Raspberry Cream Cheese Cake
Raspberry Cream Cheese Cake is a luscious dessert featuring a soft sponge cake, creamy cheese filling, and fresh raspberries, enhanced with zesty lemon and a dusting of powdered sugar. Perfect for any occasion, this delightful cake is a must-try treat!
Raspberry Cream Cheese Cake is a luscious dessert that brings together the light, airy texture of a sponge cake with the creamy richness of a fresh cheese filling. Enhanced by the tart sweetness of fresh raspberries and the zesty aroma of lemon, this cake is a perfect blend of flavors and textures. Finished with a delicate dusting of powdered sugar, it’s as stunning to look at as it is to taste. Ideal for celebrations or a special treat, this cake is sure to captivate everyone with its irresistible charm!
Ingredients
- 4 medium eggs
- A pinch of salt
- 150 g sugar
- 125 ml seed oil
- 150 ml milk
- 300 g flour
- Zest of 1 lemon
- 15 g baking powder
- 270 g fresh cheese
- 20 g sugar (1 tbsp)
- 20 g flour (1 tbsp)
- Zest of 1 lemon
- Raspberries (for topping)
- Powdered sugar (for garnish)
Nutritional Information
- Calories: 300
- Protein: 7g
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrate: 35g
- Sugar: 18g
- Fiber: 1g
- Sodium: 150mg
- Cholesterol: 70mg
Directions
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In a large bowl, mix together: 4 eggs, A pinch of salt, 150 g sugar. Add the following ingredients to the mixture and mix well: 125 ml seed oil, 150 ml milk, Zest of 1 lemon, 300 g flour, 15 g baking powder
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Pour the batter evenly into a greased 26 cm cake mold. In a separate bowl, combine: 270 g fresh cheese, 20 g sugar (1 tbsp), 20 g flour (1 tbsp), Zest of 1 lemon
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Pour the cheese mixture into a piping bag or paper cone. Create a decorative design on the surface of the batter. Sprinkle raspberries on top. Bake in a preheated oven at 180°C for 45 minutes. Once baked, let the cake cool and sprinkle powdered sugar on top before serving.
