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.
But now to the recipe.
The ingredients are for 3 baking molds, each 17 cm Ø
Preheat the oven to 170°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
- ½ 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
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Melt butter and let cool again
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Mix the milk with the apple cider vinegar and set aside
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Sift the flour, baking powder, salt and baking soda into a bowl, add the lemon sugar and mix with the whisk
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Add the vanilla extract, melted butter and the butter-vanilla flavoring to the sour milk and stir
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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 170° C for approx. 10-12 minutes (test with a skewer)
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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
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Remove the excess breadcrumbs with a pastry brush
Preparation of the cream:
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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
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Briefly whip the whipped cream with the hand mixer, then add the cream stiffener and whip until firm
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Stir the mascarpone and 2 tablespoons of raspberry jam into the cream
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Cool the cream for about 30 minutes before further processing
Completion:
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Slightly heat the jam until it is almost liquid
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Fill the cream into a piping bag and cut off approx. 1 cm from the tip
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Spread some cream on a cake plate and place a layer of cake on top
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First, squirt cream all around the upper, outer edge of the cake
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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
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Repeat this process with the 2nd layer of cake
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Place the third layer of cake on top and spread the remaining cream all over the cake
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Chill the cake for at least 1 hour
- Place raspberries on top of the cake for decoration, decorate the side of the cake with a few dots of jam
