Raspberries and cream cake

Raspberries and cream cake


  1. Preheat the oven to 170°C/325°F/Gas Mark 3. Line the bottom of a 26cm diameter springform tin with baking paper. Beat the egg whites and 3 tbsp water until forming stiff peaks, gradually adding the sugar and vanilla extract.
  2. Beat in the egg yolks one at a time. Mix together the flour, baking powder and ground hazelnuts and fold into the egg mixture. Spoon into the tin and smooth out. Bake for 15-20 mins, until a skewer comes out clean. Allow to cool.

  3. Set aside 15 raspberries for decoration and place the remainder in a blender along with the icing sugar and liqueur. Purée, then press through a sieve. Squeeze out the gelatine and dissolve in a saucepan set over a low heat. Stir in a little of the raspberry purée, then stir this into the remaining purée. Whip 200ml cream until forming stiff peaks and fold into the purée.

  4. Turn the cake out of the tin and peel away the baking paper. Cut in half horizontally by inserting a knife into the centre and rotating the cake around it. Place the bottom half on a cake plate and place a cake ring around it. Spread over the raspberry cream and gently press the second cake on top. Chill for at least 4 hours.

  5. Heat a frying pan and dry fry the chopped hazelnuts until golden. Remove from the pan and allow to cool.

  6. Whip 400ml cream until forming stiff peaks. Spoon half into a piping bag fitted with a large, plain nozzle. Remove the cake ring and spread the remaining cream over the top and sides of the cake. Pipe tufts of cream around the top edge of the cake.

  7. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon into a piping bag fitted with a small nozzle and pipe over the cream tufts and down the sides of the cake. Deocrate with the chopped hazelnuts and reserved raspberries.


This tangy and creamy cake is perfect for serving at a summer party!


3 eggs, separated
125g (4 1/2 oz)caster sugar
1 tsp vanilla extract
100g (4oz) plain flour
2 tsp baking powder
50g (2oz) ground hazelnuts
500g (1lb 2oz) raspberries
100g (4oz) icing sugar
5 tbsp raspberry liqueur (such as Chambord)
8 leaves gelatine, soaked in cold water
600ml (1pt) whipping cream
2 tbsp chopped hazelnuts
50g (2oz) dark chocolate, broken into pieces


Time: 60 mins
Serves: 16
Nutrition: n/a