Raspberry cake

Raspberry Cake – a sweet and fruity experience

Who doesn't love a fluffy cake soaked in fresh, sweet aromas? Raspberry cake is a dessert that combines all these qualities and is perfect for enjoying with loved ones. Whether you're making it for a gathering with friends or a festive meal, this cake is sure to impress. Plus, it's a simple and quick recipe, making it ideal even for beginners.

The entire recipe unfolds in a few easy-to-follow steps, and I will guide you step by step. Let's get to work!

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 10-12

Necessary ingredients

For the raspberry cream:
- 300-500 g fresh or frozen raspberries
- 1 ½ cups sugar (you can adjust according to your preferences)
- 1-2 tablespoons cornstarch (if necessary)

For the base:
- 2 large eggs
- 1 cup sugar
- 1 cup milk (or water, for a lighter version)
- 1 cup oil
- 4 cups flour
- 1 packet baking powder
- 1 packet vanilla sugar
- 1 teaspoon rum essence (optional)
- Grated zest of one orange

Necessary utensils
- Pot for preparing the cream
- Large bowl for mixing the ingredients
- Mixer or whisk
- Cake pan (approximately 30x20 cm)
- Parchment paper (optional)

Step by step for a perfect cake

1. Preparing the raspberry cream
Start by placing the raspberries in a pot. Add 1 ½ cups of sugar and heat over medium heat. Gently stir until the raspberries start to release their juice. Let it boil for 5-10 minutes, stirring occasionally to prevent sticking.

If you notice that the cream is too runny, add 1-2 tablespoons of cornstarch, stirring continuously until the mixture thickens. Once the cream reaches the desired consistency, remove it from the heat and let it cool.

2. Preparing the base
In a large bowl, beat the eggs with a mixer or whisk until frothy. Add 1 cup of sugar and continue mixing until the sugar is completely dissolved.

Then add the milk (or water) and oil, mixing well. Continue with the flour, baking powder (which you will extinguish with a little vinegar to activate the reaction), and vanilla sugar. Finally, add the rum essence and grated orange zest. Mix everything until you obtain a homogeneous composition.

3. Baking the base
Preheat the oven to 180°C. Grease the pan with oil and, if you wish, you can line it with parchment paper to facilitate removing the cake. Pour the base mixture into the pan and level the surface with a spatula.

Bake the cake for 30-35 minutes or until it passes the toothpick test – it should come out clean. Once baked, let the cake cool in the pan, then transfer it to a rack to cool completely.

4. Assembling the cake
After the base has cooled, carefully cut off the top (surface) of the cake, being careful not to damage the structure. Spread the raspberry cream over the cooled base, smoothing it with a spatula. You can decorate with some fresh fruits if you wish, for an attractive appearance.

Let the cake sit in the fridge for about 1 hour before serving, so that the flavors blend perfectly.

Useful tips
- Raspberries: If using frozen raspberries, there is no need to thaw them before using.
- Gluten-free version: You can replace the flour with a gluten-free alternative suitable for those with intolerances.
- Do a taste test: Before adding sugar, taste the raspberries to adjust the sweetness of the cream.

Possible variations
You can experiment with other berries, such as blackberries or blueberries, to create an equally delicious cake. Additionally, adding a splash of lemon juice to the cream can bring a refreshing note.

Nutritional information
Each serving of raspberry cake contains approximately 250-300 calories, depending on the ingredients used. Raspberries are rich in antioxidants, vitamins C and K, and contribute to a healthy diet.

Frequently asked questions
1. Can I replace the oil with butter?
Yes, you can use melted butter instead of oil, but it will slightly change the final texture of the cake.

2. How do I store the cake?
The cake is best stored in the refrigerator in an airtight container for 3-4 days.

3. What drinks pair well with raspberry cake?
A cup of green tea or a glass of fresh lemonade pairs perfectly with this delicious cake.

Personal note
I fondly remember the moments when I prepared this cake with my grandmother during summer weekends. We always used fresh raspberries from the backyard garden, and their aroma blended perfectly with the sweetness of the fluffy layers. I'm sure every bite will remind you of beautiful moments spent with loved ones.

So, put on your apron, gather your ingredients, and let yourself be carried away by the magic of cooking! The raspberry cake awaits you to discover it!