Imported from Instagram
Raspberry Cake
A homemade airy cake with three layers, a cream cheese and cream frosting, and raspberry confit. The cake is chilled for several hours so that the layers absorb the filling and hold together well.
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Ingredients
- 115 г Butter
- 250 г Sugar (For the cake layers)
- 3 Eggs
- 120 мл Sunflower oil
- 240 мл Kefir
- 290 г All-purpose flour
- 1 ч.л. Baking powder
- 400 г Cream cheese (For the frosting)
- 100 г Powdered sugar (For the frosting)
- 400 мл Heavy cream 33% (For the frosting)
- 300 г Raspberries (For the confit)
- 30 г Sugar (For the raspberry confit)
- 1 ст. л. Cornstarch (For the raspberry confit)
- 30 мл Water (For the raspberry confit)
- Raspberries (For decorating)
- Almonds (For decorating)
Steps
- 1
Beat the butter and sugar with a mixer.
- 2
Add 3 eggs and pour in the sunflower oil. Mix.
- 3
Add the kefir and mix the batter well.
- 4
Add the flour and baking powder, and mix again until smooth. The batter is ready.
- 5
Transfer the batter to a 26 cm cake pan.
- 6
Bake the cake layer at 180 °C for 50–55 minutes. Adjust the baking time according to your oven; if the top is browning while the cake is not yet done, cover the pan with foil.
- 7
For the frosting, beat the cream cheese and powdered sugar with a mixer.
- 8
Pour in the heavy cream and beat until the frosting is ready. Set the frosting aside.
- 9
Cool the finished cake layer completely, then cut it into 3 layers.
- 10
Prepare the raspberry confit using the raspberries, sugar, cornstarch, and water. The source does not describe how to prepare it.
- 11
Soak the first cake layer with raspberry confit or jam.
- 12
Spread on the frosting and arrange the raspberries.
- 13
Cover with the next cake layer and repeat the layers of confit, frosting, and raspberries.
- 14
Finally, smooth the frosting over the cake.
- 15
Refrigerate the cake for 5–6 hours.
- 16
Decorate the cake with raspberries and almonds.
Notes
The author recommends hiding the raspberries under the frosting so that the cake layers hold together better. Raspberry jam can be used instead of raspberry confit, but the confit is less sweet. When using a larger-diameter pan, the cake may be divided into only two layers. The source provided does not describe how to prepare the confit.
Nutrition per serving
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