Molehill

I tried the molehill cake recipe with raspberries after seeing it recommended everywhere, and I was curious to see how it turns out at home. I didn't scoop the cake base too deep, as I am not fond of excessive creams, but the result is a fairly balanced combination of base, fruit, and cream. The cake finished quickly and didn't have much time to sit for photos or presentations. It is good cold and feels refreshing, especially with fresh raspberries.

Quick Info

Total time: approx. 2 hours (includes cooling the base and cream)
Effective preparation time: 35-40 minutes
Baking time: 30-35 minutes, depending on the oven
Servings: 8-10
Difficulty: medium
Recipe type: dessert, homemade cake, suitable for summer

Ingredients

For the base:
5 eggs
7 tablespoons sugar
1 tablespoon butter (melted)
3 tablespoons sparkling water
6 tablespoons flour
1 tablespoon cocoa powder
1 packet baking powder
1 packet bourbon vanilla sugar

For the cream:
2 egg yolks
3 and a half tablespoons cornstarch
500 ml milk
4 tablespoons sugar
1 vanilla pod (only the seeds)
100 ml liquid cream
1 tablespoon sugar (for the cream)

For assembly:
250 g fresh raspberries
Scooped, crumbled base

Preparation Method

1. Prepare the base:
Melt the butter over low heat and let it cool. Separate the eggs; put the egg whites in a clean bowl and the yolks in another. Whip the egg whites with a pinch of salt until the foam holds well on the whisk, then gradually incorporate the sugar and continue mixing until it stiffens.

Add the yolks one by one, mix briefly. Pour in the melted and cooled butter, then the sparkling water and bourbon vanilla sugar. Gently mix.

Sift the flour with the baking powder and cocoa directly over the bowl. Fold in with a spatula, without overmixing, just until a homogeneous mixture is obtained.

2. Baking:
Prepare a round detachable baking pan (24 cm diameter) greased with butter and lined with baking paper. Pour the mixture into the pan. Place the pan in the preheated oven at 180°C (top and bottom). It took about 30 minutes for me, but I test with a toothpick in the center – if it comes out clean, it’s done.

Remove the pan, let the base cool completely before removing it from the mold.

3. Scooping the base:
When the base is cool, place it on a platter. With a knife, make a circle about 4-5 cm from the edge. Gently scoop out the center with a spoon to create a “nest,” but not too deep. Place the scooped pieces in a separate bowl and crumble them by hand.

4. Vanilla cream:
Put the yolks in a bowl together with the sugar and whip until frothy. Add a few tablespoons of the 500 ml of milk to thin it out, then add the cornstarch and mix to avoid lumps. Add the vanilla seeds.

Heat the remaining milk until it starts to boil. Slowly pour the yolk mixture into the hot milk, continuously stirring with a whisk over low heat until it thickens and you obtain a dense cream. Transfer the cream to a bowl, cover directly with plastic wrap, and let it cool.

5. Whipped cream:
When the cream is completely cool, whip the liquid cream with 1 tablespoon of sugar until it stiffens (be careful not to overwhip). Mix the whipped cream with the cooled vanilla cream.

6. Assembly:
Place half of the raspberries in the scooped base, in the “nest.” Pour the cream with whipped cream over the raspberries and level it into a dome shape without pressing. Sprinkle the crumbled base on top, covering the cream. Finally, decorate with the remaining raspberries.

Chill the cake for at least an hour before serving.

Why I make this recipe often

I like it because it’s not a heavy cake, nor too sweet. It’s made from simple ingredients, most of which I always have at home. The base is fluffy, the cream is balanced, and the raspberries add a tangy taste. It’s practical in summer and doesn’t require special utensils.

Tips and Variations

Tips
Don’t scoop the base too deep, otherwise the cake will become too soft. Don’t rush the cooling of the cream – if you put it in warm, it will soften everything. It’s important that the whipped cream is very cold before mixing.

