Raspberry Cream Cake

Happy Birthday To Me, Yay 😁🎂😁🎂

Baked this following cake for my birthday. Is it weird when one bakes their own birthday cake? I always bake my own as I know what I like. I do prefer pie than cake for my birthday, though, however for this time, I had a cake, and it’s not even the conventional round or square cake, but rather a rectangular tray cake, that I slice into squares for serving 😁 Almost like cake bars 😁 And, no. No candle blowing for this mama. Imagine when I turn 90, and demand 90 candles, would take time to lit them up and blow them out, bazillion wax melting on the cream. Noooooooo….the horror 🤣

Anyhoo! Cake!

Cake

200 g flour
2 tbsp icing sugar
1 ts double acting BP
Salt, and pinch
1/2 c unsalted butter
1 egg, beaten
1-2 tbsp cold water

Poppyseed Layer

200 g poppyseed, grind finely
1 envelope vanilla sugar
1 grated lemon peel
1 tbsp honey
105 g sugar
100 ml water
3 tbsp raspberry jam

Cream Layer

210 g frozen raspberry
4 tbsp sugar
1 tbsp lemon juice
300 ml heavy whipping cream
2 tsp beef gelatin powder softened in 3 tbsp water

In a bowl, mix dry ingredients, knead in butter until crumbly texture, add in beaten egg, followed with water, and knead until til nice dough is formed, let rest.

Meanwhile, place sugar, honey, vanilla sugar, grated peel, and water into a pot, bring to boil, then stir in poppyseed, followed with raspberry jam. Take off from heat, let cool 5-8 minutes, until no visible steam.

Roll dough rectangulary, then spread poppyseed on top. Bake for 20-25 mins on preheated 350 F. Take out from oven, let cool completely to room temperature.

Boil raspberry with lemon juice and sugar, take off from heat, let cool until it’s not too too hot to touch, then process into fine mixture, adding in softened gelatin. You can use hand stand blender, food processor, whichever you have. (While boiling, place gelatin in a small bowl, and pour in water, set to side).

Beat heavy whipping cream into whipped cream, then fold in raspberry cream. Spread on top of poppyseed layer.

Chill overnight, slice and enjoy!

Print Recipe

Raspberry Cream Layer

Servings: 0

Ingredients

• 200 g flour
• 2 tbsp icing sugar
• 1 ts double acting BP
• Salt and pinch
• 1/2 c unsalted butter
• 1 egg beaten
• 1-2 tbsp cold water

Poppyseed

• 200 g poppyseed grind finely
• 1 envelope vanilla sugar
• 1 grated lemon peel
• 1 tbsp honey
• 105 g sugar
• 100 ml water
• 3 tbsp raspberry jam

Cream

• 210 g frozen raspberry
• 4 tbsp sugar
• 1 tbsp lemon juice
• 300 ml heavy whipping cream
• 2 tsp beef gelatin powder softened in 3 tbsp water

Instructions

• In a bowl, mix dry ingredients, knead in butter until crumbly texture, add in beaten egg, followed with water, and knead until til nice dough is formed, let rest.
• Meanwhile, place sugar, honey, vanilla sugar, grated peel, and water into a pot, bring to boil, then stir in poppyseed, followed with raspberry jam. Take off from heat, let cool 5-8 minutes, until no visible steam.
• Roll dough rectangulary, then spread poppyseed on top. Bake for 20-25 mins on preheated 350 F. Take out from oven, let cool completely to room temperature.
• Boil raspberry with lemon juice and sugar, take off from heat, let cool until it’s not too too hot to touch, then process into fine mixture, adding in softened gelatin. You can use hand stand blender, food processor, whichever you have. (While boiling, place gelatin in a small bowl, and pour in water, set to side).
• Beat heavy whipping cream into whipped cream, then fold in raspberry cream. Spread on top of poppyseed layer.
• Chill overnight, slice and enjoy

Video