Raspberry Cake

Raspberry Cake: The Festive Delight of Taste and Colors

If you want to bring a touch of joy and flavor to a special occasion, there is nothing more suitable than a raspberry cake, a refined yet simple dessert to prepare, combining the delicacy of white chocolate with the freshness of raspberries. This cake is perfect for birthdays, festive meals, or simply to impress your loved ones.

Total preparation time: 1 hour and 30 minutes
Number of servings: 12

Here’s how you can create this culinary masterpiece step by step.

Necessary ingredients:

For the layers:
- 7 eggs (preferably fresh for better taste)
- 280 g sugar (the sugar will contribute to the sweetness of the layers)
- 2 packets of vanilla sugar (adds a pleasant aroma)
- 1 vanilla essence (for an intense flavor)
- 170 g flour (choose a high-quality flour)
- 1 baking powder (to help the layers rise)
- 40 g grated coconut (optional, for an exotic touch)

For the syrup:
- 200 ml water
- 50 g sugar (for a sweet yet balanced syrup)
- 50 ml vanilla liqueur (optional, for a more intense flavor)

For the cream:
- 1 cup of raspberries (about 150 g, fresh or frozen)
- 250 g white chocolate (make sure it is high quality)
- 4 egg yolks (for the richness of the cream)
- 100 g powdered sugar (to sweeten the cream)
- 4 tablespoons of milk (to melt the chocolate)
- 250 ml whipped cream (for an airy texture)
- 1 packet of gelatin (to help the cream set)

For decoration:
- 75 ml whipped cream (from a 1000 ml pack)
- A small tube of raspberry ice cream topping (for an attractive decoration)
- Peaks (optional, for an elegant look)

Step 1: Preparing the layers

1. Start by preheating the oven to 180°C. Prepare 3 cake pans with a diameter of 20 cm, greased with butter and dusted with flour to prevent sticking.

2. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until you achieve a stiff, glossy foam.

3. In another bowl, beat the egg yolks with the vanilla essence, vanilla sugar, and oil. Mix well, then fold in the egg white mixture.

4. Sift the flour together with the baking powder and gradually add them to the mixture, folding gently. Finally, incorporate the grated coconut if you choose to use it.

5. Divide the mixture into 3 equal parts and pour each part into the prepared pans. Bake the layers for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely.

Step 2: Preparing the cream

1. Hydrate the gelatin in a cup with 50 ml of water for 10 minutes.

2. In a bowl over a double boiler, combine the egg yolks, sugar, and milk. Stir constantly until the cream thickens, then remove from heat. Add the hydrated gelatin to the hot cream and mix well.

3. Melt the white chocolate together with the 4 tablespoons of milk, stirring until smooth. Allow to cool.

4. Once both the cream and chocolate are cool, add the chocolate to the egg yolk cream and mix well. Fold in the whipped cream gently, then add the raspberries and mix again delicately.

Step 3: Assembling the cake

1. Make sure the layers are completely cooled. Carefully remove the layers from the pans.

2. Start by soaking each layer with the mixture of water, sugar, and vanilla liqueur, to keep them moist and flavorful.

3. Place the first layer on a serving platter, add a portion of cream, then place the second layer on top. Repeat the process for the second layer, then place the last layer on top.

4. Use the remaining whipped cream to cover the cake evenly, then decorate with raspberry ice cream topping and peaks if desired. Cut a few fresh raspberries for additional decoration.

Step 4: Serving

Let the cake sit in the fridge for a few hours or, ideally, overnight, to set. When you are ready to serve, cut generous portions and enjoy every slice! It pairs perfectly with a cup of tea or a glass of prosecco for a truly festive experience.

Tips and tricks for a perfect result:
- Make sure all ingredients are at room temperature before starting, for better homogenization.
- If you don’t have fresh raspberries, you can use frozen raspberries, but make sure to thaw and drain them well before use.
- You can replace white chocolate with dark chocolate for a more intense flavor contrast.
- Add a little lemon juice to the syrup to balance the sweetness of the cake.

Nutritional values (per approximate serving):
- Calories: 350
- Fat: 20 g
- Carbohydrates: 40 g
- Protein: 6 g

Frequently asked questions:
1. Can I use other fruits instead of raspberries?
Yes, you can experiment with berries, strawberries, or even peaches, depending on your preferences.

2. How can I make the cake lighter?
For a lighter version, you can reduce the amount of sugar and use cream from sour cream to thicken the cream.

3. Can I prepare the cake a day in advance?
Absolutely! In fact, the cake becomes tastier after sitting in the fridge, and the flavors blend perfectly.

4. How do I keep the cake fresh?
You can keep it in the fridge, covered with plastic wrap or in an airtight container, for 3-4 days.

This raspberry cake is more than just a dessert; it is a declaration of love and a symbol of joy. Whether you prepare it for a special occasion or simply to pamper your family, each bite will bring smiles and unforgettable moments. So, put on your apron, gather your ingredients, and let your creativity shine!