Ingredients:
Cake Base:
- 5 eggs
- 3 tablespoons cane sugar
- 2 tablespoons vegetable oil
- 4 tablespoons fine spelt flour
- 2 tablespoons cocoa powder
Raspberry Layer:
- 300 grams frozen raspberries
- 2 tablespoons cane sugar
- Approximately 100 ml water
- 1 packet vanilla pudding mix (for cooking)
Vanilla Cream:
- 250 grams soft cottage cheese
- 250 ml heavy cream
- 100 grams mascarpone cheese
- Sugar, to taste
- Fresh raspberries for garnish
Instructions:
- Begin with the cake base. Separate the egg whites from the yolks. Beat the egg whites with the cane sugar until stiff peaks form.
- Gently fold in the egg yolks, oil, spelt flour, and cocoa powder until just combined.
- Pour the batter into a prepared baking pan and bake at 180°C (356°F) for 10-15 minutes. Check doneness with a toothpick. Allow to cool completely, then slice horizontally to create two layers.
For the Raspberry Layer:
- In a saucepan, combine the frozen raspberries and cane sugar. Bring to a simmer, stirring frequently. Sweeten further if necessary.
- Dissolve the vanilla pudding mix in water and add to the raspberry mixture. Cook until thickened, then remove from heat and let it cool, stirring occasionally.
For the Vanilla Cream:
- Whip the heavy cream to stiff peaks. Incorporate the cottage cheese and mascarpone, sweetening the mixture to your preference.
- To assemble, spread half of the raspberry mixture over the first cake layer, followed by half of the vanilla cream.
- Carefully place the second cake layer on top, then spread the remaining raspberry mixture and vanilla cream, taking care to keep the layers distinct.
- Refrigerate the cake overnight to set.
- Garnish with fresh raspberries just before serving. Enjoy your fluffy raspberry slices!
Remember to serve chilled for best texture and flavor!
