Raspberry Cake Tarts

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Cake shop

  • 125 g of butter
  • 2 tablespoons icing sugar
  • 1/2 teaspoon of vanilla essence
  • 1 egg
  • 2 cups plain flour
  • 1 teaspoon of baking powder
  • 1 pinch of salt


  • 125 g of butter
  • 1 cup powdered sugar
  • 1/2 teaspoon of vanilla essence
  • 2 eggs
  • 1 1/2 cup flour with yeast
  • 1 pinch of salt
  • 1/2 cup milk
  • 12 teaspoons of raspberry jam


  1. Pastry: Preheat the oven to 220C. Lightly grease two 12-hole cans with butter

  2. Butter, sugar and vanilla cream.

  3. Beat the egg and mix well with the butter mixture.

  4. Sift dry ingredients and add to cream mixture. Mix until a firm dough is obtained.

  5. Turn onto a lightly floured board and lightly knead.

  6. Stretch up to half a centimeter thick.

  7. Using a cookie cutter large enough, cut the dough and place it in molds so that the dough covers the sides.

  8. Filling: butter cream, sugar and vanilla.

  9. Beat the eggs and mix with the butter mixture.

  10. Add sifted dry ingredients and milk alternately to the butter mixture, mixing well between additions.

  11. Put ½ teaspoon of jam in each puff pastry.

  12. Put tablespoons of cake mix in each shell.

  13. Use small pieces of leftover dough to make a small cross and place it on top of each cake.

  14. Bake in a hot oven for about 20 minutes or until golden brown.


  • 2 12-hole muffin pans


It works well with other flavor jams.

Raspberry Cake

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