Super light and fruity, the raspberry cake will satisfy every taste and can be prepared for any celebration. Raspberries can now be found on the market at any time of year, but of course the cake tastes best in the raspberry season, with fresh raspberries. We would like to please all cake lovers and give you 2 different recipe ideas for raspberry cake. One of them is suitable for vegans!

This recipe is quickly prepared. It takes 30 minutes to prepare and 4 hours to cool. To prepare 12 pieces you need the following ingredients:

For the bottom:
180 g biscuits
200 g sweetened condensed milk
For the cream:
1,2 kg yoghurt
150 ml cream
100 g white chocolate
200 g icing sugar
400 g fresh raspberries
2 stalks of mint
2 sachets gelatine
Raspberries to decorate

The preparation
Crumble the biscuits in a bag by hand, place in a bowl and mix well with the condensed milk. Spread at the bottom of a springform pan lined with baking paper.

Sprinkle the raspberries with icing sugar, add the mint and puree well. Sieve and put aside. Soak gelatine in 50 ml cold water.

In a large bowl, whisk the yoghurt until creamy. In another bowl whip the cream until stiff. Mix both together and add raspberry puree. Briefly heat the softened gelatine in the microwave and add to the mixture. Stir well. Spread the raspberry cream on the biscuit base and chill for 4 hours.

After the cake is firm, make a small heap of raspberry in the middle and sprinkle it with white chocolate.

Vegans also love sweets. This vegan cake is prepared for about 1 hour. Here also the necessary ingredients:

For the bottom:
225 g flour
150 g sugar
250 ml water
6 tablespoons vegetable oil
1 sachet baking powder
For the cream:
450 g raspberries (from the freezer)
50 g cornflour
30 g sugar
450 ml soy milk
The preparation
Mix the ingredients for the base with a hand blender in a bowl until a thin dough is obtained. Place the dough in a pre-greased springform pan and bake at 175° C for approx. 20 minutes.

Heat the raspberries with the sugar and the soy milk and then puree. Add the starch, boil briefly and puree again until creamy. Put the still warm cream on the cake base, let it cool down to room temperature and put it in the fridge for about 45 minutes.

Decorate the cooled cake with fresh raspberries and garnish with vegan vanilla sauce if desired.

The raspberry cake is particularly tasty and refreshing in summer. Prepare one of both recipes and enjoy together with the family.

LEAVE A REPLY

Please enter your comment!
Please enter your name here