Raspberry jelly cake

Raspberry and Mascarpone Cream Cake - A Delicacy for Holidays

Preparation time: 1 hour
Baking time: 45 minutes
Total time: 1 hour and 45 minutes
Number of servings: 10-12

Who doesn't love a delicious cake, full of flavors and colors, that can be the star of a celebration? Today, I invite you to embark on the preparation of a raspberry and mascarpone cream cake. This dessert is not only a delight for the taste buds but also a true feast for the eyes. With a fluffy texture and a fresh raspberry flavor, this cake will bring smiles to the faces of your loved ones and turn any occasion into a memorable moment.

The history of the raspberry cake is rich in tradition, with deep roots in culinary culture. Berries, especially raspberries, have been used for centuries in desserts due to their natural sweetness and vibrant color. Raspberries are not only delicious but also packed with antioxidants and vitamins, making this cake a healthier choice for dessert.

Ingredients

For the cake layers (2 layers):
- 4 large eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of cocoa powder
- 1 teaspoon of baking powder

For the mascarpone cream:
- 500 ml of heavy cream
- 250 g of mascarpone cheese
- 2 tablespoons of powdered sugar

For the raspberry jelly:
- 1 kg of raspberries (fresh or frozen)
- 8 tablespoons of sugar
- 20 g of gelatin

Details about the ingredients:
- Eggs: Make sure they are at room temperature for a fluffier foam.
- Raspberries: You can use fresh raspberries, but frozen ones work perfectly too. If using frozen raspberries, let them thaw before use.
- Mascarpone: Choose a high-quality mascarpone for a smooth and creamy texture.

Preparation Technique

1. Preparing the cake layers:
- Start by separating the egg whites from the yolks. Use a mixer to beat the egg whites until stiff peaks form. Gradually add the sugar and continue mixing until a glossy meringue forms.
- In another bowl, combine the yolks with a pinch of salt and gently mix with a spatula.
- Fold the egg whites into the yolk mixture, stirring gently to avoid losing air.
- Sift the flour, cocoa powder, and baking powder together, then gradually fold them into the egg mixture using a spatula, mixing gently from the bottom up.
- Preheat the oven to 180°C. Grease a 26 cm cake pan with oil and dust it with flour. Pour the batter into the pan and bake for about 45 minutes. Test with a toothpick; if it comes out clean, the cake layer is ready. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

2. Preparing the raspberry jelly:
- In a saucepan, add the raspberries and sugar. Bring to a simmer over low heat for 30-40 minutes, stirring occasionally. Strive to achieve a thick syrup, then strain the mixture through a sieve to remove the seeds.
- Hydrate the gelatin in a few tablespoons of the raspberry mixture, then melt it over low heat. Add the melted gelatin to the remaining raspberries and mix well. Allow the jelly to cool in the refrigerator for about an hour.

3. Preparing the mascarpone cream:
- In a bowl, mix the mascarpone with the powdered sugar until creamy and smooth.
- In another bowl, whip the heavy cream until firm, then gently fold the whipped cream into the mascarpone mixture. It is recommended to use cold cream for better results.
- If you want to use gelatin to stabilize the cream, proceed similarly to the jelly gelatin, that is, hydrate it and then add it to the mascarpone cream.

4. Assembling the cake:
- Once the layers have completely cooled, slice each layer in half. You can soak the layers with a caramelized sugar syrup, made by melting 4 tablespoons of sugar until golden, then diluting it with a little water.
- Spread a layer of mascarpone cream on the first layer, place the second layer on top, then repeat with the remaining cream. Make sure the cake is even at the end. Refrigerate the cake for 10-15 minutes to firm up the cream.
- After the cream has set, pour the raspberry jelly on top and let it cool well. You can decorate the cake with grated chocolate, fresh fruits, or an elegant ribbon for a festive look.

Helpful tips:
- To prevent the cream from leaking, ensure that both the layers and the cream are well chilled before assembly.
- If you prefer a less sweet version, you can reduce the amount of sugar in the cream and jelly.
- The cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed fresh.

Pair this cake with a refreshing drink, such as fruit tea or a glass of champagne, to add an extra touch of elegance to the moment. You might want to serve it with vanilla ice cream or extra whipped cream to crown this refined dessert.

Calories: A 100 g slice of cake contains approximately 350 calories, rich in healthy fats from the cream and mascarpone, as well as vitamins from the raspberries.

Frequently Asked Questions:
- Can I use other fruits to make the jelly?
Yes, you can replace raspberries with other berries or peaches, strawberries, or even mango.

- How can I make the cake less sweet?
You can reduce the sugar in the recipe or use unsweetened whipped cream.

I hope this raspberry and mascarpone cake recipe brings you joy and becomes a family favorite, just as it is for me. I invite you to try it and share your special moments with your loved ones!