Raspberry Jam Cake

Raspberry Jam Cake: A Refined Sweet Delicacy

Total preparation time: 1 hour 30 minutes
Baking time: 30 minutes
Number of servings: 12

Raspberry jam cake is a dessert that perfectly combines a fluffy base with a delicate and flavorful cream, all topped with a delicious layer of jam. This recipe not only brings a touch of flavor to each slice but also a note of nostalgia, reminding us of family moments spent around the table enjoying lovingly made treats. Let’s begin the culinary adventure!

Ingredients

For the Base:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of cocoa
- 4 tablespoons of water
- A pinch of salt
- 1 packet of vanilla sugar

For the Cream:
- 1 packet of raspberry pudding (or strawberries)
- 400 ml milk (divided into 300 ml and 100 ml)
- 3 tablespoons of sugar
- 1 teaspoon of gelatin (Dr. Oetker) + 3 tablespoons of water
- 200 ml liquid cream

For Decoration:
- 2 jars of 450 g raspberry jam
- 100 ml liquid cream

Preparation Instructions

Step 1: Preparing the Base
1. Separating the eggs: Start by separating the egg whites from the yolks. This step is essential to achieve a fluffy base.
2. Beating the egg whites: In a large bowl, add the egg whites and a pinch of salt. Mix well, gradually adding 2 tablespoons of water and 2 tablespoons of sugar, continuing to mix until you achieve a firm foam that holds peaks when you remove the mixer.
3. Beating the yolks: In another bowl, mix the yolks with 2 tablespoons of sugar, 2 tablespoons of water, and the vanilla sugar until creamy and light in color.
4. Combining the ingredients: Add the yolk mixture to the bowl with the egg whites, gently folding with a spatula.
5. Adding flour and cocoa: Sift the flour and cocoa over the egg mixture, pouring it in a rain-like manner. Gently mix with bottom-up movements until well combined.

Step 2: Baking the Base
1. Preparing the pan: Line a baking tray with parchment paper. It is important that the base does not stick, so ensure it is well covered.
2. Baking: Pour the mixture into the prepared tray and bake in a preheated oven at 180 degrees Celsius (moderate heat) for 25-30 minutes. Check if it is baked by inserting a toothpick in the center - if it comes out clean, the base is done.

Step 3: Preparing the Cream
1. Boiling the milk: In a pot, add 300 ml of milk and the 3 tablespoons of sugar. Place it over medium heat and let it come to a boil.
2. Preparing the pudding: In another bowl, dissolve the pudding packet in the remaining 100 ml of milk. When the milk in the pot starts to boil, pour the dissolved pudding in a thin stream, continuously stirring to avoid lumps.
3. Hydrating the gelatin: In a small bowl, add the gelatin to the 3 tablespoons of water and let it hydrate for a few minutes.
4. Adding the gelatin: When the pudding is ready, remove the pot from heat and add the hydrated gelatin, mixing well. Cover with plastic wrap and let it cool.
5. Preparing the cream: In another bowl, whip the liquid cream until firm. When the pudding has completely cooled, gently fold the whipped cream into the mixture until well combined.

Step 4: Assembling the Cake
1. Cutting the base: Once the base has completely cooled, cut it into two equal parts.
2. Soaking the base: Use compote juice to soak each half of the base, giving it moisture and flavor.
3. Adding the cream: Spread the cream evenly over the surface of the first half of the base.
4. Raspberry jam: Gently heat the raspberry jam over low heat, then spread it over the last layer of the base.
5. Finalizing the cake: Carefully place the second half of the base on top of the jam, press gently, and leave the cake in the fridge for a few hours before slicing.

Step 5: Serving
1. Decorating: Cut the cake into portions and decorate each slice with a dollop of whipped cream.
2. Serving suggestions: This cake pairs perfectly with a cup of tea or coffee, making it an ideal dessert for an afternoon tea or a gathering with friends.

Practical Tips
- Types of jam: If you can't find raspberry jam, you can also use other types of jam, such as strawberry or blackberry, to vary the flavors.
- Gelatin: Make sure the gelatin does not boil, as it loses its gelling properties. You can also use vegetarian gelatin if preferred.
- Gluten-free version: For a gluten-free version, replace the flour with a gluten-free flour blend.

Nutritional Information (per serving)
- Calories: Approximately 220 kcal
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 4 g

Frequently Asked Questions
1. Can the cake be frozen? Yes, this cake can be frozen, but make sure it is well wrapped to prevent excessive freezing.
2. Can I use fresh fruit? Absolutely! You can add a layer of fresh fruit on top of the jam for an extra touch of freshness and flavor.

The raspberry jam cake is not just a dessert but an experience that combines sweet flavors with moments of joy and sharing. Enjoy each slice, letting yourself be carried away by the beautiful memories created by lovingly prepared dishes!

 Ingredients: We need the following ingredients: For the Base: - 4 eggs - 4 tablespoons of sugar - 4 tablespoons of flour - 2 tablespoons of cocoa - 4 tablespoons of water - a pinch of salt, vanilla sugar. For the Cream: - 1 raspberry or strawberry pudding - 400 ml of milk - 3 tablespoons of sugar - 1 teaspoon of Dr. Oetker gelatin + 3 tablespoons of water - 200 ml of liquid cream. For Decoration: - 2 jars of 450 g raspberry jam - 100 ml of liquid cream.