Raspberry cake

I started making this cake for a surprise party and thought it would be perfect, especially since I had fresh raspberries on hand. I once had an issue with the butter; I used one with only 65% fat, and the cream turned out a bit soft, but I managed in the end. The tip about beating the egg whites with brown sugar is worth remembering, as it creates a stable meringue. The recipe isn't complicated, but it does require patience during assembly and some attention to the layers.

Quick Info

Total time: about 2 hours (including cooling and assembly)
Preparation time: 30-40 minutes
Baking time: 30-35 minutes
Servings: 12-16
Difficulty: medium
Recipe type: fruit cake, dessert for occasions or parties

Ingredients

For the cake:
7 eggs
200 g brown sugar, finely ground
3 tablespoons olive oil
7 tablespoons flour
50 g cocoa powder
1 pinch of baking powder with saffron
a pinch of salt
approximately 200 g raspberries (for the layers)
flour for dusting the raspberries

For the cooked cream:
2 egg yolks
150 g sugar
4 tablespoons cornstarch
400 ml milk
1/2 pack of butter (ideally over 80% fat)
2 tablespoons chocolate sauce (for color and flavor)

For the whipped cream:
300 ml heavy cream or liquid cream for whipping
2 tablespoons chocolate sauce

Preparation Method

1. Preparing the cake
Separate the eggs, placing the egg whites in a large bowl with a pinch of salt, and beat until foamy. Add 100 g of brown sugar and continue mixing until the meringue is firm and glossy. Beat the yolks separately with the remaining sugar until light in color and creamy, then gradually pour in the oil, mixing continuously like for mayonnaise.

Sift together the flour, cocoa powder, and baking powder. Gradually incorporate the dry mixture into the yolks, mixing until homogeneous. Finally, gently fold in the meringue from the bottom up to maintain volume.

Divide the batter into two equal parts.

2. Baking the layers
Line a 25x35 cm baking tray with parchment paper. Pour in the first half of the batter. Quickly dust the raspberries (approximately 100 g for each layer) with flour to prevent them from releasing juice into the batter, and place them on top.

Bake in a preheated oven at 180°C until a toothpick comes out clean, about 15-18 minutes for each layer. Repeat the same process with the second half of the batter and the remaining raspberries.

Allow the layers to cool completely before assembling.

3. The cooked cream
Mix the egg yolks well with the sugar and cornstarch, then gradually add the milk. Place over low heat, stirring continuously until the cream thickens. Let it cool completely.

Beat the butter at room temperature until fluffy. Gradually incorporate the cooled cooked cream into the butter, mixing at medium speed. Finally, add the chocolate sauce for color.

4. The whipped cream
Whip the liquid cream until it thickens. Fold in 2 tablespoons of chocolate sauce.

5. Assembly
Place the first layer on a serving platter. Spread the cooked cream on top, followed by a layer of whipped cream. Add the second layer and cover the entire cake with the remaining whipped cream. You can garnish with chocolate sauce or as you prefer.

6. Cooling and slicing
Refrigerate the cake for at least 2-3 hours before slicing.

Why I make this recipe often

I love that the layers are fluffy, not too sweet, and the raspberries add a fresh flavor that doesn't fade even after a few hours in the fridge. The cake holds up well from one day to the next, making it useful for occasions or when I have guests.

Tips and Variations

Tips

Use butter with over 80% fat for the cooked cream. Weaker butter will make the cream too soft.
Dust the raspberries with flour before placing them on the batter, or they will release juice and may make the layers soggy.
Be patient with cooling the creams and layers before assembly. Warm cream doesn't mix well with butter.
Substitutions

The chocolate sauce can be replaced with melted chocolate if you don't have sauce on hand.
Liquid cream can be substituted with heavy cream with a minimum of 30% fat.
Raspberries can be replaced with blueberries, blackberries, or strawberries, though the taste will be slightly different.
Variations

You can add chocolate chunks to the cream for more texture.
The cake can be assembled as a round cake by adjusting the quantities and pan size.
For a tart flavor, add a little lemon juice to the cooked cream at the end.
Serving Ideas

Serve cold, directly from the fridge.
A slice pairs well with fresh fruit or an extra drizzle of chocolate sauce on top.
Frequently Asked Questions

1. Can I use frozen raspberries?
Yes, but they should be thawed and drained well, then dusted with flour to avoid excess moisture in the batter.

2. What should I do if the layers stick to the paper?
Let them cool completely, then carefully peel off the paper. If needed, use a thin-bladed knife.

3. How do I check if the layer is baked?
Do the toothpick test – it should come out clean from the center of the layer.

4. The cooked cream curdled while mixing. What can I do?
If the cream curdled when mixing with the butter, try gently warming the bowl (over a pot of warm water) and mix vigorously. It usually fixes itself, but not always.

5. Can I prepare the cake a day in advance?
Yes, the flavors meld better, and the cake slices more neatly after chilling.

Nutritional Values

Approximately, one serving (out of 14) has about 320-350 kcal.
Carbohydrates: 38-42 g
Proteins: 5-6 g
Fats: 15-17 g
These values are estimates and vary depending on the amount of cream and type of butter used. The cake contains eggs, cream, and butter, so the fat content is higher.

Storage and Reheating

The cake can be stored in the refrigerator, covered, for up to 3 days. Freezing is not recommended, as the texture of the creams changes. It should not be reheated; it is served cold.

This is the version I prepare when I have fresh raspberries and want a dessert for a larger group without unnecessary complications. If you follow the steps, the cake turns out well and keeps nicely in the fridge.

 Ingredients: Base 7 eggs 3 tablespoons olive oil 7 tablespoons flour 1 pinch of saffron baking powder 50 g cocoa 200 g brown sugar powdered Cream 2 egg yolks 400 ml milk 150 g sugar 4 tablespoons starch 1/2 pack of butter (preferably over 80% fat) 2 tablespoons chocolate sauce Whipped cream 300 ml liquid pastry cream 2 tablespoons chocolate sauce about 200 g raspberries

 Tags:  raspberry cake fruit cake