Raspberry cake

“Raspberry cloud” cake

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“Raspberry cloud” is a cake that you absolutely need to bake. The base of the cake is shortcrust pastry layered with raspberry jelly, whipped cream and meringue. This cake can be baked in any time of the year. In summer, I always use fresh raspberries to bake this cake. When these are not available, I go for frozen ones.

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Raspberry cake
“Raspberry cloud” cake

Ingredients for “Raspberry cloud” cake.

Shortcrust pastry

  • 3 egg yolks
  • 50 g caster sugar
  • 200 g flour
  • 80 g unsalted butter
  • 1 tablespoon sour cream

Jelly with raspberries:

  • 2 powdered raspberry jellies (75 g each)
  • 500 ml boiling water
  • 400 g raspberries (fresh or frozen)

Whipped cream:

  • 400 ml whipped cream (36%)
  • 250 g mascarpone cheese
  • 30 g icing sugar
  • 1 and 1/4 teaspoon of gelatine
  • 50 ml cold water


  • 3 egg whites
  • 160 g icing sugar
  • 1 teaspoon vinegar
  • 30 g almond flakes
  • a pinch of salt

How to make “Raspberry cloud” cake.

Shortcrust pastry: pour the flour, diced cold butter and caster sugar into a bowl. Knead the ingredients with a food processor. You can also chop all ingredients with a knife on a wooden board. When the ingredients begin to come together, add the yolks and sour cream. Knead the pastry. Wrap it in cling film and place it in the fridge for 30 minutes. After removing from the refrigerator, roll out the pastry and place on a baking tin lined with baking paper. Prick with a fork in several places and put in an oven preheated to 190 degrees Celsius for 20 minutes. Once baked, let it cool down.

Raspberry jelly: pour the jelly into a bowl and add boiling water to it. Mix to dissolve the jelly and once done, add the raspberries. Put it aside to let it set slightly.

Whipped cream: pour the gelatine into a cup, pour cold water over it and set aside for 10 minutes. After 10 minutes, place the cup in the microwave for 30 seconds. Whisk the cream with the icing sugar until stiff. Then add mascarpone cheese and the cold but still liquid gelatine. Whip for a few seconds.

Meringue: beat the egg whites with a pinch of salt until stiff. Add icing sugar in small batches, whisking constantly. Finally add the vinegar. Line the baking tin with baking paper. Pour out the whipped egg whites and spread it evenly in the baking tin. Sprinkle on the top with almond flakes. Put the meringue in an oven preheated to 120 degrees Celsius for 1 hour and 30 minutes.

Folding the cake: put the shortcrust pastry on the bottom of the baking tin. Pour the firming jelly with the raspberries on it. Put it in the fridge for 30 minutes. Then pour the thickening whipped cream on the jelly and place the meringue on top. Put the cake back in the fridge for a few hours.


Raspberry cake
“Raspberry cloud” cake

Good to know when making “Raspberry cloud” cake.

I used a rectangular baking tin measuring 20 by 30 centimetres.

I didn’t add much sugar to the whipped cream as the meringue itself is sweet enough.

The raspberry jelly can be replaced with cherry or strawberry one.

Do you like cakes with fruits? If so, try our recipe for Peach cake.

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