Raspberry cake with cappuccino cream

Raspberry and cappuccino cream cake

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 8

I propose a delicious recipe for raspberry and cappuccino cream cake, a dessert that combines the intense flavors of coffee with the sweetness of fresh fruits. This cake is perfect for any occasion, whether you are hosting a party or simply want to indulge in a refined sweet treat. Here’s how to prepare it step by step, with useful tips and variations to achieve a perfect result.

Ingredients:

For the base:
- 4 large eggs
- 150 g sugar
- 1 packet baking powder (about 10 g)
- 1 teaspoon vanilla extract
- 200 g flour
- A pinch of salt

For the cappuccino cream:
- 250 ml whipping cream
- 250 g mascarpone
- 2 tablespoons powdered sugar
- 2 tablespoons instant coffee (or strong espresso, cooled)
- 1 teaspoon vanilla extract
- Cocoa for decoration

For decoration:
- A handful of fresh raspberries (about 150 g)
- Grated chocolate (optional)

Step 1: Preparing the base
Start by preparing your ingredients. Preheat the oven to 180°C. In a large bowl, beat the eggs with the sugar using an electric mixer at medium speed until the mixture becomes frothy and light in color, about 5-7 minutes. Here, the sugar will dissolve completely, giving the base a light and fluffy texture.

Add the baking powder, vanilla extract, and a pinch of salt. Mix gently. Then, incorporate the flour, but remember to add it in a rain-like fashion to avoid lumps. Use a spatula or a wooden spoon to mix gently until the ingredients are well combined.

Step 2: Baking the base
Pour the mixture into a round baking pan lined with parchment paper or greased with butter and dusted with flour. Bake the base in the oven for 30-35 minutes or until it passes the toothpick test (when the toothpick comes out clean from the center of the cake). After baking, let the base cool completely in the pan, then remove it onto a wire rack.

Step 3: Preparing the cappuccino cream
In a large bowl, whip the cream with the powdered sugar until it becomes firm. Add the mascarpone, instant coffee, and vanilla extract. Mix gently with a spatula, being careful not to deflate the incorporated air. The cream should be light and airy, perfect for spreading on the base.

Step 4: Assembling the cake
When the base has completely cooled, cut it in half horizontally. Place the first half on a serving plate and spread a portion of the cappuccino cream. Add a layer of fresh raspberries, then place the other half of the base on top. Cover the cake with the remaining cream, smoothing it out with a spatula.

Step 5: Decorating the cake
For an elegant look, sprinkle cocoa on top of the cake and decorate with fresh raspberries on the edges. If desired, add grated chocolate for an extra flavor boost.

Serving
Let the cake chill in the refrigerator for at least an hour before serving, so the flavors meld together. You can serve the cake with a glass of coffee or tea to complement the delicious flavors.

Variation suggestions
If you want to experiment, you can replace the raspberries with other berries, such as blueberries or blackberries, or you can add a layer of fruit jam between the bases for extra sweetness.

This raspberry and cappuccino cream cake is not only a quick dessert but also a simple recipe that will surely impress everyone who tastes it. Enjoy every slice and savor the moments spent in the kitchen!

 Ingredients: Base: 3 eggs, 90 g sugar, 100 g flour, 1 teaspoon baking powder, 1 vial of rum essence. Cream: 2-3 tablespoons of raspberry jam, 250 g cottage cheese, 3 packets of cappuccino, 150 ml water, 400 g whipped cream, 12 sheets of gelatin. Decoration: half a cup of raspberry syrup and half a cup of water, 2 tablespoons sugar, white chocolate.