Two-Colored Raspberry Cake
Short and Natural Introduction
I have made this cake several times with a simple base and raspberries, especially when I had fresh fruit in the fridge. I love that it’s made without complicated steps, you need ordinary ingredients, and you don’t spend hours in the kitchen. The base comes out airy, and the raspberry cream is quite quick. I’ve never had problems with the dough, but the cream requires a little patience when assembling.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling)
Preparation time: 20-25 minutes
Baking time: 30-35 minutes
Servings: 8-10
Difficulty: medium
Recipe type: homemade cake with simple base and fruit cream
Ingredients
For the base:
- 1/2 cup flour
- 1 tablespoon cocoa
- 100 g sugar
- 2 eggs
- 3 tablespoons sunflower oil
- 1/2 packet baking powder
- a pinch of salt
- rum or vanilla essence
For the cream:
- 1 packet instant whipped cream
- 1 cup cold milk
- 100 g raspberries (fresh or frozen)
- 1 tablespoon sugar
For decoration:
- 100 g raspberries
- 1 tablespoon sugar
Preparation Method
1. Preheat the oven to 180°C. Prepare a round 23 cm detachable bottom pan; line the bottom with baking paper, it’s not necessary to grease the sides.
2. In a separate bowl, mix the flour with the baking powder. It doesn’t necessarily need to be sifted if the flour is already fine.
3. Separate the eggs. Place the egg whites in a large bowl. Beat them with a pinch of salt until you get a stiff foam that doesn’t fall off the whisk. Gradually add the sugar, mixing until the foam becomes shiny and firm.
4. Incorporate the yolks one by one, with short movements. Add the oil gradually. Add your preferred essence (rum or vanilla).
5. Finally, add the flour with the baking powder over the egg mixture. Do not use a mixer here, just a spoon or spatula, with wide movements from bottom to top, so the foam doesn’t deflate.
6. Take a third of the mixture and mix it separately with the cocoa spoon until it’s homogeneous.
7. Pour the white mixture into the prepared pan first. On top, add the cocoa mixture, without leveling too much; it will spread on its own while baking.
8. Place the pan in the preheated oven. Bake at 180°C, on the middle rack, for 30-35 minutes. Check with a toothpick – if it comes out clean, the base is ready.
9. Remove the base from the oven and let it cool completely in the pan, then detach it and cut it horizontally into two equal layers. For easier cutting, wait until the base is completely cool.
10. For the cream: in a clean bowl, mix the packet of whipped cream with cold milk according to the package instructions (usually 3-5 minutes). Add the raspberries and sugar, mixing gently with a spatula. If you want large pieces of raspberry, mix gently; otherwise, the raspberries will break down a bit and color the cream.
11. Place the first layer on a platter. Spread 3/4 of the raspberry cream over it, leveling with a spatula or wide-bladed knife. Place the second layer on top and press gently, without crushing the cream.
12. With the remaining cream, cover the edges and the surface of the last layer, just enough to have a thin, even layer.
13. For the decoration sauce: place the raspberries and sugar in a small saucepan over low heat. Keep them for a few minutes, stirring gently so the fruits don’t break down completely – just enough to release a little juice and sweeten. Remove from heat and let the sauce cool for 5-10 minutes.
14. Pour the sauce over the cake, spreading gently with a spoon, after it has cooled and is not hot.
15. Garnish with a few fresh mint leaves, if you have them.
Why I make this recipe often
I prefer it when I want an easy dessert with simple ingredients and seasonal fruits. It doesn’t require complicated utensils, and I don’t have to stress over complicated decorations. It keeps decently in the fridge for 1-2 days.
Tips and Variations
Tips
- For the base, don’t beat excessively after adding the flour – you risk it deflating.
- For the cream, use very cold milk; otherwise, the whipped cream won’t firm up well.
- The decoration sauce should only be poured after the cake is completely cooled so it doesn’t run too much.
Substitutions
- You can use frozen raspberries, just make sure to drain them beforehand.
- Instant whipped cream can be replaced with whipped cream, but then adjust the sugar proportion to taste.
- If you don’t have rum or vanilla essence, you can leave the base simple.
Variations
- You can add other berries to the cream, mixed or separately.
- If you want a taller cake, double the quantities and bake in a larger pan.
Serving Ideas
- It’s good cold, straight from the fridge.
- Goes well with coffee or tea, plain, without any additional toppings.
Frequently Asked Questions
1. Can the cake be made with just one layer of base, without cutting it?
Yes, but it will come out shorter, like a dessert, not as a cake. The cream is placed on top, not in the middle.
2. How long should I let the base cool before cutting it?
Ideally, you should let it cool for at least 40 minutes or until it is no longer warm to the touch.
3. What if I don’t have a detachable bottom pan?
You can use any round pan, but line it well with baking paper so you can remove the base whole.
4. Can I use a different sugar for the base?
Brown sugar works too, but it will slightly change the color and flavor.
5. Can the cake be frozen?
I don’t recommend it, as the whipped cream and raspberries change texture when thawed.
Nutritional Values
Estimate for one slice (out of 10): approximately 200-220 kcal, with 25 g carbohydrates, 10 g fats, 3-4 g proteins. These are approximate values, depending on the brand of ingredients used and the amount of cream added to each serving. It is a cake with moderate caloric intake, with a fair amount of sugar and fat from whipped cream and eggs.
Storage and Reheating
The cake is best stored in the fridge, covered with plastic wrap or in a box, for a maximum of 2 days. The base remains fluffy, but the cream changes texture after a longer time. Reheating is not recommended – it is served cold directly. If there is leftover raspberry sauce, it can be served separately.
