This cake is really moist and creamy with just a hint of sugar. You can top it with any seasonal fruits.
- ½ cup / 1 stick / 113 g butter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp coarse salt
- 5 large eggs
- 1¼ cup sugar
- 1 tsp vanilla extract
- 1½ cups whole milk
- 3½ cups heavy cream
- 2 cups raspberries, for serving
- Preheat oven to 350° F / 180° C. Butter and cover the base and sides of a 21-inch / 23 cm springform pan with baking paper. Melt the butter and let it cool. Whisk together flour, baking powder, and salt.
- In a mixer fitted with the whisk attachment, beat eggs, 1 cup sugar and vanilla extract on high speed until pale and thick, about 5 mins. With mixer on low, gradually add flour mixture and beat to combine. Using a rubber spatula, fold in melted butter until incorporated. Pour batter into the sprinform pan and bake for 20 mins, until top is golden brown and a toothpick inserted in the center comes out clean.
- Whisk together milk and 1½ cups cream. Poke warm cake all over with a toothpick and pour milk mixture over top. Let cool to room temperature, about 1 hour.
- Whip the remaining 2 cups of cream and ¼ cup sugar to medium peaks. Spread whipped cream evenly over the cake and top with raspberries. Carefully release cake from the pan, remove the baking paper, and transfer to a serving platter (use two wide spatulas and be very careful not to break the tender cake base).
