Raspberry-Strawberry Fantasy Cake

An exceptional cake that impresses with elegance and taste. Try this unique combination that will captivate your heart.

Ingredients

For the Cake

• Eggs: 5
• Sugar: 1 1/4 cups
• Baking powder: 2 teaspoons
• Flour: 2 1/2 cups
• Vanilla sugar: 2 teaspoons
• Rapeseed oil: 220 milliliters
• Sparkling water: 1 cup
• Salt: 1 pinch
• Red food coloring: 1 pinch

For the Cream

• Heavy cream (30% fat): 330 milliliters
• Mascarpone cheese: 250 grams
• Powdered sugar: 3 tablespoons
• Whipping cream stabilizer (fix): 1 packet
• Vanilla extract: 1 teaspoon
• Red food coloring: 1 pinch

Additional Ingredients

• Strawberry jam: 200 grams
• Fresh raspberries: 250 grams

For Decoration

• Fresh raspberries: 100 grams
• Dark chocolate: 50 grams
• Almond flakes: 4 tablespoons

Preparation

Cake:

1. Preheat your oven to 180°C (350°F). Line the bottom and sides of a 26 cm (10-inch) springform pan with parchment paper.
2. In a large bowl, beat the eggs with a pinch of salt until stiff peaks form. Gradually add the sugar and vanilla sugar while continuing to beat until the mixture is fluffy.
3. Slowly pour in the oil and sparkling water, mixing continuously.
4. Gradually add the sifted flour mixed with baking powder, spoon by spoon, while mixing.
5. Divide the batter into two equal portions. Add the food coloring to one portion and mix well.
6. Pour 3 tablespoons of one color of batter into the center of the prepared pan, then 3 tablespoons of the other color directly on top. Repeat, alternating colors, until both batters are used up.
7. Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

Cream:

1. In a chilled bowl, beat the well-chilled heavy cream with powdered sugar until it begins to thicken.
2. Add the mascarpone, vanilla extract, cream stabilizer, and food coloring. Continue to beat until the cream is smooth and thick.

Assembly:

1. Slice the cooled cake horizontally into two even layers.
2. Spread the strawberry jam over the bottom layer and arrange the raspberries on top.
3. Spread 3/4 of the cream over the raspberries and smooth it out.
4. Place the second layer of cake on top.
5. Cover the top and sides of the cake with the remaining cream.
6. Decorate with almond flakes, grated dark chocolate, and fresh raspberries.

Chill the cake before serving to allow the flavors to meld and the cream to set. Enjoy this delightful and elegant cake!