Fluffy raspberry cake

Ingredients

Almond Sponge Biscuit

6 eggs
130 grams (4.6 ounces) sugar
180 grams (6.3 ounces) flour
10 grams (0.35 ounces) baking powder
70 grams (2.5 ounces) roasted almonds

Soaking

150 grams (5.3 ounces) milk
30 grams (1.1 ounces) sugar

Raspberry Filling

300 grams (10.6 ounces) raspberry puree
7 grams (0.25 ounces) pectin
80 grams (2.8 ounces) sugar
7 grams (0.25 ounces) gelatin

Cream Mousse

10 grams (0.35 ounces) gelatin
60 grams (2.1 ounces) water
120 grams (4.2 ounces) sugar
300 grams (10.6 ounces) cream, 33% fat
250 grams (8.8 ounces) cream cheese

Equipment

Mixing Bowls
Various sizes are helpful for mixing different components. Ensure they are clean and dry for best results.
Electric Mixer
A stand mixer is ideal for whipping the cream and mixing the batter, but a hand mixer will work too.
Spatula
For gently folding ingredients together without deflating the mixture.
Ring Molds
14-18 cm (5.5 to 7 inch) molds are necessary for shaping the sponge layers.
Oven
Preheat it to 160C (320F) for perfect baking.
Refrigerator
Chill the sponge, filling, and assembled cake to ensure proper consistency and flavor.

Instructions

Step 1

**1. Prepare the Almond Sponge Biscuit:** You can use roasted almond flour to save time. In a large bowl, whip the eggs with the sugar until light and fluffy. Grind the roasted almonds until they resemble coarse sand. Gently fold in the flour, ground almonds, and baking powder into the whipped eggs using a spatula. Pour the batter evenly into two molds (14-18 cm | 5.5 to 7 inches). Bake in a preheated oven at 160°C (320°F) for about 40 minutes or until a toothpick inserted into the center comes out clean. Allow the sponge biscuits to cool in the ring molds. Wrap them in plastic while they're still warm and refrigerate. Once chilled, trim the tops and divide each sponge biscuit into 3 layers. Soak the layers with the prepared soaking syrup.

Servings

Picture this: a sunny afternoon, the breeze lightly ruffling your hair, and a slice of fluffy, fruity cake in your hand. 🍰☀️

For an elegant touch, serve your cake with a dollop of whipped cream on the side and fresh mint leaves on top. 🌿 Add a drizzle of raspberry sauce to the plate for an extra burst of flavor that will make each bite pop!

If you're ready for a cozy tea party, pair this cake with a refreshing herbal tea or a light floral tea like chamomile.🫖 The gentle flavors will complement the cake's lightness beautifully.

Not a tea person? No problem! This cake goes wonderfully with a chilled glass of Prosecco or a refreshing lemonade. 🍷🍋 Your guests will be delighted by the stunning presentation and harmonious flavors.

Variations

Now, let's make this delicious cake accessible for everyone! 🎉

Gluten-Free Variation: Swap out the regular flour with a high-quality gluten-free flour blend. Ensure that the baking powder you use is also gluten-free. The rest of the recipe remains the same, so you can still enjoy that amazing fluffiness!

Vegan Variation: Replace the eggs with a vegan egg substitute (such as flax eggs or aquafaba) and use a dairy-free cream and cream cheese. For the gelatin, opt for agar-agar powder instead. Your cake will be just as delightful and completely plant-based! 🌿✨

Faq

1. How do I know when my sponge cake is done baking?
Insert a toothpick in the center of the sponge; if it comes out clean, your cake is ready!
2. Can I use frozen raspberries for the filling?
Yes, just make sure to thaw and drain them properly before pureeing.
3. How do I prevent my sponge cake from deflating?
Gently fold the ingredients together, and avoid over-mixing to keep the batter airy.
4. Can I make the raspberry filling in advance?
Absolutely! Prepare it a day ahead and keep it refrigerated until you're ready to use it.
5. What type of cream cheese should I use?
Full-fat cream cheese works best for a rich, smooth mousse.
6. How can I add extra flavor to the sponge cake?
Try adding a teaspoon of vanilla extract or almond extract for an added depth of flavor.