RASPBERRY CUSTARD CAKE
An old-fashioned dessert that is souffle-like on the top and custard on the bottom. Can be served hot or warm with whipped cream. Recipe and photo: Delicious & Dependable Slow Cooker Recipes
Provided by Ellen Bales
Categories Other Desserts
Time 3h20m
Number Of Ingredients 9
Steps:
- 1. In a bowl, beat 3/4 cup sugar with butter until light and fluffy. Beat in egg yolks until incorporated. Stir in lemon zest and juice. Add salt, then flour and mix until blended. Gradually add milk, beating to make a smooth batter.
- 2. In a separate bowl, with clean beaters, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into lemon mixture, then fold in raspberries.
- 3. Pour mixture into a 6-cup lightly greased baking or souffle dish. Cover with foil and tie tightly with a string. Place dish in a large oval slow cooker and add boiling water to come 1 inch up the sides. Cover and cook on HIGH for 3 hours, until the cake springs back when touched lightly in the center. Dust lightly with confectioner's sugar and serve.
- 4. NOTE: Blueberries may be substituted for the raspberries.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Marwa Jalil
[email protected]This cake is a keeper! I will definitely be making it again.
Ademi Kydyralieva
[email protected]The cake was delicious! I made it for my husband's birthday and he loved it.
oketcho patrick
[email protected]This cake was a bit too dry for my taste. I think I would add some more liquid next time.
Virginia Kennedy
[email protected]I'm not a big fan of custard, but I really enjoyed this cake. The raspberry flavor was very prominent.
Ruth mututa katongo
[email protected]This cake is perfect for summer! The raspberries add a lovely fresh flavor.
Masud Arif
[email protected]I would definitely make this cake again. It was a great dessert for a special occasion.
Lola Westley
[email protected]The cake was easy to make and turned out great! The custard filling was a little runny, but it was still delicious.
Suman Attitude
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The custard filling was especially good.
Naqash Ali
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it. The cake was moist and fluffy, and the custard filling was creamy and delicious.
Ugesh Mandal
[email protected]The cake was easy to make and turned out beautifully. The custard filling was smooth and creamy, and the raspberries added a lovely tartness. I would highly recommend this recipe.
Bernadette Watts
[email protected]This raspberry custard cake was a hit with my family! It was so moist and flavorful, and the custard filling was perfectly creamy. I will definitely be making this again.