Raspberry cake with whipped cream

Name: Raspberry cake with whipped cream
Ingredients: Base: 5 eggs; 10 tablespoons sugar; 6 tablespoons flour; 1/2 teaspoon baking powder; 5 tablespoons oil; vanilla essence. Layer 1: 1 packet of pudding powder; 500 ml milk; 100 g white chocolate. Layer 2: 300 g raspberries; 3-4 tablespoons sugar; 100 ml water; 1 packet gelatin. Layer 3: 300 g liquid cream. Decoration: 50 g almond flakes.

Dessert - Raspberry cake with whipped cream by Ecaterina N. - Recipia

Raspberry and Whipped Cream Cake - A Summer Delight Preparation time: 30 minutes Baking time: 25-30 minutes Total time: 1 hour Number of servings: 12 In the past, desserts with fresh fruits were the stars of summer, and the raspberry and whipped cream cake perfectly combines the sweetness of raspberries with the fluffy texture of the layers and the creaminess of the whipped cream. This dessert is not only a treat for the taste buds but also an excellent way to add a splash of color to the summer table. Let's discover together how to prepare this irresistible cake! Ingredients For the cake: - 5 eggs - 10 tablespoons of sugar - 6 tablespoons of flour - ½ teaspoon baking powder - 5 tablespoons of oil - 1 teaspoon vanilla essence For Layer 1: - 1 packet of pudding powder (preferably vanilla) - 500 ml milk - 100 g white chocolate For Layer 2: - 300 g fresh raspberries (or frozen) - 3-4 tablespoons of sugar - 100 ml water - 1 packet of gelatin For Layer 3: - 300 g liquid whipped cream For decoration: - 50 g almond flakes Step-by-Step Instructions Step 1: Preparing the cake 1. Preheat the oven to 180°C. Prepare a baking pan (approximately 30x20 cm) by lining it with parchment paper. 2. In a large bowl, beat the eggs with the sugar until the mixture becomes fluffy and doubles in volume. This may take about 5-7 minutes. The secret here is to use an electric mixer to achieve an airy texture. 3. Gradually add the oil and vanilla essence, gently mixing with a spatula. 4. Sift the flour together with the baking powder and incorporate them into the egg mixture, stirring carefully not to lose the air in the composition. 5. Pour the mixture into the prepared pan and level the surface. Bake for 25-30 minutes or until the cake is golden and passes the toothpick test. Step 2: Preparing the pudding layer 1. In a saucepan, bring the milk to a boil. 2. In a small bowl, mix the pudding powder with a little cold milk until completely dissolved, then add the mixture to the hot milk. Cook on low heat, stirring continuously until thickened. 3. Once the pudding is ready, add the diced white chocolate and stir until completely melted. Let it cool slightly. Step 3: Preparing the raspberry layer 1. Wash the raspberries and place them in a small saucepan with the sugar and water. Let them boil for 5-7 minutes, stirring occasionally. 2. In a small bowl, prepare the gelatin according to the package instructions, then add it to the raspberry mixture, mixing well. 3. Allow the mixture to cool slightly before pouring it over the cooled pudding layer. Step 4: Assembling the cake 1. Ensure the cake layer is completely cooled, then pour the pudding layer over it and smooth it out. 2. Next, add the raspberry layer and refrigerate the cake for 1-2 hours to set. 3. Before serving, whip the cream until firm and pour it over the cake. Step 5: Decorating and serving 1. Sprinkle the almond flakes on top for a crunchy and delicious look. 2. Cut the cake into squares and serve it cold. It pairs perfectly with a refreshing iced tea or a summer cocktail. Practical Tips - Fresh ingredients: Make sure the raspberries are fresh and ripe, as this will influence the final taste of the cake. - Gelatin: If you want a firmer texture, you can add more gelatin. - Variations: Try replacing the raspberries with other berries, such as blackberries or blueberries, for a new taste experience. Nutritional Benefits Raspberries are rich in antioxidants, vitamins C and K, and fiber, while whipped cream, although higher in calories, provides a feeling of fullness and a creamy taste. The cake layer, rich in eggs, offers protein and energy. Frequently Asked Questions - Can I use frozen raspberries? Yes, frozen raspberries are an excellent option, but you may need to drain them well to avoid excess water. - How long can the cake be stored? The cake can be stored in the refrigerator for 3-4 days, but it is best enjoyed fresh. - What drinks pair well with this cake? A delicious fruit tea or fresh lemonade are perfect choices to accompany this cake. Personal Note This raspberry and whipped cream cake is not just a dessert but also a way to bring a touch of joy to every summer meal. Whether you prepare it for a special occasion or simply to treat yourself, it is almost impossible to resist its charm. So let's enjoy summer and its wonderful flavors together!

Raspberry cake with whipped cream

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