Cream butter biscuits slices

Tender shortbread, juicy raspberries, and a creamy filling – a favorite for every coffee table!
Prep Time: 40 min.
Resting Time: 4-5 hours
Baking Time: 12-15 min.
Difficulty: medium
Yield: 1 baking pan

For the cake:

For the filling:

For decorating:

  • 100ml cream (lactose free if necessary)
  • ½ package cream stabilizer
  • ½ jar Frusano Raspberry Spread
  • Raspberries
  • Mint leaves


  • For the shortbread, beat the egg whites with half of the Organic Corn Sugar from Frusano until stiff peaks form.
  • Mix the egg yolks with the remaining Organic Corn Sugar from Frusano and the vanilla until creamy.
  • Sift together the flour and baking powder and add with the egg whites to the egg yolk mixture Gently whisk and spread over a baking paper-lined baking pan.  Bake on the middle rack of an oven preheated to 180°C for 12-15 minutes. Transfer the baked shortbread to a wire rack, remove the baking paper, and let cool.  Finally, place the shortbread on a serving platter, straighten the edges, and place a baking frame around it.
  • Coat the shortbread with Frusano Raspberry Spread. Whip the cream with cream stabilizer and spread over the raspberry layer. Cover with Organic Spelt Butter Biscuits from Frusano. Refrigerate for a few hours or, for the best results, overnight.
  • To decorate, whip the cream with cream stabilizer until it forms stiff peaks.  Dab a bit of Raspberry Spread from Frusano on the Organic Spelt Butter Biscuits top with a swirl of whipped cream. Garnish with mint leaves.

Have fun cooking and Bon Appetit!