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Recipe Category / Special Cakes

Raspberry cake

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Raspberry cake


For the buttercream

  • Place a pot over medium heat. Add the frozen fruits and granulated sugar.
  • Let it simmer for 10-15 minutes, until the fruits defrost and the sugar melts. Mix often using a wooden spoon.
  • Remove from heat and add them in an immersion blender. Beat until the fruits become a puree.
  • Transfer the puree to a bowl and let it cool.
  • In a mixer’s bowl, beat the butter on high speed for 3-4 minutes until fluffy.
  • Add the icing sugar in two batches and beat until completely homogenized.
  • Remove the mixing bowl from stand. Add 100 g of the fruit puree to the buttercream. Stir with a silicone spatula until homogenized.
  • Transfer buttercream to a bowl. Cover with a plastic wrap and set aside for later.

For the cake layers

  • Preheat oven over 180ο C (F) Set to Fan. Line up a 30x40 cm baking pan with parchment paper and set it aside.
  • Separate the egg whites and the yolks.
  • In a mixer’s bowl, beat the egg whites and 20 g of sugar on high speed for 10 minutes until they turn into a thick meringue.
  • Remove mixer’s bowl from stand and transfer the meringue to a bowl.
  • In the same mixer’s bowl, beat the yolks and the rest of the sugar on high speed for 4-5 minutes until the yolks become fluffy and white.
  • Add the zest and juice of the lemon, the flour and salt and beat for 1 more minute.
  • Remove mixer’s bowl from stand. Using a silicone spatula, take a small portion of the meringue and add it to the yolk mixture. Beat. Add the rest of the meringue to the yolk bowl in two batches, stirring gently until homogenized.
  • Transfer the mixture to the baking pan and smooth the surface with a spatula.
  • Bake for 15 minutes until the cake turns golden.
  • Remove baking pan from oven and set it on a grill for 5 minutes to slightly cool.
  • Cover the surface of the cake layer with a clean kitchen towel.
  • Turn the cake over and remove the parchment paper on which you baked the cake layer.
  • Even out the edges of the cake layer. Roll the edges of the layer (the shorter side) with the towel. That way, the cake will have the flexibility they need to have when you assemble.
  • Set the cake layer aside for 40 minutes to cool.
  • Roll out the cake layer (the short side facing towards you).
  • Cut into three straight 10 cm-thick strips.
  • Cover with the towel and set aside for later.

To assemble

  • On the kitchen counter, unroll the first cake layer strip (the shorter side facing towards you) so it lays flat.
  • Spread 80 g buttercream over the surface of the first cake layer using a spatula.
  • Unroll the second strip next to the first, matching the shorter ends (unroll it on the far shorter end). Spread 80 g buttercream across the surface.
  • Unroll the third strip next to the second one, matching the shorter ends.  Spread 80 g across the third strip’s surface. At this point, you will have a long straight strip on your kitchen counter.
  • Roll in the strip, shorter side to shorter side. You will have a thick 15 cm diameter roll on your counter.
  • Turn the flat side of the roll to use as a base. Cover the surface and the walls with the rest of the buttercream.
  • Chill in the refrigerator for 1 hour until thickened.
  • Remove from fridge. Cut the strawberries into 4 pieces and decorate the cake’s surface.
  • Decorate with the rest of the puree using a spoon.
  • Cut into pieces and serve.


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Nutrition information per portion

Calories (kcal)
31 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
46 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
100 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
29 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
77 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
7 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
7 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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