Raspberry Vanilla Bean Magic Custard Cake

• Vegetarian

• Produce

  • 3/4 cup Raspberries, fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup Flour
  • 1 1/4 cups Powdered sugar
  • 1 Vanilla bean

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 cups Milk

• Liquids

  • 1 tbsp Water

Found on thebrooklyncook.com

Description

Directions

• Preheat oven to 325.
• Grease an 8X8 pan, set aside.
• In a small mixing bowl, whip egg whites until stiff peaks form. Set aside.
• In a separate mixing bowl, combine egg yolks and powdered sugar until the mixture turns a pale, creamy color.
• Stir in melted butter and water. Mix in flour and stir until fully mixed through.
• Split the vanilla bean in half lengthwise and spread open. Using a knife, scrape out the seeds and add it to the mixture.
• Slowly mix in the milk.
• Fold in the egg whites in small batches and then pour the batter into the pan. Sprinkle fresh raspberries on top. Bake for 45-55 minutes or until the edges have set but the center is still jiggly.
• Cool cake completely (I recommend storing it in the fridge until just before serving) then slice. Enjoy!

Nutrition