When I first stumbled across this recipe, it took me back to the time when I’ve tried a similar cake. It was at a birthday party, and it impressed everyone there, the combination of things were so amazingly put.
The flavors of the Raspberry Vanilla Cream Cake are sweet and sour at the same time, and have a nice flavor of vanilla to it. It’s easy to slice and retains its form, therefore working great for parties.
Other Jello Cakes to Try:
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- Separate egg whites from egg yolks. Using a stand up mixer, whisk the egg whites on medium speed until they are foamy. Add sugar and beat it on a high speed to obtain stiff peaks.
- Sift flour (regular), almond flour and powdered sugar, gently fold it into the egg whites, do not overmix as you want to retain as much fluffiness as possible.
- Preheat oven to 350F. Line a baking sheet (size 13 X 18) with parchment paper. Place batter on a baking sheet, bake it for 15 minutes. Using a toothpick, check to see if it’s completely baked.
- Place two bags of gelatin in a bowl with 1/4 cup of cold water, set it aside. Using a saucepan, bring raspberries and sugar to a simmer, set it over medium low heat. Cook until the raspberries are thawed. Use a fork to purée the raspberries. Add gelatin to the raspberries, stir to dissolve.
- Spread it over a lined baking sheet (13″x18″). Set aside to harden.
- In a separate bowl place two bags of gelatin and 1/4 cup of cold water, set aside.
- In a saucepan whisk sugar together with egg yolks. Whisk in milk and vanilla extract. Place it on a stove top and cook it in a very low heat. If you turn up the heat, be sure to mix nonstop or the egg yolks will cook and separate.
- Continue cooking on low heat until the cream will attain a texture of condensed milk. Stir in gelatin, set aside for the cream to adjust to a room temperature.
- Using a stand up mixer, whip the heavy cream to soft peaks and fold into the cooled cream base. Use immediately.
- Place raspberry layer on top of an almond layer. With the help of a knife, remove all parchment paper or a baking mat from the raspberry layer. Cut the cake into three even sections.
- Place a third of the cream on one of the layers. Repeat with the two remaining layers.
- Decorate using fresh fruit on top. Refrigerate before serving.