This Raspberry Whipped Cream Cake is made with our NEW Prosecco Jam and best-selling Raspberry Vinegar. It is visually stunning, decadent, and sure to impress.
3 - 4 Servings
30 minutes
Raspberry Whipped Cream Cake
Ingredients
2 jars
Prosecco Raspberry Jam
100 ml (3.38 fl. oz.)
Raspberry Vinegar
10
Eggs
225 g (7.94 oz.)
Sugar
50 g (1.76 oz.)
Vanilla Sugar
1\u20442 tsp
Salt
300 g (10.58 oz.)
Flour
500 ml (1.70 oz.)
Whipped Cream
2 bags
Whipped Cream Stiffener
200 g (7.05 oz.)
Fresh Raspberries
Preparation
- Preheat the oven to 180 °C (355 °F). Beat the eggs and combine with the sugar, vanilla sugar and a pinch of salt and heat au bain-marie until the mixture reaches a temperature of around 37 degrees Celsius (98.5 degrees Fahrenheit) and is no longer cold to the touch. Remove the bowl from the heat source and blend on the highest setting for around 8 minutes until frothy and fluffy.
- Sift the flour and add to the mixture. Pour the batter into 2 greased cake pans. Bake for around 25-30 minutes at 180 degrees (355 degrees Fahrenheit). The sponge cake is done when you gently press the top and it springs back. Allow to cool and cut both into 2 layers.
- Beat the whipping cream until stiff together with the whipping cream stiffener. Drizzle the cut edges of 3 layers of the cake with the Raspberry Vinegar and top with the Prosecco Raspberry Jam and whipped cream. Stack the 3 layers and add the 4th layer. Spread with whipped cream and top with raspberries.
- Refrigerate for around 30 minutes to stiffen. Then enjoy!
