Indulge in the delightful elegance of a raspberry-infused masterpiece with raspberry dream cake recipe. Surprise your guests with this sweet work of art!
Ingredients – raspberry drizzle
- Sugar: 150 g
- Vanilla Pod: 1
- Lemon Juice: 1 tablespoon
- Water: 250 ml
Ingredients – raspberry mousse
- Icing Sugar: 60 g
- Mascarpone Cheese: 250 g
- 30% Cream: 200 g
- Raspberries: 300 g
- Water: 50 ml
- Gelatin: 15 g
Ingredients – decoration
- Edible Flowers: 1 tablespoon
- Colorful Sprinkles: 1 tablespoon
- Edible Glitter: 1
- Macarons: 30 g
- Raspberries: 30 g
Additionally
- Berry Jam: 125 g
Ingredients – crunchy layer
- Chocolate Hazelnut Spread: 3 tablespoons
- Chocolate-Covered Wafer Sticks: 125 g
Preparation
Boil water in a saucepan with vanilla seeds from the pod and sugar. Optionally: For an intensified flavor, you can also use fruit liqueur or freshly squeezed lemon juice. Crush chocolate-covered wafer sticks in your hands and transfer them to a bowl. Add chocolate hazelnut spread and mix thoroughly until well combined.
Cut the sponge cake (following the recipe for PERFECT SPONGE CAKE) in half to create two separate layers. Place the first layer in a cake ring or on a flat plate lined with parchment paper (set aside the second layer for later use). Moisten the sponge cake with raspberry drizzle (spread it evenly with a brush).
Spread the crunchy layer on top of the sponge cake and smooth it out with a spatula. Transfer the berry jam into a piping bag. Cut off the tip of the bag. Pipe the jam onto the crunchy layer, spreading it evenly over the entire surface.
Soak gelatin in water, stir, and set aside to swell. Whip the well-chilled cream until stiff peaks form, then combine it in a bowl with mascarpone cheese. Mix using a kitchen whisk. Puree and strain the raspberries through a sieve into a bowl, then mix with icing sugar.
Heat the swollen gelatin in the microwave until dissolved. Stir. Add it to the raspberries and mix until well combined. Add the whipped cream to the raspberry mousse in portions, stirring thoroughly after each addition.
Pour half of the raspberry mousse into the mold over the layer of jam. Cover the mousse with the second sponge cake layer, moistening it with raspberry drizzle (spread it evenly with a brush). Pour the remaining half of the raspberry mousse over the sponge cake. Smooth the mousse on top with a silicone spatula.
Place the cake in the refrigerator for at least 2-3 hours, preferably overnight, to allow the layers to set. Remove the set cake from the mold and transfer it to a serving platter. Cut it into 8 slices using a sharp knife, rinsing the knife in water and wiping it dry with a paper towel after each slice.
Decorate each portion with fresh fruits (raspberries, currants, blackberries, and blueberries), edible flowers, macarons, and colorful sprinkles. Dust the cake with edible glitter for a final touch.
