Eggless Raspberry Dream Cake
An eggless chocolate sponge moistened with Cointreau is topped with tart ruby red fresh raspberries make the heart of this dessert. Finished off with an incredibly flavourful raspberry cream, this dream cake is quite indulgent & satisfying. Makes one tin cake {5.5x3inch}
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 .