Cake with Raspberries

Traditional Romanian Cake with Raspberries Recipe

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

This delicious Cake with Raspberries recipe is a perfect combination of creamy cottage cheese, sweet raspberries, and a hint of buttery goodness. It's a delightful treat that is sure to impress your family and friends.

History

The origins of this recipe are a bit unclear, but it is believed to have originated in Eastern Europe, where cottage cheese is a popular ingredient in many traditional desserts. The addition of raspberries adds a burst of freshness and color to the cake, making it a favorite among many.

Ingredients

8 oz (250 g) of cottage cheese
2 hard boiled egg yolks
3 raw egg yolks
2 oz (50 g) of butter
salt
sugar to taste
1 lb (500 g) of raspberries
shortening for the pan

How to prepare

Sieve the cottage cheese and mix it with the two hard-boiled yolks, which should also be sieved. Add 2 oz/50 g of butter, salt, and sugar to taste. Mix everything well until a creamy mixture is obtained. Add the whipped egg whites. Grease a pan and pour the batter in a uniform layer. Arrange raspberries on top. Bake at medium heat. Cut according to taste.

Variations

Substitute the raspberries with strawberries or blueberries for a different flavor.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to sieve the cottage cheese and hard-boiled yolks to ensure a smooth and creamy texture.

- Be sure to whip the egg whites until stiff peaks form for a light and fluffy cake.

- Arrange the raspberries on top of the batter in a decorative pattern for a beautiful presentation.

- Bake the cake at medium heat to ensure even cooking and a golden brown crust.

Serving Suggestions

Serve this Cake with Raspberries with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Sieve the cottage cheese and hard-boiled yolks for a smooth and creamy texture.

- Whip the egg whites until stiff peaks form for a light and fluffy cake.

Ingredient Substitutions

You can use cream cheese instead of cottage cheese for a richer flavor.

- Margarine can be used instead of butter for a dairy-free option.

Make Ahead Tips

You can prepare the batter for this Cake with Raspberries ahead of time and refrigerate it until ready to bake. Just be sure to add the raspberries right before baking.

Presentation Ideas

Arrange the raspberries in a decorative pattern on top of the cake for a beautiful presentation. Dust with powdered sugar for an elegant touch.

Pairing Recommendations

Pair this Cake with Raspberries with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Cake with Raspberries in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of this Cake with Raspberries contains approximately 250 calories.

Carbohydrates

Each serving of this Cake with Raspberries contains approximately 25 grams of carbohydrates.

Fats

Each serving of this Cake with Raspberries contains approximately 15 grams of fats.

Proteins

Each serving of this Cake with Raspberries contains approximately 10 grams of proteins.

Vitamins and minerals

This Cake with Raspberries is a good source of vitamin C, vitamin K, and calcium.

Alergens

This recipe contains dairy (cottage cheese, butter) and eggs.

Summary

This Cake with Raspberries is a delicious dessert that is rich in proteins, fats, and carbohydrates. It is also a good source of vitamins and minerals, making it a nutritious treat for any occasion.

Summary

This Cake with Raspberries is a delightful dessert that is sure to impress. With its creamy cottage cheese filling, sweet raspberries, and buttery crust, it's a treat that is perfect for any occasion. Enjoy a slice with a cup of tea or coffee for a delicious and satisfying treat.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Cake with Raspberries. It was a warm summer day, and I had just finished visiting my dear friend, Mrs. Jenkins, who was known for her delicious baked goods. As I was leaving her house, she handed me a small piece of paper with the recipe written on it.

"Here, dear," she said with a smile. "I think you'll enjoy making this cake as much as I do."

I thanked her profusely and tucked the recipe into my purse, eager to try it out at home. That evening, I gathered the ingredients and set to work in my kitchen, following the instructions carefully. The scent of fresh raspberries filled the air as the cake baked in the oven, and I knew I was in for a treat.

When the cake was finally done, I couldn't wait to taste it. The first bite was pure bliss - the sweet and tangy raspberries perfectly complemented the moist and fluffy cake. I knew right then and there that this recipe would become a staple in my collection.

Over the years, I have made this Cake with Raspberries countless times, each time tweaking the recipe to suit my taste. Sometimes I add a hint of lemon zest for extra freshness, or a dollop of whipped cream for a touch of indulgence. No matter how I choose to make it, the result is always the same - a delectable dessert that never fails to impress.

As I grew older, I began to share this recipe with my own family and friends, passing on the tradition of baking this cake with love and care. My grandchildren would often come over to help me in the kitchen, eager to learn the secrets of this delicious treat. I would teach them how to measure out the ingredients, how to fold in the raspberries gently, and how to know when the cake was perfectly baked.

One summer, my youngest granddaughter, Emily, asked me how I had come to learn this recipe in the first place. I smiled at her and began to recount the story of Mrs. Jenkins and that fateful day when she had handed me the piece of paper that would forever change my baking repertoire.

I told Emily about how Mrs. Jenkins had learned the recipe from her own grandmother, who had passed it down through the generations. It was a recipe that had been cherished in their family for years, and Mrs. Jenkins had been kind enough to share it with me.

From that day on, Emily became my faithful baking companion, eager to carry on the legacy of this Cake with Raspberries. Together, we would spend hours in the kitchen, mixing and measuring, laughing and chatting, creating memories that would last a lifetime.

As I sit here now, reflecting on the many years that have passed since I first learned this recipe, I am filled with gratitude for the joy it has brought me and my loved ones. The simple act of baking a cake has connected me to a long line of bakers before me, each one passing down their knowledge and love through the generations.

And so, I will continue to bake this Cake with Raspberries for as long as I am able, sharing it with those I hold dear and passing on the tradition to future generations. For in every bite of this sweet and tangy dessert, there is a story to be told, a memory to be cherished, and a love that transcends time.