Raspberry cake, combined with a creamy filling πŸ“πŸ“πŸ“

Hello dear Hive Friends!🌞

Today I have a wonderful, fruity raspberry cake for you, combined with a cream mascarpone cream and fruity sweet raspberries. This year is a good year for raspberries, I have already harvested 3 kg and there is still no end in sight. I've already made jam, liqueur and this delicious cake.

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But now to the recipe.

The ingredients are for 3 baking molds, each 17 cm Ø

Preheat the oven to 170Β°C for a fan oven.

Brush the baking pans with coconut oil and sprinkle with breadcrumbs.

Ingredients biscuit:

  • 160 grams of flour
  • 90 g fine granulated sugar
  • 9 grams of baking powder
  • Β½ tsp baking soda
  • pinch of salt
  • Zest of an organic lemon
  • 1 tsp turmeric or yellow food coloring optional (for color)

  • 150 ml soy milk or other plant-based milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • a few drops of butter - vanilla aroma

  • 60g vegan butter

Ingredients for the filling:

  • 200 ml vegan whipped cream
  • 250 g vegan mascarpone
  • 3 tbsp powdered sugar
  • 1 tsp lemon zest
  • 4 tsp cream stiffener

  • 200 - 300 g raspberries (incl. decoration)
  • 4-5 tablespoons fine happened raspberry jam, preferably homemade

Ingredients for the decoration:

  • raspberries
  • raspberry jam

Preparation of biscuit:

  • Mix the sugar with the lemon zest and rub it in with your hands so that the sugar takes on the lemon zest flavor more intensely

  • Melt butter and let cool again

  • Mix the milk with the apple cider vinegar and set aside

  • Sift the flour, baking powder, salt and baking soda into a bowl, add the lemon sugar and mix with the whisk

  • Add the vanilla extract, melted butter and the butter-vanilla flavoring to the sour milk and stir

  • Add the sour milk mixture to the dry ingredients and mix with a whisk to form a smooth batter

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  • Divide the dough equally between the three baking molds and bake at 170Β° C for approx. 10-12 minutes (test with a skewer)

  • Take the cakes out of the oven and let them cool for about 10 minutes. Then turn out onto a wire rack and let cool completely

  • Remove the excess breadcrumbs with a pastry brush

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Preparation of the cream:

  • First mix the cream cheese with the sugar and the lemon zest with the spatula, then add 2 teaspoons whipped cream and mix with the hand mixer until smooth, but not too long

  • Briefly whip the whipped cream with the hand mixer, then add the cream stiffener and whip until firm

  • Stir the mascarpone and 2 tablespoons of raspberry jam into the cream

  • Cool the cream for about 30 minutes before further processing

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Completion:

  • Slightly heat the jam until it is almost liquid

  • Fill the cream into a piping bag and cut off approx. 1 cm from the tip

  • Spread some cream on a cake plate and place a layer of cake on top

  • First, squirt cream all around the upper, outer edge of the cake

  • Spread 1 tablespoon of jam in the middle, then cover with cream

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  • Spread the raspberries on the cream and cover it again with some cream and smooth it out

  • Repeat this process with the 2nd layer of cake

  • Place the third layer of cake on top and spread the remaining cream all over the cake

  • Chill the cake for at least 1 hour

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  • Place raspberries on top of the cake for decoration, decorate the side of the cake with a few dots of jam

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11 comments
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Nice cake) I'll show you mine in a minute

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