For the Cake:
-100g unsalted butter
-170g sugar
-150g cake flour
-3 eggs (150g)
-120g milk
-1 tsp baking powder

*Cream butter and sugar until fluffy, add eggs 1 at a time, add milk. Sift in flour and baking powder, fold together. Bake at 350'f for about 30-35 mins.

-400g whipping cream
-1 tbs powdered sugar
-1 1/2 tsp whipped cream stabilizer

*Whip cream and stabilizer in a bowl until soft peaks, add sugar and whip until stiff peaks.

Raspberry Filling:

*simmer raspberries and sugar (to taste) in a sauce pan until mixture reduces to 3/4 its original volume.

The Fun Part:
Level the cake and cut into layers, add filling, frost, and cover with coconut.

Comments (10)

On 1:49 AM , rokh said...

yum yum! i always like your cooks and bakes :)btw, happy new year!

On 2:28 AM , Anonymous said...

Hello "tt",
Glad to see your new recipe! Do you mind to advise what is the Whipping Cream Stabilizer? and where can find in Seattle? Thanks!

On 11:55 AM , hoangtam/tt said...

thanks Rokh, happy new year to you too!

whip cream stabilizer is just that, it stabilizes whipped cream. you can find it at baking supply stores.

On 8:17 AM , Anonymous said...

Wow, this cake looks just luscious and decadent. Love the raspberries, and especially all the whipped cream! Keep up the good cooking!

On 7:53 AM , Anonymous said...

Those look and sound wonderful!

On 8:45 AM , Anonymous said...

Best wishes to you and all your friends in the coming new year, your recipes are the best. Please see my new year card here.

Thank you.

On 12:41 AM , Florence said...

Gong Xi Fa Cai
Happy New Year

On 6:22 AM , Unknown said...


happy new year and best wishes for the coming new year

On 3:20 AM , Edith said...

Happy Lunar New Year TT!

I have something for you. Check it out.

On 10:24 PM , sher said...

Brava! That's beautiful! And Happy New Year! :):)