Summer on a plate: The simple recipe for the perfect raspberry mint cake
This cake is not only a culinary delight, but also a real eye-catcher. The delicate pink of raspberries meets the fresh green of mint.
Raspberry mint cake
When temperatures rise, we crave desserts that taste wonderfully light and invigorating. Our raspberry mint cake is exactly that: a composition of fruity aroma and a subtle herbal note that provides the ultimate kick of freshness.
135 minutes
45 minutes
30 minutes
60 minutes
Pies
bake
special occasions
€ € € €
Ingredients for 1 springform pan (ø 24 cm)
for 14 servings
For the sponge cake
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6 eggs
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140g sugar
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2.5 peppermint oil
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1 pack vanilla sugar
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125 g wheat flour
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60 g cornstarch
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0.25 tsp baking powder
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70 g mint chocolate
For filling and decoration
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3 sheets of gelatin
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400 g raspberry jam
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200 g cream cheese
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650 g cream
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1 pack of cream stiffener
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75 g mint chocolate bars
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250 g raspberries
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1 pack vanilla sugar
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4 tsp cream leveling agent (SanApart)
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mint
preparation
- For the sponge cake, line the bottom of the springform pan with baking paper and preheat the oven to 170°C. Separate eggs and beat egg whites until stiff. Beat the egg yolks with sugar, mint oil and vanilla sugar until light and fluffy. Sift the flour, starch and baking powder over it and stir in. Chop the chocolate and fold it into the egg whites. Pour the mixture into the mold and bake in the oven for 30 minutes. Cool in the tin for 10 minutes, then remove from the tin and allow to cool completely. Divide the sponge cake into 2 layers and enclose the bottom layer with a cake ring.
- To make the filling, soak the gelatine in cold water. Mix 200 g jam with the cream cheese. Squeeze out the gelatine, carefully dissolve it in a small saucepan, mix with 3 tablespoons of the cream and then stir into the remaining cream. Beat 250 g of cream until stiff and fold in 50 g of chopped mint and 50 g of raspberries. Spread the remaining jam on the bottom cake layer. Spread the raspberry cream on top. Place the second cake layer on top, press it lightly and let the cake cool.
- Beat the remaining cream with vanilla sugar and SanApart until stiff. Fill 1/3 into a piping bag with a serrated nozzle. Spread the cake with the remaining cream until smooth. Decorate with halved raspberries on the edge, mint stalks, mint leaves, cream tuffs and mint bars. Cool for at least 60 minutes before serving.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 2.238 kJ 535 kcal |
| Fat | 32.0g |
| Carbohydrates | 51.0g |
| protein | 8.0g |
