Monday, June 30, 2014

Raspberry cream cake

Before all, apologies for the picture quality... we were in kinda hurry to get ready for the party and got a lousy replacement phone in action to document the baking.. Anyway...
Birthdays! They are always a good opportunity to eat something sweet.. and at celebrations we can do it guilt free :).
The kids found a video of a berry cake, and there was no way I can avoid baking one. Well, it was the easy challenge, and I quickly jumped into accepting it.
Plus, it is a light(er) treat compared to the average cake.
To make it even lighter replace the heavy whipping cream-cream cheese mix with yogurt, and in general play around with various fillings..

Ingredients for a 12 portion cake
Sponge cake
10 eggs
12 tbsp sugar
12 tbsp flour
2 tbsp oil
1 lemon zest
dash of vanilla extract

raspberry jam o fill the spongecake roll

Cream filling
9 oz fresh raspberries
4 fresh blueberries (optional, replace with raspberries)
200 g, 7 oz sugar
gelatine for 2 quarts liquid, I used 3 bags of gelatine powder
1/2 pound cream cheese
6 large tbsp sour cream
1 quart heavy whipping cream (you can replace it with natural yogurt)
juice of 1 freshly squeezed lemon, left from the sponge cake
dash of vanilla extract

Bake the sponge cake.
Prepare a large tray. Line baking paper in the bottom, and lightly butter both the paper and the sides that
In a larger bowl beat the 10 egg whites with water equaling 2 eggshells filled.
Start beating the egg whites, when lightly beaten add gradually half of the sugar (6 tbsp) and the water.
Beat until soft peaks form, but do not over beat.
In another bowl mix the egg yolks with the other half of the sugar (6 tbsp), add the 2 tbsp of oil, mix lightly into the egg whites. Add the lemon zest.
Last, sift in the 12 tbsp flour, gradually and lightly mixing it into the eggs.
Bake at 180 C, 350 F for 12 minutes.
Remove from oven and roll it up with the help of the parchment paper. Keep it tight for 15 minutes until cools down slightly. Slowly roll it out and spread a thin layer of jam on the sponge cake. Roll it back, and let it sit for another 15-20 minutes.
Meanwhile prepare the cream.

Lightly beat the cream cheese with the sour cream in a smaller bowl. In a larger bowl beat the whipping cream and mix in the cream cheese-sour cream mixture, vanilla extract, lemon juice, adding the gelatin at the end.
How you prepare the gelatin depends on the type you have, but it should be enough to make 2 quarts of liquid rather jelly-ish. I lightly warmed up 5 tbsp cream, added the gelatin powder and mixed it into the cream-cream cheese mixture.

Prepare a round bowl, about 3 quarts, with plastic wrap all around.
Slice the sponge cake in thin slices, about 1 cm (3/8") thick and cover the sides of the bowl tightly with the slices. Leave some for the top.

Poor some cream mixture into the bowl, hitting every now and then to make the cream fill in the gaps between the sponge cake slices. Add a handful of raspberries, poor more cream, more berries, more cream.. and so on.., approximately 3 layers of berries between 4 layers of cream.

Fill it almost to the top, leave place for the bottom to be layer of sponge cake.
Cover with plastic wrap and refrigerate for at least 6 hours.
Before serving remove from fridge and decorate with a handful of raspberries and mint leaves.
In our family it was a hit among the kids as it was creamy but not too sweet, and the jam and fresh raspberry and lemon gave an extra kick.
Bon apetite!

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