Raspberry Cake
Raspberry Cake: A Sweet and Refreshing Indulgence
Raspberry cake is more than just a dessert; it's a taste experience that brings a touch of summer to every slice. Perfect for any festive occasion, this elegant cake is popular for its perfect combination of flavors and textures. Whether you want to impress guests at a party or celebrate a special moment with family, raspberry cake is the ideal choice.
Total preparation time: 4 hours
Preparation time: 30 minutes
Baking time: 25 minutes
Servings: 12
Ingredients
For the sponge:
- 7 medium eggs
- 210 g sugar
- 210 g flour
- A pinch of salt
For the cream:
- 500 g mascarpone
- 500 g whipped cream
- 500 g raspberries (set aside 8 pieces for decoration)
- 15 tablespoons granulated sugar for raspberries
- 10 tablespoons powdered sugar for mascarpone
- 125 g cream cheese
- 10 g gelatin
- 1 vial vanilla extract
For decoration:
- Raspberry puree (made from the 500 g of raspberries)
- 1 packet of cake gel
- Coconut flakes (optional)
- Fresh raspberries for decoration
Step-by-Step Preparation
Preparing the Sponge
1. Mixing the Eggs: In a large bowl, add the whole eggs, sugar, and a pinch of salt. Use a mixer to beat the mixture for 25-30 minutes until you achieve a light, whitish foam that triples in volume.
2. Adding the Flour: Sift and gradually add the flour, incorporating it with a spatula using slow, gentle movements from bottom to top. This will ensure that the air is preserved in the mixture, which is essential for a fluffy sponge.
3. Baking: Pour the mixture into a baking tray lined with parchment paper and greased with butter and flour. Level the batter and tap the tray on the table to release any trapped air. Bake in a preheated oven at 170°C for 20-25 minutes. The sponge is ready when it turns golden and passes the toothpick test.
4. Cooling and Cutting: Once the sponge has completely cooled, cut it into three equal layers.
Preparing the Cream
1. Whipping the Cream: Whip the cream and refrigerate it. It is important for the cream to be well chilled to achieve a good consistency.
2. Preparing the Mascarpone Cream: In another bowl, mix the mascarpone with the cream cheese, powdered sugar, and vanilla extract. Beat until you obtain a smooth and creamy mixture.
3. Combining the Cream: Gently fold in about two-thirds of the whipped cream into the mascarpone mixture. Divide the cream into two parts, reserving a larger portion for covering the cake.
4. Preparing the Raspberries: In a saucepan, combine the raspberries with sugar (set aside 8 pieces for decoration). Cook over low heat until the raspberries start to release their juice. Simmer for 10-15 minutes, stirring occasionally. Set aside the juice obtained.
5. Making the Puree: Strain the raspberries to obtain the puree, removing the seeds.
6. Hydrating the Gelatin: Hydrate the gelatin in 50 ml of water, then melt it according to the package instructions.
7. Assembling the Cake: On a serving plate, place the first sponge layer and surround it with a cake ring. Mix one-third of the melted gelatin with the mascarpone cream (the larger portion). Add the remaining gelatin to the raspberry puree and then combine it with the mascarpone cream.
8. Layering: Pour a layer of cream over the first sponge, then place the second sponge on top and spread the raspberry cream. Cover with the third sponge. Refrigerate the cake for at least 2 hours.
9. Frosting the Cake: Mix the remaining mascarpone cream with the remaining whipped cream. Frost the cake evenly and refrigerate it again.
10. Finishing Touch: Prepare the raspberry jelly according to the package instructions and pour it over the cake. Decorate with coconut flakes and fresh raspberries.
Serving and Storage
The raspberry cake is served chilled and is perfect to be enjoyed with a cup of tea or coffee. It can be stored in the refrigerator for up to 3 days, but it is best within the first 24 hours when the sponge is fluffy and the cream is fresh.
Practical Tips
- For a Perfect Sponge: Make sure all ingredients are at room temperature before starting the preparation. This will help achieve a finer texture.
- Gelatin: Always check the instructions on the gelatin package, as they may vary. You can use sheet or powdered gelatin, but ensure it is well hydrated to avoid lumps.
- Variations: You can replace raspberries with other berries, such as blackberries or strawberries, for a different but equally delicious flavor.
Calories and Nutritional Benefits
Each serving of raspberry cake contains approximately 350-400 calories, depending on the ingredients used. Raspberries are rich in antioxidants, vitamin C, and fiber, offering benefits for the immune system and digestive health.
Frequently Asked Questions
1. Can I use other types of cheese? Yes, you can experiment with cottage cheese or ricotta, but ensure the texture is similar to that of mascarpone.
2. Is it possible to make the cake without sugar? You can substitute sugar with natural sweeteners, although the taste and texture may vary.
3. How can I prevent the jelly from running? Ensure the cake is well chilled and that the jelly is slightly cooled before pouring it over the cake.
Raspberry cake is an excellent choice for celebrating special moments or simply treating yourself. By trying this recipe, you'll bring a touch of joy to every slice, turning any meal into a true celebration. Enjoy!
Ingredients: Base: 7 medium eggs, 210 g sugar, 210 g flour, a pinch of salt. Cream: For the cream: 500 g mascarpone, 500 g whipped cream, 500 g raspberries, 15 tablespoons of granulated sugar for raspberries, 10 tablespoons of powdered sugar for mascarpone, 125 g cream cheese, 10 g gelatin, 1 vial of vanilla essence. For decoration: raspberry puree (made from the 500 g of raspberries above), 1 packet of red tort gel, coconut flakes, raspberries.
