Nutrition Facts
8 servings
8
Light Raspberry Cake Recipe
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For the birthday of my future brother-in-law.
Sponge cake
4 Egg
125 Sugar
125 Flour
1 pinch Baking powder
1 clove Vanilla
Topping
10 Water
100 Sugar
3 Dark rum
800 Raspberry
150 Powdered sugar
Directions
1
Preheat the oven to 210°C (thermostat 7). Break the eggs, separating the whites from the yolks. Whip the egg whites until stiff, add 125 g of sugar, the egg yolks, and vanilla seeds, and mix. In a separate bowl, mix the flour (125 g) and the baking powder, then gently fold the flour into the previous mixture, lifting the batter. Pour into a greased cake pan and bake for 15 minutes in a hot oven.
2
While the sponge cake is baking, prepare a syrup with the sugar, 100 ml of water, and the rum; let everything simmer in a saucepan until a syrup is obtained, and let it cool.
3
Allow the sponge cake to cool, and cut it into 2 equal layers. Soak the interior of both layers with the syrup (nothing should remain), and set aside in the refrigerator.
4
Whip the cream and add the powdered sugar until it is nice and firm.
5
To finish, place the first half of the sponge cake in your serving dish and cover with a first layer of whipped cream (about 1/3), then arrange the fruits, pressing them in slightly. Cover with the remaining 2/3 of whipped cream, and place the top of the sponge cake on top. Spread the whipped cream using a spatula on the sides of the cake and finish the top with whole raspberries and sliced almonds. Place in the refrigerator.
Ingredients
Sponge cake
4 Egg
125 Sugar
125 Flour
1 pinch Baking powder
1 clove Vanilla
Topping
10 Water
100 Sugar
3 Dark rum
800 Raspberry
150 Powdered sugar
Directions
Directions
1
Preheat the oven to 210°C (thermostat 7). Break the eggs, separating the whites from the yolks. Whip the egg whites until stiff, add 125 g of sugar, the egg yolks, and vanilla seeds, and mix. In a separate bowl, mix the flour (125 g) and the baking powder, then gently fold the flour into the previous mixture, lifting the batter. Pour into a greased cake pan and bake for 15 minutes in a hot oven.
2
While the sponge cake is baking, prepare a syrup with the sugar, 100 ml of water, and the rum; let everything simmer in a saucepan until a syrup is obtained, and let it cool.
3
Allow the sponge cake to cool, and cut it into 2 equal layers. Soak the interior of both layers with the syrup (nothing should remain), and set aside in the refrigerator.
4
Whip the cream and add the powdered sugar until it is nice and firm.
5
To finish, place the first half of the sponge cake in your serving dish and cover with a first layer of whipped cream (about 1/3), then arrange the fruits, pressing them in slightly. Cover with the remaining 2/3 of whipped cream, and place the top of the sponge cake on top. Spread the whipped cream using a spatula on the sides of the cake and finish the top with whole raspberries and sliced almonds. Place in the refrigerator.
Notes
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eric85190
Ideal recipe, however, I made the sponge cake twice for a 28 cm dish because it was only 1 cm high, making it impossible to cut and too small. Now it perfectly matches what my grandmother used to make. -
Atoundra
Very good and very easy to make; however, the sponge cake did not rise in the oven, so I had to make a second one for the two layers. I recommend it. -
Sarah
Excellent... even though 800 g of raspberries was too much, and the light cream is not suitable (I had to rush to the store to buy "real cream"). But other than that, a real success! -
Samantha18
Great! You just need to add some stabilizer for the whipped cream, and I replaced the rum with raspberry syrup! Everyone really liked it! I recommend this recipe without hesitation! -
DliceFernande
Very well, this is my first raspberry dessert. I used less sugar for the whipped cream (130g), less for the sponge cake (100g), and the syrup (70g). I doubled the amounts for the syrup; it's a real success. Thank you and well done.
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