Balladyna cake with raspberries

Recipe for delicious Balladyna cake with raspberries and mascarpone cream

If you are looking for a recipe for a unique cake that will delight all your household members and guests, then this chocolate cake with raspberries will be perfect. This light sponge cake with raspberries and mascarpone cheese prepared on a chocolate sponge cake layered with mascarpone cream and delicious raspberries will surely appeal to everyone. Be sure to check out my recipe with photos and a preparation video. With me, this raspberry cake will definitely turn out perfectly for you.

Balladyna cake with raspberries RECIPE step by step with video

Prepare with me today this incredibly delicious chocolate cake with mascarpone cream and raspberries. Despite simple and basic ingredients, Balladyna cake tastes and looks wonderful. You must try it.

Balladyna cake with raspberries recipe

Wypieki Beaty

Recipe for a delicious chocolate cake with mascarpone and raspberries in raspberry jelly.

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Prep Time 1 hour hr

Cook Time 40 minutes mins

6 hours hrs

Course Cakes

Kuchnia Polish cuisine

Servings 24

Calories 196 kcal

Wyposażenie

• Baking pan approximately 24/24 cm – with high sides.

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

ingredients for chocolate sponge cake

• 4 egg whites (from size L eggs)
• 4 egg yolks
• 200 g sugar (- 1 cup)
• 70 g wheat flour – all-purpose (- half a cup)
• 70 g potato starch
• 2 tablespoons unsweetened cocoa (- approx 15 g)

ingredients for Balladyna cake cream

• 500 g mascarpone cheese (chilled)
• 500 ml heavy cream (well chilled – I used 30%)
• approx 70 g powdered sugar (- half a cup – or to taste)
• 2 teaspoons gelatin (+ a little cold water – just enough to lightly cover the gelatin)
• approx 250 g raspberries (fresh)

ingredients for raspberry jelly

• 2 packets raspberry jelly
• 700 ml water (hot – for the jelly)
• approx 400 g raspberries (- I used frozen)

Instrukcja

 

How to make chocolate sponge cake for the cake

• Lightly beat the egg whites and gradually add sugar – beat for a few minutes until the egg whites become very thick and white.
  4 egg whites, 200 g sugar
  
• Sift both flours and unsweetened cocoa through a sieve.
  70 g wheat flour – all-purpose, 70 g potato starch, 2 tablespoons unsweetened cocoa
  
• Add the egg yolks to the beaten egg whites and gently mix.
  4 egg yolks
  
• Add the flour and mix gently just until combined.
  
• Line the bottom of the baking pan with parchment paper, but leave the sides unlined.
  
• Pour in the sponge cake batter and level it.
• Bake at 170 degrees (fan-assisted) for about 25-30 minutes – until a skewer comes out clean.
• After baking, cool the sponge cake well – it’s best to bake it the day before – then cut it into two layers.
  

How to make Balladyna cake cream

• Transfer the mascarpone cheese to a larger bowl, add powdered sugar, and mix briefly.
  500 g mascarpone cheese, approx 70 g powdered sugar
  
• Pour in the heavy cream and beat on high speed until the cream becomes thick.
  500 ml heavy cream
  
• Check the sweetness of the cream and add more powdered sugar if desired.
• Pour cold water over the gelatin and let it sit for 1-2 minutes. Once it swells, heat it briefly until liquid.
  2 teaspoons gelatin
• Add 1-2 tablespoons of cream to the gelatin and mix.
  
• Pour the gelatin into the rest of the mascarpone cream and quickly mix.
• In a baking pan lined with parchment paper or cling film, place the bottom layer of the sponge cake.
• If you wish, soak it – I used water mixed with two teaspoons of sugar and a little lemon juice.
  
• Spread about half of the cream over the sponge cake and press fresh raspberries into it.
  
• Spread the rest of the cream.
  
• Cover the cake with the second layer of sponge cake – you can also lightly soak it.
  

How to make raspberry jelly

• Dissolve the jellies in hot water and mix thoroughly.
  2 packets raspberry jelly, 700 ml water
• Add raspberries – if you have them frozen, do not thaw them beforehand.
  approx 400 g raspberries
  
• Set aside the jelly to cool and slightly set.
• Once the raspberry jelly starts to set, pour it over the Balladyna cake and refrigerate the cake for several hours.

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Uwagi

When cutting the cake into 24 servings, one slice will have approximately 262 calories.

