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–+ servings

Creamy Raspberry Cake

A luscious dessert combining sweet cream and tangy raspberries, perfect for special occasions or a treat for yourself.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the sponge cake
  • 2 layers Biszkopt (sponge cake)
For the filling and topping
  • 500 ml Śmietana kremówka (whipping cream) Make sure it is cold for better whipping.
  • 300 g Maliny (raspberries) Fresh raspberries are recommended, but frozen can be used.
  • 100 g Cukier (sugar)
  • 1 teaspoon Ekstrakt waniliowy (vanilla extract)

Method
 

Preparation
  1. Preheat the oven to 180°C and prepare the sponge cake.
  2. Whip the cream until it forms stiff peaks, then add sugar and vanilla extract.
Assembly
  1. Spread half of the cream on the first layer of sponge cake, add the raspberries, and cover with the second layer.
  2. Spread the remaining cream on top and decorate with more raspberries.
Chill
  1. Place the cake in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 4gFat: 24gSaturated Fat: 15gSodium: 50mgFiber: 1gSugar: 20g

Notes

Store leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. Best eaten within a few days.

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