Raspberry cake cream
The most common creams for layering cakes have a butter or mascarpone base. Butter-based creams are definitely heavier, which also makes them suitable for decorating. Creams prepared with mascarpone cheese are light, mix well with fruits as well as chocolate. Raspberry cream, for which you can find a recipe below, is made from raspberries, whipped cream and of course mascarpone. This cream works best in sponge cakes. It is also suitable for filling cupcakes, tarts and for desserts in a cup.
The preparation of the raspberry cream is simple. The frozen or fresh raspberries should be simmered with water and sugar for a few minutes, then cooled down and pureed. After that, combine them with gelatine and afterwards with mascarpone and whipped cream. I must admit that even in the season for fresh raspberries, I use frozen ones very often. I always have frozen raspberries in the freezer and if I don’t need to do any decorating, I use those. I recommend you this recipe for a simple raspberry cream, because I think that you will like it.
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Ingredients for raspberry cream.
- 300 g fresh or frozen raspberries
- 300 ml water
- 150 g crystal sugar
- 18 g powdered gelatine
- 50 ml water
- 400 g mascarpone cheese
- 200 ml whipping cream (36%)
- 3 tablespoons of icing sugar
How to make raspberry cake cream.
Put raspberries, crystal sugar into a pot and pour in 300 ml of water. Bring it to boil, then simmer for 5 minutes. Remove it from the heat, cool it down a little, then blend with a blender. Once done, rub the raspberry puree through a dense sieve to get rid of the seeds completely.
Pour 50 ml of water into a bowl, add gelatine, mix and set aside for 10 minutes so the gelatine blooms. After that, warm it up slightly and when liquid, add it to the lukewarm raspberry puree. Stir and set aside in the fridge for the puree to set fairly well.
Add icing sugar to the whipping cream, whisk it until semi-stiff with a mixer or a whisk. At that point, add the mascarpone and continue whisking for few more seconds, then add the very thickening raspberry puree. Whisk together for a few more seconds, until the cream is visibly thick.
Good to know when making raspberry cake cream.
You can prepare any fruit cream in the same way, e.g. strawberry, blueberry or blackberry cream.
After adding the raspberry puree to the cream and the mascarpone mix, the whole thing should be whisked for a while, but you should not do it for too long in order not to over-whisk the cream. If, after about a minute of whisking, the cream is still quite runny, place it in the fridge for a few minutes. Also, you have to be careful not to keep the cream in the fridge for too long before pouring it on the cake. The gelatine will make the cream completely thick and then you will not be able to spread it well on the cake.
Do you like cakes with raspberries? If so, try our recipe for Chocolate cake with raspberries.
