Delicious cake with custard and raspberries: how to make an airy dough

If you want to surprise your family with a really interesting cake, we recommend making it with custard and raspberries. This dessert will satisfy gourmet tastes and impress with its unusual appearance.

Food blogger Natalia Zhuk shared how to make a cake with custard and raspberries on TikTok. She also explained how to make airy dough to make the dessert light.

Ingredients for custard for a 20-22 cm mold:

• Sugar - 130 gr
• Vanilla sugar - 10 gr

• Corn starch - 60 g
• Eggs - 2 pcs
• Milk - 500 ml
• Butter 82.5% - 150 g

Ingredients for raspberry confit for a 20-22 cm mold:

• Raspberries - 250 gr
• Sugar - 50-60 gr
• Lemon juice - 1 tbsp
• Cornstarch - 25 g + water - 30 ml

Ingredients for choux pastry for a 20-22 cm mold

• Milk - 70 ml
• Water - 70 ml
• Butter - 60 grams
• Sugar - 1 tsp
• Salt - ½ tsp
• Flour - 100 g
• Eggs at room temperature - 3 pcs

How to make custard

1. Mix the dry ingredients.

2. Pour in the warm milk.

3. Mix the dry ingredients

4. Cover with cling film and chill.

5. Add the butter and mix. The main thing is that the butter and cream should be at the same room temperature.

How to make confit

1. Combine the raspberries, sugar, and lemon juice in a saucepan.

2. Mix in the dry ingredients.

3. Dissolve the cornstarch with cold water and pour it over the raspberries.

4. Cool and transfer to a pastry bag.

How to make the custard dough

1. Pour milk and water into a saucepan. Add salt, sugar, and butter.

2. Put on the fire, bring to a boil, and add 100 g of flour. Mix well and transfer to a plate. Let it cool slightly.

3. Gradually beat in three eggs. Stir the dough. The dough will begin to stratify but do not stop mixing.

4. If the dough is too thick, you can add 1 more egg.

5. Put half the dough into the mold and bake at 190° for about 20-25 minutes. Then bake the second cake.

Assemble the cake

1. Spread half of the cream on the first cake.

2. Add the raspberry confit.

3. Add the second half of the cream and cover with the second layer.

4. Put in the refrigerator for 4-8 hours, preferably overnight. Sprinkle with powdered sugar before serving.