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Ingredientes
- Ingredients:
- 1/2 cup (1 stick) butter, room temperature
- 1 cup plus 3 tablespoons light brown sugar
- 1 tablespoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2-1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 3/4 cup heavy cream
- 1 cup fresh raspberries (4 ounces) I used frozen and it worked fine.
Direcciones
- Directions:
- 1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 2 additions, alternating with milk and ending with flour mixture (scape bowl as needed). Beat well to combine.
- 2. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire rack.
- 3. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 15 servings | |
| Calories 229 | |
| Calories from Fat 83 | 36% |
| Total Fat 9.45g | 12% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 224mg | 9% |
| Potassium 90mg | 3% |
| Total Carbs 33.36g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 18.24g | 12% |
| Protein 3.18g | 5% |
