Raspberry Cake 1

Name: Raspberry Cake 1 - stefana D.
Ingredients: Base 5 eggs 2 egg whites 100 g sugar 50 g butter 50 ml milk 3 tablespoons of cocoa 150 g flour 1 baking powderCream 500 ml whipped cream 300 g raspberries (frozen) 3 t

Dessert - Raspberry Cake 1 by stefana D. - Recipia

Raspberry Cake: a delicacy that combines the fresh taste of fruits with the soft texture of chocolate layers. This recipe is not just a simple dessert, but a true culinary experience that will delight the taste buds of your loved ones. Whether you prepare it for a celebration, an anniversary, or simply to pamper your family on an ordinary day, this cake will surely become a favorite. Total preparation time: 1 hour and 30 minutes Baking time: 30 minutes Number of servings: 10 Ingredients needed for the raspberry cake: *For the base:* - 5 large eggs - 100 g sugar - 50 g butter (melted and cooled) - 50 ml milk - 3 tablespoons cocoa (for an intense chocolate flavor) - 150 g flour - 1 teaspoon baking powder - A pinch of salt (to enhance the flavor) *For the cream:* - 500 ml whipping cream (make sure it is well chilled before whipping) - 300 g raspberries (can be fresh or frozen) - 3 tablespoons sugar *For decoration:* - 1 packet of red fruit jelly (gelatin) - 250 ml raspberry syrup - 4 tablespoons sugar (for syrup) Step by step: Preparing the raspberry cake 1. Preparing the base: - Start by preheating the oven to 180°C. This is the ideal temperature for even baking. - In a separate bowl, beat the egg whites with a pinch of salt until you get a firm and shiny foam. This step is essential for giving volume to the layers. - In another bowl, beat the egg yolks with the sugar until they become a light-colored and fluffy cream. Add the melted (but cooled) butter and milk, mixing well to homogenize the mixture. - In a separate bowl, mix the flour with the baking powder and cocoa. Then, gradually incorporate this mixture into the egg yolk mixture, mixing gently. - Add the beaten egg whites to the mixture, mixing with a spatula or wooden spoon, with gentle up-and-down motions to preserve the air in the egg whites. - Pour the mixture into a baking pan lined with parchment paper and bake for about 25-30 minutes, or until it passes the toothpick test. The base is ready when a toothpick inserted in the middle comes out clean. - After baking, let the base cool completely in the pan, then cut it into two equal layers. 2. Preparing the raspberry cream: - While the base is cooling, whip the whipping cream until it becomes firm. Add the sugar and continue mixing until well combined. - If using frozen raspberries, let them thaw and drain well. Mash the raspberries with a fork or blender, then add them to the whipped cream, mixing gently to combine the flavors. 3. Assembling the cake: - Place the first layer of the base on a serving plate. Soak it with a syrup made from 250 ml of water and 4 tablespoons of boiled sugar. This step will add extra moisture and flavor. - Spread a generous layer of raspberry cream over the first layer, then place the second layer of the base on top. - For decoration, prepare the fruit jelly according to the instructions on the packet. Pour the gelatin mixture over the cake and let it cool and set. 4. Serving the cake: - Let the cake chill for at least 2 hours before cutting it, to allow the flavors to meld. - Cut it into servings and serve it plain or with a dollop of whipped cream on top, along with some fresh raspberries for a more elegant look. Practical tips: - Use room temperature eggs for better egg white foam. - If you're looking for a healthier option, you can replace the sugar in the cream with a natural sweetener. - The cake can be stored in the fridge for up to 3 days, but it's best consumed within the first 48 hours to enjoy the freshness of the raspberries. Frequently asked questions: - Can I use other fruits instead of raspberries? Sure! Berries like blackberries or strawberries work perfectly in this recipe. - How can I improve the texture of the layers? Make sure not to overmix the batter once you've added the egg whites, to avoid losing the incorporated air. - What are the best drink pairings for this cake? A glass of iced green tea or fresh lemonade will perfectly complement the sweetness of the cake. Nutritional details: Each serving of raspberry cake contains approximately 350 kcal, providing a source of energy, but also antioxidants from the fruits. Raspberries are rich in vitamins C and K, and have anti-inflammatory benefits. This raspberry cake is not just a dessert, but an unforgettable experience! Whether you enjoy it with loved ones or prepare it for a special occasion, each slice will bring a smile to the faces of those who taste it. So, put on a smile and let’s enjoy every bite!

Raspberry Cake 1

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