Prepare this delicious cream and raspberry cake

Cream and raspberry tart

Do you have something to celebrate soon? This cream and raspberry tart What I propose today can be a great alternative to serve with a coffee. Its list of ingredients is small, it is easy to prepare and it is delicious! And sometimes it is not necessary to complicate things to achieve a good result.

A sponge cake serves as the base for this layered cake. In this case few layers because I have reduced it to two, but you can create three thinner ones if you want. The cake will take on more height and It will be more colorful and festive. With some candles and some decorations, it will look great!

As for the raspberries, don't skimp. Personally I like the top layer to fit well. raspberry topping or, instead, strawberries. And you can also add them to the cream as we suggest in the step by step. I hope you dare to try it!

The recipe

Cream and raspberry tart

Author
Recipe type: Dessert
Rations: 8-12

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • |For the cake
  • 25g. butter, at room temperature (and a little more for the molds)
  • 4 eggs
  • 125 g. of sugar
  • 125 g. pastry flour
  • 1 teaspoons baking powder
  • 1 pinch of salt
For the filling and topping
  • 600g. whipping cream, very cold
  • 80 g. icing sugar
  • 300-400g. of raspberries
  • 15 g. of sugar

Preparation
  1. We preheat the oven to 180ºC and we prepare a mold 18-20 centimeters in diameter by lining the base with baking paper and greasing the walls with butter.
  2. Then we beat the butter until it is creamy and we reserve.
  3. In a large bowl, Now we beat the eggs and sugar until they turn white and double in volume.
  4. Now, add the butter to the mixture little by little and we continue beating.
  5. Finally we add the flour, the sifted yeast and salt and mix gently with a spatula with enveloping movements.
  6. We pour the mixture into the mold and We bake at 180º for 35-45 minutes or until the cake is done.
  7. Once done, we let them cool for 10-15 minutes and then unmold them on a rack and let them cool. cool completely.
  8. While the cake cools We prepare the cream filling. To do this, in a large bowl and with some whisks, we whip the cream (be careful not to overbeat it!).
  9. Then we add the icing sugar and we mix with the spatula, using enveloping movements so that the cream does not go down. We remove to a bowl and reserve in the refrigerator.
  10. If you would like to add raspberries to the filling of cream, crush 100 g. of raspberries with 15 grams of sugar and also reserve in the refrigerator.
  11. Now that the cake is cold we cut it in half crosswise and we put one of the layers on the plate where you are going to serve the cake.
  12. We spread a little more than a third of the cream on top. assembled and add, if we have decided to do so, the crushed raspberries on top.
  13. Then we put the other layer of cake on top and on top of this we spread the rest of the cream. At this point you can put the cake in the refrigerator if you are not going to serve it for a few hours or if you want it to be cool.
  14. Finally, we take the cake out of the refrigerator half an hour before serving it and we decorate with raspberries the surface.


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