Raspberry cake with whipped cream and champagne

Raspberry cake with whipped cream and champagne - a refined and elegant dessert, perfect for special occasions or simply to indulge yourself. This simple yet impressive recipe combines a fluffy sponge with the fruity flavor of raspberries and the delicacy of whipped cream, all enriched with a hint of champagne. Whether you prepare it for a special event or for a weekend evening, this cake is sure to win everyone’s hearts.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8-10

Ingredients for the sponge:
- 4 egg yolks
- 120 g sugar
- 1 packet of vanilla (or 1 teaspoon of vanilla extract)
- 150 g flour
- 1 packet of baking powder (10 g)
- 4 egg whites
- A pinch of salt

Ingredients for the filling and decoration:
- 400 g fresh raspberries (you can also use frozen raspberries, but make sure to thaw and drain them well)
- 500 ml liquid cream
- 2 tablespoons powdered sugar (optional)
- 100 ml champagne (or prosecco, for a similar taste)

Preparation:

1. Start by preheating the oven to 180 degrees Celsius. Prepare a 24 cm round cake pan by greasing it with butter and dusting it with flour to prevent sticking.

2. In a large bowl, beat the egg yolks with the sugar. Use an electric mixer to achieve a light-colored, creamy mixture that should double in volume. Add the vanilla and mix gently.

3. In another bowl, combine the flour with the baking powder and a pinch of salt. Sifting these ingredients is essential for a fluffy sponge. Gradually incorporate the flour mixture into the egg yolk mixture, gently folding with a spatula to avoid losing air.

4. In a clean bowl, beat the egg whites until stiff peaks form. This step is crucial for giving volume to the cake. Fold the beaten egg whites into the sponge mixture using a spatula, with gentle up-and-down motions.

5. Pour the mixture into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the sponge cool in the pan for 10 minutes, then transfer it to a rack to cool completely.

6. For the filling, whip the liquid cream until it becomes firm. If desired, you can add powdered sugar to sweeten it slightly. It’s important not to over-whip, or it will turn into butter.

7. Once the sponge is completely cooled, cut it into two or three layers, depending on your preference. Moisten each layer with a splash of champagne, then add a generous layer of whipped cream and fresh raspberries between each cake layer.

8. Cover the entire surface of the cake with whipped cream, creating an even appearance. Decorate with fresh raspberries on top and, if desired, a little raspberry sauce or a few mint leaves for an elegant touch.

9. Allow the cake to rest in the refrigerator for about an hour before serving. This will allow the flavors to meld and make the cake easier to cut.

10. Serve the cake with a glass of chilled champagne and enjoy every bite.

Practical tips:
- You can substitute raspberries with other seasonal fruits like strawberries or blueberries to vary the recipe.
- If you want a more decadent cake, add some grated white chocolate to the whipped cream.
- Ensure all ingredients are at room temperature for the best results.

This raspberry cake with whipped cream and champagne is not just a quick dessert but also a true statement of style and refinement, ideal for impressing guests or celebrating special moments. Enjoy it with pleasure!