Creamy Raspberry Cake
recipe

This delicious cake is a perfect choice for celebrations or special occasions. It features a light sponge made with ten eggs and is filled with sweet raspberry jam and vanilla cream.
Preparation Time: 1 hour
Serving Size: 12 servings

Ingredients

- Cake Base:
- 10 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup potato flour
- 1 tsp baking powder
- Filling:
- 1 cup raspberry jam
- 1 1/2 cups vanilla cream (store-bought or homemade)

Instructions

1. Prepare the Cake Base:
- Preheat the oven to 350°F (175°C).
- Whisk the eggs and sugar together until pale and fluffy.
- In a separate bowl, combine the all-purpose flour, potato flour, and baking powder, then gently fold into the egg mixture.
- Pour the batter into a greased and floured cake pan.
- Bake in the oven for about 30-35 minutes, or until the cake is cooked through. Allow to cool.
2. Assemble the Cake:
- Slice the cooled cake base into two or three layers.
- Spread raspberry jam on the first layer, followed by a layer of vanilla cream.
- Add the next layer on top and repeat the filling process until all layers are used.
- Cover the cake with the remaining vanilla cream.
3. Serving:
- Let the cake chill in the refrigerator for at least 1 hour before serving.
- Optionally, garnish with fresh raspberries or maple syrup.

Nutritional Information (per serving)

- Calories: 250 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 12 g
- Sugar: 15 g
Enjoy your delightful creamy raspberry cake!

Reviews: 3.09 (2175 reviews) ★★★★★ share