Raspberry sponge cake
8 servings
60 minutes
Raspberry sponge cake is a delicate and airy treat rooted in Ukrainian cuisine, where the freshness of berries is combined with rich creamy fillings. Its soft texture comes from the light sponge, while the taste is a refined balance of sweetness and tartness brought by raspberries. The gentle mascarpone, cream, and sour cream add a velvety smoothness to the cake, making each bite truly melt in your mouth. This dessert is perfect for summer celebrations and cozy family tea times. Decorated with fresh berries, it becomes not only delicious but also aesthetically pleasing with its vibrant colors. After a few hours in the fridge, all flavors and textures meld together to create a harmonious treat that can captivate any sweet tooth.
1
First, we mix all the dry ingredients — sift the flour, add the baking powder and salt, as well as vanilla sugar.
- Wheat flour: 800 g
- Baking powder (raising agent): 10 g
- Salt: pinch
- Vanilla sugar: 10 g
2
Beat the butter and sugar separately until fluffy, adding the eggs one by one. Combine with dry ingredients. Pour in the milk and mix thoroughly with a spoon (without a mixer).
- Butter: 150 g
- Sugar: 180 g
- Chicken egg: 4 pieces
- Milk: 100 ml
3
Bake in a preheated oven at 180 degrees. Bake 3 layers separately. Let the layers cool.
4
For the cream, we whip the cream, mascarpone, and sour cream with powdered sugar (4 tablespoons) until fluffy.
- Double cream 40% fat: 200 ml
- Mascarpone cheese: 250 g
- Sour cream: 2 tablespoons
- Icing sugar: 6 tablespoons
5
Mix part of the raspberries with the remaining powdered sugar.
- Raspberry: 600 g
- Icing sugar: 6 tablespoons
6
We spread the layers. First with raspberries, then with cream - layer by layer. We decorate the top layer with the remaining berries. After a few hours in the fridge, the cake will be ready to serve.
- Raspberry: 600 g
