Raspberry cake
This fluffy sponge cake filled with raspberry cream and raspberry jelly is an easy-to-make and pretty-looking cake. A few days ago, I posted a recipe for raspberry cream and another recipe for a sponge cake on the blog. Now, I want to show you how these two recipes can be combined into one. An additional thing that I added to this cake is raspberry jelly, for which the recipe is below. The jelly adds colour to the cake. You can prepare this raspberry cake for birthdays, name days, special occasions or a sweet treat for Sunday coffee. The cake looks lovely, it is light and has a delicious fruity flavour.
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Ingredients for raspberry cake.
Sponge cake:
- make the sponge cake according to the recie HERE
Raspberry cream:
- make the raspberry cream according to the recipe HERE
Raspberry jelly:
- 200 g frozen or fresh raspberries
- 150 ml water
- 60 g crystal sugar
- 1 powdered raspberry jelly (75 g)
Additionally: grated white chocolate for decorating the cake
How to make raspberry cake.
Raspberry jelly: put raspberries, crystal sugar and water into a pot. Bring it to boil and, from the moment it starts boiling, simmer for 5 minutes. Afterwards, blend the raspberries with a blender and rub them through a fine sieve to get rid of the seeds completely. Add the jelly powder into the raspberry puree and stir until it dissolves. Line the baking tin in which the sponge cake was baked with cling film, pour in the jelly, then place it in the fridge until it sets.
Cut the sponge cake twice across so that three equal cake parts are created. Put the first sponge cake into the baking tin, pour some of the raspberry cream over it and cover the top with the second cake. Then, pour more of the raspberry cream on it and place the raspberry jelly on top of it, again a little cream and finally cover the whole thing with sponge cake. Put the raspberry cake in the fridge for a few hours for the raspberry cream to set very well. Before serving, sprinkle the cake with finely grated white chocolate.
Good to know when making raspberry cake.
I poured the raspberry jelly into a round-shaped baking tin with a diameter of 23 centimetres. If you use a different size or shape of tin for baking the sponge cake, make sure you prepare the jelly in that same tin as well. Once set, the jelly should have the same diameter as the sponge cake.
If, after pouring in the first layer of raspberry cream on the cake, you find out that it is quite runny, put the tin in the fridge for a few minutes. That time will allow the cream to thicken a bit and it will be easier to place other layers on it.
Do you like cake with raspberries? If so, try our recipe for Chocolate and raspberry cake with jelly.
