Raspberry Cake

How about a raspberry cake? The recipe is simple, so hurry to the kitchen and start preparing the cake!

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 16 dag Sugar, white

  • 1 bag Powdered sugar

  • 16 dag Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

  • 4 pieces Egg, fresh

  • 10 spoon Water

  • 1 pinch Salt, table

Cream

  • 2 bags Pudding, vanilla

  • 120 g Sugar, white

  • 1 l Milk, skimmed

  • 4.5 dl Sour cream

  • 10 g Gelatin powder, unsweetened

  • 1 dl Sweet cream

Decoration

  • 2 bags Dressing, strawberry

  • 500 ml Water

  • 4 spoon Sugar, white

  • 100 ml Sweet cream

  • 6 pieces Mint

  • 1 handful Raspberries

Za pekač

  • 2 spoons Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Prepare a cake pan by greasing it with butter and dusting it with flour. In a small bowl, mix regular and vanilla sugar. In a slightly larger bowl, sift the flour and mix it with baking powder. Beat the eggs and separate the yolks from the whites into two bowls.

  2. Add water and a pinch of salt to the bowl with the egg whites. Then, using an electric mixer, beat them into stiff peaks. Slowly (by the spoonful) add the sugar mixture to the peaks. Then fold in the yolks and finally the flour with baking powder. Mix until you get a smooth, frothy batter without lumps. Pour the batter into the prepared pan and bake in the oven for about 30 minutes.

  3. Meanwhile, prepare the pudding. Pour the contents of the pudding powder into a bowl, add 120 g of sugar and 12 tablespoons of milk. Mix all the ingredients very well until the sugar is completely dissolved. Pour the remaining milk into a saucepan and place it on the stove, waiting for the milk to boil. Then, while constantly stirring, slowly pour the pudding mixture into the milk. Cook the pudding over moderate heat for another two minutes, then remove the saucepan from the heat and let the pudding cool.

  4. In a separate plastic container, whip the sweet cream with a hand mixer. Once the pudding has cooled, mix in the sour cream, whipped sweet cream, and powdered gelatin. Store the prepared cream in the refrigerator for about half an hour.

  5. Once the sponge cake is baked, remove it from the pan, let it cool, and cut it in half. Place one half of the sponge cake back into the pan and spread half of the cream on top. Cover with the other half of the sponge cake and evenly spread the remaining cream on top.

  6. Prepare the red cake glaze by pouring the contents of the glaze powder into a saucepan. Add 4 tablespoons of sugar and, while constantly stirring, very slowly pour in water. Place the saucepan on the stove and, while constantly stirring, wait for the liquid to boil. Remove the saucepan from the heat and let the glaze cool for a few minutes. Slowly pour the glaze over the cake, which is still in the pan, starting from the center outward. Then place the cake, still in the pan, in the refrigerator for at least two hours.

  7. Wash the mint leaves and raspberries. In a plastic container, whip the cream with a hand mixer and fill a piping bag with it. Decorate the prepared cake with sweet cream, fresh raspberries, and mint leaves. Cut the cake into slices, serve on plates, and offer to your guests.

Nutrition Information (Per 100g)

  • Calories: 174.73 kcal
  • Fat: 2.15 g
    • Saturated Fat: 1.01 g
  • Carbohydrates: 33.89 g
    • Sugars: 25.52 g
  • Protein: 3.81 g
  • Fiber: 0.13 g

Advice

Use powdered gelatin, which does not need to be melted.