Raspberry cake

Raspberry Cake - A Refreshing Delight

The raspberry cake is an excellent choice for any special occasion or simply to add a touch of joy to an ordinary day. This light, flavorful, and refreshing cake perfectly combines a soft sponge with a velvety cream, while the fresh raspberries add a note of freshness. Moreover, it is a dessert that does not require complicated baking, making it ideal for those who want to impress without too much effort. Start your culinary journey and let yourself be carried away by the delicate flavors of this cake!

Total preparation time: 6 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 40-45 minutes
Number of servings: 12

Ingredients

For the sponge:
- 6 eggs
- 150 grams of sugar
- 3 tablespoons of oil (preferably sunflower oil for a neutral taste)
- 6 tablespoons of flour (use type 000 wheat flour for a finer texture)
- A pinch of salt

For the cream:
- 500 g mascarpone (make sure it is at room temperature for easier incorporation)
- 500 g whipped cream (well whipped)
- 500 g fresh raspberries + 350 g granulated sugar (to caramelize the raspberries)
- 10 tablespoons of powdered sugar
- 125 g cream cheese (choose a higher fat version for a richer taste)
- 10 g gelatin (hydrated according to package instructions)
- 1 vial of vanilla essence

For decoration:
- Rafaello candies
- Coconut (flakes or powder)
- Fresh raspberries (reserved for decoration)

Preparing the Sponge

1. Preparing the baking pan: Start by lining a cake pan with parchment paper, ensuring it is well secured. This step is essential to prevent the sponge from sticking to the pan.

2. Preheating the oven: Turn on the oven and set it to 180 degrees Celsius. It is important that it is well heated before placing the sponge, for even baking.

3. Preparing the mixture: Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you obtain a firm, shiny meringue.

4. Incorporating the yolks: Using a spatula, add the yolks one at a time, gently folding from top to bottom to avoid losing air from the egg whites.

5. Adding the oil and flour: Pour in the oil and finally incorporate the sifted flour, mixing carefully until you obtain a homogeneous mixture. Avoid overmixing to prevent it from becoming dense.

6. Baking: Pour the batter into the prepared pan, level the surface, and place it in the oven for 40-45 minutes. Test with a toothpick to see if it is baked: insert it in the middle of the sponge; if it comes out clean, the sponge is ready.

7. Cooling: Once baked, remove the sponge from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Preparing the Cream

8. Whipping the cream: In a separate bowl, whip the cream until it becomes firm. It is essential to use cold cream to achieve a good texture.

9. Preparing the mascarpone cream: In another bowl, mix the mascarpone cheese with the cream cheese, powdered sugar, and vanilla essence. Mix gently to avoid incorporating air.

10. Incorporating the whipped cream: Once the cream is well whipped, add 300 g of it to the mascarpone mixture, folding gently.

11. Preparing the raspberries: Place the raspberries and 350 g of sugar in a saucepan over medium heat. Stir constantly until the raspberries start to release juice. Let it simmer on low heat for 15 minutes, stirring occasionally, then strain the juice and let it cool.

12. Hydrating the gelatin: In a small bowl, hydrate the gelatin in 50 ml of water for 10 minutes. Then, melt it according to the instructions without boiling it. After cooling, add the gelatin to the mascarpone cream.

13. Dividing the cream: Divide the cream into two equal parts; in one of them, add the raspberry syrup to obtain a pink cream.

Assembling the Cake

14. Cutting the sponge: After the sponge has cooled completely, cut it into three equal slices.

15. Assembling the cake: Place the first slice of sponge on a serving platter and wrap it with the ring of the cake pan. Spread the mascarpone cream without raspberries on the first layer (reserve a few tablespoons for decoration). Place the second layer and add the pink cream with raspberry syrup.

16. Finalizing the assembly: Place the third slice of sponge on top. Even if the cream seems soft, don’t worry: it will firm up after being in the fridge. Cover the cake with plastic wrap and let it chill in the refrigerator for at least 4 hours.

Decorating the Cake

17. Covering the cake: After the cake has set in the fridge, remove it from the ring and cover it with the remaining mascarpone cream and the rest of the whipped cream. Use a spatula to achieve an even appearance.

18. Decorating: Decorate the cake with coconut flakes, Rafaello candies, and fresh raspberries. Let it chill again in the fridge before serving.

Serving and Suggestions

The raspberry cake is served with loved ones, perfect for birthdays, parties, or simply to sweeten an ordinary evening. It pairs wonderfully with a fruit tea or a sweet white wine, which will further highlight the delicate flavors of the raspberries.

Practical Tips

- Maintaining the sponges: If you want to save time, you can bake the sponges a day in advance and keep them well covered at room temperature.
- Gelatin: It is important not to boil it, as it may lose its properties. Ensure it is completely dissolved before adding it to the cream.
- Variations: You can substitute raspberries with other seasonal fruits, such as strawberries or peaches, to create a personalized version of this cake.

Nutritional Information

A serving of raspberry cake contains approximately 400 calories. It is a good source of healthy fats due to the cream cheese and whipped cream, but it also contains sugars that provide quick energy. Consumed in moderation, this cake can be part of a balanced diet.

Frequently Asked Questions

- Can I use frozen raspberries? Yes, but make sure to drain them well of excess water to avoid affecting the cream's texture.
- How can I tell if the sponge is baked? Use the toothpick test. If the toothpick comes out clean, the sponge is ready.
- How long does the cake last? The raspberry cake keeps well in the fridge for 3-4 days, but it is best within the first 48 hours.

Try this simple and delicious raspberry cake recipe and be impressed by its refined taste! Whether you enjoy it in the company of loved ones or as a personal treat, this cake will surely bring a smile to everyone’s face.