Molehill with strawberries and raspberries
Recently, I've made strawberry and raspberry molehills a few times, usually for those days when I'm in the mood for something refreshing and easy to prepare. It's the kind of dessert I can assemble without much hassle, even when I'm short on time, and the combination of the base, fruits, and cream comes out perfectly balanced. If you have frozen fruits on hand, you won't need many other special ingredients. Quick Info Total Time: about 3 hours (includes cooling, but for best results, let it chill overnight in the fridge) Active Preparation Time: about 40 minutes Baking Time for Base: 30 minutes Servings: 10-12 Difficulty: medium Recipe Type: fruit cake, suitable for summer or festive occasions Ingredients For the base: 5 eggs 1 pinch of salt 2 tablespoons powdered sweetener 5 tablespoons flour 2 tablespoons oil 2 tablespoons cocoa powder 1 teaspoon baking powder For the cream: 250 g frozen strawberries 300 g frozen raspberries 2 tablespoons sugar 2 tablespoons powdered sweetener 150 g marshmallows 200 g heavy cream (unsweetened liquid cream) 3 tablespoons sour cream For the syrup: 1 tablespoon vanilla sugar 1 small cup water Preparation Method 1. Preparing the base: Separate the eggs, placing the egg whites in a bowl with a pinch of salt and whisking for 1 minute, just enough to loosen them. Add the 2 tablespoons of powdered sweetener and continue whisking until stiff peaks form. Gradually add the yolks, then drizzle in the oil while mixing briefly after each addition. In another bowl, mix the flour with the cocoa powder and baking powder. Gently fold the dry mixture into the egg mixture using a whisk, being careful not to deflate the egg whites. Pour the mixture into a round cake pan lined with parchment paper. Bake in a preheated oven at 170 degrees for 30 minutes. After baking, remove the base and let it cool completely in the pan. Do not attempt to remove it while warm. 2. Hollowing out the base: Once the base has cooled completely, use a sharp knife to trace a circle near the edge, leaving a solid rim all around. Using a teaspoon, scoop out the center of the base without reaching the bottom. Keep the removed pieces and crumble them with your fingers into a bowl. 3. Fruit and marshmallow cream: Place the frozen strawberries and raspberries in a double-bottomed saucepan, add 2 tablespoons of sugar, and let them simmer over low heat, stirring occasionally, until the fruits soften, about 10-15 minutes. When the fruits have melted, add the marshmallows and stir until completely dissolved. This happens quickly, but stay close to the pot to prevent sticking. Let the fruit mixture cool to at least room temperature. 4. Whipping the cream: Whip the heavy cream with the 2 tablespoons of powdered sweetener until it thickens. Finally, add the 3 tablespoons of sour cream and mix briefly. 5. Assembling the cream: Once the fruit mixture has cooled completely, use a large spoon to scoop all the foam from the surface and gently fold it into the whipped cream. A denser part, similar to jam, will remain at the bottom of the fruit mixture—keep that separate. 6. Assembling the cake: Line the inside of the hollowed base with the jam-like layer from the bottom of the fruit mixture. Pour the fruit cream over this layer, spreading it evenly. Top the cream with the crumbled base, pressing down gently with your hand to form a molehill shape. Prepare a quick syrup: heat the vanilla sugar with a small cup of water, stir, and let it cool slightly. Drizzle the crumbled base with this syrup to moisten it slightly. Refrigerate the cake for at least 2-3 hours, but it's best to let it chill overnight. Why I make this recipe often It’s one of those cakes where the base remains airy and doesn’t require butter. The fruit cream is slightly tangy, and the marshmallows add to the texture. It keeps well in the fridge and doesn’t need any additional decoration. Tips and Variations Tips Only remove the base from the pan once it has cooled completely, or it may break. Don’t overwhip the cream; it may curdle if you add the sour cream too early. If you have fresh fruits, they work just as well, but the cooking time may be shorter. Use white marshmallows for a more uniform color in the cream. Substitutions Instead of powdered sweetener, you can use sugar in the base and cream if you aren't aiming for a lighter option. If you don’t have raspberries, you can use only strawberries or vice versa. Liquid cream can be replaced with natural heavy cream (not plant-based). Variations You can make the recipe with other berries, such as blackberries or blueberries. If you don’t like cocoa in the base, you can make it plain with just flour. You can add a bit of rum or another extract to the syrup for a more intense flavor. Serving Ideas Slice it cold, directly from the fridge. It pairs well with coffee or as a light dessert after a heavier meal. Frequently Asked Questions 1. Can I use only one type of fruit? Yes, you can make the cream with just strawberries or just raspberries, adjusting the sugar if necessary, especially if using only raspberries (which are more tart). 2. If I don’t have marshmallows, can I skip them? You can omit the marshmallows, but the cream's texture will be less elastic and slightly more tart. 3. Can I use plant-based cream? Yes, plant-based cream can be used, but the final taste and texture will differ from the version made with natural cream. 4. Can the base be made with whole wheat flour? Yes, but it will be a bit denser. I recommend trying half white flour and half whole wheat if you want to make a change. 5. Can the cake be frozen? I do not recommend freezing this cake, especially due to the cream. Nutritional Values Estimated per serving (1/12 of the cake): Calories: approximately 210-230 kcal Carbohydrates: 28-30 g Protein: 4-5 g Fat: 7-8 g Values are approximate and may vary, especially if you use a different type of cream or substitute sugar with sweetener. Storage and Reheating The molehill with fruits can be stored in the fridge, covered, for up to 3 days. There’s no need to reheat it; it is served cold. If it sits too long in the fridge, the cream may change texture, and the base may become soggier. This is a summer dessert that’s easy to adapt and made with ingredients you can easily find, especially if you use frozen fruits. It doesn’t require complicated techniques, and once you’ve made it once, the steps become quite intuitive.
Preparation
For the base: separate the egg whites from the yolks, beat the egg whites with a pinch of salt for 1 minute, then add the sweetener and continue beating until the egg whites turn into foam and stick to the mixer blades. Add one yolk at a time, continuing to mix and add the oil in a thin stream. Separately, mix the flour, cocoa powder, and baking powder and add them to the egg foam. Gently mix with a whisk, pour the mixture into a round cake pan with a removable bottom lined with baking paper. Bake in a preheated oven at 170 degrees for 30 minutes. Let it cool, and only after the base has completely cooled, trace around the edge of the base with a sharp knife, leaving the edge intact. Hollow out and remove the center with a teaspoon, and crumble the removed pieces between your fingers. For the cream: place the strawberries and raspberries in a double-bottomed pot with 2 tablespoons of sugar. Allow to boil until the fruits have softened (10-15 minutes), add the marshmallows, and stir constantly until they have melted. Chill the pot. Whip the cream with the powdered sweetener, and finally add the sour cream. After the fruit cream has cooled, take a large spoonful of the fruit foam from the top and mix it with the whipped cream, while a kind of fruit jam remains at the bottom. With this fruit jam, line the entire hollowed-out base, then add the whipped cream with fruit on top, and sprinkle the crumbled base over the cream. Press down slightly with your hands to make the crumbs stick to the cream and soak them with the syrup made from caramelized sugar and water. Refrigerate the cake for at least 2-3 hours or until the next day. Enjoy!!!
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