Raspberry Easter Egg Cake

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 300 g frozen raspberries
  • 250 g Sugar
  • 150 g soft butter or margarine
  • 2 Eggs (size M)
  • 150 g Flour
  • 2 coated Tsp Baking Powder
  • 50 g chocolate sprinkles
  • 6 sheets Gelatine
  • 500 g Low-fat curd
  • 400 g Whipped cream
  • 2 TABLESPOONS Raspberry Jelly
  • 7-10 Tbsp white chocolate chips and raspberries
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Squeeze about 7 pomegranates. Pour 900 ml pomegranate juice and 300 ml orange juice through a sieve into a wide pot. Stir in 1 packet of bourbon vanilla sugar and 400 g sugar. Bring everything to the boil and boil down over high heat for about 20 minutes until syrupy. If necessary, skim off any excess water and pour into a clean bottle immediately. Let it cool down.

Nutrition Facts

KCAL
310 kcal
CARBS
30 g
FATS
17 g
PROTEINS
8 g