Raspberry cake with vanilla cream
Raspberry Cake with Vanilla Cream
Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12
In a world full of sweet delights, the raspberry cake with vanilla cream stands out as a true gem. This recipe not only blends the fresh flavors of raspberries with the finesse of vanilla, but also brings a touch of joy and festivity to any special occasion. Perfect for birthdays, this cake is sure to become the star of the evening!
The History and Charm of the Recipe
Fruit cakes have always been appreciated for their versatility and the natural flavors they bring. The moist and fragrant raspberry base perfectly complements the delicate vanilla cream, creating a unique tasting experience. This recipe is inspired by the tradition of bringing together seasonal flavors, and the raspberry, with its pleasant acidity, perfectly balances the sweetness of the cream.
Ingredients
For the Base:
- 300 g raspberry puree (fresh or frozen)
- 250 g sugar
- 400 g flour
- 1 packet baking powder
- 3 eggs
- 1/2 teaspoon salt
- 250 ml milk
- 1 tablespoon oil
For the Cream:
- 500 ml milk
- 50 g butter
- 50 g cornstarch
- 1 vanilla pod
- 3 tablespoons sugar
- 1 tablespoon vanilla sugar
For the Marshmallow Fondant:
- 225 g marshmallows
- 650 g powdered sugar
- 75 g cornstarch
- 50 g margarine (at room temperature)
Preparing the Marshmallow Fondant
1. Preparing the Fondant: Start by placing the marshmallows in a tall bowl, adding 3 tablespoons of water over them. Then, put the bowl in the microwave for about 1 minute, until the marshmallows melt completely. Alternatively, you can use a double boiler.
2. Obtaining the Paste: After the marshmallows have melted, remove the bowl and mix well with a spoon to form a homogeneous paste.
3. Mixing the Ingredients: In another bowl, sift the powdered sugar to eliminate lumps. Add the cornstarch, margarine, and marshmallow paste. Initially mix with a wooden spoon, then knead by hand on a surface dusted with sifted powdered sugar. It is important to achieve a homogeneous consistency, but not too soft.
4. Resting the Fondant: Wrap the fondant in plastic wrap and let it sit in a cool place, but not in the fridge, to harden. Ideally, let it rest overnight.
Preparing the Base
1. Mixing the Dry Ingredients: In a large bowl, combine all the dry ingredients: flour, baking powder, salt, and sugar. Mix well to ensure everything is evenly distributed.
2. Preparing the Wet Mixture: In another bowl, beat the eggs, then add the milk and oil. Continue mixing until the composition becomes homogeneous.
3. Combining the Ingredients: Add the dry ingredients to the bowl with the wet mixture and mix until homogeneous. Finally, fold in the raspberry puree using a wooden spoon, mixing gently to avoid deflating the batter.
4. Baking the Base: Pour the mixture into a cake pan lined with parchment paper. Bake in a preheated oven at 180°C for about 40 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely.
Preparing the Cream
1. Boiling the Ingredients: In a saucepan, combine 450 ml of milk, sugar, butter, and the split vanilla pod. Bring the mixture to a boil.
2. Mixing with Cornstarch: In a glass, mix 50 ml of milk with the cornstarch. Once the butter has melted in the hot mixture, add the cornstarch mixture and stir continuously until the cream thickens.
3. Cooling the Cream: Once the cream is ready, let it cool completely at room temperature.
Assembling the Cake
1. Cutting the Base: Once the base has cooled, carefully cut it into three equal layers.
2. Creating the Cream Layer: On a plate, place the first slice of cake. Spread one-third of the vanilla cream evenly, then place the second slice of cake. Use half of the remaining cream to spread on this, then place the last slice.
3. Covering the Cake: Use the reserved cream to cover the entire cake. Make sure it is evenly distributed.
4. Decorating with Fondant: Take the prepared fondant and roll it out on a surface dusted with sifted powdered sugar. Roll it to a thickness of about 5 mm, then cover the cake with it, ensuring that the edges are well sealed.
5. Final Decoration: Use fondant shapes to create flowers and butterflies to decorate the cake, giving it a festive look.
Serving Suggestions
This cake is perfect served alongside a cup of fragrant tea or a glass of chilled prosecco. You can also add a scoop of whipped cream or vanilla ice cream for a pleasant contrast.
Frequently Asked Questions
1. Can I substitute raspberries with another fruit? Yes, you can use strawberry puree or mixed berries! Each variant will bring a unique touch to your cake.
2. How can I store the cake? The cake can be stored at room temperature for 2-3 days, covered, or in the fridge for a week.
3. Is this cake suitable for vegans? You can adapt the recipe using vegan substitutes for eggs and butter, such as banana puree or coconut oil.
4. How can I achieve colored fondant? Add a few drops of food coloring to your fondant and knead well to achieve the desired shade.
Nutritional Benefits
This cake offers benefits due to raspberries, which are rich in antioxidants, vitamins, and minerals. Additionally, the vanilla cream provides a source of calcium from milk, and sugar, although it should be consumed in moderation, adds quick energy.
In conclusion, this raspberry cake with vanilla cream is not only a delicious choice for any occasion but also a pleasurable cooking experience. With the simple steps above, you will impress your guests and celebrate the beautiful moments in your life! Enjoy every bite and don't forget to share this recipe with your loved ones!
Ingredients: For the base we need: 300 g raspberry puree, 250 g sugar, 400 g flour, 1 packet baking powder, 3 eggs, 1/2 teaspoon salt, 250 ml milk, 1 tablespoon oil. Cream: 500 ml milk, 50 g butter, 50 g cornstarch, 1 vanilla pod, 3 tablespoons sugar, 1 tablespoon vanilla sugar. Marshmallow fondant: 225 g marshmallows, 650 g powdered sugar, 75 g cornstarch, 50 g margarine at room temperature.
