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🍰 Espresso Cake with Raspberries

485 kcal · 30 min · 4 servings

Espresso Cake with Raspberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the raspberries thaw overnight in the refrigerator.
  2. 2. Preheat the oven to 200 degrees Celsius fan-forced.
  3. 3. Separate the eggs by carefully separating the yolk from the white.
  4. 4. Whip the egg whites in a bowl with a hand mixer until stiff.
  5. 5. Slowly stir in 40 grams of sugar while whipping until the egg whites are shiny.
  6. 6. Dissolve the instant coffee powder in 2 teaspoons of cold water in a bowl.
  7. 7. Add the egg yolks and 60 grams of sugar to the coffee mixture.
  8. 8. Whip everything with the hand mixer until thick and creamy.
  9. 9. Sift flour, starch, and baking powder over the mixture.
  10. 10. Gently fold half of the egg whites into the batter.
  11. 11. Gently fold in the remaining egg whites.
  12. 12. Pour the batter into a springform pan lined with baking paper.
  13. 13. Bake the base in the oven for about 20 minutes until golden brown.
  14. 14. Let the sponge cake base cool down on a wire rack.
  15. 15. Remove the base from the pan.
  16. 16. Cut the sponge cake base into 3 equal layers.
  17. 17. Bring 100 milliliters of water to a boil.
  18. 18. Pour the boiling water over the coffee powder.
  19. 19. Let the espresso mixture cool down.
  20. 20. Soak the gelatin in cold water in a bowl.
  21. 21. Mash the raspberries slightly with a fork in a bowl.
  22. 22. Mix the mashed raspberries with jam.
  23. 23. Stir the mascarpone with the cold espresso and the remaining sugar in a bowl.
  24. 24. Whip the cream in another bowl with the hand mixer until stiff.
  25. 25. Squeeze the soaked gelatin lightly.
  26. 26. Melt the gelatin in a pot over medium heat.
  27. 27. Stir 1 tablespoon of the espresso cream into the melted gelatin.
  28. 28. Fold the gelatin mixture into the remaining cream.
  29. 29. Chill the cream briefly until it starts to set.
  30. 30. Fold the stiffly whipped cream into the cream mixture.
  31. 31. Place one sponge cake layer on a plate.
  32. 32. Top the layer with the raspberries.
  33. 33. Place the second layer on top.
  34. 34. Spread some espresso cream on the second layer.
  35. 35. Place the third sponge cake layer on top.
  36. 36. Cover the entire cake with the remaining cream.
  37. 37. Chill the espresso cake with raspberries in the refrigerator for at least 4 hours.
  38. 38. Decorate the cake as you like.
  39. 39. Serve the cake.

Nutrition per serving