Strawberry And Raspberry Cream Cake
Strawberry and Raspberry Cream Cake is a delightful dessert featuring soft sponge cake, fresh strawberries, tangy raspberry puree, and creamy mascarpone filling. Perfect for celebrations or special occasions, this elegant cake is a fruity, creamy treat everyone will love.
The Strawberry and Raspberry Cream Cake is a light and indulgent dessert that combines the delicate flavors of fresh strawberries, tangy raspberry puree, and a creamy mascarpone filling. This cake features a soft and airy sponge base, layered with vibrant raspberry sauce and whipped mascarpone cream, complemented by sweet strawberries. Rolled into a stunning spiral and finished with a velvety cream coating and fresh strawberry garnish, this cake is as beautiful as it is delicious. Perfect for celebrations or an elegant treat, it's a delightful balance of fruity freshness and creamy richness that melts in your mouth.
Ingredients
- 4 egg yolks
- 30 g rice oil
- 30 g milk
- 50 g rice flour
- 4 egg whites
- 80 g granulated sugar
- 50 g frozen raspberries
- 20 g granulated sugar
- 1 tbsp lemon juice
- 200 ml heavy cream
- 100 g mascarpone cheese
- 25 g granulated sugar
- 1 tsp vanilla extract
- 1 pack of strawberries
Nutritional Information
- Calories: 250
- Protein: 4g
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Sugar: 15g
- Fiber: 1g
- Sodium: 50mg
- Cholesterol: 90mg
Directions
-
Egg Yolk Mixture: In a bowl, whisk together egg yolks, rice oil, milk, and rice flour until smooth. Egg White Mixture: In another bowl, beat egg whites and granulated sugar with an electric mixer until stiff peaks form. Gently fold the egg yolk mixture into the egg white mixture until fully combined. Pour the batter into a 37.5 cm x 24 cm pan, spreading it evenly. Bake in a preheated oven at 180°C for 12-15 minutes. Let the cake cool for 10 minutes.
-
In a small saucepan, combine frozen raspberries, sugar, and lemon juice. Heat on low for 2-3 minutes until the raspberries melt and the mixture thickens slightly. Spread the puree evenly over the cooled cake.
-
Place a bowl over ice cubes to keep the mixture cool. Add heavy cream, mascarpone cheese, sugar, and vanilla extract to the bowl. Whisk until smooth and creamy.
-
Cut the cake lengthwise into three equal strips. Spread mascarpone cream on each strip. Dice strawberries and sprinkle them evenly over the cream.
-
Roll the first strip tightly, then continue rolling with the second and third strips to form a spiral. Spread the remaining mascarpone cream over the entire cake. Decorate with fresh strawberries on top.
