This Velvety Vanilla & Raspberry Cake is a delightful treat that combines the creamy texture of fresh cheese with the rich flavors of vanilla and the tartness of raspberries. Gaining immense popularity for its simplicity and delicious taste, this recipe offers a guilt-free indulgence, making it a perfect choice for health-conscious dessert lovers. The cake is soft, moist, and packed with vibrant flavors that meld beautifully in every bite.
Why You’ll Love This
What sets this cake apart is its perfect balance of flavor and texture. The fresh cheese makes the cake incredibly soft and creamy, while the vanilla adds a sweet, aromatic depth. Fresh or frozen raspberries provide a juicy, tangy contrast that cuts through the sweetness, making each slice irresistibly refreshing. This cake is not only delicious but also versatile, serving as a great breakfast option, a sweet snack, or a delightful dessert.
Perfect Occasion
This cake is ideal for any time of day and any occasion. It’s light enough for a morning treat, perfect as a sweet complement to afternoon coffee, and elegant enough for an after-dinner dessert. Whether you’re hosting a brunch, needing a post-workout snack, or looking for a sweet bite that won’t weigh you down, this cake fits beautifully into any culinary lineup.
Decoration Tips
To elevate this cake’s appearance, sprinkle a light dusting of powdered sugar over the top or arrange some fresh raspberries in a decorative pattern before serving. For a glossy finish, brush the top with a little warmed apricot jam or honey to make the raspberries shine. If you’re serving this as a dessert, a sprig of mint or a dollop of whipped cream could add both flavor and visual appeal.
Ingredients:
- 2 eggs
- 4 pots of fresh cheese
- 25 grams of cornstarch
- Vanilla bean, powdered vanilla, or vanilla extract
- 1 packet of vanilla sugar
- 30 grams of agave syrup
- 3 handfuls of fresh or frozen raspberries
Instructions:
- Start by preheating your oven to 170°C (338°F).
- In a mixing bowl, combine the fresh cheese, eggs, cornstarch, vanilla sugar, and agave syrup. Stir these together until well mixed.
- Add your choice of vanilla—scraped from a vanilla bean, vanilla powder, or extract—and mix thoroughly.
- Line a small glass baking mold (approximately 15×15 cm) with parchment paper and pour the mixture into the mold.
- Evenly distribute the raspberries over the top of the mixture.
- Bake in the preheated oven for about 40 minutes. You may need to bake a few minutes longer if using frozen raspberries, as they tend to release more moisture.
- Allow the cake to cool completely in the refrigerator for at least 2 hours before slicing to ensure it sets properly.
Enjoy this exquisite Velvety Vanilla & Raspberry Cake with Fresh Cheese, a perfect blend of lightness and decadence for any occasion!
