Advertisement: Berry Farm

Hello!

This is a wonderful sponge cake with plenty of fresh raspberries and homemade vanilla cream!

I have received the most fantastic raspberries you can imagine from Berry Farm!

 

 

If you live in Oslo/Asker and the surrounding area, you can order from them now that the raspberries are in season (call 917 96 096 or send an email to post@enger.no).

At Berry Farm, you can also buy crates of perfect red currants, black currants, and gooseberries, in addition to delicious organic berry juice!

 

 

With so many beautiful raspberries, I could have raspberries in the filling and also cover the entire outside of this sponge cake with fresh raspberries.

What a beautiful and tempting sponge cake this turned out to be!

 

 

Ingredients:

Sponge Cake:
♥ 5 eggs
♥ 150 g sugar
♥ 150 g flour
♥ 1 tsp baking powder

Homemade Vanilla Cream:
♥ 5 dl heavy cream
♥ 1 tbsp vanilla paste or 1 vanilla pod
♥ 25 g cornstarch
♥ 125 g sugar
♥ 4 egg yolks

Filling and Decoration:
♥ 6 dl heavy cream
♥ 2 tbsp powdered sugar
♥ up to 1.2 kg fresh raspberries (see tips)

 

Instructions:

Sponge Cake:

Beat the eggs and sugar until thick. Sift the flour and baking powder and gently fold them into the batter.

Pour the batter into a cake pan lined with baking paper at the bottom. Bake the cake on a rack in the middle of the oven at 175°C for about 30 minutes (check with a cake tester to ensure the cake is cooked through in the center).

Let the cake cool completely in the pan.

Homemade Vanilla Cream:

Bring the heavy cream and vanilla paste (or vanilla pod and seeds) to a boil. Remove the pan from the heat. Remove the vanilla pod if using.

In another bowl, lightly whisk the egg yolks, cornstarch, and sugar together.

Gradually add the hot vanilla cream to the egg mixture. Mix well with a hand whisk. Then return the mixture to the pan.

Heat again while stirring constantly, but make sure the cream doesn't boil as it may separate (see tips). The vanilla cream will thicken as it heats.

Remove the pan from the heat and let the vanilla cream cool to room temperature. Stir occasionally.

Refrigerate the vanilla cream until it is completely thick (preferably overnight, but cover with plastic wrap to prevent a skin from forming on the surface).

 

 

Assembly:

Whip the heavy cream and powdered sugar until thick and fluffy.

Loosen the cake from the pan with a sharp knife. Remove the cake from the pan and take off the baking paper.

Divide the cake into 3 cake layers. Place the bottom layer on a cake plate.

 

 

Spread half of the vanilla cream.

 

 

Cover with fresh raspberries.

 

 

Spread an even layer of cream on top.

 

 

 

Place the second cake layer on top.

 

 

Spread the remaining vanilla cream.

 

 

Cover with fresh raspberries.

 

 

Spread another layer of cream and place the top cake layer on.

 

 

Cover the entire cake with the remaining cream.

Decorate as desired with fresh raspberries.

 

 

So, I chose to cover the entire outside of the cake with raspberries! 😃 (See tips below.)

 

 

Keep the cake cool until serving.

 

 

Sponge cake with raspberries and homemade vanilla cream – which turned out wonderfully delicious in every way! 😍

 

 

Tips:

♥ Have enough fresh raspberries! 😃 If you want to cover the entire outside of the cake with fresh raspberries as I have done here, you should expect to need a lot of raspberries! At least if you're making a cake base that's 24 cm, as I have done here. The cake becomes very large and splendid, but it requires a lot of raspberries, so make sure to have plenty.

♥ Alternatively, you can make a smaller sponge cake, for example, 20 cm in diameter (see the recipe for Genoise in different sizes HERE), which makes it more manageable to decorate the cake with raspberries on the outside as I have done here.

♥ To ensure that the raspberries on the outside of the cake stay well, you need to have a fairly thick layer of cream around the cake that the raspberries can attach to.

♥ The raspberries on the outside of the cake also stay a bit better if you cut off a bit of the end so that the raspberries are flatter at the bottom.

♥ The cake can, of course, be decorated with fewer raspberries, for example, by only covering the top of the cake with raspberries and piping cream along the edge of the cake.

♥ See also Raspberry Sponge Cake, Marzipan Cake with Raspberries, and more sponge cakes with raspberries HERE.

 

 

An incredibly beautiful raspberry cake!

 

 

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