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Summer Raspberry Cake combines an airy vanilla dough with creamy cream cheese frosting and fresh raspberries. The perfect balance between sweet cake and fruity acidity makes it an impressive yet simple dessert.
In my bakery, this cake is especially popular in summer. The combination of different textures delights every guest.
Carefully Selected Ingredients
- Butter: Room temperature for optimal processing
- Buttermilk: Makes the dough especially moist
- Cream cheese: Double cream variety for creamy frosting
- Raspberries: Fully ripe for intense flavor
- Vanilla: Natural extract for depth
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Detailed Preparation
- Dough Preparation:
- Beat butter until creamy. Add eggs one at a time. Incorporate flour in portions. Fold in buttermilk.
- Baking Process:
- Prepare pan carefully. Distribute dough evenly. Perform doneness test. Cool completely.
- Frosting Preparation:
- Beat butter until fluffy. Sift in powdered sugar. Fold in cream cheese. Check texture.
- Finalization:
- Distribute frosting evenly. Arrange raspberries decoratively. Warm jam. Finish with gloss.
In my family, this cake is the star of every coffee table. Especially the marbling makes it an eye-catcher.
Perfect Decorations
- Decorate the cake with fresh raspberries in a regular pattern
- A glaze of warmed jam makes the fruits particularly attractive
- Mint leaves add green accents
- Powdered sugar can be lightly dusted
Creative Variations
- Blackberries or currants bring variety
- A layer of white chocolate under the frosting makes it even more elegant
- For citrus lovers, lemon zest in the dough is suitable
Optimal Storage
- The cake keeps in the refrigerator for up to four days
- Bring to room temperature for 30 minutes before serving
- Transport is best in a cake box with cooling elements
- Add the fruits just before serving
Time Management
- The cake can be prepared in advance
- Only apply frosting when the dough has completely cooled
- This organization guarantees perfect results
- The temperatures are crucial for success
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Practical Tips
- Don't process the frosting when too warm
- Distribute the dough evenly in the pan
- Perform the doneness test carefully
- Don't underestimate the cooling time
Professional Kitchen Tips
- Buttermilk makes the dough especially moist
- Don't process cream cheese when too warm
- Pat raspberries dry before placing them
After many years of experience with various sheet cake recipes, this version has proven to be the perfect balance between effort and effect. The combination of moist dough, creamy frosting, and fresh raspberries makes this cake a real eye-catcher. I find it particularly fascinating how the marbling makes each slice a unique work of art.
Frequently Asked Questions
- → Can I use frozen raspberries?
- For the jam yes, for decoration better use fresh raspberries as they look nicer.
- → Why buttermilk in the batter?
- Buttermilk makes the cake particularly moist and gives it a fine crumb.
- → Can I bake the cake in advance?
- Yes, the cake keeps for 2-3 days. Apply the frosting only on the day of serving.
- → Is the cream cheese important?
- Yes, it gives the frosting the perfect consistency. Mascarpone would be an alternative.
- → Can I use other berries?
- Yes, blackberries or a berry mix also work well.