10 amazing cakes with raspberries

1. Simple cake with raspberries, chocolate and cream cheese dough

Ingredients

• 140 g of cream cheese;
• 85 g butter;
• 190 g of sifted flour;
• 250 g of raspberry;
• 2 tablespoons sugar;
• ½ teaspoon of potato starch;
• 100 g chocolate spread.

preparation

Mix cheese and butter with a mixer until smooth. Add flour and knead the dough. Wrap it with cling film and store in the refrigerator for at least an hour. Then roll out the dough rectangle and place on a baking sheet, the laid foil.

Mix the raspberries, sugar and starch. Slightly suppress some berries with a fork so that they let the juice. Coat the dough with chocolate paste, retreating slightly from the edges. Top with raspberries.

Wrap the edges of the dough and place pie in a preheated 180 ° C oven for 45-50 minutes until lightly browned.

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2. Sponge cake with raspberry and creamy layer

Ingredients

• 250 g butter + bit to lubricate;
• 250 g of powdered sugar + 2 teaspoons cream;
• 4 eggs;
• 250 g of sifted flour + bit for spreading;
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• 2½ teaspoons baking powder;
• 1 orange;
• 150 ml whipping cream;
• a pinch of vanilla;
• 4 tablespoons raspberry jam or marmalade;
• 150 g of raspberry.

preparation

Whisk the butter and powdered sugar. Alternately, enter the eggs, whisking thoroughly mass mixer after each addition. Mix flour, baking powder and finely grated zest of a orange. Stir the flour mixture into the oil and mix well.

Oil the two baking dishes with a diameter of 20 cm, Cover the bottom with parchment and lightly sprinkle it with flour. If you have only one form, simply bake the biscuits at a time. But do not forget after the preparation of the first sponge to wash shape and prepare it for baking.

Spread the batter on the forms and smooth. Bake for 20-25 minutes at a temperature of 190 ° C, until the biscuits will not rise and browned. Of the finished baking toothpick should come out clean. Slightly cool biscuits, carefully remove them from the molds and let cool completely.

Add the vanilla cream and 2 teaspoons powdered sugar. Thoroughly beat with a mixer until creamy.

Lubricate the tip of a sponge cake with raspberry jelly or jam. Spread on top of the cream and raspberries. Cover with second biscuit. If desired, sprinkle the finished cake with powdered sugar.

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3. Cake with raspberries, bananas and butter cream

Ingredients

• 300 g of sifted flour;
• 1 teaspoon salt;
• 210 g of sugar;
• 260 g butter;
• 1 egg;
• 4-6 tablespoons of cold water;
• 1 tablespoon cornstarch;
• 700 ml milk;
• 2 eggs;
• a pinch of vanilla;
• 2 large banana;
• 250 g of raspberry jam or marmalade;
• 2 tablespoons warm water;
• 170 g of raspberry.

preparation

Combine flour, ½ teaspoon of salt and 10 g sugar. Add 220 g of cold butter, diced, and rub into crumbs. Add egg and water and knead the dough. Wrap it with cling film and store in the fridge for half an hour. Roll the chilled dough and spread on a baking dish.

Put the dough on the parchment and sprinkle dry peas or beans, so that the cake is not swollen during baking time. Place in a preheated 180 ° C oven for 20 minutes. Then, remove the parchment and cargo and bake another 10 minutes.

In a saucepan, mix 200 g sugar, ½ teaspoon salt and starch. Pour in the milk and place over medium heat. Cook, stirring constantly, until the mixture thickens. Reduce heat, simmer for a few more minutes and remove the mixture from heat.

Add the beaten eggs and mix thoroughly. Again, put the pot on the fire, bring to a boil and cook for 2 more minutes. Remove from heat, add the remaining butter and vanilla and mix. Slightly cool, put the cream on the surface of the food wrap and put it in the fridge for half an hour.

Slice the bananas into slices. Spread half of the cream on the basis of the pan, place bananas and cover with remaining cream. Tighten with cling film and refrigerate for at least 6 hours.

Mix jam, water, and half raspberry. Cover the cake with this mixture and garnish with remaining berries.

