White cake

This is a quick little fruit cake that my entire family (consisting of 3 to 8 people) loves and makes me make for every holiday, birthday, big occasion, small occasion. They just, sneakily, leave a bag of raspberries on the kitchen counter. "Hey, mum, so you want cake or what?", I ask, feigning ignorance. "Are you making cake? Really? That would be great, hon, thanks!".

The cake itself is very simple and quick. Takes a half hour to make, tastes great, keeps for days! The photo really doesn't do justice to the yumminess it holds. Read on!

WHITE CAKE RECIPE

Metric	Standard	Ingredient
900 ml	30 oz	Sour cream
1 l	33 oz	Vegetable whipping cream
200 g	7 oz	Sugar
1 kg	2.2 lbs	Raspberries
3	3	Store-bought cake layers

0) If you're using frozen raspberries (or any other berries you like), leave them in a sieve over a bowl and let them thaw and drip. Stir and turn them over from time to time. This will prevent any ice staying in the middle of the bunch of berries, causing them to leak in the cake

1) I can't stress this enough: get a really large bowl (this will be bowl A)! You will need it. In said bowl, whip the cream until it's nice and stiff. The stiffer, the better, actually. Try not to overdo it, though, because you might end up beating the liquid right out of all that milk fat and there's no way to put it back together. If this happens, however, the stuff that remains is great for coffee.

2) In another bowl (aka bowl B), mix in the sugar and sour cream. There is very little sugar in this recipe because the vegetable cream is already sweet, but if you come by whipping cream that is not sweetened, add sugar to taste.

3) Add the contents of bowl B to bowl A. Take a spatula or spoon and carefully fold it all in. Then take a mixer and mix it until it evens out. The sour cream mix has a nasty habit of dropping to the bottom of the bowl. Make sure it evens out.

4) You can use ladyfingers (soaked in a bit of milk), but I'm lazy and the cake layers we have here don't suck, so that is what I use. If you do go with ladyfingers, I would suggest using a pan of some sort with high edges, or a pot or something. So lay down your cake layer (or ladyfinger layer), put some cream mix on it and cover the cream with raspberries. Lay another cake layer over the raspberries and repeat until you run out of ingredients. What I like to do is separate the cream mix into three parts: two for between the cake layers and one for decorating.

5) Stuff the cake into the fridge to settle over night (some 6h should do the trick).

I live in a household of dieters (yeah, right), so I can't tell you the exact number of pieces of cake you can get from this recipe, but it is enough for an entire day of guests coming and going for dad's 80^th birthday.

If you like this recipe, let me know :)