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Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Raspberry And Whipped Egg Whites Cake

We baked this delicious, summery cake for Mom’s birthday just the other day.

A luscious raspberry filling resting on a buttery sweetcrust base and topped with a layer of airy, delicate whipped egg whites, covered with tiny drops of sugar syrup. Those amber-coloured drops appear if you leave the cake overnight; you don’t have to apply them specially, just in case you were wondering:) Just because when people first see this cake they’re mostly interested in how we make these drops of sugar for decoration.

Actually, if you look at the list of ingredients, you will see that it’s very simple.

I have to warn you however, that when you bake this cake, the hardest part is not to eat it all in the process of cooking. Personally I can never restrain myself from having a bit of raw home-made shortcrust pastry again and again while I am busy with other ingredients. Then, the egg whites; whipped with caster sugar and vanilla, they could serve as a standalone dessert, I believe. And of course the sugared raspberries – so ripe and enjoyable. So I am sincerely happy for you if you don’t like raw sweetcrust pastry or whipped egg whites. At least you’ll be able to wait patiently till the cake is ready. I can’t.

Raspberry And Whipped Egg Whites Cake

Ingredients

- For the pastry:
450 g fine wheat flour
300 g butter (room temperature)
150 g sugar
4 egg yolks
½ tsp vanilla sugar
- For the filling and topping:
500 g raspberries
½ cup sugar
4 egg whites (cooled)
½ caster sugar
1 tsp vanilla sugar

Cut the butter in large pieces and add it to the flour.

Butter and Flour

Start chopping the butter with a knife. It will mix with the flour as you continue chopping it. Go on for a dry, crumbly texture.

Making Shortcrust

Add the egg yolks and sugar, mix together and knead the pastry until flaky, yet plastic. Do not knead it for too long, or it will become too stiff. When the pastry is ready, form it into a ball and leave it in a cool place for about 10 minutes.

Eggs, Flour, and Sugar

Shortcrust pastry
Wash the raspberries and dry them with paper tissues. Mix the raspberries with ½ cup sugar, rolling the berries gently so that they don’t get damaged. Set aside.

Raspberries with Sugar

Spread the pastry in a medium-sized baking pan using a spoon or your fingers. Don’t forget to leave approximately 5cm on each side for the edge crust.

Sweetcrust Base

Edge Crust

Bake the pastry on a low heat for 20 to 25 minutes until light golden.
In the meantime, whip the egg whites together with caster sugar and vanilla sugar till thick and firm. Ideally, the egg whites should be ready exactly by the time the sweetcrust has baked.
Take out the baked sweetcrust and spread the raspberries on it, then top them with the egg whites.

Spread the raspberries

Cover with egg whites
Return the cake to the oven and bake for approximately 15 minutes over low heat, until the egg whites become light-golden.

Raspberry and egg white cake
Let the cake cool well before serving! We recommend leaving it overnight.
Enjoy! :)

Raspberry and Whipped Egg Whites Cake

Raspberry And Whipped Egg Whites Cake

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19 Responses

  1. jouhayna says:

    hi
    ilike your blog
    i’ll try somme of your recipes soon
    take care

  2. Dear Friends!
    Greetings from Shizuoka, Japan!
    It was a pleasure to discover this Mother and Daughter’s blog!
    It will take me some time to visit it in depth!
    Before that, I’d like to tell you should become a Featured Publisher for Foodbuzz! There are only advantages to that!
    Contact the Foodbuzz Team at editorial@foodbuzz.com and tell Alexa ou are recommended by Robert-Gilles from Shizuoka Gourmet!
    This will also bring you moe visitors!
    Looking forward to talking more with the two of you!
    Cheers,
    Robert-Gilles

  3. admin says:

    Dear Robert-Gilles,
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    I’d love to become a FB Featured Publisher some day, I’m just not sure if it’s ok to submit such a new blog?! Anyway, huge thanks for the recommendation, I will try to contact the FB team shortly!
    Alina

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  7. Logan says:

    Imagine if you could no longer eat yummy paritses. Because they make you sick. And then suddenly, you COULD have them again. With your coffee! You would be SO HAPPY!! And then you couldn’t have them anymore. Because Starbucks stopped carrying them. That would just bite. Seriously, please bring back the GF muffin. Find a way. I don’t want the Kind bar. I don’t want a healthy alternative. I want a muffin. Please.

  8. Otan haasteen vastaan! Ja kunnianhimoisesti heti ajattelin, että neulon yhden yksilön ensin tytölleni ja sitten vielä kummitytölle joulupakettiin. Mutta katsotaan nyt, kuinka innostun :). Kiitos haastamisesta ja ohjeesta, lukasin sen läpi, eikä kovin vaikealta kuulosta. Mutta ei se vaikeus, mutta jostakin syystä tahtoo aina neulomukset jäädä kesken. Jospa tämä olisi poikkeus. Täytynee tunnustaa tähän haasteeseen osallistuminen myös oman blogin puolella, niin kun se on julkista, on tultava myös valmista!Ja hei, laitappa myös joku hyvä pipon ohje, jos sinulla semmoinen on. Tässä neulomisvimmassa (mitäänhän ei ole vielä aloitettu :D) täytynee semmoisiakin tehtailla pukinkonttiin!

  9. It’s always a pleasure to hear from someone with expertise.

  10. Yeah that’s what I’m talking about baby–nice work!

  11. I was really confused, and this answered all my questions.

  12. People normally pay me for this and you are giving it away!

  13. What a joy to find someone else who thinks this way.

  14. IJWTS wow! Why can’t I think of things like that?

  15. I love the knowledge on your website. thnx!.
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