Raspberries and Cream Cake

RECIPESPLUS
13Ingredients
75Minutes
310Calories

Ingredients

US|METRIC
  • 3 eggs (separated)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup ground hazelnuts
  • 1 pound raspberries (15 set aside for garnish)
  • 2/3 cup powdered sugar
  • 5 tablespoons raspberry liqueur (such as Chambord)
  • 2 1/2 tablespoons powdered gelatin (bloomed in cold water for 5 mins)
  • 2 1/2 cups heavy cream
  • 2 ounces dark chocolate (melted)
  • 2 tablespoons chopped hazelnuts (toasted)
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    Directions

    1. Preheat oven to 325°F. Line a 10 inch springform pan with parchment paper.
    2. Whip egg whites and 3 tbsp water to stiff peaks, gradually adding sugar and vanilla extract. Beat in egg yolks, 1 at a time. Combine flour, baking powder and ground hazelnuts then fold in. Transfer to prepared pan and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan.
    3. Meanwhile, in a blender, purée raspberries with powdered sugar and liqueur. Strain then mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Combine with main raspberry purée. Whip 3/4 cup heavy cream to stiff peaks then fold in.
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    NutritionView More

    310Calories
    Sodium4% DV105mg
    Fat31% DV20g
    Protein12% DV6g
    Carbs9% DV27g
    Fiber12% DV3g
    Calories310Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol100mg33%
    Sodium105mg4%
    Potassium135mg4%
    Protein6g12%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber3g12%
    Sugars18g36%
    Vitamin A15%
    Vitamin C15%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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