Sinful Raspberry Cake
The “Sinner with Raspberry” Cake - A Delicacy with a Story
Who hasn’t ever searched for a recipe that would impress loved ones but is also easy to make? The “Sinner with Raspberry” is exactly what you need. This cake, with layers of crispy meringue, velvety cream, and raspberry jelly, is a true delight for the senses. From the sweet-tart taste of raspberries to the fluffy texture of the meringue, each bite will bring a smile to the faces of those who savor it.
Preparation Time:
- Preparation time: 45 minutes
- Baking time: 30 minutes
- Total time: 1 hour and 15 minutes
- Servings: 12
Ingredients:
For the Meringue Base (2 pieces):
- 490 g egg whites (can be taken from the freezer, thawed)
- 400 g sugar
- 70 g Dr.Oetker cornstarch
- 300 g ground walnuts
- 120 g crushed biscuits (popular biscuits)
- 1 pinch of salt
For the Cream:
- 350 g Pilos butter (82% fat), at room temperature
- 600 ml milk
- 6 tablespoons Dr.Oetker cornstarch
- 250 g sugar
- 2 packets of vanilla sugar
- 1-2 drops of yellow food coloring (optional)
For the Raspberry Jelly:
- 400 g raspberries (fresh or frozen)
- 150 g thick raspberry syrup
- 3 tablespoons cornstarch
- 5 sheets of gelatin (approximately 8 g)
For the Chocolate Glaze:
- White and dark chocolate (pieces)
Preparing the Meringue Bases
1. Thawing the Egg Whites: Take the egg whites out of the freezer the night before and let them sit at room temperature. This will help achieve an airy meringue.
2. Whip the Egg Whites: In a large bowl, add the egg whites along with a pinch of salt. Use an electric mixer and beat until stiff peaks form. This step is essential for a successful meringue.
3. Add the Sugar: Once the meringue is firm, gradually add the sugar, mixing continuously. Keep beating until the sugar completely dissolves.
4. Incorporate the Cornstarch and Biscuits: Sift the cornstarch and crushed biscuits, then gradually fold them in using a spatula, with slow bottom-to-top movements to avoid losing air in the mixture.
5. Add the Walnuts: Finally, add the ground walnuts and repeat the folding process.
6. Baking the Bases: Line a 36x26 cm baking tray with parchment paper. Divide the mixture into two equal parts and spread it evenly in the tray. Bake in a preheated oven at 180°C, then reduce the temperature to medium. The cake is done when a toothpick inserted comes out clean.
7. Cooling the Bases: Once baked, remove the bases from the tray and let them cool completely on a wire rack.
Preparing the Cream
1. Mixing the Ingredients: In a stainless steel bowl, combine the cornstarch and sugar. Gradually add the milk, mixing well to avoid lumps.
2. Cooking the Cream: Place the bowl over a pot of boiling water (double boiler) and stir continuously over low heat until the mixture starts to thicken. Add the vanilla sugar and yellow food coloring, mixing well.
3. Cooling the Cream: Once the cream has thickened, remove the bowl from the heat and place it in a basin of cold water to shorten the cooling time.
4. Adding the Butter: Once the cream has cooled, gradually add the room temperature butter, mixing until you achieve a smooth and velvety cream.
Preparing the Raspberry Jelly
1. Preparing the Raspberries: Take the raspberries out of the freezer one hour before. Place them in a stainless steel bowl and add the raspberry syrup. Mash the raspberries to make them more fluid.
2. Cooking the Jelly: Place the bowl over a double boiler and let it simmer gently. Once it starts to boil, add the cornstarch, stirring constantly until it thickens.
3. Hydrating the Gelatin: In another bowl, hydrate the gelatin sheets in cold water. When the jelly is ready, remove it from the heat and place it in the sink with cold water. Add the drained gelatin and mix well.
Assembling the Cake
1. First Layer: In the tray where you baked the bases, place plastic wrap. Place the first meringue layer and spread half of the cream on top. Refrigerate the tray to set.
2. Adding the Jelly: Once the cream has set, spread the raspberry jelly evenly over the chilled cream. Place the tray back in the refrigerator.
3. Finalizing: After the jelly has set, add the remaining cream and place the second meringue layer on top, pressing gently to adhere.
4. Chocolate Glaze: Melt the chocolate and spread it evenly over the top layer. Sprinkle pieces of white and dark chocolate for an attractive finish.
5. Final Cooling: Allow the cake to set, then cut it with a knife dipped in hot water for beautiful, even portions.
Chef’s Tip
For an even more intense flavor, you can add a few drops of vanilla essence to the buttercream. Also, I recommend using fresh raspberries in season to enhance the jelly's flavor. If you prefer a less sweet option, substitute some of the sugar with honey or natural sweeteners.
Frequently Asked Questions
1. Can I use other fruits?
Yes, you can replace raspberries with other berries, such as blackberries or blueberries.
2. How can I store the cake?
Store the cake in an airtight container in the refrigerator, and it will stay fresh for 3-4 days.
3. Is this recipe suitable for vegans?
Although the recipe contains animal-derived ingredients, you can experiment with vegan substitutes, such as plant-based butter and non-dairy milk.
Calories and Nutritional Benefits
Each serving of cake may contain approximately 350-400 calories, depending on the ingredients used. Raspberries are rich in antioxidants and vitamins, while walnuts provide a healthy dose of good fats.
Serving
This cake is perfect for serving at a special occasion or simply to indulge after a long day. Pair it with a cup of fruit tea or mint lemonade for a pleasant contrast.
The “Sinner with Raspberry” is not just a cake, but a story of flavors and textures that blend perfectly, bringing joy and delight in every bite. Happy baking!
Ingredients: Base 2 pcs 490 g egg whites (this is how much I had collected in the freezer) 400 g sugar 70 g Dr. Oetker food starch 300 g ground walnuts 120 g crushed biscuits (popular biscuits) a pinch of salt Cream 350 g Pilos butter 82% fat 600 ml milk 6 tablespoons Dr. Oetker food starch 250 g sugar 2 packets vanilla sugar 1-2 drops yellow food coloring Raspberry Jelly 400 g raspberries 150 g thick raspberry syrup 3 tablespoons starch 5 sheets of gelatin (about 8 g) Dr. Oetker duo chocolate glaze white and dark chocolate pieces
