Photo: David Holifield
Raspberry tipple cake
17 ingredients
Serves 8
openrecipes
All the flavours of a traditional trifle in a patisserie-style cream cake with vanilla custard, berries and liqueur
Estimated Nutrition (whole recipe, rough)
967
Calories
30g
Protein
33g
Fat
136g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 eggs
- 120g golden caster sugar
- 120g plain flour
- 20g unsalted butter , melted and cooled
- 300ml whole milk
- 3 eggs
- 30g golden caster sugar
- 20g plain flour
- 20g cornflour
- 1 tsp vanilla essence
- 2 tbsp Drambuie
- 1 tbsp elderflower cordial
- 160g raspberries
- 400ml double cream
- 1 tsp icing sugar
- 1 tsp vanilla extract
- 100g flaked almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes