Cake layers

  • 1 egg
  • 105 grams (3.7 ounces) sugar
  • 100 grams (3.5 ounces) heavy sour cream
  • 5 grams (0.2 ounces) vanillin
  • 0.5 teaspoon baking soda
  • 25 grams (0.88 ounces) butter
  • 140 grams (4.9 ounces) flour #1
  • 120 grams (4.2 ounces) flour #2
  • 20 grams (0.7 ounces) cocoa

Raspberry confit

  • 250 grams (8.8 ounces) raspberries
  • 8 grams (0.3 ounces) gelatin
  • 80 grams (2.8 ounces) sugar


  • 110 grams (3.9 ounces) butter
  • 200 grams (7.1 ounces) cream cheese
  • 100 grams (3.5 ounces) powdered sugar
  • 140 grams (4.9 ounces) cream
  • 100 grams (3.5 ounces) raspberry puree
  • 0.5 teaspoon vanilla paste

Chocolate glaze

  • 45 grams (1.6 ounces) cocoa
  • 80 grams (2.8 ounces) sugar
  • 80 milliliters (0.34 cup) milk
  • 20 grams (0.7 ounces) butter


  • Whisk

    Ideal for whipping eggs and sugar into a light foam.

  • Silicone Mat

    Perfect for rolling out your pastry layers without sticking.

  • Blender

    Essential for mashing raspberries and sugar to create a smooth confit.

  • Thick-bottomed Pan

    Ensures even heat distribution for your chocolate glaze.

  • Square Frame Mold

    Helps assemble and stabilize the layers into a perfect shape.


Step 1

Step 1: Whip the egg and sugar together until the mixture becomes light and foamy. Add in the softened butter, sour cream, water, baking soda, and vanillin. Whip again until well combined.Ensure the butter is at room temperature for easy mixing.

Step 2

Step 2: Divide the mixture into two equal parts. To one part, add flour #1 and knead it into a dough. To the other part, add flour #2 and cocoa, and knead into dough as well.

Step 3

Step 3: Roll out each dough part on a silicone mat to achieve a final size of 25 x 35 cm (9.85 x 13.78 inches) after baking. Pierce each cake layer with a fork, and bake at 356°F (180°C) for 4-5 minutes. Rolling the dough evenly ensures uniform baking.

Step 4

Step 4: Immediately after baking, wrap each cake layer in plastic film to retain moisture.

Step 5

Step 5: For the raspberry confit, blend the raspberries and sugar together. Heat the mixture until it boils, then add gelatin, and bring to boil again while stirring constantly.Keep stirring to ensure the gelatin gets evenly distributed.

Step 6

Step 6: For the cream, ensure all ingredients are at room temperature. Whip the butter until fluffy, then add cream cheese and powdered sugar. Whip again until smooth. Add the cream and mix, then stir in the raspberry puree using a spatula until the mixture is homogeneous.For a smoother texture, sieve fresh raspberries before adding to the cream.

Step 7

Step 7: Prepare the chocolate glaze by mixing cocoa and sugar in a thick-bottomed pan. Add milk and cook over low heat, stirring continuously until the sugar completely dissolves. Finally, add butter and mix until smooth. You can add a little more milk if the glaze is too thick.

Step 8

Step 8: Assemble the cake by dividing the layers into two light layers and two chocolate layers. Start with a chocolate layer, spread raspberry confit over it, cover with cling film, and freeze to stabilize.Make sure the layer is even for stability.

Step 9

Step 9: Remove the stabilized dessert from the mold. Divide the cream into two parts. Place a light cake layer, cover with half the cream, then place a chocolate layer with confit on top. Apply the remaining cream and top with the last light layer.

Step 10

Step 10: Wrap the assembled cake in cling film and leave at room temperature for a couple of hours. Then refrigerate for one hour.This helps the cake to set and the flavors to meld together.

Step 11

Step 11: Prepare the glaze and cover the finished cake with it. Allow the glaze to set completely before cutting the cake into desired shortcake sizes.


Transform this decadent dessert into an unforgettable culinary experience by pairing it with a dollop of freshly whipped cream on the side, sprinkled with a few fresh raspberries for an extra burst of flavor. Imagine biting into this pastry with a cup of dark roast coffee or a refreshing glass of raspberry lemonade – heavenly, isn't it? For an elegant twist, serve each shortcake piece atop a drizzle of raspberry coulis on the plate, letting the vibrant red sauce contrast beautifully with the rich chocolate and creamy layers. If you're in the mood for a party, why not go all out and turn these pastries into the centerpiece of a dessert buffet, surrounded by assorted berries and decorative chocolate shavings? Your guests will be raving about it! And let's not forget those cozy afternoons. Picture yourself enjoying a slice of this pastry while curled up with a good book, the layers melting in your mouth with each bite. Trust us, it's a moment worth savoring.


For a gluten-free variation, substitute the regular flour with an equal amount of gluten-free baking flour. You'll still get all the delightful layers and textures without the gluten. Veganizing this recipe is a breeze! Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Swap the heavy sour cream and butter with vegan alternatives, and use a plant-based cream and cream cheese. Don't forget to use agar-agar instead of gelatin for the raspberry confit. The result? A vegan treat that's every bit as indulgent and delicious!


  • Why do I need to whip the eggs and sugar until light foam?

    This step incorporates air into the batter, helping your pastry layers to be light and fluffy.

  • Can I use frozen raspberries for the confit?

    Yes, just make sure to thaw them first and drain any excess liquid before mashing.

  • Why do I need to wrap the cake layers in film after baking?

    Wrapping the layers helps to retain moisture, keeping your cakes soft and preventing them from drying out.

  • What's the best way to ensure the cream is smooth and lump-free?

    Make sure all your ingredients are at the same temperature before mixing, and whip thoroughly to incorporate air and achieve a smooth texture.

  • How can I make sure the chocolate glaze is perfect?

    Cook the glaze over low heat and stir continuously until the sugar is completely dissolved for a smooth finish.

  • Can I prepare this pastry ahead of time?

    Absolutely! You can make the layers and cream a day in advance, then assemble and glaze the pastry on the day you plan to serve it.

Nutrition facts

Extra raspberry shortcakes
Recipe Yield:12 servings
Calories:Approximately 325 calories per serving
Calories (Min - Max):300 - 350
Total Fat:18g
Saturated Fat:11g
Total Carbohydrate:36g
Total Sugars:24g