Cake cravings kicking in? Say no more! This raspberry beauty has got you covered! 🍰🎉
The sponge:
1 cup all-purpose flour
1/2 cup sugar
2 large eggs
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
Separate eggs and whip whites to stiff peaks.
In a separate bowl, combine yolks, sugar, vanilla, salt, and red food coloring. Whisk until well combined.
Fold in the stiff egg whites and flour in two portions, being careful not to deflate the batter.
Bake in a cake ring or similar at 350°F for a few minutes until set (approximately 8 minutes). Let cool completely.
The raspberry cream:
2 cups frozen raspberries
4 sheets unflavored gelatin or 1 tablespoon powdered gelatin
8 oz cream cheese
1 cup sour cream
1 cup heavy cream
1 cup sugar
Pinch of salt
Heat raspberries in a saucepan until reduced to a thick sauce.
Add pre-hydrated gelatin (soak sheets in cold water or sprinkle powder on water), remove from heat, and dissolve gelatin in raspberry sauce.
Add cream cheese, sour cream, heavy cream, sugar, and salt. Taste for sweetness and adjust sugar if needed.
Optional: Pass through a fine-mesh strainer to remove seeds.
Pour onto red velvet sponge layer and let set in a cool place or in the fridge for a few hours.
The finish:
About 2 cups fresh or frozen raspberries
1 tablespoon cornstarch
Sugar
If using frozen raspberries, let them thaw and collect the liquid. Top up the liquid to 1 1/4 cups with water, add sugar, cornstarch, and cook until clear and thickened.
If using fresh raspberries, skip this step or squeeze a few to get juice for the glaze.
Apply a tight layer of raspberries on top of the set cream.
Pour fresh (hot) glaze on top and let set in the fridge for 1 hour.
Decorate as needed or serve immediately.
Enjoy the Red Velvet Raspberry Cake with its vibrant color and delicious flavor!
