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Vanilla cakes with vanilla & raspberry milkshake
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Prep Time:
210 minutes
Cook Time:
25 minutes
Total Time:
235 minutes
Delightful vanilla cakes perfect for tea or a sweet surprise, pair with a raspberry milkshake for a memorable indulgence.
Ingredients:
  • 3 eggs
  • 400.00g unsalted butter
  • 220g (1 cup) caster sugar
  • 6.60 gm vanilla extract
  • 225g (1 1/2 cups) plain flour
  • 4.00 gm baking powder
  • 185ml (3/4 cup) milk
  • Fresh raspberries, to serve
  • 250g white chocolate
  • 125ml (1/2 cup) thick cream
  • 1/2 vanilla bean, split
  • 100g fresh raspberries or frozen raspberries
  • 82.50 gm raspberry jam
  • 40.00 gm caster sugar
  • 500ml (2 cups) milk
  • 1 vanilla bean, split
  • 200g good-quality vanilla ice-cream
Instructions:
  • For the raspberry sauce, gently simmer raspberries, jam, sugar, and water for 2-3 minutes until sugar dissolves. Cool slightly, then chill for 30 minutes. Infuse milk with vanilla seeds by refrigerating for up to 2 hours.
  • In a saucepan over low heat, combine chocolate, cream, and butter. Add in vanilla seeds, stir until chocolate and butter are melted and mixture is smooth. Allow to cool, then refrigerate for 1 hour.
  • Preheat your oven to 180°C, then generously grease a 12-hole muffin or heart-shaped cake pan. Cream together the butter and sugar until light and fluffy. Mix in the eggs one at a time, followed by the vanilla extract. Gradually sift in the flour and baking powder, alternating with the milk, until the mixture is thoroughly combined.
  • Fill the pans three-quarters full, bake for 20 minutes until lightly golden, then allow to cool.
  • Use an electric beater to whip the icing for 2 minutes until it becomes thick and smooth. Afterwards, spread it over the cakes and top them off with a raspberry for decoration.
  • In 2 tall glasses, spoon 2-3 tablespoons of raspberry sauce and chill. In a blender, combine infused milk and ice-cream and blend until frothy. Pour over the raspberry sauce, stir gently, and enjoy with the vanilla cakes.

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