400 grams of cream (whipping cream)
1 package of raspberries (approximately 200-250 grams)
Preparation
1. Prepare the Cake
Beat the egg whites until stiff:
In a bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Reservation.
Mix the butter and sugar:
In another bowl, beat the butter with the sugar and vanilla sugar until you get a creamy and homogeneous mixture.
Add the yolks and liquid ingredients:
Add the egg yolks, one by one, and the two tablespoons of milk.
Add the dry ingredients:
Sift the flour together with the yeast and add it to the previous mixture. Mix gently so that there are no lumps.
Integrate the beaten egg whites:
Add the egg whites until stiff peaks little by little, with enveloping movements to maintain the lightness of the dough.
Bake the cake:
Pour the mixture into a previously greased pan. Scatter the almonds in flakes on the surface. Bake at 180°C for 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely before unmolding.
2. Assemble the Filling
Whip the heavy cream:
Whip the heavy cream with a little sugar if you prefer it sweet. Set aside in the refrigerator until use.
Wash and dry the raspberries:
Make sure they are clean and dry to prevent them from releasing too much liquid into the cake.
3. Assemble the Cake
Cut the cake:
Once cooled, cut the cake into two or three horizontal layers, depending on the thickness.
Assemble the layers:
Place the first layer of cake on a base or plate.
Top with a generous layer of whipped cream.
Spread an even layer of raspberries.
Add more cream on top of the raspberries to cover them.
Repeat the process with the next layers of cake.
Garnish:
Top the cake with cream on the outside if desired. Garnish the top with raspberries and a few extra almond flakes for an elegant touch.
4. Chill and Serve
Place the cake in the refrigerator for at least 2 hours so that the flavors integrate and the cream sets. Serve chilled and enjoy this heavenly sweet.
Councils
Here are 4 tips to prepare Raspberry Sky Cake and get the best results:
Make sure the ingredients are at room temperature:
This is especially important for shortening and eggs, as they will mix better, resulting in a more uniform and fluffy cake.
Avoid overbeating the egg whites and dough:
When adding the egg whites until stiff, do so with enveloping movements. This will retain air and make the cake light.
Use fresh or frozen raspberries depending on the season:
If you use frozen raspberries, thaw them and dry them thoroughly before using them to avoid excess moisture in the filling.
Refrigerate before serving:
The cake will be much more delicious if you refrigerate it at least 2 hours before serving. This will allow the layers to compact and the flavors to blend perfectly.
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