Raspberry Cream Gateau

    3 hours 35 minutes

    This beautiful cake recipe can be made with raspberries or other seasonal berries. You can even use peaches or canned pineapple.

    5 people made this

    Serves: 12 

    • Sponge
    • 1/4 cup (55g) caster sugar
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 1 tablespoon cold water
    • 1/2 cup (60g) plain flour
    • 1/4 teaspoon baking powder
    • Pastry
    • 1 cup (125g) plain flour
    • 1/2 teaspoon baking powder
    • 1/4 cup (60g) butter
    • 2 tablespoons white sugar
    • 1 egg yolk
    • Chocolate Layer
    • 1/3 cup (50g) dark chocolate
    • Raspberry Filling
    • 4 3/4 cups (600g) fresh or frozen raspberries
    • 1/2 cup (115g) sugar
    • 1 1/3 cups (350g) natural yogurt
    • 1/3 cup (80ml) lemon juice
    • 1 tablespoon (14g) gelatine
    • 1/4 cup (60ml) warm water
    • 1 1/2 cups (375ml) cream, for whipping
    • Glaze and Decoration
    • 1/4 cup (60ml) redcurrant juice
    • 1/4 cup (60g) raspberry jam, warmed and strained
    • 1/2 cup (50g) slivered almonds

    Preparation:3hours  ›  Cook:35min  ›  Ready in:3hours35min 

    1. Preheat oven to 180 degrees C. Use two 28cm springform cake tins. Grease the base and side of one tin.
    2. Sponge Beat the sugar, vanilla essence, eggs and cold water until fluffy. Sift the flour and baking powder over the egg mixture then fold in with a whisk. Spread the sponge mixture in the greased tin, building it up a little at the sides. Bake for 20–25 minutes. Remove the tin from the oven. Loosen side with a knife. Turn sponge layer out onto baking paper. Do not remove the base of the tin. Let sponge cool.
    3. Pastry Combine all the ingredients in a bowl and knead into a smooth dough. Shape into a ball, press flat, wrap in plastic wrap and chill for 30 minutes. Grease base of the second springform tin. Roll out pastry to line base of tin and prick several times with a fork. Bake for 12–15 minutes in the preheated oven. Remove from the oven then cool on a wire rack. Remove from the tin.
    4. Chocolate Layer Melt chocolate in a bowl over simmering water and spread over cooled pastry base. Remove base of tin and baking paper from sponge base. Place sponge on top of chocolate pastry base with top facing downwards. Place a cake ring around the two to hold in place.
    5. Raspberry Filling: Purée half the raspberries (allow frozen berries to thaw briefly), pressing them through a strainer with the back of a spoon. Combine the purée, sugar, yogurt and lemon juice.
    6. Sprinkle gelatine over 60 ml (1/4 cup) warm water in a small saucepan; stir over a low heat until dissolved. Stir into raspberry mixture; chill.
    7. Beat cream until stiff. As soon as raspberry mixture begins to set, stir in the cream and pour onto the sponge base; smooth the top. After a few minutes, spread the rest of the raspberries on the raspberry mixture.
    8. Glaze and Decoration Combine the juice and jam. Spoon carefully onto raspberries so that lukewarm glaze does not mix with cream mixture.
    9. Cover torte and chill for at least 2 hours. Remove cake ring just before serving. Toast almonds in a frypan, cool briefly and press onto the side of the torte.

    Cake Ring?

    A cake ring is a open circular metal ring that goes over and down the sides of cakes to hold them in place.

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