Raspberry Cream Cake
A light and airy celebration cake featuring a fluffy sponge base and a refreshing raspberry whipped cream filling.
- 300 min
- 212 kcal / serving
- medium
- Protein
- 3.7 g
- Fat
- 11.8 g
- Carbs
- 21.3 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
15 servings
- 4 pc egg (medium)
- 120 g sugar
- 120 g wheat flour
- 1 tsp baking powder
- 300 g raspberries (fresh or thawed)
- 500 ml whipping cream
- 6 pc gelatin sheets (or plant-based alternative)
- 80 g powdered sugar
Method
- Preheat the oven to 180 °C (top/bottom heat) and line a 26 cm springform pan with parchment paper.
- Whip eggs and sugar for about 6 minutes until fluffy; mix flour and baking powder, then gently fold in using a spatula.
- Bake the sponge for 20-22 minutes, let cool down completely, and split horizontally into two layers.
- Soak gelatin in cold water; purée the raspberries and mix with powdered sugar (reserve a few berries for decoration).
- Whip the cream until stiff; dissolve the gelatin, temper with 2 tbsp of raspberry purée, then stir into the remaining purée.
- Fold the whipped cream into the raspberry purée, spread the mixture onto the bottom layer, top with the second layer, and chill for 4 hours.
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