Festive raspberry cake

Name: Festive raspberry cake - Zina B.
Ingredients: Base: 3 eggs; 90 g sugar; 2 tablespoons water; 0.5 teaspoons baking powder mixed with lemon juice; 2 packets raspberry pudding. For the raspberry puree: 200 g raspberries; 1 teaspoon gelatin. Egg white cream: 2 egg whites; 170 g sugar; 60 ml water; 3 teaspoons lemon juice; 1 teaspoon artificial honey (or glucose; or energy drink found in Romania); 1 raspberry pudding.

Dessert - Festive raspberry cake by Zina B. - Recipia

Raspberry Festive Cake: A Sweet Gem for Any Occasion The raspberry festive cake is a refined dessert, perfect for adding a touch of elegance to any party or special occasion. With a fluffy base and a fine raspberry cream, this recipe will quickly become everyone's favorite. Let's embark on the adventure of preparing this wonderful cake together! Total preparation time: 1 hour and 15 minutes Baking time: 15 minutes Number of servings: 8-10 Ingredients For the Base: - 3 eggs - 90 g sugar - 2 tablespoons water - 0.5 teaspoons baking powder mixed with lemon juice - 2 packets raspberry pudding For the Raspberry Puree: - 200 g raspberry (fresh or frozen) - 1 teaspoon gelatin For the Egg White Cream: - 2 egg whites - 170 g sugar - 60 ml water - 3 teaspoons lemon juice - 1 teaspoon artificial honey (or glucose, as preferred) - 1 raspberry pudding The History of Raspberry Cake Raspberry cake reflects sweet traditions from kitchens around the globe, adapting to the berry season. The raspberry, with its sweet-tart flavor, has been appreciated for centuries, both for its taste and nutritional benefits. It is rich in antioxidants, vitamins, and minerals, making it an ideal ingredient for healthy desserts. Step-by-Step Instructions 1. Preparing the Base Start by separating the egg whites from the yolks. In a bowl, add the egg whites, water, sugar, and a few drops of lemon juice. Use a mixer to beat the ingredients until you achieve a stiff foam. This step is crucial to ensure a fluffy texture for the base. Once the foam is ready, carefully add the yolks and the baking powder mixed with lemon juice. Use a spatula or a wooden spoon to incorporate the ingredients. Then, gradually add the two packets of raspberry pudding, mixing gently to avoid losing air from the mixture. Grease a cake pan with a little butter and dust it with flour. Pour the batter into the pan and level the surface. Preheat the oven to 175-180 degrees Celsius, then bake the base for 15 minutes or until it turns golden and elastic to the touch. Let it cool after baking. 2. Preparing the Raspberry Puree While the base cools, you can prepare the raspberry puree. Dissolve the gelatin in 2 tablespoons of warm water. In a saucepan, add the frozen raspberries and cook over low heat for about 5 minutes, until completely thawed. Use a sieve to strain the mixture, removing the seeds. Add a little raspberry syrup to sweeten the puree, then incorporate the dissolved gelatin. Let it cool while you continue with the egg white cream. 3. Preparing the Egg White Cream In a heat-resistant bowl, add the two egg whites, sugar, water, and lemon juice. Place the bowl over a double boiler and beat with a mixer for 7-10 minutes, until the mixture becomes fluffy and glossy. This technique will help stabilize the egg whites, providing an airy texture. After you've achieved the foam, remove the bowl from the double boiler and continue beating for another 5-7 minutes. In another saucepan, prepare the raspberry pudding according to the instructions on the package, using 250 ml of milk. Let the pudding cool slightly, then mix it with 4 tablespoons of the egg white cream. This combination will provide an intense flavor and creamy consistency. 4. Assembling the Cake Once the base has cooled, trim the top to level it, then place it on a serving platter. Pour the pudding and egg white mixture into the center of the base, leaving the edges free for decoration. Use the remaining egg white cream to cover the edges of the cake. Sprinkle coconut flakes on the edges for an elegant look and a crunchy texture. Then, using a spatula, create a barrier for the raspberry puree, pouring it carefully on top. 5. Cooling and Serving Place the cake in the refrigerator for at least 2 hours to cool completely and allow the flavors to meld. When you're ready to serve, cut generous slices and enjoy the delicious combination of raspberry and fine cream. Practical Tips - You can substitute raspberries with other berries, such as strawberries or blackberries, to create interesting variations of this cake. - If you prefer a more intense flavor, add a few drops of vanilla extract to the egg white cream. - Make sure all ingredients are at room temperature before starting preparation to achieve a smooth texture. Frequently Asked Questions 1. Can I use fresh raspberries instead of frozen? Yes, fresh raspberries are perfect! Just make sure they are well washed and dried before using. 2. How can I make the cake less sweet? You can reduce the amount of sugar in the batter or use more tart raspberries to balance the sweetness. 3. How long does the cake last in the fridge? The cake can be kept in the fridge for up to 3 days, but it is best consumed within the first 24 hours. Delicious Pairings This festive raspberry cake pairs perfectly with a fruit tea or a sweet sparkling wine, bringing a touch of refinement to any meal. Additionally, a scoop of vanilla ice cream alongside each slice will turn the dessert into a true delicacy. Enjoy every bite of this festive raspberry cake, a perfect combination of freshness and delicacy that is sure to impress all your guests!

Festive raspberry cake

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