Vanilla raspberry cake

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Since Anna decided to prepare this cake, we have had a serious problem. As I am responsible for the delivery of the ingredients, I hunted fresh raspberries for a few days.

All the markets that I visited claimed that they have just sold the last ones and that they were expecting for new ones the next day. Finally my persistence paid off.  To our great pleasure I managed to find them.

Since we had the key ingredient, we could as well start the preparation. As usual, Anna was the main chef, I was more of a helper and also I looked for some inspiration for how to make better pictures of the prepared cake.

For the preparation of this dessert we spent a whole afternoon. Our experience taught us not to rush while preparing the recipes.

Rather sooner than later the rushing or some other obligation would turn our result into something not as good as we would want it to be. This is why today we worked slowly. This goes especially for the part when the cake has to cool off and tighten in order to properly cut it in pieces.

That is because without a well cut piece there wouldn’t be any good photo material. Of course the additional decoration with raspberries and mint (which we have planted in a pot on our balcony) are just some of the details for better aesthetics.

We prepared the cake that afternoon, but we took the pictures the next morning because of the better natural lighting. The result is before you – one delicious fruit cake. Refreshing and luring from the very first sight of it.

It looks wonderful, but the taste is even more fabulous.  It will be certainly favored by those who prefer fresh fruit flavored cakes.

Bon appétit! And write to us in the comments to let us know if you liked it.

Vanilla raspberry cake

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Ingredients

Cake

• 1 egg
• 70 g sugar
• 1 tbsp honey
• 60 g butter
• ½ tsp baking soda
• 160 g flour

Cream

• 3 eggs
• 200 g sugar
• 500 ml milk
• 60 g cornstarch
• 150 g butter
• 2 tsp vanilla essence

Raspberry jelly

• 400 g raspberry
• 100 g sugar
• 2 tsp powder gelatin
• 50 ml water

Instructions

Prepare the cake

• Preheat the oven at 180 degrees C.
• Whisk the eggs and sugar until the mixture has risen and pale in color. Add soften butter and honey and beat until incorporated. Sift flour with baking soda and add to the mixture. Beat until smooth.
• Grease and line the baking pan (30×40) with parchment paper, pour the mixture, smooth the surface and bake it for around 7-9 minute.
• Let it cool and cut the cake in tree equal parts.

Prepare the cream

• Beat the eggs with sugar for one minute; add vanilla essence, cornstarch and one cup of cold milk and whisk all together.
• Pour the rest of the milk in a pot and let it simmer. When it comes to a boil, add the eggs mixture and stir constantly so the eggs don’t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the diced butter and mix until it is completely blended in. Let the cream cool completely.

Prepare the raspberry layer

• In cold water add the powder gelatin and let it dissolve.
• In a large saucepan combine the raspberries and sugar and cook for about 15 minute or until reduced to a puree. Remove from heat, stir in the gelatin and pour over the baking pan (30×40) lined with parchment paper. Cool to room temperature and then freeze. Cut the raspberry layer in tree equal parts.

Assemble the cake

• On a plate, place the one cake layer, over add raspberry layer, and then spread one half of the cream. Continue by adding cake layer, raspberry layer and cream layer. Finish with cake and raspberry layer.
• Leave the cake in refrigerator for at least 2 hours, cut slices of desired thickness and serve it with fresh raspberry and mint.