I've reached a point where, on my birthday, I prefer to make my own cake. I didn't choose something complicated, but rather a refreshing cake with a thin cocoa sponge, two different creams, and a chocolate glaze. It's not difficult, and the result is balanced – the sponge isn't soaked, but it absorbs enough moisture from the creams. I make it often, especially for special days.
Quick Info
Total Time: About 3 hours, including cooling
Preparation Time: Around 1 hour
Baking Time: 25-30 minutes for the sponge
Servings: 10-12
Difficulty: Medium
Recipe Type: Birthday cake, refreshing dessert
Ingredients
Sponge
4 eggs
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons flour
1 packet vanilla sugar
Tiramisu Cream
500 g mascarpone
5 egg yolks
100 g sugar
1 vial vanilla essence
Raspberry Cream
500 g raspberries (fresh or frozen)
100 g sugar
1 packet gelatin
250 ml whipping cream
400 g heavy cream
Glaze
200 g couverture chocolate
100 g cream
Optional: grated chocolate for decoration
Preparation Method
1. Sponge
1.1. Separate the egg whites from the yolks.
1.2. Beat the egg whites with a pinch of salt. When they start to foam, gradually add the sugar and continue beating until stiff peaks form.
1.3. Incorporate the yolks, mixing at high speed.
1.4. Add the cocoa and vanilla sugar.
1.5. Gently fold in the sifted flour with a spatula, from bottom to top.
1.6. Prepare a round cake pan with a removable bottom. Line or grease it if necessary.
1.7. Pour the batter into the pan, level it, and bake in a preheated oven at 170°C for 25-30 minutes. Check with a toothpick.
1.8. Allow the sponge to cool completely before cutting it into two discs. Do not soak it – it’s thin enough and will absorb moisture from the creams.
2. Tiramisu Cream
2.1. Mix the mascarpone with the sugar until creamy.
2.2. Gradually add the egg yolks and vanilla essence. Mix briefly to combine.
3. Raspberry Cream
3.1. Place the raspberries with the sugar in a saucepan over medium heat.
3.2. Cook until reduced and slightly thickened (it doesn’t need to be too thick, but not liquid either). Let cool.
3.3. Soak the gelatin in 100 ml of cold water for 10 minutes.
3.4. Whip the liquid cream together with the heavy cream until it thickens.
3.5. Dissolve the soaked gelatin in a water bath or microwave (be careful not to boil).
3.6. Incorporate the cooled raspberries and dissolved gelatin into the whipped cream, mixing well. If the raspberries are too cold, there’s a risk they will set too quickly.
4. Chocolate Glaze
4.1. Heat the cream in a saucepan, without boiling it.
4.2. Add the chocolate in pieces.
4.3. Keep on low heat and stir until the chocolate completely melts, and the glaze is shiny and fluid.
5. Assembly
5.1. Place the first sponge layer on a serving platter.
5.2. Spread the tiramisu cream on top.
5.3. Add the raspberry cream on top of that.
5.4. Cover with the second sponge layer.
5.5. Pour the chocolate glaze over it.
5.6. Grate some chocolate on top for decoration, if desired.
5.7. Refrigerate for a few hours to set (best overnight).
Why I Make This Recipe Often
It’s a light cake, not too sweet, with different textures that complement each other well. It’s prepared without complicated steps and doesn’t require sophisticated decorations. The thin sponge and the two creams make it suitable for occasions when I don’t want something heavy or rich.
Tips and Variations
Tips
– Don’t bake the sponge too long; it stays tender if you take it out as soon as it passes the toothpick test.
– The gelatin must be completely dissolved; otherwise, the raspberry cream will remain liquid.
– If using frozen raspberries, let them thaw and drain excess liquid before cooking with sugar.
Substitutions
– You can use mixed berries instead of raspberries for a different flavor.
– Liquid cream can be replaced with plant-based cream, but the final texture will change.
– Vanilla essence can be substituted with vanilla extract.
Variations
– For a more intense flavor, add a few drops of lemon juice to the raspberry cream.
– You can use a simple sponge cake if you want a version without cocoa.
– If you prefer a less sweet cake, reduce the amount of sugar in the creams.
Serving Ideas
– Pairs well with coffee or a glass of prosecco.
– Can be decorated with fresh fruits or mint leaves.
– Slices more easily if refrigerated overnight.
Frequently Asked Questions
1. Does the sponge get too soggy without syrup?
No. The sponge is thin and absorbs enough moisture from the creams; it doesn’t dry out or become mushy.
2. Can I make the raspberry cream with another fruit?
Yes, you can use other berries, but you will need to adjust the sugar depending on how sour they are.
3. Do I have to cook the raspberries with sugar or can I use raw fruit?
They need to be cooked with sugar to reduce the liquid and achieve the right consistency for the cream.
4. What diameter is the baking pan?
It’s not clearly mentioned, but for the given amount of sponge, a 22-24 cm pan works.
5. Is the gelatin added directly to the cream?
No. It’s first hydrated in cold water, then dissolved in a water bath or microwave, and only then added to the cooled cream.
Nutritional Values (Estimates)
One slice (1/12 of the cake) has approximately:
Calories: 370-410 kcal
Proteins: 6-7 g
Carbohydrates: 30-35 g
Fats: 24-28 g
The values are approximate and depend on the cream, chocolate, and how much sugar you actually use.
Storage and Reheating
The cake keeps well in the fridge, covered, for 2-3 days. I do not recommend freezing, as the sponge and creams change texture. There’s no point in reheating it – it’s served cold.
Quick Info
Total Time: About 3 hours, including cooling
Preparation Time: Around 1 hour
Baking Time: 25-30 minutes for the sponge
Servings: 10-12
Difficulty: Medium
Recipe Type: Birthday cake, refreshing dessert
Ingredients
Sponge
4 eggs
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons flour
1 packet vanilla sugar
Tiramisu Cream
500 g mascarpone
5 egg yolks
100 g sugar
1 vial vanilla essence
Raspberry Cream
500 g raspberries (fresh or frozen)
100 g sugar
1 packet gelatin
250 ml whipping cream
400 g heavy cream
Glaze
200 g couverture chocolate
100 g cream
Optional: grated chocolate for decoration
Preparation Method
1. Sponge
1.1. Separate the egg whites from the yolks.
1.2. Beat the egg whites with a pinch of salt. When they start to foam, gradually add the sugar and continue beating until stiff peaks form.
1.3. Incorporate the yolks, mixing at high speed.
1.4. Add the cocoa and vanilla sugar.
1.5. Gently fold in the sifted flour with a spatula, from bottom to top.
1.6. Prepare a round cake pan with a removable bottom. Line or grease it if necessary.
1.7. Pour the batter into the pan, level it, and bake in a preheated oven at 170°C for 25-30 minutes. Check with a toothpick.
1.8. Allow the sponge to cool completely before cutting it into two discs. Do not soak it – it’s thin enough and will absorb moisture from the creams.
2. Tiramisu Cream
2.1. Mix the mascarpone with the sugar until creamy.
2.2. Gradually add the egg yolks and vanilla essence. Mix briefly to combine.
3. Raspberry Cream
3.1. Place the raspberries with the sugar in a saucepan over medium heat.
3.2. Cook until reduced and slightly thickened (it doesn’t need to be too thick, but not liquid either). Let cool.
3.3. Soak the gelatin in 100 ml of cold water for 10 minutes.
3.4. Whip the liquid cream together with the heavy cream until it thickens.
3.5. Dissolve the soaked gelatin in a water bath or microwave (be careful not to boil).
3.6. Incorporate the cooled raspberries and dissolved gelatin into the whipped cream, mixing well. If the raspberries are too cold, there’s a risk they will set too quickly.
4. Chocolate Glaze
4.1. Heat the cream in a saucepan, without boiling it.
4.2. Add the chocolate in pieces.
4.3. Keep on low heat and stir until the chocolate completely melts, and the glaze is shiny and fluid.
5. Assembly
5.1. Place the first sponge layer on a serving platter.
5.2. Spread the tiramisu cream on top.
5.3. Add the raspberry cream on top of that.
5.4. Cover with the second sponge layer.
5.5. Pour the chocolate glaze over it.
5.6. Grate some chocolate on top for decoration, if desired.
5.7. Refrigerate for a few hours to set (best overnight).
Why I Make This Recipe Often
It’s a light cake, not too sweet, with different textures that complement each other well. It’s prepared without complicated steps and doesn’t require sophisticated decorations. The thin sponge and the two creams make it suitable for occasions when I don’t want something heavy or rich.
Tips and Variations
Tips
– Don’t bake the sponge too long; it stays tender if you take it out as soon as it passes the toothpick test.
– The gelatin must be completely dissolved; otherwise, the raspberry cream will remain liquid.
– If using frozen raspberries, let them thaw and drain excess liquid before cooking with sugar.
Substitutions
– You can use mixed berries instead of raspberries for a different flavor.
– Liquid cream can be replaced with plant-based cream, but the final texture will change.
– Vanilla essence can be substituted with vanilla extract.
Variations
– For a more intense flavor, add a few drops of lemon juice to the raspberry cream.
– You can use a simple sponge cake if you want a version without cocoa.
– If you prefer a less sweet cake, reduce the amount of sugar in the creams.
Serving Ideas
– Pairs well with coffee or a glass of prosecco.
– Can be decorated with fresh fruits or mint leaves.
– Slices more easily if refrigerated overnight.
Frequently Asked Questions
1. Does the sponge get too soggy without syrup?
No. The sponge is thin and absorbs enough moisture from the creams; it doesn’t dry out or become mushy.
2. Can I make the raspberry cream with another fruit?
Yes, you can use other berries, but you will need to adjust the sugar depending on how sour they are.
3. Do I have to cook the raspberries with sugar or can I use raw fruit?
They need to be cooked with sugar to reduce the liquid and achieve the right consistency for the cream.
4. What diameter is the baking pan?
It’s not clearly mentioned, but for the given amount of sponge, a 22-24 cm pan works.
5. Is the gelatin added directly to the cream?
No. It’s first hydrated in cold water, then dissolved in a water bath or microwave, and only then added to the cooled cream.
Nutritional Values (Estimates)
One slice (1/12 of the cake) has approximately:
Calories: 370-410 kcal
Proteins: 6-7 g
Carbohydrates: 30-35 g
Fats: 24-28 g
The values are approximate and depend on the cream, chocolate, and how much sugar you actually use.
Storage and Reheating
The cake keeps well in the fridge, covered, for 2-3 days. I do not recommend freezing, as the sponge and creams change texture. There’s no point in reheating it – it’s served cold.