Raspberry Cream Cake

I think everyone around me knows my big weakness for strawberry cake, especially my pistachio strawberry cake, but here is a new recipe, created for my men who love strawberries but adore raspberries.

Those who are familiar with my recipes will certainly recognize some components, especially my Strawberry Mousse.

Recipe Raspberry Cream Cake (24 cm)

  • For the génoise dough
  • 3 eggs, separated
  • 100 g of sugar
  • 100 g flour
  • I use apricot liqueur as a liquid for lightly drizzling the sponge cake, but you can also use another liqueur (optional)
  • For the raspberry mousse
  • 250 g liquid full cream (30-35% fat)
  • 60 g of sugar
  • 350 g raspberries (fresh or frozen)
  • 6 gelatin sheets
  • For decoration
  • 250 g of marzipan
  • a few drops of green food coloring
  • 250-300 g fresh raspberries

Make the dough by separating the eggs. Place the egg whites into the mixing bowl and beat until foamy. Add the sugar and continue to beat, then add the egg yolks one by one. Switch off your machine and fold in the flour by hand. Bake in the oven at 170 degrees until it’s done. Please check. It’s around 25 minutes in my oven. Take the cake out of the cake tin and let it cool.

Put the ring on a serving tray and place a circle of génoise in the base. I always use the the cut side of the top half of the cake to put into the bottom. This will make sure that your cake will sit level and and that the top half will be level too. Soak it in a little bit of apricot liqueur using a pastry brush.

Put the raspberries in a colander and wash them quickly under cold water. Drain and put them on a clean cloth to dry. Garnish the cake with halved strawberries around the inside of the ring and some whole raspberries inside the cake.

Place the gelatin leaves in cold water. Beat the cream with the whisk of a hand mixer until firm.

Clean the raspberries, wash and mash them with the sugar in the blender.

Heat (NOT BOIL) some of the raspberry purée and dissolve the drained gelatin in it, mix with the rest of the raspberry purée, then add carefully to the whipped cream. Gently pour the mousse into the cake ring.

Put the second génoise half on the top of the cream with the cut side downwards, soak it with the liqueur and place a disk of rolled out marzipan on top. Set in the fridge overnight.

Remove the ring carefully. Decorate the cake with raspberries and serve.

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