Oh I love raspberries so much! I would love to get them fresh all year round, but unfortunately they are only grown a few months a year. During summer we eat kilos and kilos of berries at home, we are lucky that only 4 or 5 kilometers away there is a farm where they plant and grow all kinds of fruits, including raspberries, blueberries and blackberries, and sell them at a very affordable price! And, during the winter, we can get them super cheap frozen berries, although frozen are not the same as fresh, they are very tasty anyway and can be used to make cakes, smoothies or to add to your breakfast.
But let’s talk about the recipe, which is why we are here. This cake is a recreation of my sister’s favorite cake, which is made of strawberries and cream with vanilla sponge cake, but I wanted to give it a twist, update it to the next level, and obviously make it healthier. In my house, it only lasted 24 hours, and we raffled off the last portion, which, unfortunately, my mother won haha.
The cake is made of 3 layers, the sponge cake, which is made of oat flour (you can use gluten-free oats) and walnuts, so it has a very rich flavor and a soft and surprisingly fluffy and tender texture.
The cream, which is undoubtedly the most delicious cream I have ever tasted, has the perfect consistency to support the weight of the other layers without falling apart or melting if it passes some time outside of the refrigerator, and is also high in protein in comparison with the classic whipped cream. We obtain this by adding powdered low-fat milk to the mixture, and a tablespoon of coconut oil, plus a teaspoon of vanilla extract, combined becomes a cream worthy of being eaten by spoonfuls straight from the bowl!
And of course, raspberries turn this cake into a homerun! But, if you don’t have raspberries and you want to use another fruit, you can also. Strawberries, peaches, blueberries, all these fruits would go very well.
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @gaspar.carreira or send me an email to email@example.com telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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Raspberry n cream cake with walnut oat sponge
A super simple cake, fresh, summery and very easy to make. Cream, walnut sponge cake, and raspberries make this recipe a total bomb.
- 1 1/2 cups wlanut or almond flour (you can process the nuts until you get the flour) 210g
- 4 cups instant oats turned into flour 400g
- 1/2 cup cornastarch 65g
- 1 cup coconut or muscovado sugar 150g
- 1/2 tsp sea salt
- 3 tsp baking powder
- 3 large eggs
- 1/3 cup melted coconut oil or sunflower oil 80ml
- 1 tsp vanilla extract
- 1 cup milk of your choice 240ml
- 2 cups whipping cream 400ml
- 2/3 cup coconut or muscovado sugar 100g
- 1/2 cup low fat milk powder 70g
- 2 Tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 cups raspberries, fresh or frozen
Preheat the oven to 180°C (360°F). And line with parchment paper 3 rectangular molds of 18x25cm (if you use only 1 mold you have to make it in 3 times).
Process the walnuts until you get a fine flour. Do the same with the oats. Mix all the dry ingredients, add the wet ingredients and mix until integrated.
Divide the mixture into 3 and distribute into the molds. If you use only 1 pan, put 1/3 of the mixture in the pan and bake for 15 minutes or until golden brown, dry around the edges, and barely dry on top. Before making the second cake add 2 tablespoons of water to the mixture because it absorbs the liquid very quickly, and do the same when it is the third time.
Once the three cakes are made let them cool.
Beat the cream with the sugar until 3/4 (almost whipped), add the other ingredients and beat until completely whipped.
Assemble the cake. Sponge cake, cream, raspberries, and repeat.
Keep in the refrigerator abd enjoy!