Скачать или смотреть Very easy and yummy for kids raspberry and lychee cake Good for Occasion.

Ingredients:
For the Cake:

1/2 cup (120g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 cup (120g) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup (60ml) milk
1/2 tsp vanilla extract
1/2 cup (80g) fresh or frozen raspberries
1/4 cup (60g) canned lychees, drained and chopped
For the Lychee Whipped Cream:

1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
2 tbsp lychee syrup (from canned lychees)
1/4 tsp vanilla extract
For Garnish:

Fresh raspberries and lychee pieces (optional)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a small cake pan (around 7 inches/18 cm).
Make the Cake Batter:
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the raspberries and chopped lychees.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Lychee Whipped Cream:
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Add the lychee syrup and continue whipping until stiff peaks form.
Assemble the Cake:
Once the cake has cooled, spread a layer of lychee whipped cream on top.
Garnish with fresh raspberries and lychee pieces if desired.
Serve: Slice and enjoy your delicious raspberry and lychee cake!