Recipe for: Raspberry sauce on warm almond cake with cream. - photo 1
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Recipe for: Raspberry sauce on warm almond cake with cream.

Valentine's Day Desserts 90 min Medium 0 views ~85.96 PLN - (0)
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Description

Delicate almond cake served warm, topped with fresh raspberry mousse and adorned with fluffy cream. The dish combines the summer freshness of fruits with a winter warming touch — the warm, aromatic cake contrasts with the cool, velvety mousse. Inspiration: Polish summer berry tradition presented in an elegant form perfect for Valentine's Day. Distinct notes of almond, light tartness of raspberries, and creamy sweetness of the cream create a harmonious flavor composition and an impressive, romantic presentation on the plate.

Ingredients Used

Ingredients (17)

Servings:
4
  • Wheat flour 80 g
  • Almond flour 120 g
  • Butter 80 g
  • Sugar 120 g
  • Chicken egg 2 pcs (~120 g)
  • Baking powder 10 g
  • Milk 50 ml
  • Raspberry 450 g
  • Gelatin 7 g
  • Water 50 ml
  • Śmietanka 36% 300 ml
  • Mascarpone cheese 150 g
  • Powdered sugar 30 g
  • Lemon 1 pcs (~80 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Almond flakes 30 g
  • Vanilla bean 1 pcs (~5 g)
💰 Estimated dish cost: ~85.96 PLN (21.49 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Preheat the oven to 175°C (top and bottom heat). Prepare a 20 cm springform pan: line the bottom with parchment paper and grease the sides with butter. This will prevent the cake from sticking and make it easy to remove from the pan.

Ingredients: Butter
Use a 20 cm springform pan. If you don't have one, use a pan of similar diameter; the baking time may vary slightly.
2

In a large bowl, pour in the melted and cooled butter. Add the sugar and stir with a wooden spoon until the mixture becomes smooth. Add the eggs one at a time, mixing well after each addition (about 20–30 seconds) to emulsify the mixture.

Ingredients: Butter, Sugar
Use a wooden spoon or a hand mixer on low speed. The eggs should be at room temperature, so the mixture doesn't curdle.
3

In a separate bowl, sift the all-purpose flour, almond flour, baking powder, and salt. Make a well and add warm (not hot) milk. Add the dry ingredients to the wet mixture and stir with a spatula from the inside out until the mixture is smooth and lump-free — do not mix too long to avoid making the dough heavy.

Ingredients: Wheat flour, Almond flour, Baking powder, Salt, Milk
Use a sieve for sifting and a silicone spatula. The batter is ready for baking when the consistency is thick but pourable — it should slowly fall from the spoon.
4

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 20–25 minutes — the cake should be golden, and a toothpick inserted should come out dry or with a few moist crumbs.

Ingredients: Wheat flour, Almond flour, Butter, Sugar
Check the baking center after 18 minutes — different ovens bake differently. Use a skewer.

Raspberry mousse

5

In the meantime, prepare the puree: blend about 350 g of raspberries into a smooth puree. Pass it through a fine sieve to remove the seeds — use a spoon to push the puree through until you have a clean puree.

Ingredients: Raspberry
Use a blender or a hand blender and a fine sieve. Straining takes a few minutes — don't skip this step, the seeds ruin the texture of the puree.
6

In bowls, pour the gelatin and cover it with cold water (50 ml). Set aside for 5 minutes until it swells. Then, heat 2–3 tablespoons of raspberry puree in a saucepan (do not boil). Add the swollen gelatin to the warm puree and stir until completely dissolved. Pour the dissolved gelatin into the rest of the mousse and mix thoroughly.

Ingredients: Gelatin, Water, Raspberry
Use a small saucepan and a whisk. The gelatin dissolves in warm puree; do not boil the mixture (above 60°C gelatin loses its properties).
7

Set the puree aside to cool to room temperature (about 10–15 minutes), then chill in the refrigerator for 15–25 minutes until it starts to thicken slightly — it should be thick but still easy to stir.

Ingredients: Raspberry
Do not allow it to completely set — the mousse should be fluid enough to combine with the cream, but thick enough to hold its shape on the cake.

Cream

8

In a bowl, whip the chilled cream (150 ml) with 15 g of powdered sugar to soft peaks — it should hold its shape, but don’t overwhip. Add the mascarpone (150 g) and gently fold with a spatula until the mixture is smooth. If you are using a vanilla bean, add the scraped seeds to the cream.

Ingredients: Śmietanka 36%, Powdered sugar, Mascarpone cheese, Vanilla bean
Use a hand mixer or a stand mixer. The bowl and whisk should be cold — place them in the refrigerator for a few minutes before whipping.

Assembly

9

After taking the cake out of the oven, let it sit for 5 minutes to cool slightly — it should be warm, not hot. If you baked it in one pan, remove the cake and cut it into 4 equal pieces; if you wish, you can slice it horizontally into thin layers.

Ingredients: Almond flour, Wheat flour
Use a wide knife and wait 5 minutes – fresh dough is delicate and may break if you take it out immediately.
10

Gently fold 150 ml of whipped cream (the remaining cream) into the slightly thickened mousse, using folding motions to maintain fluffiness. The mousse should be evenly pink, light, and thick.

Ingredients: Raspberry, Śmietanka 36%
Use a silicone spatula and fold the mixture from the bottom to the top; do not mix vigorously, otherwise you will lose the lightness of the mousse.
11

On the slightly warm pieces of cake, spread 2–3 tablespoons of raspberry mousse gently, so it doesn't slide off the hot base. On top of the mousse, pipe or spoon the cream in the shape of decorative rosettes. Decorate with fresh raspberries and optionally sprinkle with toasted almond flakes.

Ingredients: Raspberry, Almond flakes, Mascarpone cheese, Powdered sugar
Use a piping bag with a tip or a spoon. If you are adding almond flakes, it's best to lightly toast them in a dry pan for 1–2 minutes until they take on color.

Serving

12

Serve immediately: the cake should be slightly warm, the mousse cool, and the cream creamy. You can dust the plate with a little powdered sugar and add fresh mint leaves for contrast (optional).

Ingredients: Powdered sugar, Raspberry
Serve on warmed plates (before serving, heat them in the oven at 80°C for 3 minutes) to keep the cake warm longer.

Fun Fact

💡

The combination of almond and raspberry has a long tradition in European cuisine — almonds have enriched the flavor of delicate fruit desserts since the Renaissance.

Best for

Walentynki Romantyczna kolacja Letnie przyjęcie

Tips

🍽️ Serving

Serve the dessert on warm plates; the contrast in temperature (warm cake, cool mousse) enhances the taste experience. For serving, I recommend a semi-dry sparkling wine or coffee with a hint of vanilla. For an elegant effect, use a piping bag for the cream.

🥡 Storage

The cake is best eaten immediately. Leftover portions can be stored in the refrigerator for up to 24 hours covered with plastic wrap — the cream and mousse will lose their fluffiness. To reheat a portion: 5–7 minutes in the oven at 100°C (without cream), then add fresh cream and fruit.

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