Raspberry cake with kiwi cream

Raspberry and Kiwi Cream Cake: An Explosion of Flavors and Colors

Preparation time: 1 hour
Baking time: 15 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

If you're looking for a dessert that will impress and bring a touch of joy to any occasion, the raspberry and kiwi cream cake is the perfect choice. This cake not only looks spectacular, but also combines the delicate flavors of the fruits with a slightly fluffy sponge and fine cream, creating an unforgettable culinary experience. Like many family recipes, this combination has been perfected over time, bringing a touch of nostalgia and joy in every slice.

Ingredients

For the sponge:
- 4 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 teaspoon of baking powder
- Zest of one lemon

For the syrup:
- Water
- Sugar, to taste
- Lemon juice, to taste

For the raspberry jelly:
- 800 g frozen raspberries
- Sugar, to taste
- 12 sheets of gelatin (or 20 g)

For the kiwi cream:
- 200 ml milk
- Sugar, to taste
- Semolina
- Almost 6 kiwis

For decoration:
- 500 ml whipped cream Hulala

Step 1: Preparing the raspberry jelly

1. Thawing: Start by thawing the raspberries. Place them in a bowl and let them sit at room temperature until softened.
2. Sweetening: Add sugar to taste, considering how sweet you like it. You can start with 3-4 tablespoons, then adjust.
3. Seed separation: Use a sieve to separate the seeds from the raspberry pulp. This will give a fine texture to the jelly.
4. Gelatin: Soak the gelatin in cold water for about 10 minutes.
5. Heating: Gently heat the raspberries with the sugar until the sugar completely dissolves. Squeeze the gelatin and add it to the warm raspberries, mixing well to integrate.
6. Cooling: Pour the mixture into a pan lined with plastic wrap and let it refrigerate until set.

Step 2: Preparing the sponge

1. Preheating: Preheat the oven to 180°C.
2. Beating eggs: In a large bowl, beat the eggs with the sugar and lemon zest until they become a frothy, light-colored mixture.
3. Incorporating flour: Sift the flour together with the baking powder and gradually incorporate it into the egg mixture, being careful not to form lumps.
4. Baking: Pour the mixture into a baking pan lined with parchment paper and bake for about 15 minutes. Check with a toothpick – if it comes out clean, the sponge is ready.
5. Cooling: Allow the sponge to cool completely.

Step 3: Preparing the syrup

1. Boiling: Boil water with sugar (adjust to taste) and add lemon juice, then let it cool.

Step 4: Preparing the kiwi cream

1. Boiling semolina: In a pot, boil the milk with a little sugar and add the semolina, stirring constantly until you achieve a thicker consistency. Let it cool.
2. Blending kiwi: Peel the kiwis and blend them with a mixer. Sweeten to taste. If the cream is too thick, you can add more kiwis and blend again.

Step 5: Assembling the cake

1. Soaking: Once the sponge has cooled, soak it evenly with the prepared syrup.
2. Adding cream: Spread the kiwi cream over the soaked sponge and refrigerate for a few minutes.
3. Cutting jelly: Once the jelly has set, cut out desired shapes (stars or circles) and carefully place them on the kiwi cream.
4. Applying jelly: Mix any leftover jelly and spread it over the kiwi cream for an even appearance.

Step 6: Decorating the cake

1. Whipping cream: Whip the cream well, ensuring it has been refrigerated for at least 4 hours before use.
2. Decorating: Use the whipped cream to decorate the cake as you wish. You can create shapes, flowers, or simply a uniform covering.
3. Cooling: Once the cake is ready, refrigerate it for a few hours to set.

My personal tip

For an extra touch of flavor, you can add a few fresh mint leaves as decoration. They will not only enhance the appearance but also add a note of freshness to the cake. You can also experiment with using other fruits in combination with the jelly, such as strawberries or berries.

Nutritional values

This raspberry and kiwi cream cake is not only delicious but also packed with vitamins from the fruits. Raspberries are rich in antioxidants and vitamins, while kiwis are an excellent source of vitamin C. It is a relatively easy dessert, but a bit higher in calories due to the whipped cream and added sugar. Each serving may have around 300-350 calories, but it’s worth indulging in such a treat!

Frequently asked questions

- Can I use fresh raspberries instead of frozen? Sure, but make sure they are well-ripened and sweet to get the best results.
- How can I make the cake less sweet? You can reduce the amount of sugar in the sponge and kiwi cream. Also, you can use more tart raspberries for an interesting contrast.
- What drinks pair well with this cake? A sparkling white wine or a cold fruit tea are excellent choices that can enhance the sweet and tart flavors of the cake.

Now that you know how to prepare this delicious raspberry and kiwi cream cake, all that’s left is to get started. Whether you serve it on a special occasion or simply as a tasty dessert, this cake will surely bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: FOR THE CAKE BASE WE NEED: 4 eggs 8 tablespoons sugar 8 tablespoons flour 1 teaspoon baking powder grated lemon zest FOR THE SYRUP: water sugar lemon juice FOR THE RASPBERRY JELLY: 800 g frozen raspberries sugar to taste 12 sheets of gelatin (or 20 g) FOR THE KIWI CREAM: 200 ml milk sugar semolina about 6 kiwis. FOR DECORATION: 500 ml Hulala whipped cream

 Tags:  raspberry cake