On a tranquil Sunday afternoon, with the sun casting a golden hue over the kitchen countertop, I find myself reminiscing about the quaint raspberry patches of my childhood summers. The memories are as vivid as if they were just yesterday: the laughter, the soft hum of bees, and the sweet aroma of fresh raspberries warmed by the sun. It’s these tender recollections that inspire me to bring a piece of that nostalgia into my home through the art of baking—a raspberry cake that is as delightful to the senses as it is a homage to those carefree days.

The desire to recreate such cherished moments is more than just an exercise in baking; it’s a heartfelt journey that connects past and present. Each plump raspberry that tumbles into the mixing bowl whispers stories of yesteryear, and with every stir, I weave these tales into a tapestry of flavors. This raspberry cake isn’t merely a dessert; it’s a celebration of simpler times, an edible token of joy designed to be savored with loved ones.

In this blog post, I’m thrilled to share with you my personal recipe for a raspberry cake that encapsulates all these emotions. Whether you’re looking to recapture your own memories or simply yearn for a sweet escape from the hustle and bustle of everyday life, this cake is a perfect companion. Its light, moist crumb infused with the tartness of raspberries and the gentle sweetness of sugar promises to be a heartwarming treat that speaks to the soul. Let’s embark on this baking adventure together, creating not just a cake, but a masterpiece of sentiment and flavor.

Raspberry cake recipe

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.

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Cook Time 40

Total Time 40

Course Dessert

Cuisine American

Servings 5 people

Calories 563 kcal

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.

Video

Keyword Raspberry

How to cook Raspberry cake using air fryer

Embarking on the journey of baking a raspberry cake using an air fryer is like venturing into a new chapter of an old storybook. The familiar, heartwarming narrative of creating a raspberry cake intertwines with the innovative method of using an air fryer, bringing together tradition and modernity in a delightful culinary twist. This approach to baking is not just about convenience; it’s about transforming the kitchen into a playground for creativity and infusing the process with a sense of wonder.

As I preheat the air fryer, there’s a flutter of excitement at the thought of how this compact appliance will coax out the flavors of the cake, ensuring a perfectly golden exterior while preserving the moist, tender interior. The raspberries, once scattered across the batter, seem to find their sweet spot nestled within, ready to burst with every bite. The air fryer promises a quicker bake time, allowing that gratifying moment of slicing into the cake to arrive sooner, yet it also asks for a touch of patience and attentiveness to ensure the cake emerges as a masterpiece.

In this unconventional dance with the air fryer, one must be mindful of the nuances—adjusting temperatures, checking for doneness a bit more frequently, and embracing the quirks of cooking in a smaller, more concentrated space. But the result, oh the result, is worth every moment of adaptation. The cake rises to the occasion, its edges tinged with a delicate crispness that yields to a soft, berry-studded center.

Sharing my personal experience with this method, I find that the air fryer imbues the raspberry cake with not just heat, but also a certain charm. It’s a reminder that even in the fast-paced whirlwind of life, we can still pause to savor the fruits of innovation and the sweetness of tradition. So, let us dive into the specifics of how to craft this beloved dessert in the embrace of an air fryer, where each step is a blend of anticipation and the pure joy of baking.

Tips for making Raspberry cake

Cooking Tips

Selecting the Raspberries: The soul of the raspberry cake lies in the quality of its namesake fruit. Opt for raspberries that are ripe yet firm, bursting with color and flavor. There’s a certain joy in handpicking the best berries, reminiscent of those summer days spent foraging through the brambles. The connection to the earth and nature is palpable, grounding us in the moment and infusing the cake with authenticity.
Gentle Folding: When incorporating the raspberries into the batter, treat them with the tenderness of a cherished memory. Gently fold them in to prevent the berries from breaking apart and bleeding excessively into the batter. This step is akin to folding in your own stories and experiences into the cake, creating a delicate balance between fruit and flour.
Balancing Flavors: The interplay between sweet and tart can evoke a symphony of emotions, much like the complex layers of our own experiences. To achieve this harmony in your raspberry cake, consider adding a hint of lemon zest or a touch of almond extract to complement the raspberries’ tartness. It’s these subtle touches that can transform a simple cake into an extraordinary one, much like the nuanced chapters of our lives.
The Right Bake: Achieving the perfect bake is essential. It’s the anticipation that builds as the oven timer counts down, the warmth that fills the kitchen, and the comforting scent that signals a job well done. Use a toothpick to test for doneness, looking for a few moist crumbs that cling—a sign that the cake is baked to soft perfection, ready to be shared and savored.
Presentation with Passion: Finally, presenting the raspberry cake is an act of love, a final flourish that shows care and attention to detail. Whether it’s a sprinkle of powdered sugar, a drizzle of glaze, or a garnish of fresh berries and mint, these finishing touches are an expression of your personal flair. They say that we eat with our eyes first, and taking the time to make the cake visually appealing is a celebration of the beauty that life has to offer.

