Raspberry cake with ganache cream

Raspberry and ganache cream cake – a delight for the taste buds

The raspberry and ganache cream cake is a dessert that brings together two divine flavors: intense chocolate and juicy raspberries. This recipe is not just a simple cake, but a true culinary masterpiece, perfect for any occasion. Whether you're celebrating an anniversary or want to indulge your family on an ordinary day, this cake will bring a smile to everyone’s faces.

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 6-8 hours (preferably overnight)
Number of servings: 12

Ingredients

For the base:
- 3 eggs
- 50 ml oil (preferably sunflower oil or canola oil)
- 3 tablespoons sugar (preferably fine sugar for easier dissolution)
- 1 tablespoon cocoa (good quality cocoa for a more intense flavor)
- 2 tablespoons flour (white flour, type 000)
- Half a packet of baking powder (about 7 g)

For the ganache:
- 500 ml liquid cream (with a fat content of at least 30%)
- 350 g chocolate (dark chocolate for a pleasant contrast or milk chocolate for a sweeter taste)

For the raspberry jelly:
- 1 kg fresh raspberries (or frozen raspberries, but fresh is ideal)
- 10-12 tablespoons sugar (adjust according to the sweetness of the raspberries)
- 6 sheets of gelatin (10 g each)

For decoration:
- One packet of red cake gel (optional, for a glossy appearance)
- Fresh raspberries (for decoration)
- Grated or chocolate chips (for an elegant look)

A brief history

The raspberry and ganache cream cake has its roots in the tradition of sophisticated desserts that combine chocolate with fruits. This combination is not only delicious but also a play of textures and flavors, with deep roots in the history of pastry. Raspberries, a fruit cherished for their sweetness and acidity, add a fresh and vibrant note, perfect for balancing the richness of chocolate.

Preparing the base

1. Mixing dry and wet ingredients: In a bowl, add the egg yolks and sugar. Mix for about 1 minute. It is not necessary to completely dissolve the sugar; the mixture should remain fluid. Gradually add the oil, mixing constantly to homogenize.

2. Incorporating dry ingredients: In another bowl, mix the flour with the cocoa and baking powder. Sifting them will help achieve a fluffier base. Add the dry mixture to the wet composition, mixing with a spatula.

3. Beating the egg whites: Beat the egg whites until stiff peaks form. They should be gently incorporated into the base mixture so that you do not lose the air accumulated. Use a spatula and mix with gentle folding motions.

4. Baking the base: Pour the mixture into a baking tray lined with parchment paper, greased with oil and dusted with flour. Bake in a preheated oven at 180°C for about 25 minutes. Use the toothpick test: insert a toothpick into the center of the base; if it comes out clean, the base is ready. Let it cool on a wire rack.

Preparing the ganache

1. Heating the cream: In a saucepan, bring the liquid cream close to a boil. Avoid letting it boil, as this can affect the texture of the ganache.

2. Adding the chocolate: Break the chocolate into small pieces and add it to the warm cream. Stir until the chocolate is completely melted. Let it cool slightly, then refrigerate for 5-6 hours or ideally overnight.

3. Whipping the ganache: Once the ganache has cooled, use a mixer to whip it until it becomes a compact and airy cream. This step is crucial for achieving a creamy and spreadable texture.

Preparing the raspberry jelly

1. Boiling the raspberries: Wash the raspberries and let them drain well. Place the raspberries in a saucepan, add the sugar, and cook over low heat, stirring occasionally, for about 30 minutes. The raspberries will release their juice, and the mixture will become more concentrated.

2. Preparing the gelatin: Soak the gelatin sheets in cold water for 5-10 minutes. In a small pot, put 2-3 tablespoons of the raspberry mixture, add the soaked gelatin sheets, and stir over low heat until the gelatin completely dissolves.

3. Homogenizing: Add the gelatin mixture to the remaining raspberries and mix well. Let it cool.

Assembling the cake

1. Preparing the platter: Place the base on a serving platter. Use a cake ring to prevent the mixture from leaking.

2. Adding the ganache: Pour the chocolate ganache over the base, smoothing it evenly. Refrigerate for 2 hours or freeze for 20 minutes to set.

3. Adding the raspberry jelly: Once the ganache has set, pour the raspberry jelly over it and smooth it out. Refrigerate for another 3-4 hours, or until the jelly is firm.

4. Decorating the cake: Once everything is well set, remove the cake ring. Decorate with fresh raspberries and grated chocolate or chocolate chips, as preferred.

Practical tips

- Flour: Always use sifted flour to achieve a fluffier base.
- Chocolate: Choose good quality chocolate, as this will influence the final taste of the cake.
- Raspberries: Check the raspberries to ensure they are fresh. Spoiled fruits can affect the taste of the jelly.
- Cooling: Allow the cake to cool completely before decorating to avoid melting the ganache.

Frequently asked questions

1. Can I use other types of fruit for the jelly?
Yes, you can replace raspberries with other fruits, such as blueberries or strawberries. Adjust the amount of sugar according to the sweetness of the fruits.

2. How can I make the cake less sweet?
Reducing the amount of sugar in the jelly and choosing a chocolate with a higher cocoa content will make the cake less sweet.

3. How can I store the cake?
The cake can be stored in the refrigerator, covered, for 3-4 days. Make sure it is well covered to avoid absorbing odors from the fridge.

Ideal combinations

This cake pairs perfectly with a cup of black tea or a glass of dry red wine. Additionally, vanilla ice cream alongside a slice of cake will create a delightful contrast of temperatures and textures.

Regardless of the occasion, the raspberry and ganache cream cake will undoubtedly be the star of your table. Enjoy every slice and savor every bite!

 Ingredients: For the base: - 3 eggs - 50 ml oil - 3 tbsp sugar - 1 tbsp cocoa - 2 tbsp flour - half a packet of baking powder For the ganache: - 500 ml liquid cream - 350 g chocolate For the raspberry jelly: - 1 kg raspberries - 10-12 tbsp sugar - 6 sheets of gelatin (10g) For decoration: - one packet of red cake gel - chocolate - raspberries

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