Raspberry whipped cream cake

As much as I like and eat sweets, it rarely happens that I can no longer control myself. But that's exactly what happened to me with this raspberry cream cake. As soon as the pictures were taken, I treated myself to a piece. And then another. And another one. I ate a total of three pieces in one day and to be honest I could have eaten more.

The combination of cream and cream cheese is also really great. The raspberry cream is creamy, airy and the raspberries and a dash of lemon juice give it a pleasant acidity. Add a touch of vanilla and voilà: a perfect combination of flavors.

The cake should be kept in the fridge until just before serving. If you have the time, take them out 30-60 minutes beforehand and let them come to room temperature a bit.

Although… in summer it is also very refreshing straight from the fridge!

If you want a clean edge, you can also use cake rim foil. The cake can then easily be removed from the cake ring and you don't have to fiddle with a knife for a long time just to get the clean edge dirty again.

So now to the recipe!

Raspberry whipped cream cake

ingredients Ingredients for a cake with a Ø of 20 cm

For the biscuit

240 g almond milk
60 g rapeseed oil
100 g of sugar
1 orange, abrasion
1 tsp vanilla paste
220 g all-purpose flour
8 g of baking powder
5 g tigernuts or finely ground almonds

For the fruit insert

250 g of raspberries
60 g of sugar
30 g of water
5 g agar agar powder
juice of half a lemon

For the whipped cream

450 g cream cheese vegan
100 ml whipping cream
sugar optional
1 tsp vanilla extract
1 tsp lemon juice
5 teaspoons cream stiffener
50 g of the cooked fruit insert

Preparation of biscuit

Preheat the oven to 180°C

First put the almond milk, rapeseed oil, sugar, orange zest and the vanilla paste in a tall container. Then mix or homogenize everything together with the hand blender.

Sift the flour with the baking powder into a large bowl, add the tigernuts and mix well.

Add the milk-oil mixture to the flour and mix well with a rubber spatula. Mix until you get a smooth mass.

Line the bottom of 2 baking tins with baking paper, then pour the prepared mixture into the baking tins in equal parts and smooth out.

Bake the biscuit bases for approx. 10-12 minutes.
Then turn the warm biscuit base out onto a wire rack and let it cool down.

Preparation of fruit insert

Wash the raspberries and place in a tall container and finely puree with a hand blender, then pass through a fine sieve. If you like the seeds, you can skip this process.

Put the pureed raspberries, the lemon juice and the agar agar in a saucepan and mix everything together well with a whisk. Then let it cook on the stove for 1-2 minutes.

Meanwhile, place an 18cm cake ring on a flat plate or cake tart lined with cling film and pull up the cling.

Pour the pureed raspberries into the prepared cake ring and smooth out ! keep 50 g of it for the cream and keep warm.

Then place the fruit inlay in the freezer until further use. Tip: Can easily be prepared the day before.

Preparation of cream

Mix cream cheese and sugar with hand mixer until smooth.
Whip the whipped cream and cream stiffener.

Add the lukewarm raspberries to the cream cheese and stir well, then carefully fold in the cream. Chill the cream for at least 1 hour.

Line a cake ring with a Ø of 20 cm with an edge foil and place the bottom layer of the sponge cake in the cake ring and spread with about 4 tablespoons of cream.

Place the frozen fruit filling in the middle of the cream and press down lightly. Cover the fruit inlay again with about 4 tablespoons of cream and smooth out.

Place the second layer of cake on top of the cream and press down lightly.

Pour the remaining cream on top and spread evenly. Decorate cake as you like.

It is best to chill the raspberry cake overnight!