Raspberry and vanilla cream cake

The raspberry and vanilla cream cake is a splendid dessert, perfect for any special occasion or simply to add a touch of sweetness to everyday life. With an attractive appearance and a delicious taste, this cake is a combination of fluffy layers and fine creams that complement each other perfectly. Additionally, the raspberry provides a note of freshness, while the vanilla cream adds a layer of richness that will delight your senses.

Total preparation time: 3 hours
Preparation time: 1 hour
Baking time: 50-60 minutes
Number of servings: 12 servings

Ingredients

For the first layer:
- 6 eggs
- 6 tablespoons fine sugar
- 6 tablespoons flour
- 1 vanilla essence
- 1 packet vanilla sugar

For the second layer:
- 3 eggs
- 3 tablespoons fine sugar
- 2 tablespoons flour
- 1 tablespoon cocoa
- 1 packet vanilla sugar

For the raspberry cream:
- 500 g fresh or frozen raspberries
- 250 g sugar
- 250 g mascarpone
- 200 g heavy cream
- 1 packet agar-agar

For the vanilla cream:
- 3 egg yolks
- 200 ml liquid cream
- 150 g fine sugar
- 100 g butter, melted and cooled
- 1 vanilla pod
- 5 physalis fruits

For decoration:
- 100 g melted chocolate
- Physalis fruits (for decoration)

Preparation

Step 1: Preparing the first layer

1. Start by preparing the first layer. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the fine sugar and vanilla sugar, continuing to mix.
2. Once the egg whites are firm, add the egg yolks one by one and the vanilla essence, continuing to mix.
3. Sift the flour and fold it in with a spatula, using circular motions from top to bottom to maintain the air in the mixture.
4. Pour the mixture into a baking pan (33 x 22 cm) lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. Test with a toothpick; if it comes out clean, the layer is ready.

Step 2: Preparing the second layer

5. Repeat the same procedure for the second layer, but add cocoa to the flour before incorporating it. This layer will add a beautiful contrast both visually and in taste.
6. Bake it the same way as the first layer, for 25-30 minutes, and let it cool completely.

Step 3: Preparing the raspberry cream

7. In a small pot, place the raspberries together with 150 g of sugar. Simmer over low heat until the sugar is completely dissolved.
8. Add agar-agar and boil for one minute. Let it cool.
9. In another bowl, mix the mascarpone with 50 g of sugar until smooth. Whip the cream until firm and fold it into the mascarpone cream.
10. Add the cooled raspberry puree and gently mix. Place the cream in the refrigerator for about an hour.

Step 4: Preparing the vanilla cream

11. In another bowl, mix the egg yolks with the sugar and the split vanilla pod. Place the mixture over a double boiler and stir continuously until it thickens. Let it cool.
12. Add the melted and cooled butter, then fold in the whipped cream, mixing gently. Place the cream in the refrigerator for an hour.

Step 5: Assembling the cake

13. Cut the white layer in half and soak it with a syrup made from water, sugar, and vanilla essence, which you have boiled and cooled. Do the same with the chocolate layer.
14. In the pan where you baked the layers, lined with plastic wrap, place the first layer of white cake, followed by the raspberry cream, the chocolate layer, the vanilla cream (reserve a small amount for decoration), and finally, the rest of the white layer.
15. Refrigerate the pan for a few hours or, ideally, leave it overnight for the flavors to meld.

Step 6: Decorating the cake

16. The next day, remove the cake from the refrigerator and place it on a serving platter. Use the reserved vanilla cream to decorate the cake.
17. Melt the chocolate and pour it over the top. Add the physalis fruits for an elegant and appetizing look.
18. Cut the cake into servings and serve with a smile!

Helpful tips

- Make sure all ingredients are at room temperature to achieve a uniform mixture.
- If you don’t have agar-agar, you can use gelatin, but make sure to rehydrate it according to the instructions on the package.
- The cake can be kept in the refrigerator for 3-4 days, but it is also delicious at room temperature.
- Instead of raspberries, you can experiment with other berries, such as blackberries or blueberries, for different flavors.

Frequently asked questions

Can I use frozen fruits for the raspberry cream?
Yes, frozen fruits are an excellent choice! Make sure to thaw and drain them well before use.

How can I make the cake less sweet?
You can reduce the amount of sugar in the creams, but be careful not to affect their texture.

Is it possible to make the cake gluten-free?
Yes, you can replace regular flour with a gluten-free version, but make sure to follow a recipe that suits this type of flour.

What drinks pair well with this cake?
This cake pairs perfectly with a fruit tea or a cold lemonade. Additionally, a sweet white wine or prosecco would add an extra touch of elegance.

Nutritional benefits

This raspberry and vanilla cream cake is not only delicious but also packed with nutrients. Raspberries are rich in antioxidants, vitamin C, and fiber, helping to strengthen the immune system and maintain healthy digestion. Additionally, the vanilla cream provides a source of calcium from dairy, beneficial for bones.

A personal note

This cake reminds me of the moments spent with family when we prepared desserts for holidays. The aroma of fresh raspberries and vanilla combined with the joy of sharing a slice of this sweet treat with loved ones makes every bite a precious memory. Whether it’s for a birthday, a family reunion, or simply a quiet evening, this cake will bring smiles to the faces of those who enjoy it.

I invite you to try this raspberry and vanilla cream cake recipe and enjoy every step of the cooking process! Delight is guaranteed!

 Ingredients: For the first layer we need:* 6 eggs* 6 tablespoons fine sugar* 6 tablespoons flour* vanilla essence* 1 vanilla sugar For the second layer we use:* 3 eggs* 3 tablespoons fine sugar* 2 tablespoons flour* 1 tablespoon cocoa* 1 vanilla sugar Ingredients for raspberry cream:* 500 g raspberries* 250 g sugar* 250 g mascarpone* 200 g heavy cream* agar-agar Ingredients for vanilla cream:* 3 egg yolks* 200 ml liquid cream* 150 g fine sugar* 100 g butter* 1 vanilla pod* 5 Physalis fruits For decoration:* 100 g melted chocolate* Physalis fruits

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