When I think about German cakes, I think about cakes like this one. This style, ingredients and preparation of this cake are very typical here. They are usually cakes easy to make, fruity and light. They are a bit dangerous because you start eating and you can’t stop. I love this one in particular, because I love raspberries, but I also find the effect of the intermediate jelly layer so beautiful. So simple, but so beautiful!
I am writing you the recipe and the post, but the time to confess has come and I must tell you that I have not made this cake. Only this text, the decoration and the photos belong to me. Marc has baked it. He is my best student 🙂 This year he wanted to bake his birthday cake himself and this is the result. How proud I am of him!
And I’m also going to confess that I’m a little jealous because I posted a picture of this cake to instagram asking likes in exchange for the recipe. I wanted to reach 1000 likes in exchange for publishing the recipe, but it is clear that as the new algorithm works it would never get to that number. But still, I am jealous because the picture had many likes and many more reactions compared to others that I bake muself. So I’m a little jealous because it seems that the student has surpassed the teacher…
Despite being jealous and not having reached 1000 likes on Instagram, I am sharing the recipe because I am a very good person 🙂 Now seriously, it does not seem fair to me not to share it knowing that you liked it so much and you are not to blame for Instagram’s doing what it wants with my profile. Also, for those of you who wrote me begging for the recipe, here is it because you deserve this and much more. You are simply the best in the world!
So here you have it, almost a month later but better late than never. I hope you try it, you will see how delicious it is and how beautiful it looks 😉
Raspberry cake with poppy seed whipped cream
- 2 eggs
- 125 g sugar
- 100 ml vegetable oil
- 100 ml orange juice
- 150 g flour
- 1 Tbsp cocoa powder
- 2 tsp of baking powder
- 250 g raspberries
- 2 Tbsp sugar
- 1 pack of raspberry or strawberry jelly
- 400 whipping cream (very cold)
- 1 Tbsp icing sugar
- 1 tsp vanilla extract
- 2 Tbsp poppy seeds
- 1 handful of raspberries
Preheat the oven to 170 °C. Grease a 20 cm in diameter braking pan and reserve. Beat the eggs with the sugar for at least 5 minutes, until the mixture is whitish and foamy. Add the oil and orange juice.
In a bowl, sift the flour with the baking powder and cocoa. Add dry ingredients to the liquid ones by mixing in enveloping and smooth movements so that the mixture does not lose the air.
Bake for about 25 minutes or until when you pinch the cake with a stick, it comes out dry. Remove from the oven and let cool completely on a rack.
To prepare the filling, prepare the jelly following the instructions on the package and adding the sugar. Let the mixture cool to room temperature.
Meanwhile, place the sponge cake base on a cake ring and cover the surface with all the raspberries. When the jelly is already cooled, pour it over the raspberries. Refrigerate for at least 4 hours for the gelatin to harden, if possible overnight.
Just before serving the cake, whip the cream with the sugar and vanilla extract. Add the poppy seeds by mixing until they are distributed. Cover the cake with the cream and refrigerate for about 30 more minutes. Remove from the fridge, unmould and decorate with fresh raspberries.
Las semillas de amapola son opcionales, podéis poner solo nata aunque las semillas le dan un toque de sabor especial.