Unveil a delightful layering of sponge, creamy filling, and vibrant raspberries in these exquisite raspberry cream slices. This dessert marries the light, airy texture of sponge cake with a lusciously smooth filling and is topped with a generous helping of raspberries for a refreshing twist.
Why You’ll Love This Recipe:
- Fresh and Fruity: The raspberries provide a burst of natural sweetness and a pop of color.
- Creamy Delight: The smooth, creamy filling is irresistibly rich yet balanced, making each bite satisfying.
- Perfect Texture: The sponge base offers a soft contrast to the creamy middle and the juicy topping, creating a harmonious mouthfeel.
Perfect Occasion: This dessert is ideal for summer garden parties, family gatherings, or any occasion where a light yet decadent dessert is desired. It’s also great for making a regular weekend feel special.
Decoration Tips:
- Garnish with Freshness: Top with fresh raspberries or mixed berries for an extra touch of elegance and freshness.
- Minty Touch: A few mint leaves can add a refreshing note and a splash of green that contrasts beautifully with the red raspberries.
- Dust with Powdered Sugar: A light dusting of powdered sugar right before serving can add a subtle sweetness and a professional finish.
Sponge Cake:
- Combine 150g of flour with 30g of cornstarch.
- Separate 6 eggs. Beat the whites with a pinch of salt until stiff peaks form, then gradually blend in 150g of sugar for about a minute.
- Whisk in the egg yolks. Gradually fold in the sifted flour mixture in portions.
- Transfer the batter to a 35cm by 25cm square baking pan lined with parchment paper. Bake at 190°C (374°F) for 15 minutes.
- Transfer the warm sponge onto a sugar-sprinkled towel, let cool, then remove the parchment and set a baking frame around the cake.
Filling:
- Soak 6 sheets of gelatin in cold water.
- Mix 500g of low-fat quark with 100g of sugar and a half packet of vanilla sugar.
- Whip 600ml of cream with a cream setting agent until stiff. Warm the remaining cream in a pot, remove from heat, and dissolve the soaked gelatin by stirring. Gradually mix in some quark mixture to temper, then combine with the remaining quark mixture.
- Spread this filling over the cooled sponge and refrigerate for at least 6 hours, ideally overnight.
Topping:
- Arrange 750g of frozen raspberries over the set filling.
- Prepare light cake icing with 6 tablespoons of sugar and 650ml of water as per the instructions, pour over the raspberries, and allow to set.
- Let the dessert thaw at room temperature for about an hour before serving.
Enjoy this delightful creation that brings together the zest of raspberries with creamy, dreamy layers!