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4. Cake with chocolate and raspberry pudding

Ingredients

• 150 g shortcake;
• 100 g of sugar;
• 80 g butter;
• ½ teaspoon of cinnamon;
• 2 pinches salt;
• 350 g of raspberry;
• 3 tablespoons cornstarch;
• 1 tablespoon cocoa;
• 480 ml of milk;
• 3 egg yolk;
• 170 g of dark chocolate;
• a pinch of vanilla;
• 1-2 tablespoons powdered sugar.

preparation

In a blender grind cookies, 50 g of sugar, melted butter, cinnamon and a pinch of salt until homogenous. Pour the mixture into a baking dish and tamp the bottom and walls. Bake at 180 ° C 10-11 minutes until lightly browned basis.

Put half of the raspberries in a sieve and place it over a clean container. If raspberries are not too juicy, you can leave it in a sieve 1-2 hours to start to stand out juice from the berries. Peretrite raspberry puree through a sieve.

In a saucepan, mix starch, remaining sugar, a pinch of salt and cocoa. Pour in milk and stir, bring to a boil over medium heat. Continue stirring the milk for a few minutes until the mixture thickens.

In a separate container, beat egg yolks, and continuing to whisk, slowly pour the milk mixture. Pour it back into the pan and cook over low heat for another 3 minutes. Remove from heat, add the melted chocolate, vanilla and raspberry puree and mix thoroughly.

Put the pudding in the chilled biscuit base and smooth out. Cover the cake with cling film and store in the refrigerator for at least 4 hours or overnight. Before serving, garnish with the remaining cake with berries and powdered sugar.

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5. The wet cake with raspberries

Ingredients

• 115 g butter + bit to lubricate;
• 220 g of sugar;
• 3 eggs;
• 125 g of sifted flour;
• ½ teaspoon salt;
• ½ teaspoon baking powder;
• 400 g of raspberry;
• 2 tablespoons of powdered sugar.

preparation

Beat with a mixer the softened butter and sugar. Alternately, enter the eggs, mixing well after each addition. Combine flour and salt and baking powder and, continuing to whisk, gradually add the flour mixture into the oil.

Grease a baking dish with oil and place the dough back. Spread on top of the raspberries. You can take even more berries, then turn the cake even more wet.

Put a form in a preheated 180 ° C oven for 45-50 minutes. After 20 minutes after cooking sprinkle cake with powdered sugar.

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6. Tart with raspberries and curd cream

Ingredients

• 200 g of sifted flour;
• 1 teaspoon baking powder;
• 100 g butter;
• 200 g of sugar;
• 2 eggs;
• 400 g of fatty cottage cheese;
• 100 g of the cream;
• a pinch of vanilla;
• 400 g of raspberry;
• 2 tablespoons of powdered sugar.

preparation

Mix flour with baking powder. Add the diced cold butter and half the sugar and grind into crumbs. Add 1 egg and knead the dough.

Roll out the dough on the size of the form and place it there, pressing to the bottom and walls. Take a fork several nadkoly at the bottom of the basis for the cake and send in a preheated 180 ° C oven for 15 minutes.

Whisk blender, cottage cheese, sour cream, egg, vanilla and remaining sugar until creamy. Spread the cream over propechonnoy base and top with raspberries.

Bake pie 35 more minutes. Before serving, let it cool and sprinkle with powdered sugar.

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7. Cake with raspberry, honey, whiskey and granola

Ingredients

• 150 g butter;
• 50 g of brown sugar;
• 3 eggs;
• 100 ml of liquid honey;
• 50 ml of whiskey;
• 250 g of sifted flour;
• 2½ teaspoons baking powder;
• 50 g of oat flakes;
• 250 g of raspberry;
• 100 g granola (or can be purchased ready-made do it yourself).

preparation

Mix blender softened butter and sugar until creamy. Add the eggs, honey and whiskey and whip. In a separate container, mix flour, baking powder and oatmeal. Pour the flour mixture into the oil and mix thoroughly.

Cover the baking dish with parchment, put half of the dough back and smooth out. Spread the berries on top and cover with the remaining dough. Sprinkle the dough granola.