Short and Natural Introduction
I have made this cake several times with a simple base and raspberries, especially when I had fresh fruit in the fridge. I love that it’s made without complicated steps, you need ordinary ingredients, and you don’t spend hours in the kitchen. The base comes out airy, and the raspberry cream is quite quick. I’ve never had problems with the dough, but the cream requires a little patience when assembling.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling)
Preparation time: 20-25 minutes
Baking time: 30-35 minutes
Servings: 8-10
Difficulty: medium
Recipe type: homemade cake with simple base and fruit cream
Ingredients
For the base:
- 1/2 cup flour
- 1 tablespoon cocoa
- 100 g sugar
- 2 eggs
- 3 tablespoons sunflower oil
- 1/2 packet baking powder
- a pinch of salt
- rum or vanilla essence
For the cream:
- 1 packet instant whipped cream
- 1 cup cold milk
- 100 g raspberries (fresh or frozen)
- 1 tablespoon sugar
For decoration:
- 100 g raspberries
- 1 tablespoon sugar
Preparation Method
1. Preheat the oven to 180°C. Prepare a round 23 cm detachable bottom pan; line the bottom with baking paper, it’s not necessary to grease the sides.
2. In a separate bowl, mix the flour with the baking powder. It doesn’t necessarily need to be sifted if the flour is already fine.
3. Separate the eggs. Place the egg whites in a large bowl. Beat them with a pinch of salt until you get a stiff foam that doesn’t fall off the whisk. Gradually add the sugar, mixing until the foam becomes shiny and firm.
4. Incorporate the yolks one by one, with short movements. Add the oil gradually. Add your preferred essence (rum or vanilla).
5. Finally, add the flour with the baking powder over the egg mixture. Do not use a mixer here, just a spoon or spatula, with wide movements from bottom to top, so the foam doesn’t deflate.
6. Take a third of the mixture and mix it separately with the cocoa spoon until it’s homogeneous.
7. Pour the white mixture into the prepared pan first. On top, add the cocoa mixture, without leveling too much; it will spread on its own while baking.
8. Place the pan in the preheated oven. Bake at 180°C, on the middle rack, for 30-35 minutes. Check with a toothpick – if it comes out clean, the base is ready.
9. Remove the base from the oven and let it cool completely in the pan, then detach it and cut it horizontally into two equal layers. For easier cutting, wait until the base is completely cool.
10. For the cream: in a clean bowl, mix the packet of whipped cream with cold milk according to the package instructions (usually 3-5 minutes). Add the raspberries and sugar, mixing gently with a spatula. If you want large pieces of raspberry, mix gently; otherwise, the raspberries will break down a bit and color the cream.
11. Place the first layer on a platter. Spread 3/4 of the raspberry cream over it, leveling with a spatula or wide-bladed knife. Place the second layer on top and press gently, without crushing the cream.
12. With the remaining cream, cover the edges and the surface of the last layer, just enough to have a thin, even layer.
13. For the decoration sauce: place the raspberries and sugar in a small saucepan over low heat. Keep them for a few minutes, stirring gently so the fruits don’t break down completely – just enough to release a little juice and sweeten. Remove from heat and let the sauce cool for 5-10 minutes.
14. Pour the sauce over the cake, spreading gently with a spoon, after it has cooled and is not hot.
15. Garnish with a few fresh mint leaves, if you have them.
Why I make this recipe often
I prefer it when I want an easy dessert with simple ingredients and seasonal fruits. It doesn’t require complicated utensils, and I don’t have to stress over complicated decorations. It keeps decently in the fridge for 1-2 days.
Tips and Variations
Tips
- For the base, don’t beat excessively after adding the flour – you risk it deflating.
- For the cream, use very cold milk; otherwise, the whipped cream won’t firm up well.
- The decoration sauce should only be poured after the cake is completely cooled so it doesn’t run too much.
Substitutions
- You can use frozen raspberries, just make sure to drain them beforehand.
- Instant whipped cream can be replaced with whipped cream, but then adjust the sugar proportion to taste.
- If you don’t have rum or vanilla essence, you can leave the base simple.
Variations
- You can add other berries to the cream, mixed or separately.
- If you want a taller cake, double the quantities and bake in a larger pan.
Serving Ideas
- It’s good cold, straight from the fridge.
- Goes well with coffee or tea, plain, without any additional toppings.
Frequently Asked Questions
1. Can the cake be made with just one layer of base, without cutting it?
Yes, but it will come out shorter, like a dessert, not as a cake. The cream is placed on top, not in the middle.
2. How long should I let the base cool before cutting it?
Ideally, you should let it cool for at least 40 minutes or until it is no longer warm to the touch.
3. What if I don’t have a detachable bottom pan?
You can use any round pan, but line it well with baking paper so you can remove the base whole.
4. Can I use a different sugar for the base?
Brown sugar works too, but it will slightly change the color and flavor.
5. Can the cake be frozen?
I don’t recommend it, as the whipped cream and raspberries change texture when thawed.
Nutritional Values
Estimate for one slice (out of 10): approximately 200-220 kcal, with 25 g carbohydrates, 10 g fats, 3-4 g proteins. These are approximate values, depending on the brand of ingredients used and the amount of cream added to each serving. It is a cake with moderate caloric intake, with a fair amount of sugar and fat from whipped cream and eggs.
Storage and Reheating
The cake is best stored in the fridge, covered with plastic wrap or in a box, for a maximum of 2 days. The base remains fluffy, but the cream changes texture after a longer time. Reheating is not recommended – it is served cold directly. If there is leftover raspberry sauce, it can be served separately.