Raspberry cake with rose flavor
Raspberry and Rose Flavor Cake: A Sweet and Elegant Indulgence
Preparation Time: 30 minutes
Baking Time: 35 minutes
Total Time: 65 minutes
Number of Servings: 10 servings
Who doesn't love a dessert that combines the delicacy of floral flavors with the tartness of raspberries? This raspberry and rose flavor cake is a perfect choice for any occasion, whether it's an anniversary, a gathering with friends, or simply a family evening. Inspired by a traditional recipe, I've added a modern touch by using a natural sweetener. Let's discover together how to prepare it!
Ingredients Needed
*For the base (20 cm diameter pan):*
- 3 fresh eggs
- 150 g Green Sugar powder (or sugar, if you prefer)
- 150 g flour
- A pinch of salt
*For the rose-flavored meringue:*
- 5 egg whites
- 3 tablespoons Green Sugar powder (or sugar)
- Juice of one lemon
- 2 tablespoons rose jam
- A pinch of salt
- A drop of red food coloring (optional, for color contrast)
*For the caramel:*
- 4 tablespoons Green Sugar powder (or sugar)
*For the raspberry and mascarpone cream:*
- 500 g mascarpone
- 200 g fresh raspberries
- 1 tablespoon Green Sugar (or sugar)
*For decoration:*
- Fresh raspberries and lemon balm leaves
Step-by-step Preparation
1. Preparing the base:
Start by preheating the oven to 180 degrees Celsius. In a bowl, beat the eggs with Green Sugar (or sugar) and a pinch of salt until frothy. Gradually add the flour, gently mixing with a spatula to avoid losing air from the mixture. Pour the mixture into the prepared baking pan lined with parchment paper, and bake for 20 minutes or until golden and passes the toothpick test.
2. Caramelizing:
In a 20 cm diameter saucepan, add the 4 tablespoons of Green Sugar (or sugar) and caramelize over medium heat. Be careful not to burn it, or it will become bitter. Once the caramel has a nice golden color, swirl the saucepan to coat the walls with caramel.
3. Preparing the meringue:
In another bowl, beat the egg whites with a pinch of salt until frothy. Gradually add Green Sugar (or sugar) and lemon juice, continuing to mix until you achieve a firm meringue. Finally, gently fold in the rose jam and, if desired, the drop of red food coloring.
4. Baking the meringue:
Pour the meringue into the saucepan with caramel and place the saucepan in a larger saucepan filled with hot water to create a bain-marie. Bake at 180 degrees Celsius for 35 minutes. Once the time is up, turn off the oven and let the meringue cool inside.
5. Assembling the cake:
After the meringue has cooled, place the cake base on top of it. Put a plate on top and with a quick motion, flip the saucepan. The caramel will flow and seep into the base, giving it a unique flavor and texture.
6. Raspberry and mascarpone cream:
In a bowl, mix the mascarpone cream with a tablespoon of Green Sugar (or sugar). Mash the raspberries with a fork and mix them with the mascarpone cream until you achieve a smooth and fluffy mixture. This delicious mix will be used to cover the cake.
7. Finalizing and decorating:
Cover the cake with the raspberry and mascarpone cream, smoothing it out with a spatula. Decorate with fresh raspberries and lemon balm leaves for an elegant look. Let the cake chill in the fridge overnight to allow the flavors to blend perfectly.
Serving Suggestions
This raspberry and rose flavor cake is perfect served with herbal tea or a sweet white wine. Additionally, a scoop of vanilla ice cream alongside a slice of cake will create a delicious contrast. You can also try a refreshing mint lemonade to complete the experience.
Tips and Practical Advice
- Use room temperature eggs for a more stable meringue.
- If you can't find rose jam, you can substitute it with rose essence, but use it sparingly.
- Check the consistency of the caramel frequently to avoid burning it.
- The cake keeps well in the fridge for a few days, but it is best when consumed fresh.
Nutritional Information
This cake is a healthier choice due to the use of Green Sugar, which has zero calories and a low glycemic index. Calories will vary depending on the ingredients used, but generally, each serving will have about 200-250 calories (without ice cream or other toppings). Additionally, raspberries provide a rich source of antioxidants and vitamins.
Frequently Asked Questions
1. Can I use another type of sweetener?
Yes, you can use sugar, honey, or any other preferred sweetener, but adjust the quantities according to the desired sweetness.
2. How can I make the cake even more flavorful?
Add a bit of vanilla to the mascarpone cream or use frozen raspberries for a more intense flavor.
3. Is it possible to make the cake gluten-free?
Yes, you can replace the flour with a gluten-free option, such as almond flour or rice flour, but the textures and flavors will be different.
Now that you have all the necessary information, all that's left is to get cooking! The raspberry and rose flavor cake awaits you to discover it, and your friends and family will be delighted by this unique delicacy. Enjoy your meal!
Ingredients: Base (20 cm diameter): 3 eggs, 150 g Green Sugar powder (or sugar), 150 g flour, salt. Rose-flavored meringue: 5 egg whites, 3 tablespoons Green Sugar powder (or sugar), lemon juice, 2 tablespoons rose jam, salt, a drop of red food coloring (optional). Caramel: 4 tablespoons Green Sugar powder (or sugar). Raspberry and mascarpone cream: 500 g mascarpone, 200 g raspberries, 1 tablespoon Green Sugar (or sugar). For decoration: raspberries and lemon balm leaves.