Substitutions
You can use other berries instead of raspberries (blueberries, diced strawberries, currants). Liquid cream can be replaced with plant-based cream if you prefer. If you don’t have a vanilla pod, vanilla sugar can work too, but the flavor will be milder.

Variations
If you want a more intense cocoa flavor, add an extra half tablespoon to the base. For a gluten-free version, try gluten-free flour and check the cornstarch. The cream can also be made with just vanilla sugar if you don’t have a pod.

Serving Ideas
The cake is good cold, straight from the fridge. It can be cut into thick slices, with a little fresh raspberry on the side. It doesn’t need any additional topping. It’s suitable for a festive meal, but also for weekend coffee.

Frequently Asked Questions

1. What can I use to scoop the base more easily?
A teaspoon with a round end or a small spoon works well. You can also use a small knife to outline the circle, then scoop gently with the spoon.

2. Can I use frozen raspberries?
Yes, but they need to be thawed and well drained, otherwise they will release water and may soften the cream.

3. How long does the cake last in the fridge?
It keeps well for 2 days, but the base becomes softer each day due to the cream and fruit.

4. Can the cream be made without cornstarch?
I don’t recommend it, as the cornstarch ensures the thick consistency. Without it, the cream will be too runny.

5. Can I use brown sugar for the base or cream?
Yes, but it will give a slightly different color and flavor. It doesn’t affect the texture.

Nutritional Values

Approximately, one serving (out of 10) has about 230-260 kcal. A slice mainly contains carbohydrates from sugar, flour, and cornstarch (~35g), fats from eggs, butter, and cream (~10-12g), proteins from eggs and milk (~5g). These are just rough estimates, values may vary depending on how much cream you actually use and how much base you scoop out.

Storage and Reheating

The cake keeps in the fridge, covered, for a maximum of 2 days. I do not recommend freezing. It is served cold. If left longer, the base will soften more due to the cream and fruit, so it’s better to consume it quickly.

I melted the butter and let it cool. I separated the eggs, the whites from the yolks, and whipped the egg whites with a little salt, then added the yolks and sugar until they stiffened. I then added the melted and cooled butter, sparkling water, and Bourbon vanilla sugar, followed by the sifted flour together with baking powder and cocoa. I mixed them gently until well incorporated. I greased a removable round baking pan with butter, placed a baking sheet, and poured in the mixture, then baked it at 180°C. In the end, I did the toothpick test. I let the cake cool and then removed it from the removable pan. I cut a round shape on top with a knife, leaving a margin of about 5 cm, and scooped out with a spoon, putting the scooped cake into a bowl and crumbling it finely. I made the cream: in a bowl, I put the yolks and sugar and mixed them well, then added a few tablespoons of milk from the 500 ml, then the cornstarch and mixed well, removed the seeds from the vanilla pod and added them to the yolk mixture. I heated the remaining milk, then added the above mixture. I let it simmer on low heat, stirring continuously to prevent it from sticking to the bottom of the pot until a thick cream formed. I covered it with plastic wrap and let it cool, then whipped the cream with a little sugar (1 tablespoon). I placed raspberries over the scooped cake, then mixed the cream with the whipped cream and spread it over the raspberries. I sprinkled the crumbled bits from the bowl on top and garnished with a few raspberries. Enjoy your meal!

 Ingredients: For the base: 5 eggs, 7 tablespoons of sugar, 1 tablespoon of butter, 3 tablespoons of sparkling water, 6 tablespoons of flour, 1 tablespoon of cocoa powder, 1 packet of baking powder, 1 packet of bourbon vanilla sugar. For the cream: 2 egg yolks, 3 and 1/2 tablespoons of cornstarch, 500 ml of milk, 4 tablespoons of sugar, 1 vanilla pod, 100 ml of liquid cream, 250 raspberries.

 Tags:  molehill raspberry cake fruit cake