Vanilla Raspberry Cake

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    This multi layer cake is a dream come truth for both vanilla and raspberry lovers. Creamy, but also spongy, it is a perfect summer dessert.

    This cake is not only light, but it can be made according to Keto diet rules. All you need to do is to apply right type of flour, sugar substitute of your choice, sugar free chocolate and, in this case, almond milk instead of regular.

    Sweetness of the vanilla cream and just the right amount of acidity from the raspberries bring the perfect balance for this summer delicacy.


    Vanilla Raspberry Cake
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    Delicious and light summer dessert.
    Vanilla Raspberry Cake
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Delicious and light summer dessert.
    Servings Prep Time Cook Time
    12servings 20minutes 30minutes
    Servings Prep Time
    12servings 20minutes
    Cook Time
    30minutes
    Ingredients
    Ingredients
    Servings: servings Units:
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    Instructions
      Spongecake
      1. Separate the egg whites from the yolks.
      2. Whisk the egg whites until you reach that foamy texture.
      3. Easily mix other ingredients with the egg whites cream. First the sugar or sugar substitute, egg yolks (one by one), baking powder and finnaly flour of your choice.
      4. Pour the mixture into a baking dish (use baking paper) and bake for 15 minutes in a preheated oven on 150C or 300F.
      Cocoa mixture
      1. Mix cocoa powder, warm milk and sugar or sugar substitute.
      2. When the sponge cake is baked, separate it from the edges, and make little holes with a fork. Gently pour the cocoa mixture over the sponge cake. Use a teaspoon.
      Raspberry sauce
      1. Cook raspberries for about 7 minutes, or until you reach that jam like texture.
      2. Pour the raspberry sauce over the sponge cake and set everything aside.
      Vanilla cream
      1. Bring heavy cream to the boil.
      2. Whisk the egg yolks and add sugar or sugar substitute, milk and vanilla extract.
      3. Gently add the egg mixture to the heavy cream.
      4. Cook for about 5 minutes, until it reach its thickness, and then let it cool.
      5. Whip the cream and add cooled vanilla cream.
      6. Smear the vanilla cream over the cake.
      Chocolate mixture
      1. Microwave the chocolate, but don't let it melt completely.
      2. Add warm milk to the chocolate, and gently mix.
      3. Pout the mixture over the cake and let it cool for at least an hour in the refrigerator.
      4. ENJOY!

      RECIPE NOTES & TIPS:

      As you can see, this recipe can be easily transformed into a Keto friendly dessert.

      We recommend you try both versions, they are equally delicious.

      There is no Nutrition Label for this recipe yet.
      Gavin Carraway, joined Clever Chef very early and now he is our leading recipe creator. Gavin holds a Bachelor’s degree in Culinary Arts. He’s the prime suspect of our team‘s interest in recipes which includes Slow cooker, Multi cooker and Instant pot. Like his laid back personality, he’s a pure talent for slow cooking but also for making cocktails, esspecially after his favorite way of relaxing after work, long swimming sessions. He always cooks for our team and if you‘re eager for delicious food, be sure to follow his recipes.

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