Tray cake with raspberry

Tray cake with raspberries: a sweet and tangy delicacy, perfect for moments when you want to indulge or impress your guests. This tray cake recipe is easy to make and offers an irresistible combination of a fluffy base and a fine meringue, topped with fresh raspberries. We will explore each step of preparing this treat, as well as details about the ingredients, useful tips, and serving suggestions.

Total preparation time: 1 hour and 10 minutes
Preparation time: 20 minutes
Baking time: 50 minutes
Number of servings: 12

Ingredients:
- 220 g flour
- 140 g butter or margarine (at room temperature)
- 300 g sugar (50 g for egg yolks, 250 g for egg whites)
- 3 eggs (separate the yolks from the whites)
- 1 packet of vanilla sugar
- 400 g raspberries (fresh or frozen)

History and origin:
Raspberry cake has its roots in the sweet traditions of many cultures, with the common element being the use of seasonal fruits. Raspberry, with its sweet-tart flavor, has been used in desserts for centuries, not only for its excellent taste but also for its vibrant color that enhances any dish. This tray cake is a modern reinterpretation, ideal for serving on various occasions, from parties to family meals.

Step by step for a perfect cake:

1. Preparing the base:
- Start by separating the 3 eggs, placing the whites in a large bowl and the yolks in another. Make sure the bowl for the egg whites is clean and dry to achieve a perfect meringue.
- Whisk the yolks with 50 g of sugar using a mixer or whisk until the mixture becomes a golden cream that doubles in volume. This is the base of our layers and will contribute to a light and airy texture.
- Incorporate the softened butter, mixing well until smooth. Add the vanilla sugar for extra flavor.
- Sift the flour over the egg and butter mixture and fold it in with a spatula, using slow, upward motions to keep the air in the mixture.

2. Baking the base:
- Line a baking tray with butter and parchment paper to prevent sticking. It is important to use a tray of suitable dimensions (approximately 30x20 cm) to achieve the ideal thickness of the cake.
- Pour the mixture into the tray, leveling it evenly with a spatula. Bake at 180°C for 25-30 minutes. The heat should be moderate; too high could burn the base, while too low won't allow it to rise properly.

3. Preparing the meringue:
- Meanwhile, beat the egg whites with 250 g of sugar until you obtain a glossy, firm, and viscous meringue. It is essential not to add the sugar all at once; do it gradually to allow the egg whites to incorporate air and become fluffy.
- Add the washed raspberries, and if using frozen raspberries, ensure they are well thawed and drained of excess water. Gently fold in, being careful not to crush the fruit.

4. Finishing the cake:
- Once the base is baked, remove the tray from the oven and carefully pour the raspberry meringue on top. Use a spatula to spread it evenly, covering the base.
- Return the tray to the oven and bake for another 40 minutes at the same temperature. The meringue should be lightly browned and firm to the touch.

5. Cooling and serving:
- Once baked, remove the cake from the oven and let it cool completely in the tray. This will help the meringue to stabilize.
- Cut the cake into squares and serve it dusted with a little powdered sugar, if desired. It is delicious both warm and cold, and the flavors will intensify as it cools.

Useful tips for a perfect result:
- Make sure the ingredients are at room temperature before starting. This helps achieve a uniform texture.
- You can also add other fruits, such as blueberries or blackberries, to diversify the flavors.
- If you want a slightly fluffier cake, you can replace some of the flour with cornstarch.
- The cake keeps well in the refrigerator, covered, for a few days. It can also be frozen, but remember to let it thaw at room temperature.

Combinations and suggestions:
This raspberry cake pairs perfectly with a scoop of vanilla ice cream or fresh cream. A cup of tea or coffee will complement its sweet-tart flavor wonderfully. You can also experiment with chocolate or caramel sauces for an extra touch of flavor.

Frequently asked questions:
- Can I use another type of flour? Yes, you can use whole wheat flour for a healthier option, but the texture will be slightly different.
- How can I tell if the meringue is ready? The meringue should be firm to the touch and not leave marks on your fingers. A trick is to turn the bowl with the meringue upside down; if it doesn't run out, it's ready!
- Is it possible to replace the raspberries with another fruit? Absolutely! You can use strawberries, peaches, or even bananas to create a customized cake.

This tray cake with raspberries is more than just a dessert; it is a culinary experience that brings joy and indulgence in every slice. Enjoy it with your loved ones and cherish the wonderful moments it creates!