Molehill with raspberry

Molehill cake with raspberries - a dessert that combines the delicacy of vanilla cream with the freshness of raspberries, offering an unforgettable taste. This recipe is perfect for moments when you crave a delicious dessert that is easy to prepare at home. Whether you serve it at an anniversary, a gathering with friends, or simply on the weekend, this cake will surely become one of your favorites.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour and 30 minutes (including cooling time)
Number of servings: 8-10

Ingredients

For the base:
- 5 eggs (or 4 if they are larger)
- 7 tablespoons of sugar
- 1 tablespoon of butter (melted)
- 3 tablespoons of sparkling water
- 6 tablespoons of flour
- 1 tablespoon of cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of powdered sugar with vanilla paste

For the cream:
- 2 egg yolks
- 3 and 1/2 tablespoons of cornstarch
- 500 ml of milk
- 4 heaping tablespoons of sugar
- 1 vanilla pod
- 4 tablespoons of whipped cream
- 250 g of raspberries (either fresh or frozen)

Preparation technique

Step 1: Preparing the base
1. Start by preheating the oven to 180°C.
2. Melt the butter and let it cool to room temperature. This will help achieve a slightly moist and flavorful base.
3. In a large bowl, beat the eggs with the sugar until you obtain a light and airy foam that doubles in volume. This is an essential step for getting a fluffy base.
4. Add the melted butter, sparkling water, and powdered sugar with vanilla paste. Mix well.
5. Sift the flour, baking powder, and cocoa powder, then gradually incorporate them into the egg mixture, stirring with a spatula on low speed to avoid lumps.
6. Grease a round baking pan with margarine and line it with baking paper. Pour the base mixture into the pan and level the surface with a spatula.
7. Bake the base in the preheated oven for 20-25 minutes or until it passes the toothpick test (when inserted, it should come out clean).
8. After baking, remove the base from the oven and let it cool completely. Then, use a spoon to gently hollow out the center of the base, being careful not to break the edges or the bottom.

Step 2: Preparing the cream
1. In a bowl, combine the egg yolks with the sugar and mix well. Add the cornstarch and a few tablespoons of milk, mixing until you obtain a smooth composition.
2. Split the vanilla pod in half and scrape out the seeds. Add the seeds to the egg yolk mixture.
3. Heat the remaining milk in a saucepan, adding the vanilla pod. When the milk starts to boil, remove the pod and add the egg yolk mixture. Stir constantly over low heat until the cream thickens, having a consistency similar to pudding.
4. Turn off the heat and cover the cream with plastic wrap to prevent a crust from forming. Let it cool completely.
5. Once the cream has cooled, whip the cream and gently fold it into the vanilla cream using a spatula.

Step 3: Assembling the cake
1. Place the hollowed base on a serving platter. Add the raspberries (thawed if necessary) in the center of the base and then fill with the vanilla cream.
2. Use the crumbs from the base that you removed to sprinkle over the cream, pressing lightly with your hand to fix them in place.
3. Refrigerate the cake for at least an hour before serving, so all the flavors can combine.

Serving suggestions
The molehill cake with raspberries is delicious served cold, straight from the fridge. You can add a few fresh mint leaves or a drizzle of chocolate sauce on top for an extra touch of elegance. This dessert pairs wonderfully with a scoop of vanilla ice cream or a glass of sparkling wine for a special occasion.

Nutritional information
This cake is rich in protein due to the eggs and milk, also providing a healthy dose of antioxidants thanks to the raspberries. Although each serving contains approximately 300-350 calories, the benefits from the fruit make it a healthier choice compared to heavier desserts.

Frequently asked questions
1. Can I use other fruits instead of raspberries?
Yes, this recipe is also suitable for other fruits such as blackberries, blueberries, or even peaches.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use tarter raspberries for a pleasant contrast.

3. How long can the cake be stored?
The molehill cake with raspberries keeps well in the fridge for 2-3 days, but it is most delicious within the first 24 hours.

4. Is it suitable for vegans?
This recipe contains eggs and dairy, but you can experiment with vegan substitutes to create a vegan-friendly version.

In conclusion, the molehill cake with raspberries is a versatile dessert that offers a delightful culinary experience and is easy to adapt according to your preferences. Take the opportunity to make it at home and enjoy every bite! Enjoy your meal!

 Ingredients: Dough: 5 eggs (or 4 if they are larger) 7 tablespoons sugar 1 tablespoon butter 3 tablespoons sparkling water 6 tablespoons flour 1 tablespoon cocoa powder 1 teaspoon baking powder 1 teaspoon powdered sugar with vanilla beans. For the cream: 2 egg yolks 3 and 1/2 tablespoons cornstarch 500 ml milk 4 heaping tablespoons sugar 1 vanilla pod 4 tablespoons whipped cream 250 g raspberries.

 Tags:  cream cake raspberry cake fruit cake recipes in pictures