Raspberry and Fine Something Cake: The Perfect Sunday Dessert
When it comes to desserts, nothing compares to a fine, delicious cake that combines the fresh flavors of raspberries with a creamy cheese filling. This raspberry and fine something cake is perfect for a relaxed Sunday with loved ones. I invite you to discover each step of the recipe and enjoy a result that everyone will appreciate!
Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 9-12
Necessary ingredients:
*For the base:*
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of oil
- 2 tablespoons of hot water
- 2 tablespoons of cocoa
- 1/2 teaspoon of baking powder
- 1 vial of vanilla essence
*For the cream:*
- 90 g white chocolate
- 140 g fluffy "Fine Something" cheese and sour cream (from Delaco)
- 120 ml liquid cream
- 50 g powdered sugar
- 1 teaspoon of gelatin + 2 tablespoons of cold water
- 1 vial of vanilla essence
- 300 g fresh raspberries
*For decoration:*
- 100 g chocolate
- 2-3 tablespoons liquid cream
- 1 tablespoon butter
- Grated chocolate
- Raspberries
Step by Step:
1. Preparing the bases: Start by separating the egg whites from the yolks. In a large bowl, mix the yolks with the sugar and vanilla essence until the mixture becomes creamy and changes color to white. Add the oil and hot water, continuing to mix. In another bowl, combine the flour, cocoa, and baking powder, then add these dry ingredients to the yolk mixture. Mix well.
2. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until you get a stiff foam. It is essential not to let the egg whites deflate, so add the foam to the yolk mixture in 3-4 batches, gently folding with a silicone spatula to keep the air in the egg whites.
3. Baking the bases: Line a baking tray (40 x 30 cm) with parchment paper and pour the obtained mixture. Bake in a preheated oven at 180°C for 15 minutes. Test the base with a toothpick: if it comes out clean, it's done! Let it cool completely, then cut it into 3 equal strips lengthwise.
4. Preparing the cream: In a bowl, mix "Fine Something" with powdered sugar and vanilla essence until it becomes a fine paste. Melt the white chocolate with 20 ml of liquid cream over a double boiler, being careful not to let it boil, then add it to the cheese cream.
5. Gelatin: Hydrate the gelatin in cold water for 5 minutes, then melt it over a double boiler. Add the melted gelatin to the cheese and chocolate mixture and mix well. In another bowl, whip the remaining cream (100 ml) until it becomes firm. Fold the cheese and chocolate mixture into the whipped cream gently to achieve an airy consistency.
6. Assembling the cake: Place the first strip of base on a platter and cover with half of the cheese cream. Then sprinkle half of the raspberries. Add the second strip of base and repeat the process with the remaining cream and raspberries. Finally, place the last strip of base.
7. Preparing the glaze: Melt the chocolate together with the liquid cream and butter over a double boiler. Once you have a homogeneous composition, pour the glaze over the cake and decorate with grated chocolate and a few raspberries.
8. Final cooling: Place the cake in the refrigerator for at least 2 hours before serving, to firm up the cream and combine the flavors.
Tips and useful advice:
- Raspberries: You can also use other berries to change the flavors of the cake. Blackberries or blueberries work wonderfully!
- Chocolate: If you are a fan of dark chocolate, you can replace the white chocolate with dark chocolate, but make sure to adjust the amount of sugar in the cream.
- Gelatin: If you prefer a gelatin-free version, you can omit this ingredient, but the cream will not be as firm.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce. A cup of green tea or coffee will complement this dessert excellently.
Nutritional information:
A serving of cake contains approximately 250-300 calories, depending on the ingredients used and the serving size. This cake is a good source of protein and calcium, due to the cheese and raspberries, which also provide a dose of antioxidants.
Frequently asked questions:
1. Can I use other types of cheese? Yes, you can replace the cheese with mascarpone or ricotta, but the taste will vary.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream or sweeten with a natural sweetener.
3. Can it be frozen? Yes, the cake can be frozen, but it is recommended to consume it fresh to enjoy its fine texture.
I invite you to try this raspberry and fine something cake recipe, perfect for concluding a meal or for enjoying in your moments of indulgence. Each bite will transport you to a world of delicate flavors and bring a smile to your face. Enjoy!
When it comes to desserts, nothing compares to a fine, delicious cake that combines the fresh flavors of raspberries with a creamy cheese filling. This raspberry and fine something cake is perfect for a relaxed Sunday with loved ones. I invite you to discover each step of the recipe and enjoy a result that everyone will appreciate!
Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 9-12
Necessary ingredients:
*For the base:*
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of oil
- 2 tablespoons of hot water
- 2 tablespoons of cocoa
- 1/2 teaspoon of baking powder
- 1 vial of vanilla essence
*For the cream:*
- 90 g white chocolate
- 140 g fluffy "Fine Something" cheese and sour cream (from Delaco)
- 120 ml liquid cream
- 50 g powdered sugar
- 1 teaspoon of gelatin + 2 tablespoons of cold water
- 1 vial of vanilla essence
- 300 g fresh raspberries
*For decoration:*
- 100 g chocolate
- 2-3 tablespoons liquid cream
- 1 tablespoon butter
- Grated chocolate
- Raspberries
Step by Step:
1. Preparing the bases: Start by separating the egg whites from the yolks. In a large bowl, mix the yolks with the sugar and vanilla essence until the mixture becomes creamy and changes color to white. Add the oil and hot water, continuing to mix. In another bowl, combine the flour, cocoa, and baking powder, then add these dry ingredients to the yolk mixture. Mix well.
2. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until you get a stiff foam. It is essential not to let the egg whites deflate, so add the foam to the yolk mixture in 3-4 batches, gently folding with a silicone spatula to keep the air in the egg whites.
3. Baking the bases: Line a baking tray (40 x 30 cm) with parchment paper and pour the obtained mixture. Bake in a preheated oven at 180°C for 15 minutes. Test the base with a toothpick: if it comes out clean, it's done! Let it cool completely, then cut it into 3 equal strips lengthwise.
4. Preparing the cream: In a bowl, mix "Fine Something" with powdered sugar and vanilla essence until it becomes a fine paste. Melt the white chocolate with 20 ml of liquid cream over a double boiler, being careful not to let it boil, then add it to the cheese cream.
5. Gelatin: Hydrate the gelatin in cold water for 5 minutes, then melt it over a double boiler. Add the melted gelatin to the cheese and chocolate mixture and mix well. In another bowl, whip the remaining cream (100 ml) until it becomes firm. Fold the cheese and chocolate mixture into the whipped cream gently to achieve an airy consistency.
6. Assembling the cake: Place the first strip of base on a platter and cover with half of the cheese cream. Then sprinkle half of the raspberries. Add the second strip of base and repeat the process with the remaining cream and raspberries. Finally, place the last strip of base.
7. Preparing the glaze: Melt the chocolate together with the liquid cream and butter over a double boiler. Once you have a homogeneous composition, pour the glaze over the cake and decorate with grated chocolate and a few raspberries.
8. Final cooling: Place the cake in the refrigerator for at least 2 hours before serving, to firm up the cream and combine the flavors.
Tips and useful advice:
- Raspberries: You can also use other berries to change the flavors of the cake. Blackberries or blueberries work wonderfully!
- Chocolate: If you are a fan of dark chocolate, you can replace the white chocolate with dark chocolate, but make sure to adjust the amount of sugar in the cream.
- Gelatin: If you prefer a gelatin-free version, you can omit this ingredient, but the cream will not be as firm.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce. A cup of green tea or coffee will complement this dessert excellently.
Nutritional information:
A serving of cake contains approximately 250-300 calories, depending on the ingredients used and the serving size. This cake is a good source of protein and calcium, due to the cheese and raspberries, which also provide a dose of antioxidants.
Frequently asked questions:
1. Can I use other types of cheese? Yes, you can replace the cheese with mascarpone or ricotta, but the taste will vary.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream or sweeten with a natural sweetener.
3. Can it be frozen? Yes, the cake can be frozen, but it is recommended to consume it fresh to enjoy its fine texture.
I invite you to try this raspberry and fine something cake recipe, perfect for concluding a meal or for enjoying in your moments of indulgence. Each bite will transport you to a world of delicate flavors and bring a smile to your face. Enjoy!
Ingredients
Base: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of flour, 2 tablespoons of oil, 2 tablespoons of hot water, 2 tablespoons of cocoa, 1/2 teaspoon of baking powder, 1 vial of vanilla essence. Cream: 90 g of white chocolate, 140 g of fluffy cheese and sour cream Delaco, 120 ml of liquid cream, 50 g of powdered sugar, 1 teaspoon of gelatin + 2 tablespoons of cold water, 1 vial of vanilla essence, 300 g of raspberries. Decoration: 100 g of chocolate, 2-3 tablespoons of liquid cream, 1 tablespoon of butter, grated chocolate, raspberries.