Raspberry Cake

Raspberry Cake - A Sweet and Aromatic Delight

Making a delicious cake can be a very pleasant experience, and raspberry cake is the perfect choice to impress anyone, whether it’s for an anniversary, a party, or simply a festive meal. This cake not only looks amazing, but its taste is simply divine, combined with the fluffy texture of the sponge and the fine mascarpone cream. Let’s see how we can transform a few simple ingredients into a culinary masterpiece!

Total time: 4 hours
Preparation time: 40 minutes
Baking time: 25 minutes
Cooling time: 2 hours
Number of servings: 12

Ingredients

For the sponge:
- 7 medium eggs
- 210 g sugar
- 210 g flour
- A pinch of salt

For the mascarpone cream:
- 500 g mascarpone
- 500 g whipped cream
- 125 g cream cheese
- 10 g gelatin
- 10 tablespoons powdered sugar
- 1 vial vanilla essence

For the raspberries:
- 500 g raspberries
- 15 tablespoons granulated sugar (for raspberries)
- Raspberry puree (from the 500 g of raspberries mentioned above)

For decoration:
- 1 packet cake gel
- Fresh raspberries for decoration
- Coconut flakes (optional)

Preparation

Step 1: Preparing the sponge
1. Beat the eggs: In a large bowl, place the whole eggs, sugar, and a pinch of salt. Using a mixer, beat the mixture for 25-30 minutes until it becomes a light, whitish foam and triples in volume. This step is essential for getting a fluffy sponge.

2. Add the flour: Sifting the flour, gradually add it to the egg mixture. Use a spatula or a spoon, mixing with slow movements from bottom to top, so as not to deflate the mixture. Wait until it is completely homogeneous before adding the next portion of flour.

3. Prepare the baking pan: Line a baking pan with parchment paper, grease the sides with butter, and sprinkle a little flour. Pour the sponge mixture into the pan and level the surface with a spatula or the back of a spoon.

4. Bake the sponge: Gently tap the pan on the table to eliminate air bubbles, then place the pan in a preheated oven at 170 °C (minimum flame) for 20-25 minutes. Check if the sponge is baked by inserting a toothpick in the center – if it comes out clean, the sponge is ready.

5. Cool and cut: Allow the sponge to cool completely, then cut it into 3 equal layers.

Step 2: Preparing the cream
1. Whip the cream: Whip the cream and keep it chilled. Make sure it is well whipped, but don’t overdo it, to achieve an airy texture.

2. Mix the mascarpone cream: In another bowl, mix the mascarpone with the cream cheese and powdered sugar, adding the vanilla essence. Once you have a homogeneous mixture, fold in 2/3 of the whipped cream.

3. Divide the cream: Divide the cream into two parts, one larger for filling and the other smaller for covering the cake. Place the cream in the refrigerator to firm up a bit.

Step 3: Preparing the raspberries
1. Cook the raspberries: In a pot, add the raspberries and sugar (set aside 5-6 raspberries for decoration). Cook over low heat, stirring constantly, for 10-15 minutes until the raspberries release their juice.

2. Obtain the puree: Strain the juice obtained from cooking, keeping it aside for the raspberry cream. The remaining raspberries are mashed through a sieve to obtain raspberry puree.

3. Hydrate the gelatin: In a small bowl, hydrate the gelatin in 50 ml of water according to the instructions on the package.

Step 4: Assembling the cake
1. Create the first layer: Place the first sponge layer on a platter and use a cake ring around it. Mix 1/3 of the melted gelatin with the larger mascarpone cream, and mix the remaining gelatin with the raspberry syrup, adding it to the smaller mascarpone cream.

2. Add the cream: Spread the mascarpone cream over the first layer (set aside 7-8 tablespoons for decoration) and cover with the second sponge layer. Add the pink cream with raspberry syrup, then cover with the third sponge layer.

3. Refrigerate: Place the cake in the refrigerator for at least 2 hours to firm up.

Step 5: Finishing the cake
1. Cover the cake: Mix the reserved mascarpone cream with the remaining whipped cream and cover the cake with this cream. Use a spatula to achieve an even texture.

2. Add the raspberry jelly: Prepare the raspberry jelly according to the instructions on the package, using the raspberry juice and apply it on top of the cake.

3. Decorate: Garnish the cake with fresh raspberries and coconut flakes, if desired. Keep it chilled until serving.

Serving and pairings
This cake is perfect to be served with a cup of tea or coffee, but also alongside a glass of white wine or even prosecco. It is ideal as a dessert for a festive meal or simply to celebrate an ordinary day.

Nutritional benefits
Raspberries are an excellent source of antioxidants and vitamin C, and they are low in calories. They not only add a delicious taste to the cake but also health benefits.

Frequently asked questions
- Can I use other fruits?
Of course! This recipe can be adapted with other berries or even peaches and mangoes, depending on your preferences.

- How do I store the cake?
The cake can be stored in the refrigerator, covered, for 3-4 days, but it is best consumed fresh.

- Can I use vegetarian gelatin?
Yes, you can use agar-agar as an alternative to traditional gelatin.

Personal note
For an extra touch of flavor, you can add a little lemon zest to the mascarpone cream or even a splash of limoncello for a more intense aroma. It’s a wonderful recipe that will surely bring smiles to the faces of your loved ones!

Now that you have all these details, it’s time to get cooking! I wish you great success and enjoy every moment spent in the kitchen!

 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, about 15 tbsp granulated sugar for raspberries, 10 tbsp powdered sugar for mascarpone, 125 g cream cheese, 10 g gelatin, 1 vial vanilla essence. For decoration: raspberry puree (made from the 500 g of raspberries mentioned above), 1 packet of red jelly, coconut flakes, raspberries.