Raspberry and whipped cream cake

Raspberry and Whipped Cream Cake - a delicacy that combines fresh flavors and fine sweetness into an irresistible dessert. This recipe will guide you through simple and flavorful steps to create a dessert that will impress everyone. Whether you serve it at a party or simply to pamper your family, this cake will surely become everyone's favorite!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

A brief history

Raspberry cakes have been appreciated over time for their sweet and tart taste, and raspberries have been used in desserts since ancient times. This raspberry and whipped cream cake is a perfect example of how simple combinations can create something truly special. Using fresh or frozen raspberries adds a vibrant note and a delicious contrast to the soft base and rich cream.

Ingredients

Base
- 5 eggs
- 10 tablespoons sugar
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- 5 tablespoons oil
- Vanilla essence

Layer 1 (Pudding)
- 1 packet pudding powder
- 500 ml milk
- 100 g white chocolate

Layer 2 (Raspberries)
- 300 g raspberries (fresh or frozen)
- 3-4 tablespoons sugar
- 100 ml water
- 1 packet gelatin

Layer 3 (Whipped Cream)
- 300 g liquid cream

Decoration
- 50 g almond flakes

Necessary utensils
- Baking tray (30x20 cm)
- Mixer
- Mixing bowl
- Cooking pot
- Spatula
- Baking paper

Step-by-Step Instructions

Step 1: Preparing the base
1. Start with the egg whites: In a large bowl, beat the egg whites with a mixer until frothy. Gradually add the 10 tablespoons of sugar, continuing to mix until you achieve a firm and glossy meringue. This step is essential for getting an airy base.
2. Add the yolks: Carefully incorporate the yolks, gently mixing to avoid losing air in the mixture.
3. Including the dry ingredients: In another bowl, combine the flour with the baking powder. Sifting them will help avoid lumps. Add the flour mixture to the egg composition, alternating with the oil and vanilla essence. Mix gently until homogeneous.
4. Baking the base: Pour the batter into the lined baking tray. Bake in a preheated oven at 180°C for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Step 2: Preparing the pudding
1. Boil the pudding: In a pot, mix the pudding powder with the sugar and milk. Place over medium heat, stirring constantly. Continue stirring until the mixture thickens.
2. Add the chocolate: Once the pudding has thickened, remove the pot from the heat and add the finely chopped white chocolate. Stir until the chocolate is completely melted.
3. Pour over the base: As soon as the pudding is ready, pour it evenly over the cooled base.

Step 3: Preparing the raspberries
1. Preparing the syrup: In a pot, combine water and sugar and bring to a boil. Let it boil until you obtain a syrup consistency.
2. Add the raspberries: Add the raspberries to the hot syrup (if using frozen raspberries, make sure they have thawed). Boil everything for a few moments, stirring gently.
3. Adding the gelatin: In a small bowl, hydrate the gelatin in cold water according to the instructions on the package. Then, gently heat it in a double boiler until it completely dissolves and add it to the raspberry puree, mixing well.
4. Pouring over the pudding: Let it cool slightly, then pour the raspberry mixture over the pudding layer.

Step 4: Preparing the whipped cream
1. Whip the cream: Whip the liquid cream until it becomes firm and fluffy. You can add a little powdered sugar for a sweeter taste, if you prefer.
2. Finalizing the cake: Once the raspberry layer has completely cooled, spread the whipped cream evenly on top.

Step 5: Decorating and serving
1. Add almonds: Sprinkle the almond flakes on top for an attractive look and a crunchy texture.
2. Chill: Cut the cake into squares and keep it in the fridge for at least 2 hours before serving, to firm up well.

Practical tips
- Raspberries: If you don't have fresh raspberries, you can also use other berries, such as blackberries or blueberries.
- Gelatin: Make sure the gelatin is well hydrated to achieve a perfect texture.
- Vegan option: You can try using plant-based milk and cream for a vegan version of this cake.

Nutritional information (per serving)
- Calories: approximately 250 kcal
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 4 g

Frequently asked questions
1. Can I use another type of chocolate?
Yes, you can experiment with dark or milk chocolate, but the taste will be different.

2. How can I store the cake?
The cake stores well in the fridge for 3-4 days, but it is best enjoyed fresh.

3. Can it be frozen?
Yes, you can freeze the cake, but it is recommended to consume it fresh to maintain the texture of the cream and raspberries.

This raspberry and whipped cream cake is not only delicious but also a true visual feast! Enjoy every bite and cherish the moments spent around the table with loved ones. Enjoy your meal!

 Ingredients: Base: 5 eggs, 10 tablespoons sugar, 6 tablespoons flour, 1/2 teaspoon baking powder, 5 tablespoons oil, vanilla essence. Layer 1: 1 packet of pudding powder, 500 ml milk, 100 g white chocolate. Layer 2: 300 g raspberries, 3-4 tablespoons sugar, 100 ml water, 1 packet gelatin. Layer 3: 300 g liquid cream. Decoration: 50 g almond flakes.

 Tags:  raspberry whipped cream cake