Raspberry Cake Pudding
Inspired by the English trifle dessert, I created a raspberry cake pudding. It is easy to make with simple ingredients and has the taste of summer with raspberries and a hint of mint.
preparation: 4 hour(s)
making: 20 minutes
total: 4 hour(s) 20 minutes
servings: 15 pieces
nutrition: 146 calories per serving
- 4 eggs
- 150g white granulated sugar
- 150g self-raising flour how to?
- 1 tsp baking powder
- 15g poppy seeds
- ½ medium lemon, for juice
- 1 raspberry jelly (Hartley’s), 135g
- 200g raspberries, frozen or fresh
- 500ml fresh double cream what is?
- 3 tbsp icing sugar how to?
- a few mint leaves
- a few raspberries
- 1 tsp icing sugar, for dusting how to?
Let’s start with jelly
Prepare the jelly according to the instructions on the package. Pour into a jug, cool down a bit then place into the fridge.
Leave jelly in the fridge for an hour or two or until its starts setting and getting thicker. Make sure that jelly will not set fully.
In the meantime let’s make the cake base
Heat an oven to 170C with a fan.
Line the baking tray (24/35cm) with baking parchment.
Separate the whites from the yolks into two bowls.
Place the whites into the mixing bowl. Add a pinch of salt and beat to a stiff foam using a hand mixer at high speed.
Add gradually sugar, spoon by spoon, and whisk until dissolved.
Add yolks, one at a time, then lemon juice and poppy seeds. Mix until combined.
The mixture should be light and fluffy at this stage.
Sift the flour with baking powder and add to the mixture.
Fold with a spatula.
Do not use the mixer at this stage.
Gently transfer the dough onto the tin and even out.
Bake 20 minutes after which take out and allow to fully cool down.
Remove the baking paper and place the cake, upside down, back into the tray.
Using a fork make a groove into a cake leaving around 2 cm around the edges.
Make it the depth of raspberry but no more than half of the total thickness of the cake. Keep the crumbles.
Place raspberries on the cake inside the groove then pour evenly almost-setting jelly. Leave some raspberries for decoration.
Remember that jelly needs to be at the point that is not liquid anymore, so it will not soak into the cake, but before the stage when it starts to set.
Place the cake into the fridge to allow the jelly to set completely.
Let’s prepare a cream
Pour the double cream into the mixing bowl and add icing sugar.
Mix using a hand mixer at high speed until the cream gets thicker.
Be careful to do not over-mix. The cream must be fluffy but not too stiff.
When the jelly is fully set, take the cake out of the fridge and spread the cream evenly on top.
Put the remaining cake pieces and decorate with raspberries and mint leaves.
As a last step, dust lightly with icing sugar.
Your raspberry cake pudding is ready.
Refrigerate overnight before serving.