Shortcrust cake with raspberries and vanilla pudding

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Today I want to share a dessert to enjoy in the last weeks of summer holidays. This time we'll prepare a shortcrust cake with raspberries, and we'll enrich it with a thick layer of vanilla pudding.


Pleasantly buttery cake wraps around lightly sour fruits that turned into a jam during baking. The vanilla pudding is smooth and it melts in your mouth. The perfect dessert for late summer!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Cake

  •  300 g (~2 cups) wheat flour
  • 100 g (~0.5 cup) sugar
  • 1 flat tsp baking powder
  • Pinch of salt
  • 200 g butter
  • 1.5 tsp vanilla paste 
  • 1 egg

Filling

  • 2 packets vanilla pudding (sweetened)
  • 750 ml milk
  • 500 g raspberries

Method

  1. Put 300 g wheat flour into a large bowl and add 100 g fine white sugar, optional flat teaspoon of baking powder and a small pinch of salt. Stir through the contents of the bowl with a whisk, only until everything gets evenly distributed.
  2. Add 200 g cold cubed butter to the dry ingredients and rub it in with a confectionery knife until the mixture starts to resemble wet sand. If you don't have a confectionery knife, use a regular knife, a kitchen robot or your fingertips. Try not to warm up the fat too much.
  3. Once you've got the right texture add one large egg and 1.5 tsp vanilla paste to the dough. Stir through the contents of the bowl shortly with a wooden spoon, only until flour absorbs moisture. Knead the dough with your hand next until most of the flour is incorporated.
  4. Transfer the dough onto a worktop and knead it shortly, until it's compact and smooth. Form it into a small log and divide in 1:2 ratio. Wrap the smaller part tightly with a plastic wrap and put it into a freezer for about an hour. Tear the bigger part into smaller pieces and use them to form a layer in a baking tin lined with baking paper, 18 x 28 cm. Try to arrange the dough equally. It will be important to ensure even baking.
  5. Once you've got an even dough layer, prick it densely with a fork across the whole surface. That will enable steam to escape during baking. Place the baking tin into a fridge for 30 minutes to for the dough to cool.
  6. Prebake the dough in an oven preheated to 180 deg C, no fan, for around 10 minutes, until the dough becomes lightly golden. Take the baking tin out of the oven then and set it aside to cool slightly.
  7. Prepare vanilla pudding. Pour around 500 ml milk into a medium pot. Heat it up for a few minutes over medium low heat until it starts to simmer.  Meanwhile, add 2 packets vanilla pudding into remaining 250 ml of milk and stir until uniform. Bring the heat under the pot to low and add dissolved vanilla pudding, stirring constantly. Once you've got a uniform mixture, bring the heat back up to medium and cook vanilla pudding until thick and smooth. Continue stirring the contents of the pot in that time. Once you've got the right texture take pot off heat and set it aside for around 5 minutes, to cool slightly.
  8. Put around 500 g raspberries on top of the prebaked shortcrust dough and arrange them equally across the whole surface. Cover raspberries with vanilla pudding and try to spread it evenly, too. It's important to do it while vanilla pudding is still hot. If it cools down too much, it will become thicker and it will be difficult to spread it on top of fruits. It's best to spread vanilla pudding with short, quick motions of a silicone spatula. Grate remaining shortcrust dough onto a plate and transfer it onto the vanilla pudding layer.
  9. Bake the cake in an oven preheated to 180 deg C, no fan, for around 50 minutes, until it becomes beautiful and golden. If the top browns too quickly, you can cover it with a piece of baking paper. Take ready cake out of the oven and set it aside in the baking tin for a few hours, until it cools down and vanilla pudding solidifies. Decorate ready cake with icing or icing sugar.
  10. Enjoy!

Approximate nutritional value 

100 g 

  • 230 kcal
  • Carbs: 28 g 
  • Fat: 11 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 237 kcal
  • Carbs: 29 g 
  • Fat: 12 g
  • Protein: 5 g
  • Fibre: 1 g

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