Raspberry Cake Recipe

Name: Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 medium eggs; 150 g caster sugar; 75 g plain flour; 20 g cocoa powder + 1 tsp for dusting; 1 tsp baking powder; 3 leaves gelatine; 200 g raspberries + some for decorating; 125 g mascarpone; 200 g sour cream; 1 None lemon, juiced; 1 tsp vanilla essence; 200 g whipping cream

Servings: persons

2 medium eggs
150 g caster sugar
75 g plain flour
20 g cocoa powder + 1 tsp for dusting
1 tsp baking powder
3 leaves gelatine
200 g raspberries + some for decorating
125 g mascarpone
200 g sour cream
1 None lemon, juiced
1 tsp vanilla essence
200 g whipping cream

1
Preheat oven to 350u00b0F. Grease and flour a 12 inch loaf pan. Whisk together the eggs and 1/2 the sugar for 3-4 mins until creamy. Fold in the flour, cocoa powder and baking powder and transfer to the prepared loaf pan. Bake in the middle of the oven for 25-30 mins. Remove from the oven and allow to cool for 10 mins in the pan before carefully removing and placing on a wire rack to finish cooling.
2
Meanwhile, soak the gelatin in cold water for 5 minutes to soften it. Puree the raspberries then strain to remove the seeds. Mix with the mascarpone (or whipped cream cheese, if using) then stir in the sour cream, the remaining sugar, lemon juice and vanilla extract. Melt the gelatin in a pan over low heat. If using sheet gelatin, first remove the gelatin from of the water, squeeze out any excess water then melt. Add to the raspberry cream mixture and mix well. Refrigerate for about 15 mins so it begins to set. Whip 1/2 the heavy cream until thick then fold into the refrigerated mixture.
3
Wash the loaf pan then line with plastic wrap. Layer the bottom with the raspberry cream mixture, place the cake, upside down, on top and refrigerate for at least 4 hours.
4
When set, remove the cake from the pan. Whip the remaining heavy cream until thick then spread evenly over the entire cake. Dust with cocoa powder and decorate with raspberries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium eggs, 150 g caster sugar, 75 g plain flour, 20 g cocoa powder + 1 tsp for dusting, and more.

Yes, Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cake

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