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–+ servings
Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies

Bake stunning Leopard print cake. A moist vanilla cake with hidden cocoa art. Includes recipe variations like Raspberry Almond Thumbprint Cookies.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 40g g powdered sugar
  • 40g g soft butter
  • 40g g egg white
  • 40g g wheat flour Type 405 or all-purpose
  • 1 pinch baking cocoa
  • 40g g dark cocoa paste
  • 4 medium eggs size M
  • 250g g sugar
  • 1 tbsp tbsp vanilla extract
  • 85ml ml neutral cooking oil like rapeseed or canola
  • 1 pinch salt
  • 250g g wheat flour Type 405 or all-purpose
  • 15g g baking powder
  • 125ml ml milk

Equipment

  • Springform pan
  • Parchment paper
  • Whisk and spatula
  • Mixing bowls
  • Piping bags or zip-top bags

Method
 

  1. Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-forced.
  2. Prepare a 20 cm (8-inch) springform pan with parchment paper.
  3. For the light spots, beat soft butter and powdered sugar until creamy, then mix in the egg white, followed by flour and cocoa.
  4. For the dark spots, repeat the process using more cocoa for a rich color.
  5. Spoon each paste into piping bags and pipe random C-shapes onto the prepared parchment.
  6. Freeze the piped pattern for at least 20 minutes.
  7. Whisk together eggs, sugar, vanilla, and salt in a large bowl until thick and pale.
  8. Gradually add oil and milk while whisking, then sift in flour and baking powder, folding gently.
  9. Place the frozen leopard print pattern in the pan, pour the batter on top, and spread gently.
  10. Bake for 40-50 minutes or until a skewer comes out clean.
  11. Allow the cake to cool in the pan for about 15 minutes before releasing it and letting it cool completely on a wire rack.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is very soft to achieve a smooth, pipeable consistency for the print pastes.
Don't skip the freezing step, as it is crucial for maintaining the pattern's integrity during baking.
For best results, gently fold the dry ingredients into the wet without overmixing.
This cake can be stored at room temperature for up to 3 days or wrapped and frozen for a month.
Tried this recipe?Let us know how it was!