Raspberry Cloud Cake on Sponge Cake

Recipe for raspberry cloud cake with meringue and almonds

Today, I have a very popular raspberry cloud cake prepared on a light sponge cake. This cake on a sponge base under a raspberry cloud can even replace a regular cake. The cake, prepared in a springform pan on a light sponge cake with raspberries in jelly and fluffy whipped cream, looks perfect and tastes even better :) So check out my step-by-step recipe and see how to make raspberry cloud cake at home.

Delicious Raspberry Cloud Cake on Sponge Cake Step-by-Step Recipe

Make with me a delicious and light cake with raspberries in jelly, creamy frosting, and meringue. This raspberry cake looks beautiful and tastes even better. You must try it!

Raspberry cloud on sponge cake recipe

Wypieki Beaty

Recipe for a delicious and light cake with raspberries in jelly, cream and meringue.

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Prep Time 1 hour hr

Cook Time 1 hour hr 10 minutes mins

4 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Cakes

Kuchnia Polish cuisine

Servings 12

Calories 180 kcal

Wyposażenie

• Springform pan with a diameter of approximately 22 cm.

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

ingredients for the sponge cake

• 2 egg whites (size L)
• 2 egg yolks
• 50 g sugar (1/4 cup)
• 50 g wheat flour – all-purpose (1/3 cup)
• 1 tablespoon potato starch

ingredients for raspberries in jelly

• 250 g raspberries (can be frozen)
• 500 ml water (boiling)
• 2 packages jelly (raspberry)

ingredients for the cream for raspberry cloud cake

• 250 ml heavy cream (I used 30% – well chilled)
• 125 g mascarpone cheese (well chilled)
• 2 tablespoons powdered sugar (or to taste)

ingredients for meringue with almonds

• 1 egg white (from an L-sized egg)
• 50 g sugar (1/4 cup)
• 0.5 teaspoon vinegar (or lemon juice)
• 1 teaspoon potato starch
• 1 handful almond flakes

Instrukcja

 

How to make sponge cake for raspberry cloud cake

Step 1 – preparing the sponge cake

• Mix the egg whites with sugar until they are very thick, white and shiny – I mix them on high speed for several minutes.
  2 egg whites, 50 g sugar
• Meanwhile, sift the flour together with the potato starch.
  50 g wheat flour – all-purpose, 1 tablespoon potato starch
• Add the egg yolks to the beaten egg whites and gently mix – either on low speed with a mixer or with a spatula.
  2 egg yolks
• Add the sifted flours and gently mix.
• Line the bottom of a 22 cm diameter baking pan with parchment paper – leave the sides of the pan dry and clean – without greasing or paper.
• Spread the batter into the pan and level the surface.
• Bake the sponge cake at 170 degrees (fan-assisted) for about 15 minutes – until a dry skewer comes out clean.
• After baking, cool.
• If you like moist sponge cakes, soak it with a little sugar water or sweetened tea.

Step 2 – preparing the raspberry layer

• Pour hot water over the raspberry jellies and mix thoroughly.
  2 packages jelly, 500 ml water
• Add the raspberries – if they are frozen, do not thaw them beforehand – mix and set aside to cool and slightly thicken.
  250 g raspberries
• When the jelly begins to set, spread it over the sponge cake base (the pan should still have the rim attached!) and refrigerate until set. Remember not to spread runny jelly, as it will soak into the sponge cake and run down the sides!

Step 3 – preparing the cream for the cake

• Mix the cold heavy cream together with the chilled mascarpone cheese and powdered sugar until the cream is very thick.
  250 ml heavy cream, 125 g mascarpone cheese, 2 tablespoons powdered sugar
• Spread the cream over the set raspberry jelly.
• Refrigerate the cake pan again.

Step 4 – preparation of almond meringue

• Mix the egg white with sugar until it becomes white and very thick.
  1 egg white, 50 g sugar
• Add vinegar/lemon juice and potato starch and gently mix.
  0.5 teaspoon vinegar, 1 teaspoon potato starch
• Line a 22 cm diameter baking pan with parchment paper.
• Transfer the meringue to the pan and level it.
• Sprinkle the top of the meringue with almond flakes.
  1 handful almond flakes
• Bake the meringue at 130 degrees (fan-assisted) for about 45 minutes.
• After baking, cool the meringue.
• Carefully peel the paper off the meringue – I placed it upside down on a plate and then peeled off the paper.
• Transfer the meringue on top of the cream and refrigerate for at least 2 hours.

