Cake with raspberries – simple and delicious. This is the cake that my grandmother used to make most of the time - sponge cake, vanilla pudding, raspberries, cake topping and whipped cream. You will not need more than 30 minutes to prepare this cake.
Mom makes the cake a little more "complicated". Instead of pudding, she cooks pastry cream to make the cake richer and tastier. Well, as who likes.
What makes this cake special is the jam that is used to spread the pastry before applying the pudding. The jam is optional - raspberry jam, apricot jam, rosehip marmalade... Plum jam doesn't go well with this cake.
In our family, everyone has molds for these fruit cakes and they are exclusively made in the aforementioned molds. It is a mold similar to a tart mold. But, if you don't have a mold for a fruit cake, you can bake the sponge cake in the most ordinary baking tray. It is not necessary for the cake to be round.
Simple cake with raspberries - Kristina Gašpar - Recipes and Cookbook online
Raspberry cake - simple and delicious. This is the cake that my grandmother used to make most of the time - sponge cake, vanilla pudding, raspberries, cake topping and whipped cream. You will not need more than 30 minutes to prepare this cake.
Ingredients for sponge cake:
- 3 pieces of egg
- 3 spoons of sugar
- 3 tablespoons flour
Ingredients for pudding:
- 1 bag of vanilla pudding
- 4 tablespoons of sugar (3-4 tablespoons)
- 0,5 liter of milk
You still need:
- 6 tablespoons of raspberry jam (5-6 tablespoons)
- 400 g of raspberries (300-400 g)
- 1 cake topping
- 1 bag of marshmallows
- 1 dl of milk
- Prepare a mold with a diameter of about 22 cm.
- Beat the egg whites, add the sugar, beat until it dissolves, add the egg yolks, one at a time, and finally mix in the flour.
- Pour the mixture into a mold that you have greased and sprinkled with flour.
- Bake for 6-8 minutes in a heated oven at 180-200 degrees.
- Spread the cooled biscuit with jam.
- Place the chilled pudding prepared according to the instructions on the package on top of the jam.
- Arrange the raspberries over the pudding and "pour" the cake topping, which is also prepared according to the instructions on the package.
- Put the cake in the fridge for half an hour, and then decorate it with whipped cream.
- Your raspberry cake is ready to be tasted.
The topping is a type of gelatin (of vegetable origin, red algae), but it behaves differently compared to gelatin of animal origin - it sets faster and it is not necessary to hold the cake in a ring. Of course, not all of these thickeners are the healthiest. Luckily, we rarely consume them.
Kristina Gašpar, blog Domačica za vas >>>
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