2-Way Creamy Raspberry Cake Recipe

Absolute happiness can also be tasted from a good cake recipe! In this tutorial, you’ll learn not only one but two sweet raspberry cakes that you can pair with a hot beverage or gift to a loved one. Either way, you won’t be disappointed by this recipe made by Scrumdiddlyumptious on YouTube.

Ingredients:

Creamy Raspberry Layer Cake

For the sponge cake

• 4 Egg yolks
• 2 tbsp Vegetable oil
• ⅓ cup Sugar
• 4 Egg whites
• A pinch of salt
• ⅔ cup Flour

For the raspberry mousse

• 8 oz cream cheese
• 1 tbsp raspberry jam
• 1 cup whipped cream

Extra

• empty 32 fl oz juice or milk carton
• ¾ cup raspberry-flavored juice (like cranberry raspberry or apple raspberry juice)
• 3 tbsp raspberry jam
• 5 tsp unflavored gelatin powder (or 5 gelatin sheets)
• 8 fresh raspberries
• 4 mint sprigs

Mini Raspberry Yogurt Mousse Cakes

For the raspberry filling

• 9 oz frozen raspberries
• 2 oz powdered sugar
• juice from 1 orange

For the mousse

• 5 fl oz heavy cream, warm
• 10 gelatin sheets
• 10 oz yogurt
• 14 fl oz cream
• 3 oz sugar
• 1 tsp vanilla extract

Extra

• 6 wafer cookies
• 7 oz white chocolate, melted
• whipped cream
• 6 fresh raspberries
• 1 chocolate sponge cake

Directions:

Creamy Raspberry Layer Cake

Step 1

Whisk the egg yolks with the sugar and vegetable oil, sieve in the flour, and mix everything with a spoon until combined. Add a pinch of salt to the egg whites and beat with a hand mixer. Then fold in the meringue to the yolk mixture gradually. Spread the batter evenly onto a baking tray lined with parchment paper, then bake it in a preheated oven at 400°F for 10 minutes. Cover the baked sponge cake with a towel and let cool completely.

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Step 2

Prepare the raspberry mousse by combining the cream cheese and jam to a bowl, then fold in the whipped cream. Use the empty juice carton as a template for the sponge cake and cut it into equally wide strips. Remove one long side of the juice carton, give it a good rinse, and let dry. Place a sponge cake strip inside, then lightly brush it with raspberry juice, and spread about ⅕ of the raspberry mousse on top of the cake layer, spread a tablespoon of raspberry jam on top. Repeat this process until the last sponge cake layer is covered with the raspberry mousse. Place in the refrigerator and let it set.

Step 3

Pour the rest of the juice into a saucepan, heat it, and let it reduce for about 2 minutes. Remove the pan from the heat and stir in the rest of the jam. Soak the gelatin sheets in cold water and then squeeze out the liquid. As soon as the juice in the saucepan has cooled down a little, add the soaked gelatin or the unflavored gelatin powder and stir it in. Then allow everything to cool down. Pour the raspberry jello into the juice carton as a final layer and refrigerate the cake for at least another 3 hours, or preferably overnight. Once the raspberry layer cake has been set, cut open the juice carton at the sides and carefully remove the cake from the carton. Cut the layer cake into 4 equal squares and garnish with fresh raspberries and a few mint sprigs.

Mini Raspberry Yogurt Mousse Cakes

Step 1

In a saucepan, add in the raspberries, powdered sugar, and orange juice, then let it cook for 5 minutes. Then, blend it with a hand mixer, and strain. Wrap a miniature bowl mold with plastic wrap, then pour in the fruit filling, and freeze for 30 minutes. Using a round 3-inch cookie cutter, cut 6 rings from the finished chocolate sponge cake. Carefully remove the mini cakes and place them in a cake ring that is also 3 inches in diameter.

Step 2

To prepare the mousse, stir the warm cream and gelatin with a whisk until smooth, then let the mixture swell while it cools down. In a separate bowl, combine the yogurt, cream, sugar, and vanilla extract and stir with a hand mixer. Then stir in the cream and gelatin mixture. To layer the cake, start by adding 2 tablespoons of the yogurt mousse mixture to each cake ring and place a wafer cookie on top. Take the now-frozen raspberry mold and place one in each cake ring on top of the wafer cookie. Fill each cake ring to the top with more of the yogurt mousse mixture and refrigerate for 2 hours.

Step 3

For the chocolate decor, simply spread the melted white chocolate on a baking sheet lined with parchment paper. Then run a notched spatula over the top and draw 6 leaves in the chocolate with your finger. Allow the chocolate to cool and then carefully remove each leaf from the parchment paper with a knife. Gently unmold the miniature cakes and garnish with a dollop of whipped cream, a raspberry, and a white chocolate leaf.

*All these images are credited to Scrumdiddlyumptious via YouTube and their official website. Give their channel a visit and subscribe for more!

2-Way Creamy Raspberry Cake Recipe