Postre
Raspberry and Shiso Cake
1 h 15 minPara 8Nutri-Score C€€
C
1 h 15 min
1 h 15 minRaspberry and Shiso Cake
receta de
@thibaulthauchardofficiel
@thibaulthauchardofficiel
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
raspberries (fresh or frozen)Frutas y verduras300 g- shiso leaves (finely chopped)Frutas y verduras8 piezas
butter (softened)Lácteos180 g
sugarDespensa180 g
eggs (at room temperature)Lácteos3 piezas
flour (sifted)Cereales200 g
baking powderDespensa8 g
saltEspecias2 g
milkLácteos80 ml- lemon juice (freshly squeezed)Frutas y verduras15 ml
por ración
Nutrición
319kcal
- Carbohidratos
- 29 g
- Proteínas
- 4 g
- Grasas
- 21 g
lo que usará
Utensilios
Bol
Varillas
Molde para bizcocho
Horno
Espátula
paso a paso
Preparación
- Paso 1
Prepare the batter
- Cream the softened butter with the sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the sifted flour, baking powder and salt.
- Pour in the milk and mix until the batter is smooth.
- Paso 2
Add raspberries and shiso
- Gently fold the chopped shiso leaves into the batter.
- Add the raspberries and lemon juice, mixing carefully so the berries stay whole.
- Paso 3
Bake
- Pour the batter into a buttered and floured cake pan.
- Bake in a preheated oven at 180°C until golden and a skewer comes out clean.
- Paso 4
Cool and serve
- Let the cake cool in the pan for 10 minutes, then turn out onto a rack.
- Let it cool completely before slicing and serving.