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Cake
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Cake

180 min4 serv.21 февр. 2026 г.

Description

The pastry is prepared simply and quickly. A fragrant cake with raspberry flavor is the best dessert you can serve not only on a festive table, but also on weekdays. If desired, you can make two types of cream: sour cream and raspberry, and mix them when decorating the cake.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the listed ingredients. Instead of sour cream, you can use heavy cream.

  2. 2

    Step 2

    Step 2

    Crack the chicken eggs into a deep bowl, add the granulated sugar and salt, and beat everything for about 3–4 minutes until fluffy foam forms.

  3. 3

    Step 3

    Step 3

    Add the wheat flour, gently fold it in with a silicone spatula or whisk, but do not beat.

  4. 4

    Step 4

    Step 4

    Grease the pan with vegetable oil, preheat the oven to 180 degrees, and pour the batter into the pan. Bake the sponge cake for about 25–30 minutes, checking for doneness with a wooden skewer. Remove the hot sponge cake from the pan and let it cool for about 1 hour.

  5. 5

    Step 5

    Step 5

    Rinse the raspberries in water, remove the stems and any other debris.

  6. 6

    Step 6

    Step 6

    Transfer it to a cauldron or a saucepan with a non-stick bottom, add granulated sugar, and place the container on the stove.

  7. 7

    Step 7

    Step 7

    Boil everything without adding water for about 10 minutes.

  8. 8

    Step 8

    Step 8

    Strain the syrup through a sieve, separating the pulp from the liquid.

  9. 9

    Step 9

    Step 9

    Cut the sponge cake in half horizontally, spread the remaining pulp over the bottom layer. If you don’t like raspberry seeds in desserts, pour 150 ml of warm water over the pulp and add 1 tbsp of granulated sugar, stir, and soak the bottom layer with the syrup so the cake doesn’t turn out slightly dry.

  10. 10

    Step 10

    Step 10

    In a separate bowl, combine sour cream of any fat content, cooled raspberry syrup, a thickener for sour cream or cream, and sugar. Mix thoroughly until the cream becomes thick. Spread half of the cream over the bottom cake layer and smooth it out.

  11. 11

    Step 11

    Step 11

    Cover with the top cake layer and pipe raspberry cream onto it using a pastry syringe or piping bag.

  12. 12

    Step 12

    Step 12

    Decorate the cake to your taste and let it soak in the cold for about 1–2 hours, then serve it to the table.