Prywatne

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Wartości Odżywcze

Serving: 100gCalories: 196kcalWeglowodany: 19gProtein: 3gTłuszcz: 12g

Keyword balladyna with raspberries, chocolate cake with mascarpone

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How to make Balladyna cake with mascarpone – my tips

Start preparing the cake by baking the chocolate sponge cake. I recommend baking it in advance – I usually bake sponge cakes a day, or even two days, before assembling the cake. Then, cutting the sponge cake into layers is much easier. The sponge cake doesn’t tear or crumble. Just remember to protect the sponge cake from drying out. You can, for example, wrap it in cling film or store it in an airtight container.

I baked the sponge cake using my recipe for chocolate sponge cake with potato flour. You will also find a short preparation video with it, so I highly encourage you to watch it. You can also find the video here – at the very bottom, under the recipe.

Once you have the sponge cake ready, prepare the raspberry jelly, as it will need the most time to set.

I added two raspberry jellies to hot water – in this case, we use less water than recommended by the manufacturer. Add raspberries to the hot jelly. I used frozen raspberries here, which made the jelly cool down and start setting much faster. Only pour the setting jelly onto the cake! If the jelly is too liquid, it may seep to the bottom of the cake.

How to make mascarpone cream for Balladyna cake?

To make the cheese mass for the cake, you must thoroughly chill the mascarpone cheese and whipping cream beforehand. If they are not well chilled, the cream will not whip up and may even curdle!

Transfer the cold cheese to a bowl and add powdered sugar. Briefly mix them together – just until combined. While mixing, gradually add the whipping cream and mix until a thick cheese mass forms.

To make the cheese mass more stable, you can add a little gelatin to it. I dissolved two teaspoons of gelatin in cold water, and when it swelled, I briefly heated it in the microwave until it became liquid. Do not add the heated gelatin directly to the cream, as it may create lumps. First, you need to temper the gelatin. Add one or two tablespoons of the cheese mass to it and mix thoroughly. Only then add it to the rest of the cream and mix.

Can you make cake with mascarpone and frozen raspberries? Yes, you can add frozen raspberries to the jelly layer – it will set faster then. Raspberries added to the cream should ideally be thawed first and drained of excess water so they don’t thin out the cream.

If you dream of a quick cake with raspberries and mascarpone, instead of baking a sponge cake, you can use ready-made sponge cake layers, or arrange ordinary sponge biscuits in the mold. If you pour the jelly over frozen raspberries, it will also thicken much faster, and the cake will be ready to eat sooner.

I hope this delicious sponge cake with raspberries and mascarpone cheese will taste as good to you as it does to my family, and you’ll gladly return to the recipe :)

Balladyna cake on sponge cake – assembly

Prepare a baking tin lined with baking paper, the same one in which you previously baked the chocolate sponge cake. Place one layer of sponge cake on the bottom – you can additionally moisten it slightly with water mixed with sugar and lemon juice. Now you can spread half of the cheese mass over the sponge cake. Place fresh raspberries on the mascarpone cream – gently pressing them into the cream. Spread the second part of the cheese mass over the raspberries in an even layer. Cover the cake with the second layer of sponge cake.

Finally, spread the setting raspberry jellies over the cake and refrigerate the cake until set.

As you can see, Balladyna cake with raspberries is not difficult to make, and I think everyone can handle it. Divide the work into stages, and then everything will go smoothly :)

I prepared the raspberry cake in a large baking tin, so I got many servings from it. I comfortably shared them with all the guests.

From this recipe, you will get approximately 24 servings of cake.

Balladyna cake kcal

How many calories does Balladyna cake with mascarpone have? For a cake with cheese and whipping cream, the calorie count is quite good – 100 g of cake has about 200 calories. With 24 servings, one slice will have about 260 calories. Pretty good, right? I managed to lower the calorie count of this cake thanks to the sponge cake. A cake on a sponge base has much fewer calories than a no-bake Balladyna cake on biscuits. Biscuits are unfortunately very high in calories, so by choosing a light and less caloric chocolate sponge cake, you get a lighter cake :)

I highly encourage you to prepare Balladyna cake for a weekend coffee, or for some larger family celebrations.

P.S.

Also try my other chocolate cake recipes – you’ll find many inspiring recipes here.

I encourage you to purchase my book “Beata’s Best Bakes” where you will find 100 of the most delicious recipes for homemade cakes, cookies, and cupcakes, perfect for various occasions. You can buy the book, among other places, in my store – I cordially invite you :)

Chocolate sponge cake preparation video

See how to make the chocolate sponge cake needed for this cake.

Recommended cream cake recipes

Be sure to check out my other recipes for delicious cakes layered with tasty creams. Here are three recipes I recommend:

Blueberry cream cake recipe

Cake with lemon cream recipe with video

Chocolate cake with tiramisu cream recipe with video