Romantic Valentine’s Daycake

1

Preheat the oven to 175°C. Grease a cake pan with melted butter and line with baking parchment paper.

2

Whisk together the eggs, vanilla sugar in a mixing bowl for 5 minutes until smooth. Add sugar and mix for another 10 minutes or until creamy.Add 2 cups of flour and 2 tbsp ofvanilla sugar. Mix well until fluffy.

3

Pour the batter into the prepared cake pan and bake at 175°C for 20-25 minutes.

4

While the cake is baking, make the raspberry sauce by adding frozen raspberries, strawberries, lemon juice, water, sugar, and cornstarch to a saucepan on medium heat. Stir constantly to combine, reduce the heat to low when boiling, and puree until smooth. Cook for 3 minutes, mixing occasionally. Cook the sauce for another 4 minutes until done. Strain the sauce to extract the juice and set aside to cool.

5

Allow the cakes to cool for a few minutes before removing and placing on cooling racks.

6

For the whipping cream, add the cream into a large bowl and whisk thoroughly for 3 minutes. Add powdered sugar and mix until creamy and fluffy. Cover and refrigerate.

7

Cut the cake into 3 slices and scoop the whipping cream on each layer. Arrange sliced strawberries on top of the cream.

8

Pour the raspberry sauce on top of the cake and decorate with additional strawberries and nuts.