Raspberry Jam Cake
Raspberry Jam Cake – A Sweet and Refreshing Delicacy
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 25-30 minutes
Number of servings: 12-16
Who doesn't love a dessert that perfectly combines fluffy cake with a fine cream and the delicious flavors of raspberry jam? This raspberry jam cake not only looks splendid, but it also delights the taste buds with every slice. Get ready to discover how to create a sweet masterpiece that will surely become the star of festive meals or gatherings with friends.
Short History
Jam cakes have been cherished throughout time in various cultures, often served on special occasions or as everyday desserts. Raspberry jam, with its intense and slightly tart flavor, adds a burst of taste and vibrant color, turning any cake into a true culinary work of art.
Ingredients
For the Cake:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of cocoa
- 4 tablespoons of water
- a pinch of salt
- 1 packet of vanilla sugar
For the Cream:
- 1 packet of raspberry or strawberry pudding
- 400 ml milk
- 3 tablespoons of sugar
- 1 teaspoon of food gelatin Dr. Oetker + 3 tablespoons of water
- 200 ml liquid cream
For Decoration:
- 2 jars of 450 g raspberry jam
- 100 ml liquid cream
Necessary Tools
- Mixer
- Mixing bowl
- Cake pan
- Spatula
- Double boiler
- Plastic wrap
Step-by-Step Preparation
1. Preparing the Cake
- Separating the eggs: Start by separating the egg whites from the yolks. It's important to ensure that no yolk remains in the egg whites, as this will prevent a firm foam from forming.
- Beating the egg whites: In a bowl, add the egg whites along with a pinch of salt and the 2 tablespoons of water. Use the mixer to beat the egg whites until they become firm and form peaks (about 5-7 minutes). Gradually add the 2 tablespoons of sugar, continuing to mix until you achieve a glossy consistency.
- Beating the yolks: In another bowl, beat the yolks with 2 tablespoons of sugar, the 2 tablespoons of water, and the vanilla sugar until they become a homogeneous and fluffy mixture.
- Combining the mixtures: Using a spatula, gently fold the yolks into the egg whites, using light up-and-down motions to keep the air in the egg whites.
- Adding dry ingredients: Sift the flour and cocoa together and gradually add them to the egg mixture, continuing to mix carefully.
- Baking: Line the cake pan with parchment paper and pour in the cake mixture. Bake in a preheated oven at 180°C for 25-30 minutes or until the cake passes the toothpick test. Allow it to cool completely.
2. Preparing the Cream
- Heating the milk: In a pot, add 300 ml of milk and the 3 tablespoons of sugar. Place the pot over medium heat and bring the milk close to a boil.
- Dissolving the pudding: In the remaining 100 ml of milk, dissolve the pudding packet. When the milk on the stove starts to boil, pour the dissolved pudding in a thin stream, stirring constantly.
- Hydrating the gelatin: In a small bowl, hydrate the gelatin in the 3 tablespoons of water. After a few minutes, heat the gelatin over a double boiler or in the microwave until it becomes liquid (without letting it boil).
- Finishing the cream: Once the pudding has thickened, remove the pot from the heat and cover with plastic wrap. Let it cool. After it has cooled, add the gelatin and mix well. Whip the liquid cream and fold it into the pudding mixture until well combined.
3. Assembling the Cake
- Slicing the cake: Once the cake has cooled, cut it into two equal halves.
- Soaking: Soak each half of the cake with compote juice or a sugar water syrup to add moisture.
- Adding the cream: Spread the cream evenly over the first half of the cake, then cover with the second half.
- Decorating with jam: Gently heat the raspberry jam in a pot, then pour it over the cake, spreading it evenly.
- Chilling: Cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight, to let the flavors and textures meld.
- Serving: When it's time to serve, cut the cake into portions and decorate each slice with a dollop of whipped cream.
Helpful Tips
- For a moister cake: You can add a few drops of vanilla or rum essence to the soaking syrup.
- Variations: You can experiment with jams from other fruits, such as strawberries or peaches, to provide a different flavor profile.
- Serving: The cake pairs perfectly with a cup of fruit tea or a strong espresso, which will balance the sweetness.
Nutritional Information
This raspberry jam cake has approximately 250 calories per serving, depending on the ingredients used. It is a good source of carbohydrates from natural sugars and provides a dose of antioxidants from raspberries.
Frequently Asked Questions
1. Can I use a different type of jam?
Yes, you can use any type of jam you prefer, but make sure it is of good quality to achieve the best flavor.
2. What should I do if the cream doesn’t thicken?
Make sure you followed the quantities for the gelatin and allowed the pudding to boil long enough. If the cream doesn’t thicken, you can add a little more dissolved gelatin.
3. How can I store the cake?
The cake keeps well in the refrigerator for 3-4 days, but it is best served fresh.
4. Can I substitute liquid cream?
Yes, you can use a plant-based alternative for cream or make a cream cheese mixture for a different taste.
The raspberry jam cake is an excellent choice for any occasion, bringing a touch of joy and flavor in every slice. Share this recipe with your friends and enjoy every sweet moment!
Ingredients: For the Base: -4 eggs -4 tablespoons sugar -4 tablespoons flour -2 tablespoons cocoa -4 tablespoons water. -a pinch of salt, vanilla sugar. For the Cream: -1 raspberry or strawberry pudding -400 ml milk -3 tablespoons sugar -1 teaspoon gelatin (Dr.Oetker) + 3 tablespoons water -200 ml liquid cream. For Decoration: -2 jars of 450 gr raspberry jam -100 ml liquid cream.
