Cookie cake with raspberry cream
An Azerbaijani cake consisting of two layers of sponge cake soaked in syrup, filled with a rose-colored buttercream and raspberry cream, and decorated wit…
A pink, raspberry-scented cream cake, layered with sponge cake soaked in syrup.
Ingredients and directions
- Prep time40 min
- Cook time—
- Resting8 hr
- Total8 hr 40 min
- DifficultyMedium
- CostBudget
- Cooking methodNo-cook assembly
- Estimated cost$5.39 $0.67 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $0.20
- $1.80
- $1.85
- $1.37
- $0.17
Prices from US supermarkets.
Directions
- Prepare the biscuit and let it cool for 8 to 12 hours. Cut it in half to obtain two discs that can be soaked in syrup.
- For the cream, beat the butter with the condensed milk and raspberry syrup until it reaches a pink color. ≈ 4 min
- Spread the cream evenly over each disc, then stack them on top of each other. ≈ 4 min
- Spread the cream evenly over the cake, smoothing the surface. ≈ 3 min
- Refrigerate the cake so that the sponge absorbs the cream, then decorate with cream roses just before serving. ≈ 2 min
The bill
Cookie cake with raspberry cream
- 125 g of flour$0.20
- 4 to 5 eggs$1.80
- 200 g of butter$1.85
- 7 tablespoons of condensed milk$1.37
- 1 to 1.5 tablespoons of raspberry syrup$0.17
Total$5.39
that's $0.67 per person
Estimated price; varies by store.
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