Raspberry Snowball Cake

Name: Raspberry Snowball Cake
Ingredients: 3 1/2 tbsp butter; 1 tsp vanilla extract; 3/4 cup plus 2 tbsp sugar; 4 None eggs; 2/3 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 3 tbsp raspberry jam; 1 lb raspberries; 2 None lemons, zested and juiced; 2 cups heavy cream; 2/3 cup Advocaat or other cream liqueur; 2 oz meringues, crumbled

13 ingredients

3 steps

Ingredients

3 1/2 tbsp butter
1 tsp vanilla extract
3/4 cup plus 2 tbsp sugar
4 None eggs
2/3 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
3 tbsp raspberry jam
1 lb raspberries
2 None lemons, zested and juiced
2 cups heavy cream
2/3 cup Advocaat or other cream liqueur
2 oz meringues, crumbled

Directions

1

Preheat the oven to 325°F. Grease a 10-inch spring-form pan. Beat the butter, vanilla extract and 1/3 cup sugar with the whisk of a mixer until creamy. Beat in the eggs one at a time. Mix the flour, cornstarch, and baking powder together and stir into the butter mixture. Spoon into the pan and even the top with an offset spatula. Bake for 15 mins, or until a skewer comes out clean. Allow to cool.
2

Stir the jam until smooth and spread over the cake. Reserve a few raspberries to decorate and arrange the remainder over the jam.
3

In a bowl, mix the lemon juice, zest, and remaining sugar. Whip the cream until forming stiff peaks, gradually beating in the Advocaat towards the end. Stir in the lemon mixture. Spread over the raspberries. Sprinkle over the meringues. Remove the cake from the pan and decorate with the reserved raspberries.