Serving suggestions

The act of baking a raspberry cake is akin to painting with flavors, where each ingredient adds a stroke of genius to the canvas. As I share these cooking tips, it’s with the intention of helping you create not just a cake, but an experience that resonates with warmth and affection. Baking is a personal affair, and with raspberry cake, there’s a particular tenderness that comes from the interplay of sweet and tart, soft and firm.

Firstly, the choice of raspberries is paramount. Opt for the freshest berries you can find, ones that are plump, deeply colored, and fragrant. They are the stars of the show, and their quality will shine through in every slice. If fresh raspberries are out of reach, frozen ones can also perform beautifully, but be sure to gently fold them into the batter while still frozen to prevent bleeding.

When it comes to the batter, creaming the butter and sugar until light and fluffy is more than a step; it’s the foundation of a tender crumb. This process incorporates air and promises a cake that rises to the occasion, both literally and metaphorically. The eggs, too, should be added one at a time, with love and patience, allowing each to fully blend into the velvety mixture before introducing the next.

Flour is often seen as just an ingredient, but in the case of raspberry cake, it’s a delicate balance. Overmixing the batter once the flour is added can lead to a dense cake, so treat this stage with a gentle hand, mixing only until the ingredients are just combined. It’s this respect for the batter that ensures a cake as light as a summer breeze.

Baking is not just about following a recipe; it’s about engaging with your senses. Watch for the telltale signs of doneness—a golden hue, a springy touch, and a skewer that comes out clean—rather than relying solely on the timer. Each oven has its own personality, and getting to know yours is part of the joy of baking.

Lastly, let the cake cool before slicing. This waiting period is filled with anticipation, but it allows the flavors to settle and the structure to stabilize, ensuring that each slice is as perfect as the last. It’s a reminder that good things come to those who wait, and a raspberry cake, with its vibrant bursts of fruit and soft, sweet sponge, is certainly a good thing.

In sharing these tips, my hope is that they serve not just as guidelines, but as encouragement to pour your heart into the process. Baking a raspberry cake is an opportunity to create something beautiful, to weave together ingredients with emotion and care, and to ultimately share a piece of yourself with every forkful.

Top 5 FAQs about Raspberry cake

What are the key ingredients for a classic raspberry cake? The essential components of a raspberry cake typically include all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, milk, vanilla extract, and of course, fresh or frozen raspberries. Some variations might also incorporate lemon zest or almond extract to enhance the flavor profile.
Can I use frozen raspberries instead of fresh ones for the cake? Yes, frozen raspberries can be used as a substitute for fresh raspberries. It’s advisable to fold them into the batter while still frozen to prevent excess moisture from seeping into the batter, which could affect the cake’s texture.
How do I prevent the raspberries from sinking to the bottom of the cake? To keep raspberries from sinking, lightly coat them in a small amount of flour before folding them into the batter. This helps to create a barrier that reduces the risk of the berries sinking during the baking process.
What frosting pairs well with raspberry cake? A variety of frostings complement raspberry cake, including classic vanilla buttercream, cream cheese frosting, lemon glaze, or even a simple dusting of powdered sugar. The choice depends on personal preference and whether you desire a richer or lighter accompaniment to the cake.
How long does raspberry cake last and how should it be stored? Raspberry cake can last up to 2-3 days at room temperature when stored in an airtight container. For longer storage, refrigerate the cake for up to a week. If you’ve used a perishable frosting, such as cream cheese, it’s best to keep the cake refrigerated. Always ensure the cake is covered to maintain its moisture and prevent it from absorbing other flavors from the fridge.

In closing, the raspberry cake stands as a testament to the enduring power of food to evoke emotion and memory. It is more than just a confection; it’s a bridge to bygone days, a canvas for personal expression, and a source of comfort. The vibrant raspberries, nestled within the soft, sweet layers of cake, offer a harmonious contrast that delights the palate and warms the heart. This dessert is not merely the end product of a recipe but the culmination of stories, laughter, and tradition shared across generations.

As we savor the final bite, we are reminded of the simple joys that life offers—the beauty of nature, the value of nostalgia, and the pleasure of sharing. Whether it graces a festive celebration or a quiet moment of reflection, the raspberry cake is a humble yet profound ode to the moments that make life sweet. May each slice be a reminder to cherish the present, honor the past, and always leave room for a little sweetness in our lives.

Steps by steps cook Raspberry cake