How to make:
New Years cake with raspberries
Fruity cake with fluffy base and chocolate decorations for New Year's Eve
This cake is supposed to be the perfect start to a new year. I'm looking forward to 2021 with good spirits, lots of new ideas and expectations and I definitely have a positive mindset. So my last recipe this year should also be something special and uplifting. I hope this recipe for a new years cake with raspberries will inspire you!
The base is fluffy and airy, the cream light and fruity. Also, the cake does not have as much fat and sugar as many others, so you might even be able to treat yourself to two pieces... maybe even more because my cake is so small.
The ingredients are for a small cake, but you can easily double it if your mold is larger. I post the recipe today, so you can already bake and then enjoy on thursday the 31st. Have a few pleasant last days of 2020 and Happy New Year!
Ingredients for the base (18cm mold):
50g Powdered Sugar
1tsp Vanilla sugar
Pinch of salt
For the cream:
100ml Heavy cream
50g Powdered sugar
250g Natural yogurt
3 Gelatin sheets
1tsp Vanilla sugar
80g Frozen raspberries
20g Dark chocolate
2 Eggs · 50g Powdered Sugar · 1tsp Vanilla sugar · Salt · 45g Flour
First beat the eggs and after a few minutes gradually add in the sugar. Stir in the vanilla sugar, a pinch of salt and the flour.
Butter · Flour
Preheat the oven to 180°C. Grease and flour the pan and pour in the batter. Bake for about 15-20 minutes and then let cool.
3 Gelatin Sheets
Soak the gelatin in water and let it soften. Then carefully squeeze out any water and dissolve with 50ml of water on low heat.
Next, puree the raspberries with a little water (don't add water if you're using fresh raspberries).
100ml Heavy cream · 50g Powdered sugar · 250g yogurt · 1tsp Vanilla sugar · Lemon juice
For the cream, first whip the heavy cream with the sugar until stiff. Then stir in the yogurt, vanilla sugar and lemon juice. Then add the gelatine and finally the raspberry puree.
Line the base / baking mold with parchment paper or a cake ring so that the cream can be poured into it. Carefully spread the cream on the cooled base and place in the refrigerator.
Chill for about 2.5 to 3 hours, then loosen the cake with a knife if necessary and remove from the mold. Spread excess cream on the sides.
20g Chocolate · Milk/Butter/Cream
Dissolve the chocolate with a dash of milk, butter or heavy cream and then pour into a piping bag or plastic bag. This can be done very easily and without making a mess by placing the bag tip first in a narrow glass.
Decorate the New Year's cake with numbers like on a clock and pointers. Keep chilled until ready to serve.
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