Raspberry glazed cake

Raspberry Glazed Cake: a perfect combination of textures and flavors that will delight your senses. This cake is not just a dessert, but a culinary experience that will bring a smile to your face and turn any meal into a special occasion. With delicate layers, a flavorful cream, and a shiny glaze, it is perfect for enjoying with loved ones. Let's discover together how to prepare this delicacy!

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2 hours
Number of servings: 12

Ingredients

For the biscuit base:
- 250 g soft biscuits (you can use cocoa biscuits for a more intense flavor)
- 100 g Unirea Original margarine (make sure it is soft for easy mixing)
- 200 ml liquid honey (a natural sweetener that will add a wonderful taste)

For the baked layer:
- 5 eggs (at room temperature for better foaming)
- 5 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons oil (preferably sunflower oil)
- a pinch of salt
- vanilla essence (or other preferred flavors)

For the cream:
- 100 g sweet cottage cheese (you can use ricotta or mascarpone for a finer texture)
- 400 g berry yogurt (or natural yogurt if you prefer a less sweet taste)
- 3-4 tablespoons raspberry jam (or berry fruit preserves)
- 1 packet of gelatin

For the glaze:
- 200 g powdered sugar
- concentrated raspberry syrup (or fresh raspberry juice if you prefer)

Preparation

Step 1: Preparing the biscuit base
1. Start by crushing the biscuits in a food processor until they become a fine powder. This step is essential for achieving an even texture.
2. Add the soft margarine and honey in the processor and mix until the ingredients are perfectly combined. The mixture should be moist and sticky.
3. Transfer the mixture to a cake pan (you can use a 20x30 cm tray) and spread it into an even layer, pressing down firmly to form the base of the cake.

Step 2: Preparing the baked layer
1. Preheat the oven to 180°C (medium heat). This step is important, as a well-preheated oven will help the layer rise evenly.
2. In a large bowl, beat the egg whites with a pinch of salt until foamy. Then, gradually add the sugar and continue mixing until you achieve a firm meringue.
3. Incorporate the yolks mixed with oil and vanilla essence. Gently fold with a spatula.
4. Finally, add the sifted flour and mix gently, avoiding deflating the mixture.
5. Pour the batter into the prepared tray lined with baking paper and bake for 20 minutes. Check if it is baked using the toothpick method: if it comes out clean, the layer is ready.
6. After baking, let the layer cool completely. Use a knife blade to carefully detach the layer from the baking paper without breaking it.

Step 3: Preparing the cream
1. In a bowl, mix the sweet cottage cheese with the yogurt and vanilla sugar until it becomes a smooth and homogeneous cream.
2. Hydrate the gelatin according to the instructions on the packet, then melt it in a bain-marie. This will help the cream have a firm texture.
3. Add the raspberry jam and melted gelatin to the cheese and yogurt mixture, mixing well.
4. Pour the obtained cream over the biscuit base and level it with a spatula. Then, cover with the baked layer, pressing gently to fix it. Refrigerate the cake for at least 2 hours.

Step 4: Preparing the glaze
1. In a small saucepan, melt the powdered sugar with 2-3 tablespoons of concentrated raspberry syrup over low heat, stirring constantly to avoid caramelization.
2. Once the sugar has melted, let the glaze cool slightly, then add a small cube of margarine (about 25 g) and mix well until incorporated.
3. Pour the warm glaze over the cold, uncut cake, ensuring it is evenly distributed. Then, you can cut the cake into rhombuses or desired portions, or you can add a teaspoon of glaze on each portion for a more elegant look.

Useful tips
- If you want a more intense flavor, you can add a few drops of lemon juice to the cheese cream.
- The cake can be stored in the refrigerator for 3-4 days, but I recommend consuming it fresh to maintain the texture of the layers.
- You can serve the cake with some fresh raspberries on top or with a scoop of vanilla ice cream for a refreshing contrast.

Calories and nutritional benefits
This cake has approximately 250 calories per serving, making it a lighter choice than many other desserts. The biscuits provide carbohydrates for energy, while the cheese and yogurt bring essential proteins. Raspberries, besides their delicious taste, are rich in antioxidants and vitamins.

Frequently asked questions
- Can I use other types of biscuits?
Yes, you can experiment with cocoa biscuits or digestive biscuits to achieve a different flavor.
- What other fruits can I use instead of raspberries?
You can replace raspberries with peaches, strawberries, or blueberries, depending on your preferences.
- How can I make the cake less sweet?
Reduce the amount of honey and sugar in the recipe, while adjusting the sweetness of the cream as well.

This raspberry glazed cake is more than just a simple dessert; it is a true celebration of flavors that can be enjoyed at any time of the day. Enjoy!

 Ingredients: biscuit base; 250 g soft biscuits, 100 g margarine, 200 ml liquid honey baked base; 5 eggs, 5 tablespoons sugar, 5 tablespoons flour, 2 tablespoons oil, a pinch of salt, essence cream; 100 g sweet cow cheese, 400 g forest fruit yogurt (or strawberries), vanilla sugar, 3-4 tablespoons raspberry jam, one packet of gelatin food glaze; concentrated raspberry syrup, 200 g powdered sugar