Vanilla cakes with vanilla & raspberry milkshake

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Vanilla cakes with vanilla & raspberry milkshake". Try it by all means

Recipe «Vanilla cakes with vanilla & raspberry milkshake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 200g unsalted butter, 220g caster sugar, 3 eggs, 1 1/2 tsp vanilla extract, 225g plain flour , 1 tsp baking powder, 185ml milk, Fresh raspberries, to serve , 250g white chocolate, 125ml thick cream, 200g unsalted butter, 1/2 vanilla bean, split, 100g fresh or frozen raspberries, 1/4 cup raspberry jam, 2 tbsp caster sugar, 500ml milk.

Ingredients:

  • 200g unsalted butter 
  • 220g caster sugar 
  • 3 eggs 
  • 1 1/2 tsp vanilla extract 
  • 225g plain flour 
  • 1 tsp baking powder 
  • 185ml milk 
  • Fresh raspberries, to serve 
  • 250g white chocolate 
  • 125ml thick cream 
  • 200g unsalted butter 
  • 1/2 vanilla bean, split 
  • 100g fresh or frozen raspberries 
  • 1/4 cup raspberry jam 
  • 2 tbsp caster sugar 
  • 500ml milk 
  • 1 vanilla bean, split 
  • 200g good-quality vanilla ice-cream 

Instructions

  1. To make the milkshake, place the raspberries, jam, sugar and 1/2 cup water in a saucepan over low heat for 2-3 minutes, stirring to dissolve the sugar. Set aside to cool slightly before refrigerating for 30 minutes. Place milk in a bowl and scrape in vanilla seeds, discarding the bean. Cover and refrigerate for up to 2 hours.
  2. Meanwhile, to make icing, place chocolate, cream and butter in a saucepan over low heat. Scrape in vanilla seeds, discarding the bean, and stir until chocolate and butter have just melted and mixture is smooth. Set aside to cool and refrigerate for 1 hour.
  3. Preheat oven to 180°C. Grease a 12-hole muffin or heart-shape cake pan. Cream the butter and sugar until pale. Add eggs, one at a time, then beat in vanilla extract. Sift flour and baking powder into the mixture, alternating with the milk, until all the ingredients are well combined.
  4. Fill the pans three-quarters full and bake for 20 minutes until lightly golden. Set aside to cool.
  5. Beat the icing with an electric beater for 2 minutes until thick and smooth, then spread over cakes and decorate with a raspberry.
  6. Place 2-3 tablespoons of raspberry sauce into 2 tall glasses and refrigerate while you make the milkshake. Place infused milk and ice-cream in a blender and blend until frothy. Pour over the raspberry sauce, stir to combine and serve with the vanilla cakes.