Bake pie 20 minutes at 180 ° C. Then lower the temperature to 170 ° C and cook for 40-50 minutes more. If Granola starts burn, cover with foil shape. Check the readiness of cake, you can use toothpicks: she must leave it clean.

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8. Sand cake with raspberries and red currants

Ingredients

• 300 g of sifted flour;
• 1 teaspoon salt;
• 260 g butter;
• 4-6 tablespoons of water;
• 200 g of red currant without twigs;
• 300 g of raspberry;
• 2 tablespoons potato starch;
• 2 tablespoons of lemon juice;
• 2 teaspoons grated lemon peel;
• 200 g of sugar;
• 1 egg;
• 1 tablespoon milk.

preparation

Combine flour and salt. Add 230 g of cold butter, diced, and mix until a crumbly consistency. Add water and knead the dough uniform. Divide it in half, wrap with cling film and store in the refrigerator for an hour.

Then roll out half the dough and spread a thin layer on the bottom and walls of the baking dish. Put the dough in the fridge for half an hour.

Combine the currants, raspberries, starch, lemon juice, zest and sugar. Pour berry filling in a form with chilled dough. Put on top of a few small cubes of the remaining oil.

Roll out the second piece of dough thin layer. Whisk egg with milk and lubricate part of the edges of the dough mixture, which is filling. Cover the second reservoir and securely fasten the edges. Place the cake in the freezer for 20 minutes or in the refrigerator for 40 minutes.

Make a few cuts on the surface of the dough to air out during cooking. Grease the dough egg mixture. Bake the cake at 220 ° C for 20 minutes. Reduce temperature to 180 ° C and cook for another 40 minutes until the cake is browned.

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9. raspberry cheesecake

Ingredients

• 220 g shortcake;
• 1 tablespoon brown sugar;
• 100 g butter;
• a little bit of vegetable oil;
• 370 g of raspberry;
• 150 g of white sugar;
• 370 grams of lean natural yoghurt;
• 220 g of cream cheese;
• 60 g of powdered sugar;
• 120 g of cream for whipping.

preparation

In a blender chop the cookies and sugar. Add melted butter and mix well until smooth. Grease the baking tin with a removable bottom with oil and tightly tamp the bottom of the cookie mixture. Remove form in the freezer while preparing the filling.

Mix in a blender the raspberries, sugar and 1 tablespoon yogurt. Mixer at full speed, beat cream cheese until air consistency. Add the remaining cheese yogurt and powdered sugar and whisk again thoroughly. Add the raspberry mixture and whisk again.

In a separate container, whisk the cream until creamy. Add them to the raspberry cheese mixture and gently stir with a spoon or spatula. Put the filling on the base of the pastry and smooth out.

Put the cake in the refrigerator for at least 4 hours, but better - the whole night. Remove it from the refrigerator for 5-10 minutes before serving.

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10. Cake with raspberry and citric glaze

Ingredients

• 125 g flour;
• 150 g of sugar;
• ¼ teaspoon salt;
• ¼ teaspoon baking powder;
• 1 tablespoon grated lemon zest;
• 115 g butter;
• 2 eggs;
• 1 egg yolk;
• 5 tablespoons of lemon juice;
• a pinch of vanilla;
• 130 g of raspberry;
• 90 g of powdered sugar.

preparation

Mix the flour, sugar, salt, baking powder and lemon zest. In another container the cooled whisk melted butter, egg yolk, 3 tablespoons of lemon juice and vanillin. Pour this mixture into the flour and mix until smooth.

Add the coarsely chopped pastry raspberries and stir. Cover the form of a small baking parchment. Pour batter there, level and bake for 25-30 minutes at 180 ° C.

Whisk the remaining lemon juice and icing sugar. Cover the cooled cake with glaze and put it in the fridge for an hour, until the icing hardens.

see also

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• How to cook a pie legendary Tsvetaeva →
• 9 cakes with strawberries, which will disappear from the table in minutes →
• Such different Smetannikov: how to cook cakes and pies, familiar from childhood →