Mini berry cake



  • 4 large egg yolks
  • ½ cup whole milk, divided
  • 1 tsp pure vanilla extract
  • 1 ½ cups sifted cake flour
  • ¾ cup granulated white sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 6 Tbsp unsalted butter, 6 equal room temp pieces
  • 1 pint raspberries

Raspberry SauceEdit

  • 1 (12-oz pkg) frozen raspberries, thawed
  • 4 Tbsp sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp Framboise liquor (optional)
  • 1/3 cup vanilla ice cream, melted


Preheat oven to 350 F. Prepare four mini cake pans (use spring form pans if available) by lining the bottom of each pan with parchment paper and spraying with baking spray. Lightly whisk egg yolks, two Tbsp of the milk and the vanilla in a small bowl. Whisk flour, sugar, baking powder and salt in a large bowl. Add the butter to the dry ingredients; cut with two knives or a pastry blender until mixture resembles coarse crumbs. Slowly add remaining milk to crumb mixture and mix with an electric mixer on low until just moistened. Scrape down the sides of the bowl and beat on medium-high for two minutes. Add the egg mixture a little at a time on low speed until the batter is smooth, about two more minutes. The batter will remain quite thick.

Evenly divide the batter into the mini pans and smooth the top of each cake. Insert eight raspberries halfway into the batter, pressing down until berry is half covered (reserve extra berries for garnish). Keep berries close to the center of the cake, as they spread outward during baking. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes.

While the cakes bake, make raspberry sauce by blending the berries, sugar and lemon juice. Over a bowl, strain seeds by pushing sauce with the back of a spoon through a fine mesh sieve. Stir in Framboise and taste. If sauce needs to be sweetened, return it to the blender and add one Tbsp of sugar at a time, blending and tasting after each addition. Cool cakes at least 5 minutes and then gently turn upside down. Arrange plate by placing cake in center, garnish with remaining raspberries, then pour sauce around cake to cover perimeter of plate. Place Tbsp of melted ice cream in the sauce, a few inches apart around the plate, and swirl outward with a toothpick to make star like effects.

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