Raspberry sheet cake

Raspberry sheet cake

13 ratings

Yijiao, Data Scientist


„This cake is great for a special occasion. It is absolutely worth the effort!“

Difficulty

Medium 👍
60
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-15+
750 g
raspberries
3
eggs
¼ tsp
salt
230 g
sugar (divided)
90 g
flour
30 g
starch
6 sheets
gelatin
340 ml
water (divided)
650 ml
heavy cream (divided)
500 g
cream cheese
1 tsp
vanilla extract
1 tsp
cream of tartar
1 tsp
clear jelly powder (store-bought)
100 g
almonds (sliced)
Metric
Imperial
  • 750 g raspberries
  • 3  eggs
  • ¼ tsp salt
  • 230 g sugar (divided)
  • 90 g flour
  • 30 g starch
  • 6 sheets gelatin
  • 340 ml water (divided)
  • 650 ml heavy cream (divided)
  • 500 g cream cheese
  • 1 tsp vanilla extract
  • 1 tsp cream of tartar
  • 1 tsp clear jelly powder (store-bought)
  • 100 g almonds (sliced)

Utensils

  • baking pan (20x20 cm/8x8 inch.)
  • kitchen towel
  • medium bowl
  • small pan
  • baking frame (optional)
  • oven
  • sieve
  • 4 large mixing bowls
  • whisk
  • stand mixer or hand mixer with whisk attachment
  • parchment paper
  • rubber spatula
  • 2 small saucepans
  • small mixing bowl

Enjoy with

Rosé Champagne
A celebratory cake deserves a celebratory drink! The bubbles help cut through the sweetness of this luscious cake.

Nutrition per serving

Cal
408
Protein
9g
Fat
29g
Carb
28g

Step 1/8

Preheat oven to 190°C/375°F. Separate eggs. Beat egg yolks in a small bowl with a fork. Place egg whites into the bowl of a stand mixer or a large mixing bowl and beat together with salt until stiff peaks form. Slowly add part of sugar and whisk for approx. 1 – 2 more min. Carefully fold egg yolks into egg whites using a whisk.
  • 3 eggs
  • ¼ tsp salt
  • 70 sugar
  • oven
  • whisk
  • stand mixer or hand mixer with whisk attachment
  • large mixing bowl
  • small mixing bowl

Preheat oven to 190°C/375°F. Separate eggs. Beat egg yolks in a small bowl with a fork. Place egg whites into the bowl of a stand mixer or a large mixing bowl and beat together with salt until stiff peaks form. Slowly add part of sugar and whisk for approx. 1 – 2 more min. Carefully fold egg yolks into egg whites using a whisk.

Step 2/8

Mix flour and starch together and sieve over egg mixture in 3 – 4 batches. Carefully fold into egg mixture. Transfer batter to a parchment-lined baking pan and bake at 190°C/375°F for approx. 11 – 13 min., or until golden brown.
  • 90 flour
  • 30 starch
  • baking pan (20x20 cm/ 8x8 inch.)
  • sieve
  • parchment paper
  • rubber spatula
  • large mixing bowl

Mix flour and starch together and sieve over egg mixture in 3 – 4 batches. Carefully fold into egg mixture. Transfer batter to a parchment-lined baking pan and bake at 190°C/375°F for approx. 11 – 13 min., or until golden brown.

Step 3/8

Spread a clean kitchen towel over work surface and sprinkle evenly with sugar. Remove sponge cake from baking pan, turn out onto kitchen towel and peel off parchment paper. Set aside to cool completely.
  • 1 tbsp sugar
  • kitchen towel

Spread a clean kitchen towel over work surface and sprinkle evenly with sugar. Remove sponge cake from baking pan, turn out onto kitchen towel and peel off parchment paper. Set aside to cool completely.

Step 4/8

Soak gelatin for approx. 5 – 8 min. in cold water. Heat up some of the cream in a small saucepan over medium-high heat. Add gelatin and let fully dissolve. Remove from heat and set aside. Add cream cheese, part of the sugar, and vanilla extract to a large bowl and whisk together.
  • 6 tbsp water
  • 50 ml heavy cream
  • 6 sheets gelatin
  • 500 cream cheese
  • 100 sugar
  • 1 tsp vanilla extract
  • medium bowl
  • whisk
  • small saucepan
  • large mixing bowl

Soak gelatin for approx. 5 – 8 min. in cold water. Heat up some of the cream in a small saucepan over medium-high heat. Add gelatin and let fully dissolve. Remove from heat and set aside. Add cream cheese, part of the sugar, and vanilla extract to a large bowl and whisk together.

Step 5/8

Add heavy cream to a grease-free bowl and whisk together with cream of tartar and some of the sugar until cream stiffens.
  • 600 ml heavy cream
  • 1 tsp cream of tartar
  • 1 tbsp sugar
  • stand mixer or hand mixer with whisk attachment
  • large mixing bowl

Add heavy cream to a grease-free bowl and whisk together with cream of tartar and some of the sugar until cream stiffens.

Step 6/8

Add a few spoonfuls of cream cheese mixture into gelatin mixture to adjust temperature. Add gelatin mixture to bowl of cream cheese and beat together until smooth. Gently add whipped cream a little bit at a time, to keep as much volume as possible.
  • whisk
  • rubber spatula

Add a few spoonfuls of cream cheese mixture into gelatin mixture to adjust temperature. Add gelatin mixture to bowl of cream cheese and beat together until smooth. Gently add whipped cream a little bit at a time, to keep as much volume as possible.

Step 7/8

Place sponge cake in baking frame, if using. Add cream cheese mixture and smooth evenly. Place in the fridge to set for at least 6 hrs. or overnight.
  • baking frame (optional)
  • rubber spatula

Place sponge cake in baking frame, if using. Add cream cheese mixture and smooth evenly. Place in the fridge to set for at least 6 hrs. or overnight.

Step 8/8

Place raspberries on cake. To prepare jelly, heat up remaining water with sugar and clear jelly powder in a small saucepan. Bring to a boil and simmer for approx. 3 – 4 min., or until it thickens. Then, carefully spoon over the raspberries on top of the cake. Let set for approx. 10 min. For a final touch, gently toast the almonds in a pan over medium heat for approx. 4 min., or until fragrant. Let cool completely. Before serving, remove cake from baking frame and decorate sides with almonds. Enjoy!
  • 750 rapberries
  • 3 tbsp sugar
  • 250 ml water
  • 1 tsp clear jelly powder (store-bought)
  • 100 almonds (sliced)
  • small pan
  • small saucepan

Place raspberries on cake. To prepare jelly, heat up remaining water with sugar and clear jelly powder in a small saucepan. Bring to a boil and simmer for approx. 3 – 4 min., or until it thickens. Then, carefully spoon over the raspberries on top of the cake. Let set for approx. 10 min. For a final touch, gently toast the almonds in a pan over medium heat for approx. 4 min., or until fragrant. Let cool completely. Before serving, remove cake from baking frame and decorate sides with almonds. Enjoy!