Simple Cream and Raspberry Cake

The base of this wonderful cake is a light sponge, which is spread with raspberry jam and whipped cream, and topped with fresh raspberries. The result is a heavenly summer dessert that wont weigh heavy on your stomach, so you can easily indulge in an extra slice or two.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 200 g Sugar, white

  • 1 teaspoon Lemon zest, fresh

  • 1 teaspoon Vanilla, extract, imitation

  • 120 g Flour, Wheat, bread flour

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 80 g Butter, unsalted

  • 2.5 spoons Marmalade, orange

  • 500 ml Sweet cream

  • 2 bags Sugar, white

  • 500 g Raspberries

Steps

  1. Line the bottom of a round cake pan (26 cm in diameter) with parchment paper and grease the sides with butter. Melt the butter slowly in a saucepan over low heat. Remove from heat and let it cool to lukewarm.

  2. Crack the eggs into a bowl and beat them with an electric mixer on high speed until frothy. Gradually add the sugar, one tablespoon at a time, while continuing to beat until you get a thick, pale yellow cream (about 10 minutes). Mix in the vanilla extract and grated lemon zest into the beaten eggs.

  3. Sift the flour, salt, and baking powder into a clean bowl. Mix well, then sift one-third of the mixture over the beaten eggs and gently fold it in on low speed. Add the remaining dry ingredients in two batches, folding them in gently. Finally, fold in the melted butter.

  4. Pour the batter into the cake pan and spread it evenly with a spatula, smoothing the top. Bake the sponge in the middle of the oven preheated to 160°C (320°F) for 45 to 50 minutes. The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean.

  5. Let the baked sponge cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  6. Whip the sweet cream until stiff peaks form. Add the vanilla sugar and whip until firm.

  7. Once the sponge has cooled, slice it horizontally in half. Place the bottom half on a serving plate or platter and spread it with raspberry jam. Spread half of the whipped cream over the jam and arrange two-thirds of the raspberries on top. Carefully place the top half of the sponge over the raspberries, spread the remaining whipped cream on top, and arrange the rest of the raspberries.

  8. Refrigerate the cake for at least 2 hours before serving to allow it to chill thoroughly.

Nutrition Information (Per 100g)

  • Calories: 202.07 kcal
  • Fat: 7.27 g
    • Saturated Fat: 3.71 g
  • Carbohydrates: 27.79 g
    • Sugars: 18.81 g
  • Protein: 4.85 g
  • Fiber: 2.28 g