As the holiday season approaches, indulge in the luxurious layers of the Raspberry Princess Cake, a divine layered confection that’s as delightful to eat as it is to behold. With its soft sponge, creamy cheese filling, caramel layer, and a tangy raspberry jelly topping, this cake is the epitome of dessert perfection.
Why You’ll Love This Cake:
This Raspberry Princess Cake is a feast for the senses, combining textures and flavors in a way that’s both elegant and irresistibly delicious. From the smooth cheese layer to the vibrant raspberry jelly, each component plays its part to create a symphony of taste. It’s a cake that promises to make any holiday table shine.
Perfect Occasion:
Perfect for Christmas celebrations, New Year’s Eve, or any festive occasion that calls for something special. It’s a showstopper that will impress your guests and become a new holiday tradition.
Decoration Tips:
For an extra festive look, garnish the top with fresh raspberries and a sprinkle of powdered sugar to mimic a snowy effect. Edible gold leaf or silver balls can add a touch of elegance, making it not just a cake, but a centerpiece on your holiday table.
Ingredients:
For the Sponge:
- 4 eggs
- 2/3 cup sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon potato starch
- 2 tablespoons cocoa powder
For the Cheese Filling:
- 1.1 pounds (500g) ground cheese (use a creamy, smooth variety)
- 200 ml heavy cream (30% fat)
- 1/3 cup sugar
- 2 tablespoons gelatin
Additionally:
- Chocolate cookies (cocoa-flavored)
- 2/3 can of dulce de leche
- 2 raspberry jellies
- 350g frozen raspberries (fresh can be used too)
- 550 ml hot water (for the jellies)
Instructions:
- Separate egg whites from yolks. Beat whites with a pinch of salt until stiff. Gradually add sugar, then yolks, beating until thick and smooth.
- Sift dry ingredients and fold into the egg mixture gently. Pour batter into a lined baking tray and bake at approximately 350°F (175°C) for 25 minutes or until a skewer comes out clean. Cool and slice horizontally into two layers.
For the Cheese Filling:
- Dissolve gelatin in 1/3 cup hot water and let cool.
- Whip the cream until stiff peaks form, then incorporate powdered sugar and cheese, mixing briefly. Gently blend in the cooled gelatin.
- On the first cake layer, spread half of the cheese mixture. Add a layer of chocolate cookies.
- Spread dulce de leche over the cookies, then add another layer of cookies and cover with the remaining cheese mixture. Top with the second cake layer.
- Dissolve jellies in hot water and cool slightly. Once beginning to set, stir in raspberries and pour over the cake.
Enjoy this magnificent Raspberry Princess Cake, a luscious blend of creamy, fruity, and chocolaty layers, sure to become the crown jewel of your holiday festivities. Enjoy!
