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Rasberry turnover cake (Recipe on Europes Best Rasberry's package) by Forjo
Wednesday, January 28 2009 at 5:19 pm
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500 ml (2cups) frozen Europe's Best Select Rasberries
3 Egg yolks
2 Egg whites
175 ml (3/4 cups) sugar
1 ml (1/4 tsp) salt
125 ml (1/2 cup) butter, melted
175 ml (3/4 cup milk
12 ml (1 tbsp) lemon juice
425 ml (1 3/4 cup) All purpose flour
12 ml (2 1/2 tsp) baking powder
1 cup sugar
1- Beat the egg yolks and add, in the following order, the sugar, salt and melted butter
2- Add the milk and lemon juice alternately folding in the dry engredients previously sifted together
3- Beat the egg whites to a snowy white texture and gently fold them in with the mixture
4- Place the rasberry's in a 25 x 15 x 5 cm (10 x 6 x 2 in) baking pan and dust them with sugar. Cover them with the pastry.
5- Bake in the oven at 220c (425 F) for 30 monutes.
6- Let cool and turn it over onto a serving platter...
I just made this and kept the juice from the thawing rasberries and heated with sugar on stove to make a syrup as a dripping for cake.
Cake is still warm, i'll let you know how it turns out. |
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