Prywatne

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Wartości Odżywcze

Serving: 100gCalories: 180kcalWeglowodany: 21gProtein: 4gTłuszcz: 9g

Keyword cake under a raspberry cloud, raspberry cloud

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Raspberry Cloud Cake on Sponge Cake – Notes

Raspberry Cloud Cake is a very popular cake, usually prepared on shortcrust pastry. I decided to make a different version – a much lighter one. Because it doesn’t take much thought to realize that a light, fat-free sponge cake has fewer calories than shortcrust pastry made with butter ;)

So I prepared my raspberry cloud cake on a sponge cake, and additionally, I made it in a springform pan. Ultimately, it looks just like a delicious small cake! This cake can therefore easily be served as a birthday cake – super, right?

Besides its great appearance, this layered cake with raspberries tastes absolutely sensational! Delicious raspberry jelly with plenty of raspberries, a light creamy frosting with mascarpone, and meringue with almonds create a delightful combination.

If you’re looking for a recipe for a light cream cake, then this cake with jelly and raspberries will be a bullseye! You must try it!

Essential Ingredients for Raspberry Cloud Cake and Substitutes

To prepare the cake, you will need a few basic ingredients:

• raspberries – during the season for these fruits, it’s worth using fresh raspberries; out of season, frozen raspberries can be used – in that case, do not thaw them beforehand – just add the frozen raspberries to the jelly. In total, use 250 g of fresh or frozen raspberries.
• jelly – for this cake, we use raspberry jelly – two large packages
• mascarpone cheese – I added mascarpone cheese to the creamy frosting because it stabilizes the cream very nicely and makes it tastier. If you can’t buy mascarpone, you can add cream stabilizer (śmietan-fix) to the cream to make the whipped cream more stable. I used 125 g of mascarpone cheese for the cream, which is half of a standard package.
• whipping cream – I used liquid cream in a carton with 30% fat content and used 250 ml of whipping cream. You can also use 36% cream – but then the calorie content of the cake will change!

How to Make Raspberry Cloud Cake – Tips

Of course, start by baking the sponge cake. You can use your favorite sponge cake recipe (preferably one for a 22 cm diameter mold), or use my recipe. You can also watch my short video where I show how I make such a low sponge cake. This recipe is very versatile and I use it for many cream cakes and small cakes.

Besides the sponge cake, you also bake meringue with almonds. How to bake meringue for raspberry cloud cake? We make meringue traditionally – by whisking egg whites with a pinch of salt and sugar until it’s nicely fluffy and white. The meringue for raspberry cloud cake is also baked in a springform pan – so that it is the same size as the sponge cake.

What Raspberries to Use for Raspberry Cloud Cake?

You can use frozen raspberries here. This will make the jelly layer with raspberries set faster. Add the frozen raspberries to the dissolved jelly and mix. The frozen fruits cool the jelly significantly, so it sets faster :)

Raspberry Cloud Cake on Sponge Fingers – No-Bake Version

If you don’t feel like baking a sponge cake, or don’t have the conditions for it, you can use a ready-made store-bought sponge cake base. Instead, you can also arrange small sponge fingers in the mold and pour the setting jelly over them. Instead of meringue, use ready-made small meringues, arrange them on the creamy frosting, or lightly crumble them. Finally, sprinkle with toasted almond flakes.

How to make toasted almonds? Heat a dry pan on the stove, add almond flakes and fry – stirring occasionally – until the flakes turn a nice light golden, light brown color. Then let them cool and sprinkle them over the top of your cake.

How to Store Raspberry Cloud Cake?

Due to the creamy frosting, the cake should be stored in the refrigerator. The cake can be stored in the refrigerator for about three days.

I hope you will like the raspberry cloud cake on sponge cake and prepare it often :)

Let me know in the comments how you liked it.

Raspberry Cloud Cake calories

How many calories does raspberry cloud cake have? Well, by preparing the raspberry cloud cake on a sponge cake instead of shortcrust pastry, I managed to significantly reduce the calorie content of this cake. And so, 100 g of raspberry cloud cake on sponge cake has about 180 kcal :) That’s a very nice calorie count, one might say ;)

P.S.

I also encourage you to try other recipes for cream cakes, I recommend among others raspberry meringue, Danio cake, Chocolate Cloud cake, Kukułka cake or Halva cake.

By the way, I also recommend my book “Beata’s Best Bakes” where you will find many delicious recipes for cookies, cupcakes, cakes, and tortes perfect for various occasions.

Recommended Recipes for Cream Cakes

Be sure to check out my other recipes for delicious cream cakes. Here are three recipes I recommend:

Blackcurrant Square Recipe

Egyptian Meringue Cake Recipe

Lemon cheesecake with mousse recipe