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🍰 Raspberry Cream Cake

193 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Sift the flour into a large mixing bowl using a sieve.
  2. 2. Add 65 grams of sugar, the two eggs, and a pinch of salt to the bowl.
  3. 3. Beat the mixture with a hand mixer for 8 to 10 minutes until it is creamy and pale white.
  4. 4. Add the sifted flour all at once to the egg mixture.
  5. 5. Gently fold the flour into the mixture with a spoon or spatula until no flour lumps remain.
  6. 6. Line a 24-centimeter diameter springform pan with baking paper.
  7. 7. Pour the batter into the prepared pan and smooth the surface.
  8. 8. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2 to 3).
  9. 9. Bake the sponge base in the oven for 15 to 20 minutes.
  10. 10. Remove the base from the oven and let it cool completely in the pan.
  11. 11. Only release the sponge base from the pan once it is completely cold.
  12. 12. Place the gelatin in a bowl of cold water for 10 minutes to soften.
  13. 13. Wash the raspberries and remove any stems or unripe berries.
  14. 14. Puree half of the raspberries finely and push the puree through a fine sieve to remove seeds.
  15. 15. Beat the cream with a hand mixer until stiff peaks form.
  16. 16. Place the whipped cream in the refrigerator until you need it.
  17. 17. Squeeze the juice from half a lemon.
  18. 18. Separate the remaining eggs by separating the yolk from the white.
  19. 19. Use only the egg white for the recipe and store the yolk for another purpose.
  20. 20. Remove the soaked gelatin from the water and squeeze it well.
  21. 21. Place a bowl containing the egg white, squeezed gelatin, one tablespoon of lemon juice, and the remaining sugar over a pot of hot water (bain-marie).
  22. 22. Beat the mixture in the bain-marie at low speed with a hand mixer until the gelatin has completely dissolved.
  23. 23. Remove the bowl from the bain-marie.
  24. 24. Now beat the egg white mixture at high speed until it is firm and glossy.
  25. 25. Gently fold the raspberry puree into the egg whites.
  26. 26. Gently fold the stiffly whipped cream into the raspberry egg white mixture.
  27. 27. Gently fold the whole raspberries into the cream so they are not crushed.
  28. 28. Place the cooled sponge base into a clean 24-centimeter diameter springform pan or surround it with a cake ring.
  29. 29. Drizzle grape juice over the sponge base to moisten it.
  30. 30. Spread the raspberry cream evenly over the base.
  31. 31. Place the cake in the refrigerator for 4 hours to allow the cream to set.
  32. 32. Place the meringues into a piping bag.
  33. 33. Crush the meringues inside the bag into small pieces using a rolling pin.
  34. 34. Carefully release the finished cake from the pan.
  35. 35. Sprinkle the cake with the meringue crumbs and serve.

Nutrition per serving