To prepare this delicious raspberry cake, we will start with the base, an essential foundation that will support the entire creation. In a large bowl, we put the soft butter, at room temperature, and mix it vigorously with the sugar until we obtain a fluffy and light-colored composition. This step is crucial, as the incorporated air will help achieve a lighter base. We add a whole egg, continuing to mix well to integrate it perfectly.
After obtaining a homogeneous mixture, we start incorporating the flour, which has been previously mixed with the starch. This combination will make our base finer and give it a delicate texture. After adding the flour, we mix with a spatula or a wooden spoon, being careful not to overwork the dough. Once we have a uniform composition, we wrap the bowl in cling film and let it cool for about 30 minutes. This step will help the dough firm up, making it easier to roll out.
After the time has expired, we sprinkle a little flour on the work surface and roll out the dough into a sheet suitable for the shape we have available. We trim the edges to remove excess dough, and then we put the base in the oven. We bake it for 5 minutes at high heat to set it, then reduce the temperature and continue baking for another 10 minutes until it becomes slightly golden.
While the base cools, we take care of the delicious cream. We separate the egg whites from the yolks, and we beat the egg whites with 6 tablespoons of sugar until we obtain a glossy meringue. In another bowl, we mix the yolks with a bit of syrup, then incorporate the starch, stirring continuously to avoid lumps. We pour in all the syrup and place the mixture in a bain-marie, stirring constantly. When it starts to thicken, we add the beaten meringue, being careful to fold it in gently to avoid destroying the air in the meringue. After about 5 minutes, when the cream becomes thick, we turn off the heat and add the remaining butter cut into cubes, mixing until it completely melts.
We pour the cream over the cooled base, and then decorate with fresh raspberries, which will add a contrast of freshness and a tangy note. Finally, we prepare the jelly according to the instructions on the packet, pouring it warm over the raspberries. This last step will bind all the ingredients together and give a glossy appearance to the cake. We let the cake cool in the refrigerator for at least 3 hours, preferably leaving it overnight, so the flavors meld perfectly. Enjoy every slice of this wonderful cake!
After obtaining a homogeneous mixture, we start incorporating the flour, which has been previously mixed with the starch. This combination will make our base finer and give it a delicate texture. After adding the flour, we mix with a spatula or a wooden spoon, being careful not to overwork the dough. Once we have a uniform composition, we wrap the bowl in cling film and let it cool for about 30 minutes. This step will help the dough firm up, making it easier to roll out.
After the time has expired, we sprinkle a little flour on the work surface and roll out the dough into a sheet suitable for the shape we have available. We trim the edges to remove excess dough, and then we put the base in the oven. We bake it for 5 minutes at high heat to set it, then reduce the temperature and continue baking for another 10 minutes until it becomes slightly golden.
While the base cools, we take care of the delicious cream. We separate the egg whites from the yolks, and we beat the egg whites with 6 tablespoons of sugar until we obtain a glossy meringue. In another bowl, we mix the yolks with a bit of syrup, then incorporate the starch, stirring continuously to avoid lumps. We pour in all the syrup and place the mixture in a bain-marie, stirring constantly. When it starts to thicken, we add the beaten meringue, being careful to fold it in gently to avoid destroying the air in the meringue. After about 5 minutes, when the cream becomes thick, we turn off the heat and add the remaining butter cut into cubes, mixing until it completely melts.
We pour the cream over the cooled base, and then decorate with fresh raspberries, which will add a contrast of freshness and a tangy note. Finally, we prepare the jelly according to the instructions on the packet, pouring it warm over the raspberries. This last step will bind all the ingredients together and give a glossy appearance to the cake. We let the cake cool in the refrigerator for at least 3 hours, preferably leaving it overnight, so the flavors meld perfectly. Enjoy every slice of this wonderful cake!
Ingredients
Base: 150 g butter, 200 g flour, 50 g cornstarch, one egg, 70 g powdered sugar. Whipped cream: 2 eggs, 200 ml raspberry syrup (if not available, substitute with milk), 2 tablespoons of cornstarch, 5 tablespoons of sugar, 100 g butter. Decoration: 250 g fresh raspberries, 1 packet of cake gel, 150 ml raspberry syrup.