Dive into the bliss of this delectably easy raspberry cake adorned with a cloud-like cream.
What You Need:
- 250g vanilla cookies, ground into fine crumbs
- 2 tbsp butter, melted
- Water, as needed
For the Cream:
- 250g frozen raspberries
- 3 tbsp vanilla pudding powder
- 250 ml heavy whipping cream
- 250g mascarpone cheese
- 3 tbsp sugar
For the Topping:
- Fresh or frozen raspberries
Instructions:
- Base: In a bowl, combine the ground vanilla cookies with melted butter. Add water bit by bit until the mixture starts to clump together. Press this crumbly dough into the bottom and up the sides of a cake pan to form a crust.
- Raspberry Cream: In a saucepan, warm the frozen raspberries with 1 tablespoon of sugar until they start to break down. Sprinkle in the vanilla pudding powder and stir vigorously to avoid any lumps. Once thickened, remove from heat and allow it to cool.
- Whipped Cream Mixture: Whip the heavy cream until it forms stiff peaks. In a separate bowl, blend mascarpone with the remaining sugar. Fold the whipped cream into the mascarpone mixture until fully incorporated.
- Assembly: Divide the mascarpone cream into two bowls. In the first bowl, mix in the cooled raspberry cream to create a fruity layer. The second bowl remains as your plain cream layer.
- Layering: Spread the raspberry cream mixture over the biscuit base, then carefully add the plain cream layer on top, trying to keep the layers distinct.
- Chill: Refrigerate the cake overnight to set the layers and intensify the flavors.
- Final Touch: Before serving, adorn the cake with a bounty of fresh or thawed raspberries for a vibrant finish.
Indulge in the harmony of tart raspberries and sweet, fluffy cream with each slice. Enjoy your delightful creation!
