Raspberry cake

Raspberry and diplomat cream cake: a perfect delicacy for any occasion

Who doesn’t love a delicious cake? Today we will prepare a raspberry and diplomat cream cake, a refined dessert full of flavors and colors. This cake is not only a delight for the taste buds but also a splendid sight on the festive table. Whether it’s a birthday, a party, or simply a Sunday evening, this cake is sure to impress.

Before we dive into the preparation, let’s see what we need to make this wonderful cake.

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 2 hours
Total time: 2 hours and 55 minutes
Number of servings: 12

Necessary ingredients:

For the sponge:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 1 vanilla essence
- 2 teaspoons of red food coloring (optional, for an attractive look)
- 4 tablespoons of fresh raspberries

For the raspberry diplomat cream:
- 3 eggs
- 1 cup of sugar
- 1 cup of milk
- 1 teaspoon of vanilla essence
- 2 packets of vanilla sugar
- 400 ml of liquid cream (whipped)
- 2 packets of gelatin
- 500 g of raspberries (keeping 25 g for decoration)
- 300 ml of liquid cream (for decoration, well whipped)

Brief history of the recipe

Diplomat cream is a classic preparation, frequently used in desserts, based on a combination of pastry cream (crème pâtissière) and whipped cream. It adds a light and airy consistency, perfect for accompanying fresh fruits like raspberries. Raspberry cake is a popular choice among dessert lovers, being comforting and revitalizing at the same time.

Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls in which you beat the egg whites are perfectly clean, without any trace of fat.

2. Beating the egg whites: Place the egg whites in a large bowl, add a pinch of salt, and beat them with a mixer until they become a stiff, shiny foam. Gradually add the sugar and continue mixing until you achieve a firm meringue.

3. Adding the yolks: Add the yolks, vanilla essence, and vanilla sugar to the egg white mixture. Gently fold with a spatula, being careful not to deflate the foam.

4. Incorporating the dry ingredients: Sift the flour and baking powder directly into the egg mixture. Add the food coloring (if using) and the fresh raspberries. Gently fold in with up-and-down motions to keep the air in the mixture.

5. Baking the sponge: Pour the batter into a baking tray lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for 20-25 minutes, until the sponge is lightly browned and passes the toothpick test. Allow it to cool completely on a rack.

Preparing the raspberry diplomat cream

1. Preparing the vanilla cream: In a bowl, beat the egg yolks with the sugar and milk until smooth. Pour the mixture over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes). Add the vanilla essence and vanilla sugar. Let it cool completely.

2. Preparing the gelatin: In a small bowl, add the gelatin to ½ cup of cold water and let it soften for 5-10 minutes.

3. Beating the egg whites: Beat the egg whites until they become a stiff foam, similar to the previous steps.

4. Mixing the ingredients: Once the vanilla cream has cooled, add the softened gelatin and mix well. Carefully fold in the beaten egg whites and the liquid cream, being careful to maintain the airy texture.

5. Adding the raspberries: Finally, add the fresh raspberries and gently mix to distribute them evenly throughout the mixture.

Assembling the cake

1. Cutting the sponge: Once the sponge has cooled, cut it in half.

2. Assembling the cake: Place the first half of the sponge on a serving plate, then pour three-quarters of the diplomat cream over it. Cover with the second half of the sponge.

3. Decorating the cake: Use the remaining cream to cover the entire surface of the cake, making sure to fill in any gaps. Whip the liquid cream for decoration and use it to decorate the cake as desired. Add the reserved raspberries for an attractive look.

4. Final cooling: Refrigerate the cake for at least 2-3 hours or, ideally, overnight, to allow the flavors to meld.

Serving suggestions

The raspberry and diplomat cream cake is perfect to be served alongside a cup of fruit tea or a sweet white wine. Additionally, a scoop of vanilla ice cream can add an extra touch of indulgence!

Variations and tips

- You can replace the raspberries with other berries, such as blackberries or blueberries, for a different explosion of flavors.
- If you want to save time, you can use a store-bought cake base, but remember that nothing compares to the aroma of a freshly made sponge!
- Make sure to use fresh raspberries for an intense flavor. If using frozen raspberries, be sure to let them thaw and drain off excess water.

Nutritional benefits

Raspberries are rich in antioxidants, vitamins C and K, and fiber, making them a healthy and delicious ingredient. Additionally, this cake is a lighter choice compared to other heavier desserts, thanks to the diplomat cream which gives it an airy texture.

Frequently asked questions

1. Can I use other types of gelatin? Yes, you can use vegan gelatin or agar-agar, but you will need to follow the specific instructions for them.

2. How can I make the cake gluten-free? You can replace the flour with a combination of almond flour and cornstarch for a gluten-free result.

3. How long can the cake be kept in the fridge? The cake can be stored in the fridge for up to 3 days, covered with plastic wrap or in an airtight container.

I hope this recipe inspires you to try making a raspberry and diplomat cream cake. It is a real pleasure to share such a dessert with loved ones. Enjoy!