Eggless Raspberry Dream Cake… delicious pairings that are just so perfect! An eggless sponge moistened with Cointreau is topped with the tart ruby red fresh raspberries that make the heart of this dessert. Finished off with an incredibly flavourful raspberry cream, this dream cake is quite indulgent & satisfying.
If you’ve been here before or follow @passionateaboutbaking on Instagram, you’ll notice my love for desserts with a pop of colour, an edible flower too! My desserts are now all eggless and I’ve never enjoyed creating them as much as I do now. Going eggfree with baking was possibly one of the best decisions I made, something that has inspired me to think beyond my boundaries.
Take this Eggless Opera Cake for example. I’ve made a version with eggs for a Daring Baker challenge several years ago. If you had told me to go eggless with it, I would have politely declined, not as much as giving it a second thought! Cut to now, that Eggless Opera Cake turned out to be one of my most fun creations, something that satisfied the baker and dessert maker in me no end.
Think desserts, think colour, think flavours, textures … and think prettiness! I think the very word dessert should offer ‘poetry’ on a platter, a dish that looks as pretty as it tastes! Those desserts above are an example of what I enjoy doing, the recipes shared either on this blog or on my recipe feed on Instagram at PAB Recipes as also this Eggless Raspberry Dream Cake below.
It’s another mouth watering tin cake box dessert inspired by the Eggless Mango Dream Cake I shared a few days ago. I’ve been a little occupied of late as I try and get my new kitchen studio up and running. It’ll hopefully be ready soon, so until then, dive right in to this dream cake deliciousness!
Do tag me on Instagram at Passionate About Baking if you make this Eggless Raspberry Dream Cake, or any other recipe from the blog. I’d love to see it!
Eggless Raspberry Dream Cake
Ingredients
Eggless chocolate sponge
- 210 g buttermilk
- 50 g oil
- 100 g castor sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- Pinch of turmeric optional
- Pinch salt
- 15 g cocoa powder
- 155 g all purpose flour/maida
45ml Cointreau / raspberry syrup / simple lime syrup
150g fresh raspberries
Raspberry cream filling
- 225 g cream cheese
- 30 g icing sugar
- 85 g whipping cream
- 90 g raspberry sauce {recipe follows}
Raspberry sauce {Yield 90g}
- 65 g frozen raspberries
- 60 g sugar
- 1 tsp cornflour
- Juice of 1/2 lime
To garnish
- Fresh raspberries mint leaves, edible flowers
Instructions
Eggless chocolate sponge
- Preheat the oven to 180C. Line a 6″ tin with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Turn the batter into the tin and bake for about 40-45 minutes, until the tester comes out clean. Cool completely, then trim the top. Gently fit the cake into the dream cake tin {5.5x3inch}.
Raspberry cream filling
- Whip the cream cheese with icing sugar until smooth. Reserve.
- In a large bowl, whip the cream until stiff peaks.
- Whip in the cream cheese mixture and the cooled raspberry sauce.
- Put into a piping bag fitted with a 2A nozzle.
Raspberry sauce
- Place all the ingredients in a saucepan and leave to macerate for 30 minutes.
- Simmer over low heat until the berries break down, mashing them against the sides.
- Once the colour is nice and deep, the berries have broken down completely and the mixture has thickened slightly, 4-5 minutes, take off heat.
- Strain the raspberry sauce and cool completely. refrigerate until required. This can me made in advance.
Assemble
- Moisten the cake generously with the Cointreau.
- Top the moistened cake with fresh raspberries. Pipe over the raspberry cream, level out and leave to set in the fridge for a couple of hours.
- Top with fresh raspberries, edible flowers, mint etc.
Note
- Since the dessert is set in a dream cake tin and uses fresh berries AND a berry cream, it is best consumed within a day. To keep it for longer, consider making this in a glass trifle or dessert bowl .
