Raspberry Custard Cake

Name: Raspberry Custard Cake
Yield: Serves 8–12
Cuisine: British
Ingredients: Pinch of salt; 3 tablespoons granulated sugar; 3 egg yolks; ½ teaspoon salt; 1½ teaspoons baking powder; 1¾ cups (220== g) flour, plus more for the pan; ¾ cup (170 g) unsalted butter, at room temperature, plus more for the pan; 1 teaspoon pure vanilla extract or vanilla bean paste; ¼ cup (60 ml) heavy cream; ¾ cup (180 ml) milk; 2 tablespoons sliced almonds, toasted; confectioners’ sugar, for dusting; 1½ teaspoons pure vanilla extract; 1½ cups (170 g) raspberries; 1 cup (200 g) granulated sugar; 3 eggs, at room temperature

Preparation info

Serves
8–12

Difficulty
Easy

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

Bursting with the flavor of fresh raspberries and vanilla custard, this simple one-layer cake boasts a moist and tender texture. It is perfect at teatime, of course, but it is also welcome as a finish to lunch or dinner.

Ingredients

For the Custard

3 egg yolks
3 tablespoons granulated sugar
Pinch of

Europe
United Kingdom
Dinner
Dessert
Lunch
Vegetarian
Mediterranean

Method

To make the custard, in a saucepan, whisk together the egg yolks, granulated sugar, and salt until blended and lighter in color, about 1 minute. Pour in the milk and cream and whisk until blended, about 30 seconds. Place over medium-low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and hold a line drawn through it with your finger, 4–5 minutes