes or until a toothpick inserted in the center comes out clean.Then leave it to cool and turn it out.

To make the icing you put the plain chocolate in a bowl, which you will set over a pan of gently simmering water until melted. Stir in the butter and double cream and leave to cool.

Slice your cake horizontally into 3 layers. Sandwich them back together with de white chocolate filling. Then cover the top and sides of the cake with your icing and arrange the chocolate caraque over the top. At last you sift the mixed icing sugar and cocoa powder on top and ready it is!

Enjoy! (: