Raspberry cake with homemade pudding

Raspberry and Homemade Pudding Cake

This raspberry and homemade pudding cake is an excellent choice for a special occasion or simply to indulge yourself with a delicious and refreshing dessert. Inspired by the desire to create something light yet exquisitely tasty, this cake proves to be a perfect combination of cocoa sponge and fine vanilla cream enriched with fresh raspberries. Let’s dive into this culinary adventure!

Preparation time: 40 minutes
Baking time: 20 minutes
Total time: 60 minutes
Number of servings: 8

Ingredients:

*For the sponge:*
- 3 egg whites
- 3 tablespoons of wholemeal flour
- 4 tablespoons of raw sugar
- 2 tablespoons of cocoa powder
- 50 g raw peanuts, finely chopped
- 1/2 packet of baking powder (about 5 g)
- A dash of oil for greasing the pan

*For the pudding:*
- 3 egg yolks
- 2 whole eggs
- 2 tablespoons of wholemeal flour
- 600 ml milk
- 6 tablespoons of raw sugar
- 750 g fresh raspberries
- 50 g butter
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract

Preparation:

1. Preparing the sponge:
Start by preheating the oven to 180°C (356°F). Now, heat a round springform pan, greasing it with a little oil and placing a round piece of parchment paper at the bottom. This step is essential to prevent the sponge from sticking.

2. Whipping the egg whites:
In a clean bowl, beat the egg whites with a mixer until you obtain a firm foam. Gradually add the raw sugar and continue mixing until the mixture becomes glossy and has a meringue-like consistency.

3. Adding dry ingredients:
Gently fold in the wholemeal flour, cocoa powder, baking powder, and chopped peanuts using a spatula. Do this with delicate movements to avoid losing air from the egg whites.

4. Baking the sponge:
Pour the mixture into the prepared pan and level the surface. Place the pan in the oven and bake for about 20 minutes, or until a tester inserted in the center comes out clean. After baking, let the sponge cool in the pan, then remove the parchment paper.

5. Preparing the pudding:
While the sponge cools, prepare the pudding. In another bowl, mix the egg yolks and whole eggs until their volume doubles. Add the raw sugar and continue mixing until it dissolves. Then, fold in the wholemeal flour, vanilla extract, and cinnamon.

6. Cooking the pudding:
In a saucepan, add the milk and the egg mixture. Cook over medium heat, stirring continuously, until the pudding thickens. Finally, add the butter and mix well until combined.

7. Assembling the cake:
Once the sponge has completely cooled, return it to the pan without removing the springform ring. Pour half of the pudding over the sponge, followed by a generous layer of fresh raspberries. Then, add the remaining pudding and decorate with the remaining raspberries, sprinkling a dash of cinnamon on top.

8. Final cooling:
Cover the cake with plastic wrap and place it in the freezer for a few hours to firm up the cream. After that, move it to the refrigerator.

Serving:
When you are ready to serve the cake, remove it from the refrigerator, carefully remove the springform ring, and slice. This raspberry and homemade pudding cake is perfect served alongside a scoop of whipped cream or vanilla ice cream.

Tips and Tricks:
- Raspberries: Make sure to use fresh raspberries, as their intense flavor will make the cake more delicious. You can also use other berries, such as blackberries or blueberries, for an interesting variation.
- Flour: Wholemeal flour adds a deeper and more nutritious flavor, but you can also use white flour if you prefer a softer sponge.
- Sweetening: If you want a less sweet cake, reduce the amount of sugar in the pudding or replace it with a natural sweetener, such as stevia.
- Cooling: The cake can be prepared a day in advance, making it ideal for parties or special occasions.

Calories and Nutritional Benefits:
The raspberry and homemade pudding cake has a moderate calorie content due to the use of raw sugar and wholemeal flour, which provides fiber. Raspberries are rich in antioxidants and vitamins, making them a healthy ingredient. A serving of cake contains approximately 300-350 calories, but this may vary depending on the ingredients used.

This raspberry and homemade pudding cake is not only a delicious choice but also an opportunity to share pleasant moments with loved ones. Enjoy every slice and cherish every occasion!

 Ingredients: -for the base: -3 egg whites -3 tablespoons of black flour -4 tablespoons of raw sugar -cocoa -raw peanuts -baking powder -for the cream: -3 egg yolks -2 eggs -2 tablespoons of black flour -600 ml of milk -6 tablespoons of raw sugar -750 g of raspberries -butter -cinnamon -vanilla essence

 Tags:  raspberry cake fruit cake