There are many recipes for raspberry cakes, even on this blog you will find several. Fresh raspberries go well with jelly, whipped cream or custard cream. They also work well in baked form as an addition to tarts, sponge cakes or cookies.
Today, I would like to share with you another recipe for raspberry cake. This time it is the Raspberry Land cake, which is undoubtedly a hit cake in my home. The Raspberry Land cake is a combination of chocolate sponge cake with raspberry custard and an extremely light cream. The top of the cake is decorated with pink ruby chocolate and fresh raspberries. Be sure to try this Raspberry Land cake recipe.
Ingredients for Raspberry Land cake.
- 6 big eggs
- 150 g icing sugar
- 20 g dark cocoa
- 1 teaspoon of baking powder
- 150 g all-purpose flour
- a pinch of salt
- 500 ml milk
- 1 packet of vanilla pudding powder (64 g)
- 6 egg yolks
- 500 ml heavy cream (36%)
- 15 g gelatine powder
- 100 ml water
- 50 g unsalted butter
- 100 g crystal sugar
- 400 g frozen raspberries
- 1 packet of vanilla pudding powder (64 g)
- 60 g crystal sugar
- 200 ml water
- 50 g grated ruby chocolate
- fresh raspberries
How to make Raspberry Land cake.
Chocolate sponge preparation.
Put eggs, icing sugar and salt into a bowl. Whisk for 5-6 minutes with a hand mixer or kitchen robot. The whisked ingredients should turn into a thick, creamy and fluffy mass. Then, in smaller amounts, mix in the previously sieved flour, cocoa and baking powder. Pour the cake batter into a baking tin lined with baking paper and place it in an oven preheated to 170 degrees Celsius for 30 minutes. After baking, remove the cake from the oven, cool it down and cut it lengthwise once to make two halves.
Custard cream how to prepare.
Pour 350 ml of the total of 500 ml of milk and pour it into a pot. Add crystal sugar and bring it to a boil. Meanwhile, combine the remaining 150 ml of milk with the pudding powder and egg yolks in a cup. It is best to use a hand mixer for this. When the milk in the pot starts boiling, pour in the pudding from the cup. Stirring constantly with a whisk, cook it over a medium heat for 2-3 minutes, from the moment when the pudding starts to boil. Next, put the cooked pudding into a bowl, add soft butter to it and mix. Here, too, it is worth using a whisk, because the butter should dissolve completely and incorporate well with the custard. Cover the custard with cling film to prevent a skin from being formed on the top, then set it aside to cool it down.
Pour water into a cup, add gelatine and set it aside for 10 minutes. After that, warm it up for a few seconds to obtain a liquid consistency, then cool it down. Transfer the cold cream into a bowl and whisk it until almost stiff. Pour the liquid but cooled down gelatine into the whipped cream, then whisk it together for a few seconds.
Put the cold custard into a larger bowl and use a food processor to rub it for 4-5 minutes. Very quickly add the whipped cream to it.
Raspberry cream how to prepare.
Put raspberries, 100 ml of water and crystal sugar into a pot. Bring it to a boil, then remove it from the heat, mix and rub through a fine sieve to get rid of the seeds. Put the mixed raspberries back into the pot, put it on the heat and bring it to a boil. Mix 100 ml of water with the custard powder in a cup. When the raspberries in the pot start boiling, pour in the pudding from the cup. Stirring constantly, cook over a medium heat for about 3 minutes, from the moment the pudding starts boiling. Remove the cooked pudding from the heat and let it cool down.
Assembling the cake.
Place the first sheet of the chocolate cake in the baking tin. Afterwards, pour the hot raspberry custard on it and spread it evenly, then cover it with the other half of the cake sheet. Set it aside to cool down. When the raspberry custard is cold, spread the custard cream on the cake. Top the Raspberry Land cake with grated ruby chocolate and fresh raspberries. Put it in the fridge for a few hours so that the custard cream can thicken well.
Good to know when making Raspberry Land cake.
I used a baking tin measuring 20 by 30 centimetres.
The eggs from which the chocolate cake is made should be at room temperature.
I use sieve not only to sift flour, but also cocoa and baking powder. It was the same this time, I sifted the dry ingredients I added to the chocolate cake through a sieve.
The heavy cream that you add to the custard cream should be well whipped, but it must not be overwhipped by whipping it too long. Above, I mentioned that when you add liquid gelatine to the whipped cream, the cream should be whipped until almost stiff. That means that when you notice that the cream starts to thicken well, you immediately add the gelatine.
I decorate the cake only when the custard cream is quite stiff. The decoration can also be made after removing the cake from the refrigerator.
Do you like cakes with raspberries? If so, try our recipe for Chocolate cake with raspberries.