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Classics, Cakes, Whipped Cream Cakes

Raspberry Cream Cake

by Lisa

Trained pastry chef

Raspberry cream cake with a fruit glaze on top and whipped cream around the side

5.0 (2)out of 5, 2 ratings

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Prep
30 min
Bake
25 min
Total
55 min
Makes
12 slices

Craving a heavenly raspberry cream cake? Then you've come to the right place! In this recipe I'll show you how to make a delicious cake with a light, airy cream filling and fresh raspberries. Dive into the world of sweet temptation and join me step by step as we make this fruity treat. You'll learn how to bake the perfect sponge, prepare the irresistible cream and fold in the juicy raspberries with care. This raspberry cream cake is not only a treat for your taste buds, it's also a real eye-catcher on your coffee table. So let's get started and create an unforgettable cake together!

Ingredients

Makes 12 slices

Sponge

  • 3large eggsGerman size M (US large)
  • ½ cup plus 1 tbsp110 ggranulated sugar
  • ¾ cup plus 1 tbsp100 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 2 ½ tbsp20 gcornstarch(UK: cornflour)
  • ½ tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US use baking powder, 1 tbsp plus ¾ tsp per 15 g packet; in the UK, baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 1 pinchsalt

Filling

  • 17 ½ oz500 graspberriesFrozen or fresh
  • ½ cup plus 2 tbsp120 ggranulated sugar
  • 1 ⅔ cups400 gquarkGerman quark is a fresh, mild and slightly tangy cheese with a spoonable texture, used in German cheesecakes, doughs and creams. In the US use full-fat Greek yogurt strained overnight, or farmer's cheese; in the UK, quark from the supermarket chiller (choose a full-fat one if you can find it).
  • 1 ⅔ cups400 gheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 tbsp plus ¼ tsp8 gagar-based gelling powder8 g is about 1 tbsp plus ¼ tsp (agar powder weighs about 2.5 g per tsp), so weigh it if you can. A plant-based gelling powder made with agar; it has to be boiled briefly to set. In the US use agar agar powder, using the amount on its package because strengths vary; in the UK, agar agar powder, using the amount on its package because strengths vary.

Glaze and decoration

  • fruit juicea little
  • 1 packetclear cake glazeRed or clear. A powder that sets fruit juice or water into a clear glaze over fruit tarts. In the US use clear cake glaze powder (sold online), or fruit juice thickened with about 1 tbsp cornstarch per cup; in the UK, quick-set cake glaze sachets, or fruit juice thickened with about 1 tbsp cornflour per 250 ml.
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Vanilla sugar is sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 packetwhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
  • ¾ cup plus 1 tbsp200 mlheavy cream

Method

Sponge

  1. Preheat the oven to 350°F (170°C) convection (fan) and line the bottom of a 10-inch (26 cm) springform pan with parchment paper.

  2. Beat the eggs with the sugar and salt vigorously for about 10 minutes, until they have tripled in volume.

  3. Briefly mix the flour and baking powder, then sift them over the egg mixture and fold in gently. Pour the batter into the springform pan and bake for about 25 minutes until golden, then let it cool in the pan.

  4. Once the sponge has cooled, release it from the pan, peel off the parchment paper and cut it in half horizontally so you have two cake layers.

  5. Close the springform ring around the bottom layer again.

Raspberry filling

  1. For fresh raspberries: Put the raspberries and the sugar in a saucepan and bring them gently to a boil on the stove, adding a splash of water if needed.

    For frozen raspberries: Put the raspberries in a sieve and let them thaw so any liquid can drain off if needed. Then add them to the saucepan with the sugar and bring them gently to a boil.

  2. As soon as the raspberries are boiling, stir in the gelling powder and let it boil for another two minutes, stirring constantly. Then let it cool for a few minutes and stir in the quark.

  3. Once the raspberry quark mixture is just lukewarm, whip the cream and fold it in.

  4. Spread three quarters of the quark filling into the pan and smooth it out, place the second sponge layer on top and smooth the remaining filling over it. Now chill the cake for at least three hours.

Decoration

  1. Make the cake glaze with a little fruit juice or water according to the package directions and pour it over the chilled cake. Let it set, then remove the ring.

  2. For covering the side, whip the cream with the vanilla sugar and the whipped cream stabilizer. Put part of the cream into a piping bag and spread the rest around the side of the cake.

  3. You can mark the cake into 12 slices and decorate each one individually, or pipe one long continuous line of cream as decoration.