Classic Raspberry Cream Cake

Ingredients

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• Dough:
• Wheat Flour Wheat Flour 300g 2 & 1/2 cups
• Granulated Sugar Granulated Sugar 120g 8 tbsp
• Baking Powder Baking Powder 22g 4 tsp
• Vanilla Sugar Vanilla Sugar 15g 1 tbsp
• Sunflower Oil Sunflower Oil 60ml 4 tbsp
• Sparkling Water Sparkling Water 220ml 1 & 3/4 cups
• Soy Flour Soy Flour 1 tbsp 1 tbsp
• Oat Milk Oat Milk 2 tbsp 2 tbsp
• Lemon Lemon zest of 1 zest of 1
• Table Salt Table Salt pinch pinch
• Cream:
• Raspberries Raspberries 400g 2 & 2/3 cups
• Agar Agar Powder Agar Agar Powder 15g 1 tbsp
• Cornstarch Cornflour 2 tbsp 2 tbsp
• Water Water 2 tbsp 2 tbsp
• Vanilla Sugar Vanilla Sugar 30g 2 tbsp
• Vegan Butter Vegan Butter 350g 1 & 1/2 cups
• Vegan Quark Vegan Quark 400g 2 cups
• Powdered Sugar Icing Sugar 200g 1 & 2/3 cups
• Table Salt Table Salt pinch pinch

Instructions

1. 1.*Prepare the cake the day to allow it to chill overnight in the fridge before serving.*
2. 2.Mix the flour, sugar, salt, lemon zest and baking powder together in a big bowl. You can do it with a machine or a manual whisker.
3. 3.Take a bowl, add the soy flour and the oat milk and stir until there are no lumps left. Add the oil to this mix and stir until combined. Now add this liquid as well as the sparkling water slowly into the flour mix and stir constantly. The dough will make funny noises because of the baking powder so don’t be alarmed!
4. 4.Now take two regular 26 cm round cake tray (the type where you can remove the ring around the baking plate) and divide the dough between them. Put them in the oven and bake them for 15-20 min with 180 degrees C.
5. 5.Check whether the dough is ready by taking a wooden skewer and poke it inside the dough. As soon as no wet dough sticks on the stick anymore the sponge dough is ready to be taken out of the oven.
6. 6.Now the dough has to be cooled down to room temperature (at least).
7. 7.In the meantime, prepare the cream. Take the butter out of the fridge. Add the raspberries to a small saucepan and bring to a boil. There is no need to add water. As soon as they are boiling take a hand blender and blend well. The kernels contain pectin, which will help the cream to stabilise.
8. 8.After that bring it back to the stove and let it boil. Add the agar agar and cornflour (cornstarch) into the water and stir until dissolved. Add the mix to the raspberries and boil for another minute. Then remove the raspberries mix and place into the fridge (we want them to be cool).
9. 9.After 15 min add the soy quark, the salt and the vanilla sugar to the raspberry mix and stir well. Now place it back into the fridge and add the butter in a different bowl. While stirring constantly add the icing/powdered sugar until it has a creamy texture. Now add the cool raspberry mix to the butter and blend until well mixed.
10. 10.Now retrieve your baked dough, add one layer to a baking tray and add a little less than half of the cream on it. Then place the second layer on top and add 75% of the remaining cream. Spread it on top of the cake with a big spoon until it has an even surface.
11. 11.Now place the cake in the fridge for three hours. After three hours take the cake out of the fridge and remove the outer ring of the baking tray. Now take the rest of the cream and spread it across the circumference of the cake until the whole cake is covered with cream.
12. 12.Place the cake (which should still be on the baking tray) in a cake transport box and put it back into the fridge. Let it cool overnight.
13. 13.In the morning take out the cake and decorate the top as you wish. It can be with leftover raspberries, sugar flowers or the name of someone special ;)

Nutritional Information

• Calories:
  740
• Fat:
  44g
• Sodium:
  1720mg
• Carbs:
  75g
• Sugar:
  33g
• Protein:
  13g