Raspberry and whipped cream cake

Name: Raspberry and whipped cream cake
Ingredients: 2 eggs; 100 g sugar; 60 ml oil; 150 ml milk; 1 teaspoon and 1/2 baking powder; 1 sachet instant coffee; 1 teaspoon vanilla extract; 1 tablespoon and 1/2 cocoa powder; 140 g flour; 250 g frozen raspberries; 3 level tablespoons sugar; 5 tablespoons water; 1 tablespoon cornstarch; 2 tablespoons cold water; 200 ml whipping cream; 150 ml sour cream with 20% fat; 1 tablespoon powdered sugar; 30 g chocolate; 30 g raspberries

Dessert - Raspberry and whipped cream cake by Voichita F. - Recipia

Hot raspberry jelly is poured over the cocoa cake in this raspberry and whipped cream cake. The cake with instant coffee and cocoa stays soft beneath the tangy jelly, while the cold whipped cream and pieces of chocolate give each slice distinct layers and a contrast in texture. I cut it cold, into narrow slices, so each layer is easy to see. Prep: 25 minutes. Cook: 27 minutes. Rest: 60 minutes. Total time: 112 minutes. Servings: 8. Approximately 395 kcal and 6 g protein per serving.

Ingredients

For the cake

2 eggs
100 g sugar
60 ml oil
150 ml milk
1 teaspoon and 1/2 baking powder
1 sachet instant coffee
1 teaspoon vanilla extract
1 tablespoon and 1/2 cocoa powder
140 g flour

For the jelly

250 g frozen raspberries
3 level tablespoons sugar
5 tablespoons water
1 tablespoon cornstarch
2 tablespoons cold water

For the whipped cream and decoration

200 ml whipping cream
150 ml sour cream with 20% fat
1 tablespoon powdered sugar
30 g chocolate
30 g raspberries

Preparation

1. Preheat the oven to 180°C. Beat the eggs with the sugar until frothy, then mix in the oil and milk. 2. Add the baking powder, instant coffee and vanilla extract. Sift in the cocoa and flour, then gradually mix them in. 3. Line a 26 cm round pan with baking paper and pour in the batter. Bake for 20 minutes, until a toothpick comes out clean. 4. Take out the cake, peel off the baking paper, turn it over and put it back in the same pan. 5. Put the frozen raspberries in a saucepan with the sugar and 5 tablespoons of water. Heat for 5 minutes, until the fruit has thawed and the sugar has melted. Dissolve the cornstarch in 2 tablespoons of cold water, pour it over the raspberries and cook for another 2 minutes, stirring, until the jelly thickens. 6. Take the jelly off the heat and pour it hot over the cake. Leave the cake to cool for 60 minutes. 7. Beat the sour cream with the whipping cream and powdered sugar until firm peaks form. Spread a layer over the cooled jelly, then pipe on the rest. Decorate with the chopped chocolate and raspberries.

Notes

I made it with what I had in the fridge after the first dessert hadn't turned out too well; it was for my grandmother's name day, and the raspberries I had were frozen. Frozen raspberries can go straight into the saucepan; if they have a lot of ice clinging to them, shake it off first so it doesn't thin the jelly. With fresh raspberries, the heating time may be shorter; turn off the heat when the fruit has softened and the sugar has melted. In a 26 cm round pan, the cake stays low, and you can see thin layers when you cut it. The jelly can seem runny while it's hot; let it cool before judging how well it has set. The cake can be baked a day ahead and kept covered; the assembled cake keeps in the fridge for up to 3 days. A slice alongside plain coffee, without sugar, is a good match for the tangy raspberry layer. You can swap the raspberries for 250 g blackberries, but their seeds are more noticeable in the jelly. The cake contains gluten and eggs, while the whipped cream and sour cream add dairy.

Frequently asked questions

Can I bake the cake in a square pan?

Yes. A pan measuring 23 cm on each side has an area close to that of the round pan; start checking the cake after 15 minutes.

What kind of whipping cream whips well?

Choose one with at least 30% fat and keep it cold; varieties under 30% may stay soft after beating.

What should I do if the cake breaks when I turn it over?

Leave it in the pan for 5 minutes after taking it out of the oven, then slowly peel off the paper. If it cracks, put the pieces back together before pouring on the jelly.

What temperature should the jelly reach before I add the whipped cream?

Let it cool to about 25°C; if it's still hot, the whipped cream will soften on contact.