This Raspberry Cream Cake is a divine dessert that showcases the vibrant taste of raspberries paired with a luxurious creamy filling. It begins with a soft, light cake base made from a simple mixture of eggs, sugar, cream, and flour, providing a perfect foundation for the flavors to come. The cake is then layered with a rich raspberry compote and a smooth cream made from whipped cream, quark, and mascarpone, all sweetened to perfection. This dessert not only pleases the palate with its delightful combination of sweet and tart but also impresses visually with its elegant layers.
Why You’ll Love This: The Raspberry Cream Cake is a dream for anyone who appreciates a dessert that’s as beautiful to look at as it is to eat. The freshness of the raspberries, combined with the light and airy cake, offers a refreshing burst of flavor, while the creamy layers add a decadent, melt-in-your-mouth quality. This cake balances the brightness of the fruit with the richness of the cream, making it an irresistible treat for all occasions.
Perfect Occasion: Ideal for spring and summer gatherings, this cake is a fantastic choice for birthdays, garden parties, or any celebration that calls for a standout dessert. It’s also perfect for afternoon teas or as a sophisticated dessert at brunches. This cake brings a touch of elegance and a lot of flavors, making it a favorite for both casual and formal events.
Decoration Tips:
- Top the cake with fresh raspberries and a sprinkle of powdered sugar for a classic and refined look.
- Garnish with mint leaves to add a touch of green that contrasts beautifully with the red of the raspberries.
- Consider drizzling a little raspberry coulis over the top for added gloss and flavor.
- Serve each slice with a dollop of whipped cream or a small scoop of vanilla ice cream to complement the rich flavors.
Ingredients:
- For the Cake:
- 2 eggs
- 120g sugar
- 1 packet vanilla sugar
- 200ml cream
- 1 packet baking powder
- 150g flour
- For the Raspberry Compote:
- 500g frozen raspberries
- 180ml water
- 4-5 tablespoons sugar
- 2 packets raspberry glaze mix
- For the Cream:
- 400ml cream
- 100g quark
- 150g mascarpone
- 100g powdered sugar
- 4 tablespoons stabilizer (like Sanapart)
Instructions:
- Preheat your oven to 170°C (338°F). Grease and flour a cake pan.
- For the cake base, whisk together eggs and sugar until fluffy. Mix in vanilla sugar and cream. Sift together flour and baking powder, and fold into the wet ingredients until smooth.
- Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick comes out clean.
- For the raspberry compote, cook the frozen raspberries with water and sugar until the berries break down. Add the raspberry glaze mix according to package instructions and let it thicken.
- For the cream, whip the cream with the stabilizer until stiff. Gently fold in quark, mascarpone, and powdered sugar until well combined.
- Once the cake has cooled, slice horizontally if desired. Layer the cake with the raspberry compote and then the cream mixture.
- Chill in the refrigerator to set before serving.
Enjoy this luscious Raspberry Cream Cake, a perfect symphony of flavors that will delight your guests and make any occasion feel more special!
