Raspberry slices !

Tilbake til oppskriften på norsk !

When I was a little girl  it was not so common to go to a bakery, my mother  baked all our bread and cakes.
But the few times I finally ended up with your nose so close to the baker’s counter that dew glasses every time I exhaled, I could not take her eyes away from the raspberry slices on the shelf.
To walk out the door with the pink dotted cake in my hand was happiness. The cake had actually tuti-fruti topping, but I saw only the pink  ones

I have an old recipe in my book and has made the slices many times, but it’s probably 10 years since the last time. Now it’s time to make them one mor time, and here’s my recipe.

Dough

• 225 grams unsalted butter
• 115 grams powder sugar
• 375 gram flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon vanilla
• 1.5 dl water

Fill

• 150 grams raspberry jam, firm  consistency.

Glaze

• 400 grams powdered sugar
• water

Topped with mini tuti-fruti pearls.

Before I start I put water in the fridge and put the butter on the counter so it can turn soft.

I make dough in food processor. but it is nice to do it by hand.

Flour, sugar and vanilla until well mixed together by pulsing the machine a few times.

The butter divided into smaller pieces added.

Crumble the butter into the flour.
Run the food processor to notify grynete look out and there are no lumps of butter again ..

Then I add the cold water and let it all mix well together.

Try not to over mix, the dough will lose elasticity and the cake slices will be very crumble.
Take the dough on the table and squeeze it into a lump and put it in the cold at least 4 hours wrapped in plastic.

On lightly floured board well roll the dough into a rectangle. 16″ x 11″.   Lift  the dough from the couter often to sprinkle a little flour under it so do not stick.
Divide the dough into two equal pieces and place them on a baking tray lined with baking paper.

Roast for 12 – 14 minutes until it turns slightly golden at 375 F degrees.
Pull the baking paper with the cake still on,  from  the baking tray onto a wire rack and let cool for 30 minutes.

Use good quality jam,  not too liquid,  strained free from  seeds.

Turn one cake-half , bottom up !! Theb  spread the jam evenly on the half, all the way to the edges.
Carefully place the other half on top, gently press them together .

Make icing, I like to use hand hold mixer to make a smooth icing.
Pour the glaze over cake and spread it out evenly all the way out to the edges.

Mini tuti-fruti pearls.

The glace forms quickly a crust, so sprinkel with mini pearls as soon as the icing is spread on to the cake.
Set the cake aside  an hour or so, to  settle.
Now it looks not very pretty with uneven edges , the jam and icing running  down the the edges.

But that is the baker’s “salary” .. Trimmings

With a sharp knife trim  the edges.  Clean the blade often with running hot wather.

The rest of the cake is divided into squares or slices. If you wish, you can use paper muffin liners to place each slice on.

Ah! I’m excited like a kid

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