Raspberry Cake

Raspberry cake: a delight that combines the sweetness of white chocolate with the tartness of raspberries, perfect for any occasion! This raspberry cake recipe is not only a great choice for dessert, but also a wonderful way to impress your guests with an elegant and delicious dish. I'll walk you through each step of the process, sharing helpful tips and variations to help you achieve a perfect result. Let's get started!

Preparation time: 25 minutes
Baking time: 35 minutes
Cooling time: 4 hours (fridge included)
Number of servings: 12

A short story about raspberry cake

Chocolate and fruit desserts are a favorite of many, and raspberry cake is no exception. This classic combination has long been appreciated for its balance of sweetness and tartness. Raspberries, with their vibrant flavor and eye-catching color, add a hint of freshness to the cake, making it ideal for any season. Whether you're celebrating a birthday or simply want to spoil your family, this cake is sure to bring a smile to everyone's face.

Ingredients

For the batter:
- 8 tablespoons flour
- 8 tablespoons sugar
- 1 baking powder
- 2 tablespoons cocoa
- 4 eggs
- 6 tablespoons milk
- 6 tablespoons oil

For the cream:
- 400 grams raspberries (frozen or fresh)
- 4 egg whites
- 2 sachets of gelatin granules
- 200 grams of cream
- 200 grams white chocolate
- 150 grams 3.5% fat yogurt
- 400 grams sugar

For decoration:
- 200 grams white chocolate

Preparing the cake

1. Preparing the ingredients: Start by preparing all the ingredients. Make sure the eggs are at room temperature, as this will help make a more stable mousse.

2. Beat the egg whites: In a large bowl, beat the egg whites with a mixer until frothy. Gradually add the sugar, continuing to mix until a stiff, glossy meringue forms. This step is essential for a light and airy texture.

3. Mix dry ingredients: In a separate bowl, combine the flour, baking powder and cocoa. These ingredients will give consistency to the batter.

4. Add the yolks: Start folding the yolks, milk and oil into the dry ingredients mixture. Use a spatula to stir gently, so as not to lose any air.

5. Combine the mixtures: Once you have a smooth mixture, carefully add the egg white meringue, stirring gently in up and down motions.

6. Baking the cake: Pour the mixture into a cake pan (about 24 cm in diameter) lined with baking paper. Bake in the preheated oven at 180 degrees Celsius for 35 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the pastry to cool completely.

Making the custard

1. White chocolate: Break the white chocolate into small pieces and place in a saucepan with the cream. Heat over low heat, stirring continuously, until the chocolate is completely melted. Allow the mixture to cool slightly, then refrigerate to set.

2. Raspberry puree: In a saucepan, add raspberries and 200 grams of sugar. Boil for a few minutes, stirring constantly. Once the raspberries have softened, pour the mixture through a sieve to make a fine puree. Keep about 150 grams of puree for decoration.

3. Make the meringue: Beat the remaining 4 egg whites until foamy. Add the remaining sugar and continue beating until the meringue is glossy and firm. Place the bowl of meringue over a saucepan of hot water (bain-marie) and whisk for 5-7 minutes. This will help stabilize the meringue.

4. Gelatin: In a small bowl, add the two sachets of gelatin granules, along with 2 tablespoons of water. Heat over low heat until gelatin becomes liquid. Mix some of the raspberry puree with the gelatin and mix well.

5. Final cream: To the bowl with the white chocolate cream, add the yogurt and beat for 3 minutes until fluffy. Fold in the raspberry puree and then add the gelatine, stirring gently.

Assembling the cake

1. Prepare the mold: In a cake pan with a removable ring, place the cooled top. Gently line the edges of the tin with strips of baking paper to make removing the cake easier.

2. Add the cream: Pour the raspberry and white chocolate cream over the cake top, making sure it's evenly distributed.

3. Frost the cake: Place the cake in the fridge and chill for 3 hours. This step is essential to allow the cream to set.

4. Decorating: Once the cake has set, prepare the reserved raspberry puree. Boil it briefly with a tablespoon of gelatine homogenized in water, then pour it evenly over the cake. Refrigerate for another 1 hour.

Serving the cake

Once the cake is ready, carefully remove it from the tin and decorate with the remaining white chocolate, which you can either melt and pour over the top or shave finely for an elegant decoration. You can serve the cake with a scoop of vanilla ice cream or fresh whipped cream for a contrast of textures and flavors.

Useful tips

- Raspberry: If using fresh raspberries, make sure they are well washed and free from signs of damage. Frozen raspberries can be an equally good choice, especially out of season.
- White chocolate: Choose a high-quality chocolate for intense flavor. You can also experiment with other types of chocolate, such as dark chocolate, for a more intense flavor.
- Gelatine: Make sure the gelatine is well moisturized and mixed with the raspberry puree to avoid clumps.

Frequently Asked Questions

1. Can I use another type of fruit?
Yes, you can replace raspberries with other berries such as blueberries or strawberries. Each variety will offer a different taste and a beautiful shade of color.

2. Is it possible to omit sugar?
If you prefer a less sweet dessert, you can reduce the amount of sugar in the recipe, but bear in mind that this may affect the final texture of the cream and the top.

3. How do I store the cake?
The cake can be refrigerated for 2-3 days, covered with cling film or in an airtight container.

Conclusion

This raspberry cake is not only a delicious dessert but also a rewarding cooking experience. With each step, you will discover the joy of creating a dish that will delight both the senses and the eyes. So gather your ingredients and get ready to indulge yourself with a cake to remember! Enjoy!

 Ingredients: Base: 8 tablespoons of flour, 8 tablespoons of sugar, 1 packet of baking powder, 2 tablespoons of cocoa, 4 eggs, 6 tablespoons of milk, 6 tablespoons of oil. Cream: 400 grams of frozen raspberries, 4 egg whites, 2 packets of granulated gelatin, 200 grams of sour cream, 200 grams of white chocolate, 150 grams of yogurt with 3.5% fat, 400 grams of sugar. Decor: 200g of white chocolate.