Raspberry and vanilla cream cake
Raspberry and Vanilla Cream Cake – A delight that combines the fresh taste of raspberries with the enticing aroma of vanilla.
Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12
Who wouldn’t love a cake that combines two fluffy layers with a velvety raspberry cream and a delicate vanilla cream? This raspberry and vanilla cream cake recipe is not only an absolutely delicious dessert but also a true culinary masterpiece that will delight both your taste buds and your eyes. Whether you serve it for a special occasion or simply to indulge yourself, this cake will quickly become your family’s favorite.
The history of the recipe is fascinating, with deep roots in pastry traditions. The combination of fruits with fine creams and airy layers is a classic approach present in many culinary cultures, adding a touch of elegance to any meal.
Necessary ingredients:
For the first layer:
- 6 eggs
- 6 tablespoons fine sugar
- 6 tablespoons flour
- Vanilla essence
- 1 packet vanilla sugar
For the second layer:
- 3 eggs
- 3 tablespoons fine sugar
- 2 tablespoons flour
- 1 tablespoon cocoa
- 1 packet vanilla sugar
For the raspberry cream:
- 500 g fresh raspberries
- 250 g sugar
- 250 g mascarpone
- 200 g heavy cream
- 1 packet agar-agar
For the vanilla cream:
- 3 egg yolks
- 200 ml liquid cream
- 150 g fine sugar
- 100 g butter
- 1 vanilla pod
- 5 Physalis fruits
For decoration:
- 100 g melted chocolate
- Physalis fruits for garnish
Step by step in preparing the cake:
1. Preparing the first layer:
Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the fine sugar and vanilla sugar, continuing to mix until you achieve a glossy meringue. Incorporate the yolks one at a time, mixing well after each addition. Add the vanilla essence and finally fold in the sifted flour using a spatula and circular motions from top to bottom.
2. Baking the first layer:
Prepare a baking tray (33 x 22 cm) lined with parchment paper. Pour the obtained mixture into the tray and level the surface. Preheat the oven to 180 degrees Celsius and bake the layer for 25-30 minutes, or until lightly browned and passes the toothpick test.
3. Preparing the second layer:
Repeat the steps from the first layer: beat the egg whites with salt, add the sugar and vanilla sugar, then the yolks. This time, at the end, fold in the flour mixed with cocoa, using the same mixing technique. Pour the mixture into the prepared tray and bake at the same temperature for 25-30 minutes.
4. Preparing the raspberry cream:
In a saucepan, combine the raspberries and 150 g of sugar and place over medium heat. Stir until the sugar completely dissolves. Add the agar-agar and boil the mixture for 1 minute, stirring continuously. Let it cool. In another bowl, mix the mascarpone with 50 g of sugar and, in another container, whip the cream until firm. Combine the mascarpone with the cream and add the cooled raspberry puree, gently mixing. Refrigerate the cream for about an hour.
5. Preparing the vanilla cream:
Place the yolks in a bowl over a double boiler, adding the sugar and the split vanilla pod. Stir continuously until thickened. Let it cool, then add the melted and cooled butter. Make a puree from the Physalis fruits and incorporate it into the vanilla cream. Finally, add the whipped cream, mixing carefully. Refrigerate the cream for an hour.
6. Assembling the cake:
Cut the white layer in half and soak it with a syrup made from water, sugar, and vanilla essence. Do the same with the cocoa layer. In the tray where you baked the layers (lined with plastic wrap), place the first layer of white cake, followed by the raspberry cream, the cocoa layer, the vanilla cream (save some for decoration), and the remaining white layer. Refrigerate for a few hours or, ideally, overnight.
7. Decorating the cake:
After the cake has cooled well, transfer it to a serving platter. Use the reserved vanilla cream for decoration, add the melted chocolate, and garnish with Physalis fruits. Slice as desired and serve with a smile!
Useful tips:
- Ensure all ingredients are at room temperature to achieve a smooth and even texture.
- You can substitute raspberries with other berries, such as blackberries or strawberries, to vary the cake's flavor.
- If you want an even more intense vanilla flavor, use natural vanilla extract instead of essence.
Nutritional benefits:
This cake is not only a delight but also contains beneficial ingredients. Raspberries are rich in antioxidants, vitamins C and K, while mascarpone provides a source of calcium and protein. Vanilla not only enhances flavor but also has anti-inflammatory properties.
Frequently asked questions:
- Can I use frozen raspberries?
Yes, frozen raspberries can be used, but make sure to thaw and drain them well before use to avoid excess water in the cream.
- How can I store the cake?
The cake keeps well in the refrigerator for 3-4 days, but it is best in the first 2 days after preparation.
Pair this dessert with a cup of vanilla tea or a glass of champagne for a truly memorable experience. Enjoy every bite of this raspberry and vanilla cream cake and savor every moment!
Ingredients: For this cake, we use two layers. For the first layer, we need: 6 eggs, 6 tablespoons of fine sugar, 6 tablespoons of flour, vanilla essence, 1 vanilla sugar. For the second layer, we use: 3 eggs, 3 tablespoons of fine sugar, 2 tablespoons of flour, 1 tablespoon of cocoa, 1 vanilla sugar. Ingredients for raspberry cream: 500 g raspberries, 250 g sugar, 250 g mascarpone, 200 g heavy cream, agar-agar. Ingredients for vanilla cream: 3 egg yolks, 200 ml liquid cream, 150 g fine sugar, 100 g butter, 1 vanilla pod, 5 Physalis fruits. For decoration: 100 g melted chocolate, Physalis fruits.
