Chinese Raspberry Snowflake Cake Recipe

Name: Chinese Raspberry Snowflake Cake Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 145 min
Yield: 16 servings
Cuisine: Chinese,Asian
Ingredients: 2 ounces (55 grams) raspberries; 15 1/5 ounces (450 milliliters) water; 7 ounces (200 grams) superfine sugar; 5 leaves gelatin; 7 1/8 ounces (200 milliliters) whole milk; 2 ounces (60 milliliters) double cream, or whipping cream; 4 1/2 ounces (125 grams) potato starch, or corn flour; 3 1/2 ounces (100 milliliters) water; 3 tablespoons shredded coconut; 8 ounces (250 milliliters) coconut milk; 15 1/5 ounces (450 milliliters) water; 7 ounces (200 grams) superfine sugar; 2 ounces (60 milliliters) double cream, or whipping cream; 5 leaves gelatin; 4 1/2 ounces (125 grams) potato starch, or corn flour; 3 1/2 ounces (100 milliliters) water; 3 tablespoons desiccated coconut

A Chinese raspberry snowflake cake offers a sweet, sour, and colorful dessert, ideal for a hot summer's day.

⭐ 3.9 (41 reviews) Prep: 5 minCook: 20 minTotal: 145 minYields: 16 servings

Category Tags:

Dessert Cake

Cuisine Tags:

Chinese Asian

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Instructions

Start boiling 450ml water with raspberries and superfine sugar in a saucepan, whisking until dissolved.
Soften gelatin in cold water.
Stir milk and double cream into the raspberry mixture, boil again, then turn off heat and cool for 10 minutes.
Whisk the softened gelatin into the mixture until evenly combined.
Combine potato starch with 100ml water, then stir into the raspberry-gelatin mixture.
Line a baking tray with parchment paper, pour in the mixture, and refrigerate for several hours to set.
Slice the set cake and coat with desiccated coconut before serving.