raspberry cake
Raspberry cake is a delightful dessert that embodies the essence of nostalgia and the joy of simple pleasures. It's a recipe steeped in memories, often associated with the warmth of summer and the abundance of fresh, ripe raspberries. The cake itself is characterized by its tender crumb, which perfectly balances the tartness of the fruit with the sweetness of the batter. It's a versatile treat that can be enjoyed on its own or adorned with various toppings, such as a dusting of powdered sugar, a glaze, or even a layer of frosting to add an extra dimension of flavor and texture. Raspberry cake is not just a sweet indulgence but also a means to connect with the past, share moments with loved ones, and create new memories around the table. It's a testament to how food can be both a comfort and a celebration, capturing the essence of what it means to bake with love and intention.
Equipment
- 1 oven
Ingredients
Raspberry Mashed:
- 400 g raspberries fresh or frozen
- 4-5 tablespoons sugar
- 1-2 tablespoons liqueur of choice
Blat:
- 200 g of soft butter
- 200 g of sugar
- 4 eggs
- 250 g of flour
- vanilla
- 1 tsp. baculber
- 100 ml of fresh milk
- 150 ml of fresh syrup for syrup
Cream on Raspberry cake
- 250 g of mascarpone
- 400 ml of liquid cream
- 100 g of powdered sugar
- vanilla
- 10 g of gelatin
Instructions
- Boil for 8-10 minutes raspberries with sugar. Remove from the fire, cool and add the liqueur.
- If the raspberries are frozen, cook for a little longer to get the liquid half. Scrape 1/2 of the raspberries through a strainer to remove the seeds.
- For swamps break oil and sugar. Add the eggs one by one. Mix the flour, baking powder and vanilla. Pour them into the oil-eyed mixture, mix and dilute with 60 ml of milk.
- Pour 2/3 of the dough into two small baking molds (20 cm) and smooth. Mix the remaining 1/3 with the raspberries rape and 40 ml of fresh milk. Carefully distribute the raspberry dough on the white.
- Heat the oven to 170 * and roast the two swamps for about 30-35 minutes. Remove from oven and cool. If the swamps are swollen in the middle, flatten them with a knife.
- For cream, mix the mascarpone with powdered sugar and vanilla, and whip the cream in the snow. Pour the gelatin with some cold water and, after swelling, melt it in a water bath or in a faint microwave oven.
- Add the shredded cream to the mascarpone and mix. Remove 1/3 of the cream to use for cake coating. Add the raspberry puree without the seeds and gelatin to the remaining cream. Stir.
- Place one blade in a flat dish and sip it with half of the intended milk. Tighten it with a removable cake ring. Apply half of the raspberry cream and put the second blade.
- Syrup with the rest of the milk and smear with the second half of the cream. Put the cake in the fridge for a few hours until it fits well. Remove the ring and smear with the white cream.
- If desired, you can apply a little liquid red dye on the cake with a soft brush. Decorate with fresh raspberries and serve.