Raspberry Cream Layer Cake
The perfect balance between sweet and fruity flavors, this raspberry cream layer cake is a true delight. Light sponge layers are paired with a smooth raspberry-infused whipped cream and just the right touch of tangy jam, creating a dessert that’s as refreshing as it is indulgent. The combination of airy texture and bright berry flavor makes every bite feel like a celebration.
A recipe by Chef Giorgos Tsoulis, this cake is a true showstopper. It’s the kind of treat that turns heads at the table—simple, elegant, and full of flavor.
Enjoy!
Raspberry Cream Layer Cake
Ingredients
For the cake:
- 4 medium eggs separated into yolks and whites
- 200 g sugar
- 70 ml sunflower oil
- 130 g self-raising flour
- ½ tsp baking powder
For the raspberry cream:
- 200 g granulated sugar
- 720 ml heavy cream
- 300 g raspberries plus extra for serving
- 80 g raspberry jam
Instructions
- Preheat the oven to 175°C/ 345°F, at convection mode.
For the cake:
- In a mixer bowl, beat the egg yolks with half of the sugar (100 g or 1/2 cup) on medium speed until light and fluffy.
- Add the sunflower oil, self-raising flour, and baking powder, and mix until the batter is well combined. Transfer the mixture to a separate bowl and set aside.
- Clean the mixer bowl thoroughly. Add the egg whites and beat until soft peaks form. Gradually add the remaining 100 g sugar (1/2 cup), beating until glossy and stiff.
- Gently fold the meringue into the flour mixture with a spatula, being careful not to deflate the batter.
- Butter and flour two 20 cm (8 in) round cake pans with removable bases and line them with parchment paper. Fill the pans with the batter.
- Bake for 15 minutes, then lower the temperature to 162°C (324°F) and continue baking for another 35-40 minutes , or until a skewer comes out clean.
- Once the cakes are done, remove them from the oven and let them cool completely.
For the raspberry cream:
- In a food processor, blend the sugar and raspberries until smooth, then set aside.
- In a clean mixer bowl, whip the heavy cream until it starts to thicken. Add the raspberry mixture and continue beating until a firm whipped cream is formed.
For the assembly:
- Using a straight knife, trim the top of one cake to level it, then place it on a serving platter. Spread a layer of raspberry jam, followed by some raspberry cream and fresh raspberries.
- Place the other cake on top and beautifully decorate the entire surface with the raspberry cream.
- Refrigerate the cake for 2 hours to chill well, then serve.
Notes
- Let the cakes cool completely before assembling to prevent the cream from melting.
- When folding the meringue into the batter, use light, gentle motions to preserve the airiness of the mixture.
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