What better way to say, Happy Mother’s Day, than with cake and Pilates. Let’s jump into this yummy surprise for your Mom. This year’s cake is a chocolate sponge cake with a raspberry cream cheese yogurt filling topped with some fresh berries and soy whipping cream.
Mother’s Day Raspberry Cake Recipe
- 200g flour or almond flour
- 40g cocoa powder
- 150g sugar
- 1 tsp baking powder⠀
- 1/4 tsp salt⠀
- 300ml buttermilk or milk or soy milk + 1 tbl lemon juice (stir together and set aside)
- 60ml vegetable oil⠀
- 1 tsp vinegar
Marzipan layer: (optional)⠀
- 100g Marzipan⠀⠀
Raspberry Cream Cheese filling:
- 200g cream cheese
- 150g raspberries
- 200g yogurt ⠀
- 60g sugar⠀
- 1 tsp ricotta cheese⠀
- 100ml whipping cream
- a handful of fresh strawberries⠀
- 50g powder sugar
- fresh berries⠀
- Preheat oven to 170°C / 335F.
- Lightly spray round baking pans or line a baking form with parchment paper. Lightly dust with flour, tapping the sides to remove excess.
- In the mixing bowl, add the milk, oil, sugar, baking soda, and salt; stir together until smooth. Add the dry ingredients, mix until fully smooth-no lumps. (If the batter is a little runny-no worries.)
- Pour the batter in the form(s) and bake for about 35-40 minutes.
- Let the cake cool on a wire rack. If the cake is uneven at the top cut off the higher parts. Then cut the cake in half so you have 2 layers if you did not use more than one round of baking.
Raspberry Cream Filling:
- In a mixing bowl add raspberries, sugar, cream cheese, and yogurt; mix well.
- Place a cake ring around the bottom layer of the cake or place one cake layer on a serving plate or cake stand.
Optional: roll out the marzipan on a clean surface, use some ground almonds or oat flour so it doesn’t stick to the counter/rolling pin. Use the cake ring to cut out the right size. Then place the marzipan layer on the first cake layer.
- Evenly spread filling on the bottom layer, then add the second cake on top. Add more filling until you reach the top.
Using a cake ring: Make sure the cake ring is tightened so the filling can’t runoff. Then fill in the raspberry cream. Add some fresh raspberries as well then cover with the second layer of cake.
- In a small pan, add whipping cream and bring to a boil. Remove from heat (optional add chocolate chips-chocolate lover: let it melt naturally) Add 1 tsp arrowroot starch, if needed so it gets stiffer. Let it cool for about 10-15 minutes.
- Cover the cake with the mixture. Top with beautiful raspberries. Place in fridge for 30 minutes, until cake is set. Tip:
First-time bakers: You can never go wrong. Baking is fun. Scale it down to cupcake size or you can cut the cake to fit in premade tart form. Then add the topping.
Don’t forget to say, Thanks Mom, and Enjoy!