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Raspberry whipped cream cake: a delicate and delicious dessert

Raspberry whipped cream cake: a delicate and delicious dessert

Indulge in the delicious simplicity of this Raspberry Whipped Cream Cake, a light and airy vanilla sponge cake paired with vibrant raspberry whipped cream. This cake is as beautiful as it is delicious, made with layers of soft cake soaked in a sweet syrup and filled with succulent raspberry jam. replaces the word nice with emptypped with rose-tinted raspberry whipped cream, it's the perfect dessert for any celebration or special occasion that calls for a touch of elegance and a burst of berry flavor.

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Why you'll love it:

This cake is a celebration of texture and flavor, combining the sweetness of sponge cake with the creamy richness of whipped cream and the tangy sweetness of raspberry. The natural coloring of the raspberry jam gives the whipped cream a delicious pink hue, making this cake a visual treat as well. It's not only easy to prepare, but also incredibly pleasing to the palate, providing a refreshing and not too sweet dessert experience.

Perfect occasion:

This raspberry whipped cream cake is ideal for spring and summer gatherings, such as garden parties, Mother's Day, bridal showers or birthdays. Its fresh, light profile makes it a wonderful choice for afternoon tea or as an elegant dessert after a formal meal.

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Decorating Tips:

Garnish the top of the cake with fresh raspberries and a sprinkle of powdered sugar for a refined and attractive finish. You can also consider adding mint leaves for a pop of color and a fresh aroma. If you're feeling creative, a raspberry coulis drizzled around the plate can enhance both the presentation and flavor.

Ingredients:

For the vanilla cake:

  • 3 egg whites
  • 90g of sugar
  • 3 egg yolks
  • 90g cake flour
  • 22 g corn oil
  • 30g of milk
  • 1 teaspoon of vanilla extract

For the raspberry whipped cream:

  • 55g raspberry jam
  • 300 g of heavy cream
  • 10g of sugar
  • replaces the word nice with emptyk food coloring (optional)

For the syrup:

Additional:

  • Raspberry jam for garnish

Method:

  1. Prepare the cake:
    • Preheat the oven to 150°C. Butter and line a cake mold measuring 15 cm in diameter and 7 cm in height.
    • In a bowl, beat the egg whites and gradually add the sugar until stiff peaks form.
    • In another bowl, whisk the egg yolks, then add the milk, corn oil, and vanilla extract, mixing until well combined.
    • Sift the cake flour into the yolk mixture, fold in gently, then fold in the meringue (egg whites).
    • Pour the batter into the prepared pan and bake for 40 minutes. Let cool completely.
  2. Prepare the syrup:
    • Mix the water and sugar in a saucepan. Heat until the sugar dissolves, then let cool.
  3. Prepare the raspberry whipped cream:
    • Whip the heavy cream with the sugar until soft peaks form.
    • Add the raspberry jam and a few drops of pink food coloring (if using), then whisk until stiff peaks form.
  4. Assemble the cake:
    • Cut the cake horizontally into layers.
    • Brush each layer with syrup.
    • Spread the raspberry jam on the first layer, then cover with a layer of whipped cream. Repeat with remaining layers.
    • Cover the entire cake with the remaining raspberry whipped cream.
    • Refrigerate until set, ideally for a few hours.

Serve this exquisite raspberry whipped cream cake and enjoy the perfect combination of light, fluffy and fruity flavors that are sure to impress your guests!

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