Lemon Raspberry Cake with Ice Cream
Prep: 2h 10min
|
Servings: 1
|
Cook: 45min
A lemon raspberry cake with ice cream is a recipe featuring fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 220 g flour
- 75 g sugar
- 1 egg yolk
- 1 pinch salt
- 140 g cold butter
- flour (for work surface)
- butter (for pan)
- legumes (for blind baking)
- 300 g fresh ripe raspberries
- 5 egg yolks
- 80 g sugar
- 400 ml sweetened condensed milk
- 150 ml lemon juice
- 1 tsp lemon zest
- powdered sugar (for dusting)
- Vanilla ice cream
Instructions
-
1.
Quickly knead the dough ingredients with cold butter, shape into a ball, wrap in foil and refrigerate for 1 hour. Preheat oven to 160°C fan.
-
2.
Roll out dough on floured surface and place in greased pie tin, pulling up the edges. Line bottom with parchment paper and sprinkle legumes. Blind bake in preheated oven for 15-20 minutes. Remove paper and legumes, let crust cool.
