Raspberry Cake? The Raspberry Cake Recipe that’s in dozens of people’s cookbooks, and...
Ingredients
- 5 eggs
- 1 water glass of sugar
- 1 water glass of flour
- Half a water glass of cornstarch
- 1 packet of vanilla
- 1 packet of baking powder
- A pinch of salt
- Half a tea glass of hot water
- 2 tablespoons of cocoa
- Half a glass of water
- Raspberries
- Chocolate chips
- 120 g dark chocolate
- 1 package liquid cream
- Cold milk, about one finger’s width short of a cup
- 1 package powdered whipped cream
Preparation
- Cake: Separate the whites and yolks of the eggs at room temperature. (This step is important—no yolk should get into the whites.)
- Add half the sugar to the whites and half to the yolks.
- Add a pinch of salt to the whites.
- Beat until they reach a creamy consistency. (They should be thick enough that the mixture doesn’t spill out when you tilt the bowl.)
- Beat the yolks until they’re frothy.
- Slowly pour hot water over the yolks (being careful not to cook the eggs).
- Sift all the dry ingredients and slowly add them to the mixture.
- Gently fold the egg whites into the mixture in about 5 batches (being careful not to deflate them).
- Pour the batter into a pan lined with parchment paper.
- Bake in an oven preheated to 200 degrees for five minutes, then reduce the temperature to 150 degrees and let it bake until done.
- Filling: Gently warm the heavy cream.
- Break the chocolate into pieces and add it to the cream, stirring until completely melted.
- Once the chocolate has melted, add the milk and whipped cream and beat well. Place in the refrigerator and let it cool.
- Outer Frosting: Place the heavy cream, whipped cream, and milk in a bowl and beat well. Place it in the refrigerator.
- For decoration: Heat the heavy cream and break the chocolate into pieces, adding them to the cream. Let it cool for about 10–15 minutes.
- Once the cake is ready, cut it into 3 layers. Lightly moisten them with a little water.
- Place the first layer back in the pan, spread the cream on top, and arrange the raspberries over it.
- Place the second layer of cake on top. Spread the cream and sprinkle chocolate chips over it.
- Place the top layer and let it set in the refrigerator. After letting it set for about 10–15 minutes, remove it from the pan and cover it with white cream.
- Once the coating is finished, let it set in the refrigerator for another 10–15 minutes.
- Finally, drizzle the chocolate frosting down the sides. You can use the remaining white frosting to decorate the top.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 25 min
- Cooking: 50 min
- Servings: 9
- Published: 25.08.2026
Recipe Images
Recipe Author
Nisa Öztürk
12 recipes
