Little cake 6

Raspberry Cakelet: A Delicacy for Celebrations

Today we celebrate not just a special moment, but also the completion of 6 months of culinary adventures! I dedicate this raspberry cakelet, made with love and inspiration, while the traditional Celebration of the Two Julies takes place in Campina. Let’s enjoy together a simple yet flavorful recipe that will bring smiles to the faces of all our loved ones.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 25 minutes
Number of servings: 8

Ingredients:

For the base:
- 125 g Rama margarine (or another quality margarine)
- 4 eggs (preferably at room temperature)
- 80 g sugar (preferably fine sugar for easy homogenization)
- 80 g flour (sifted for a finer texture)
- ½ packet baking powder (with a hint of saffron for a subtle aroma)

For the cream:
- 170 g dark chocolate (52% cocoa, great for a balanced taste)
- 150 g Rama margarine (soft, at room temperature)
- 200 ml Hulala whipped cream (or a plant-based cream)
- 50 g sugar (optional, depending on preferences)
- 2-3 tablespoons raspberry jam (or fresh raspberries for a more vibrant taste)

For decoration:
- 200 ml Hulala whipped cream
- 2 tablespoons of chocolate cream (without raspberries)
- Raspberry syrup (diluted with a little water for a subtler taste)

Preparation Steps:

1. Preparing the base: Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to mix until you achieve a glossy meringue.

2. Combining the ingredients: Melt the margarine in a double boiler or in a microwave-safe container, being careful not to let it boil. Once cooled, add it to the yolks, mixing with a whisk, as you would for mayonnaise. Add the sifted flour mixed with the baking powder and finally, gently fold in the egg whites into the yolk mixture using a spatula to retain the air in the composition.

3. Baking: Prepare an 18 cm diameter cake pan, greasing it with margarine and dusting with a little flour. Pour the base mixture into the pan and bake in a preheated oven at 180°C for about 25 minutes. Check using the toothpick test: if it comes out clean, the base is ready. Let it cool completely.

4. Preparing the cream: Chop the chocolate and melt it together with the cream and sugar in a double boiler, stirring constantly until it becomes a smooth cream, but do not let it boil. Once ready, let the cream cool for 1-2 hours in the fridge. After it has cooled, whip the cream until fluffy and then add the soft margarine. Mix well until it becomes a uniform composition. Finally, fold in the raspberry jam.

5. Preparing the whipped cream for decoration: Whip the Hulala cream until firm. Add the 2 tablespoons of chocolate cream and gently mix to achieve a homogeneous composition.

6. Assembling the cake: Cut the base into four equal parts. Soak each layer with the diluted raspberry syrup. Between layers, add a generous layer of chocolate cream. Once you have assembled the layers, cover the cake with the whipped cream mixed with chocolate cream. Decorate with fresh raspberries or with the remaining cream.

7. Serving: Let the cake sit in the fridge for a few hours before serving to allow the flavors to meld. This raspberry cakelet pairs perfectly with a cup of tea or a fragrant coffee, adding an extra touch of flavor to your indulgent moments.

Practical Tips:
- If you want to enrich the flavor of the cake, you can add a teaspoon of vanilla extract to the chocolate cream.
- Use fresh raspberries to decorate the cake, bringing not only a pleasant appearance but also a fresh taste.
- This cake can also be an excellent base for other fruit combinations, such as strawberries or blueberries.

Nutritional Benefits:
This raspberry cakelet is rich in antioxidants due to the chocolate and raspberries, and it also contains a considerable amount of healthy fats from the margarine. Although it is a dessert, consumed in moderation, it can be part of a balanced diet.

Frequently Asked Questions:
1. Can I use white chocolate instead of dark chocolate?
Answer: Of course! White chocolate will give a different, sweeter flavor, but it’s important to adjust the amount of sugar in the cream.

2. How can I make this cake vegan?
Answer: Replace the eggs with a mixture of flaxseeds and water and use vegan margarine and dairy-free chocolate.

3. Can I freeze the cake?
Answer: Yes, the cake can be frozen, but it is recommended not to decorate it before freezing. Let it thaw at room temperature before serving.

This raspberry cakelet is not just a delicacy, but also a joy to share with loved ones. I encourage you to try it and bring a touch of celebration to every day!

 Ingredients: Base 125 g margarine 4 eggs 80 g sugar 80 g flour 1/2 baking powder with saffron Cream 170 g dark chocolate 52% cocoa 150 g margarine 200 ml whipped cream 50 g sugar 2-3 tablespoons raspberry jam Decoration 200 ml whipped cream 2 tablespoons cream without raspberry Syrup raspberry syrup

 Tags:  cakes cake base chocolate cream