Raspberry Cake

Raspberry Cake – A Delight with Raspberries and White Chocolate

We invite you to discover the recipe for Raspberry Cake, a dessert that combines the sweetness of raspberries with the delicacy of white chocolate. This recipe will not only delight your taste buds but will also bring a touch of joy to your days. It is perfect for special occasions but can also be enjoyed during personal indulgence.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 1 hour (including cooling)
Number of servings: 8-10

Ingredients

For the base:
- 3 large eggs
- 75 g sugar
- 50 g starch
- 50 g flour
- A pinch of salt

For the cream:
- 150 ml milk
- 250 ml liquid cream
- 1 packet of Vanilla Creme Ole (Dr. Oetker)
- ½ jar of raspberry jam (preferably natural, without preservatives)

For decoration:
- 250 ml liquid cream
- 100 g white chocolate
- Food coloring (optional)
- Jelly beans (for decoration)

Preparation Method

1. Preparing the base

First, we focus on the base of this delicious cake. In a large bowl, beat the whole eggs with the sugar using a mixer until you get a fluffy and light-colored foam. This step is essential for achieving an airy base.

Helpful tip: Make sure the eggs are at room temperature, as this will help the foam rise.

Sift the flour and starch together, then gradually add them to the egg mixture, stirring with a spatula or wooden spoon. Be gentle at this stage to avoid losing the air you’ve incorporated.

Prepare a 26 cm springform pan by lining the bottom with buttered parchment paper and dusting it with flour. This will prevent the base from sticking.

Pour the mixture into the pan and bake in a preheated oven at 180°C for 20 minutes. Check if it’s done using a tester (toothpick); if it comes out clean, the base is ready.

Let the base cool in the pan, then carefully remove it.

2. Preparing the cream

While the base cools, it’s time to work on the cream. In a bowl, combine the milk, liquid cream, pudding powder, and raspberry jam. Use the mixer to achieve a smooth and creamy texture.

Note: If the cream is too thick, you can add a few drops of milk to reach the desired consistency.

3. Melting the white chocolate

In a small container, melt the white chocolate in the microwave. Be careful to stir it every 15-20 seconds to prevent burning. Once melted, add food coloring if you want a more vibrant shade. Place the mixture in the freezer for a few minutes to firm up slightly.

4. Assembling the cake

Once the base has completely cooled, place it back in the springform pan (with the base open). Spread two tablespoons of raspberry jam evenly over the surface of the base. Then, pour the cream on top and level it with a spatula.

Leave the cake in the fridge for 30 minutes to allow the cream to set.

5. Decorating the cake

After the cream has set, carefully remove the ring from the pan. Decorating is the time when you can let your creativity flow. Whip the liquid cream until stiff and use it to decorate the cake. You can add shavings of white chocolate and jelly beans for a colorful and appetizing effect.

Personal suggestion: Use jelly beans in various shapes to add a playful touch to your cake.

6. Cooling and serving

It is recommended to leave the cake in the fridge until the next day to allow the flavors to meld and achieve the perfect texture. When you are ready to serve, cut it with a warm knife (soaked in hot water) to get nice portions.

Nutritional Information

Each serving of Raspberry Cake (calculated for 10 servings) contains approximately:
- Calories: 320 kcal
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 5 g

Possible Variations

If you want to experiment, you can replace the raspberry jam with other berries or peach jam for a more exotic note. You can also add pieces of fresh fruit between layers of cream for an extra freshness.

Recommended Combinations

Raspberry Cake pairs perfectly with a cup of fruit tea or a sweet white wine. It is also delicious alongside vanilla ice cream or a drizzle of caramel sauce.

Frequently Asked Questions

1. Can I use a different type of chocolate?
Yes, you can experiment with dark or milk chocolate, but white chocolate offers a special sweetness that pairs wonderfully with raspberries.

2. Can I make the cake in advance?
Absolutely! Raspberry Cake keeps well in the fridge for a few days, making it ideal to prepare a day before serving.

3. Is this recipe suitable for vegans?
This recipe is not vegan, but you can use flax eggs or other alternatives to make the base more vegan-friendly.

In conclusion, Raspberry Cake is an easy-to-make dessert that combines the sweet and tart flavors of raspberries with the creamy texture of white chocolate. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will bring a smile to everyone’s face. Enjoy!

 Ingredients: For the base: 3 eggs, 75 g sugar, 50 g starch, 50 g flour, a pinch of salt. For the cream: 150 ml milk, 250 ml liquid cream, 1 packet of vanilla Creme Ole (Dr. Oetker), 1/2 jar of raspberry jam. For decoration: 250 ml liquid cream, 100 g white chocolate, food coloring.

 Tags:  whipped cream pudding chocolate