EatSmarter exclusive recipe

Raspberry Cream Squares

with Sponge Cake
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Raspberry Cream Squares

Raspberry Cream Squares - A dreamy, refreshing, fruity dessert that melts in the mouth

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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h.
Ready in
Calories:
202
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie202 kcal(10 %)
Protein5 g(5 %)
Fat8 g(7 %)
Carbohydrates22 g(15 %)
Sugar added15 g(60 %)
Roughage2.5 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate18 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C10 mg(11 %)
Potassium146 mg(4 %)
Calcium50 mg(5 %)
Magnesium20 mg(7 %)
Iron0.7 mg(5 %)
Iodine5 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids4.9 g
Uric acid9 mg
Cholesterol62 mg
Development of this recipe:

Ingredients

for
12
Ingredients
2 ounces
5 ounces
7
6 sheets
1 pound
1 ¼ cups
½
4 tablespoons
Raspberry brandy (or raspberry syrup)
1 ounce
Preparation

Kitchen utensils

1 Small pot, 1 Springform pan, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Fine-mesh sieve, 1 Rolling pin, 1 Hand mixer, 1 Plastic wrap, 1 Freezer bag, 1 Rubber spatula, 1 Parchment paper, 1 Immersion blender, 1 Citrus juicer

Preparation steps

1.
Raspberry Cream Squares preparation step 1

Combine 65 grams (approximately 1/3 cup) sugar, 2 eggs and 1 pinch salt in a bowl. Beat with a hand mixer until creamy, 8-10 minutes.

2.
Raspberry Cream Squares preparation step 2

Sift flour over mixture and gently fold in. 

3.
Raspberry Cream Squares preparation step 3

Line bottom of a springform pan (24 cm or approximately 10 inches in diameter) with parchment paper, pour in batter and smooth with a spatula. Bake on second rack from bottom 180°C (fan 160°C, gas: mark 2-3)(approximately 350°F) until light golden, 15-20 minutes. Remove cake base from oven and leave to cool in pan, then remove side of pan (clean and reserve). 

4.
Raspberry Cream Squares preparation step 4

While cake base cools, soak gelatin in cold water for 10 minutes.

5.
Raspberry Cream Squares preparation step 5

Rinse raspberries and drain. Puree half with an immersion blender, then pass puree through a fine sieve into a bowl.

6.
Raspberry Cream Squares preparation step 6

Whip cream until stiff and chill.

7.
Raspberry Cream Squares preparation step 7

Squeeze juice from half a lemon. Separate remaining eggs (reserve yolks for another use). Combine softened gelatin and egg whites with 1 tablespoon lemon juice and remaining sugar in a metal bowl. Set bowl over a pot of simmering water and beat mixture with a hand mixer on low speed until gelatin dissolves.

8.
Raspberry Cream Squares preparation step 8

Remove bowl from water bath and beat on high speed until stiff.

9.
Raspberry Cream Squares preparation step 9

Mix raspberry puree and cream into egg-white mixture.

10.
Raspberry Cream Squares preparation step 10

Then gently fold whole raspberries into cream mixture.

11.
Raspberry Cream Squares preparation step 11

Enclose cake base with springform pan ring . 

12.
Raspberry Cream Squares preparation step 12

Drizzle cake with raspberry liqueur (or syrup).

13.
Raspberry Cream Squares preparation step 13

Spread raspberry-cream filling on crust and refrigerate until set, about 4 hours. Put meringues in a freezer bag and crumble with a rolling pin. Loosen cake from mold and serve sprinkled with meringue crumbs.