Raspberry Jam and Cream Cake with Summer Fruit Topping
This raspberry jam and cream cake is layered with fluffy sponge, raspberry jam, whipped cream filling and then topped with fresh berries and peaches for a fresh and light summer time dessert
Ingredients
The cake
- 1 1/2 cup of flour
- 1 1/2 cup of sugar
- 3 sticks of unsalted butter
- 6 eggs
- 1 tsp vanilla extract
- 1/2 tsp of almond extract optional
- 2 1/2 tsp baking powder
- 5-6 tbsp of water or milk
Raspberry jam filling
- 1 cup fresh raspberries
- 1/2 cup sugar
- 1-2 tsp cornstarch
- 1 cup water
Whipped cream filling
- 2 cups powdered sugar
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese optional
- Fresh Fruit Topping:
Fresh Fruit Topping
- Blackberries
- Rasberries
- Fresh Peaches sliced
- Or any fruit of your choice strawberries, fresh blueberries, etc.
Instructions
Baking the cake layers
- Preheat your oven to 350 and prepare two 8 inch round pans, greased with butter and lined with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy (about 2-3 minutes.)
- Add the eggs one at a time with the stand mixer on low. You should get a smooth and airy texture.
- Gently fold the flour into the cake batter until combined. Add the water or milk to soften the batter slightly.
- Divide the cake batter evenly between the 2 cake pans. Bake for 20-30 minutes or until the tops are a light golden color.
- Let the sponge cakes cool in the pans for 10 minutes before using. knife around the edges and letting the cake cool completely on a wire rack.
- While the cake is cooling, you can get started on your raspberry jam filling.
Making the raspberry jam filling
- You could use a store-bought raspberry jam in a pinch but it's really simple to make your own!
- Add smashed raspberries, sugar, water and cornstarch to a saucepan. Stir well.
- Cook on medium heat, stirring constantly so it doesn't burn.
- Cook until the sauce thickens slightly and starts to bubble, then remove from heat and let cool.
Whipped Cream Filling
- Beat the cream cheese with the powdered sugar using a whisk attachment.
- Gradually, add the heavy cream.
- Set aside while you assemble the cake.
- TIP: I added cream cheese to my whipped cream. If you prefer a classic whipped cream, leave the cream cheese out.
How to assemble the berry cake
- Once you have baked your cake layers, made (and cooled) your raspberry jam filling and whipped your whipped cream topping, you can start to assemble your fluffy cake!
- Place your first cake layer on your serving plate.
- Using a piping bag or a knife, spread the whipped cream onto the middle of the cake (leaving the sides of the cake bare)
- Spread a generous layer of raspberry jam on top.
- Add a few berries (leave the peaches for the top)
- Place the second cake layer on top, add whipped cream and raspberry filling.
Adding the summer fruit topping:
- Scatter fresh fruits generously all over the top of the cake. I love a mix of sliced peaches, raspberries, and black berries, but you can choose whatever is ripe and in season.