Raspberry cake

Raspberry Cake: A Summer Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours 30 minutes (including cooling time)
Number of servings: 10

Today I bring you an exquisite and delicious raspberry cake recipe, perfect for hot summer days or any special occasion. This cake combines a soft pastry, fine cream cheese and fresh raspberries and is a real treat for your taste buds. Over the ages, fruit cakes have been very popular, symbolizing the sweetness and ephemerality of summer. Let's start our culinary journey!

Ingredients

For the filling:
- 100 g soft butter (make sure it's room temperature for easier incorporation)
- 100 g sugar
- 100 g flour
- 1 teaspoon baking powder
- 1 sachet vanilla sugar (or 1 tsp vanilla extract)
- A pinch of salt
- 2 eggs

For the cream
- 300 g cottage cheese (choose a quality cheese for a creamy texture)
- 140 g natural yoghurt (preferably Greek for extra creaminess)
- 140 g sour cream (can also be whipping cream for a richer flavor)
- 4 tablespoons sugar
- Grated zest of a lime (for a fresh and aromatic touch)
- 400 g fresh raspberries (you can also use frozen raspberries, but fresh is ideal)
- 2 tbsp sugar (to sweeten the raspberries)
- 500 ml liquid cream (check expiry date before using)
- 3 tbsp sugar (to sweeten whipped cream)
- 2 sachets gelatine powder (make sure you follow the instructions on the packaging)

For the frosting:
- 100 g dark chocolate (choose a chocolate with a cocoa content of at least 70% for an intense flavor)
- 50 g butter

For the topping:
- Whipped whipped cream (optional for an elegant look)
- 200 g fresh raspberries (for decoration)

Preparation

Step 1: Prepare the pastry

1. Beat the butter: In a large bowl, add the softened butter, sugar, vanilla sugar and a pinch of salt. Using an electric mixer, beat the ingredients on medium speed until the mixture becomes a fluffy foam, about 5 minutes. This step is essential to incorporate the air into the batter, giving it a light texture.

2. Add the eggs: Incorporate the eggs, one at a time, mixing well after each addition. Make sure the eggs are at room temperature so that they incorporate evenly.

3. Flour and baking powder: Si sift the flour together with the baking powder. Gradually add them to the butter mixture, stirring with a spatula or wooden spoon until everything is well blended.

4. Baking the top: Line a removable-bottomed cake tin (26 cm diameter) with parchment paper and pour in the batter. Preheat the oven to 180 °C and bake for 30 minutes. Do the toothpick test to check if it's done; if the toothpick comes out clean, the cake is perfect.

5. Cooling: Remove the cake from the oven and leave it to cool in the tin for 10 minutes, then remove it from the tin and leave to cool completely on a cooling rack.

Step 2: Making the cream

6. Prepare the gelatin: In a small bowl, soak 2 sachets of powdered gelatin in cold water according to package directions. This will ensure a firm texture to the cream.

7. Boil the raspberries: In a small saucepan, add the fresh raspberries and the 2 tablespoons of sugar. Cook over medium heat, stirring occasionally, for 5-7 minutes, until the raspberries are soft. Then puree the mixture with a blender until smooth.

8. Mixing the ingredients for the cream: In a large bowl, combine the cottage cheese, yogurt, cream, 4 tablespoons of the sugar, and the grated zest of the lime. Mix well until smooth.

9. Add the raspberry puree and gelatin: Stir the raspberry puree and dissolved gelatin into the cheese mixture, stirring gently to keep the air in the mixture.

10. Incorporate the whipped cream: Whip 500 ml liquid cream with 3 tablespoons sugar until stiff. Add half of the whipped cream to the cream cheese, stirring gently, and use the other half to decorate.

Step 3: Assemble the cake

11. Cutting the cake: Once the cake has cooled completely, cut it into two equal parts. Place the first part on a platter, and surround it with the ring of the cake form.

12. Add the cream: Fill the cake base with the cream cheese, smoothing the surface with a spatula. Top with fresh raspberries and a few cherry halves, if desired.

13. Cover with the second top: Carefully place the second part of the top carefully on top of the cream cheese. Refrigerate the cake for at least 2 hours to set.

Step 4: Frost the cake

14. Making the frosting: In a small bowl, melt the dark chocolate with the butter in the microwave, stirring every 30 seconds until completely melted. Make sure not to burn the ingredients!

15. Frost the cake: Remove the cake from the refrigerator and remove the mold ring. Pour the chocolate frosting over the cake, making sure it evenly covers the entire surface. Decorate with whipped cream and fresh raspberries.

Serving suggestions and variations

This raspberry cake is perfect served plain, but if you want to make it an even more special dessert, try adding a berry sauce or chocolate sauce to the dish. You can also use other seasonal fruits like strawberries or peaches to vary the flavors.

Frequently asked questions

1. Can I use frozen fruit?
Yes, but it is recommended to thaw and drain them well to avoid excess water in the cream.

2. How can I store the cake?
The cake can be kept in the refrigerator for 3-4 days, covered with cling film.

3. Is this recipe suitable for vegans?
This recipe is quite specific, but you can replace the cottage cheese with a vegan substitute and the sour cream with a plant-based alternative.

Nutrition facts

Each serving of raspberry cake contains approx:
- Calories: 350
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 5 g

This cake is not only a delight for the taste buds, but also a source of antioxidants, thanks to the raspberries, and probiotics, from the yogurt used.

Personal note

I fondly remember the summer days of baking this cake with friends and family. The aroma of fresh raspberries filled the whole house and each slice was savored with a smile. I hope this recipe becomes as special for you, bringing joy and unforgettable moments.

Enjoy!

 Ingredients: For the base: 100g soft butter, 100g sugar, 100g flour, 1 teaspoon baking powder, 1 packet vanilla sugar, a pinch of salt, 2 eggs. For the cream: 300g cottage cheese, 140g yogurt, 140g sour cream, 4 tablespoons sugar, zest of one lime, 400g raspberries, 2 tablespoons sugar, 500ml liquid cream, 3 tablespoons sugar, 2 packets powdered gelatin. For the glaze: 100g dark chocolate, 50g butter. For decoration: whipped cream, 200g fresh raspberries.