The Only Raspberry Cake in The World | Without a Special Mold | Amazing Cake

Today, I will make a cake that stands out with the combination of a fluffy vanilla sponge cake and sweet and sour raspberry buttercream. The design is so beautiful as you can see . A very lovely cake was completed with a feminine pattern, fragrant and sweet. Strawberry and Raspberry Buttercream Cake!!!

πŸ“’ Ingredients

● Cake finished size

[ 16cm * 6.5cm (height) ]

● Double Berry Jam

10g sugar (2tsp+1/2tsp)

1 g cornstarch (1/2 tsp)
30g raspberry puree (2Tbsp)

15g strawberry puree (1Tbsp)

● Fluffy vanilla sponge cake
[ Mold size : 15cm (D) *7cm (H) ]

3 eggs

85g sugar (1/3 cup+1Tbsp )

a pinch of salt

3ml vanilla extract

10 g Honey (1/2 Tbsp)

30g milk ( 2 Tbsp )

95g caket flour ( 1/2 cup + 3Tbsp)
* ( 85g all-purpose flour + 12g corn starch can be substituted)

30g unsalted butter ( 2 Tbsp)

● Raspberry Syrup

30 g water (2 Tbsp)

15 g sugar ( 1 Tbsp +1/2 tsp )

Raspberry Liqueur 3ml (Lemon juice can be substituted)

● Strawberry & Raspberry Chocolate Buttercream Frosting

265g unsalted butter (1 cup+1/4 cup)

3 egg whites ( 105g)

145g sugar (3/4 cup)

1 g salt

4ml Vanilla Extract

17g Raspberry Powder (2Tbsp)

75g raspberry chocolate ( 1/2 cup )

πŸ“’ Recipe

1. Today’s ingredients are raspberries and strawberries. If you do not have strawberry puree, you can substitute raspberry. I’m making it 3x. All you have to do is follow the recipe. Bring to a boil over low heat. Boiled for about 8-10 minutes. Let it cool.

2. I drew the desired shape on the paper. Transparent cake rolls tape. You can buy it on Please cut to length, draw with a pen.. Please cut so that there are no pen marks. I will make raspberry buttercream. It is made with Swiss meringue with a low failure rate. Not only that, I think it’s a buttercream that goes well with fruits.

3. I think that well-made buttercream tastes better than fresh cream. 65C~70C (150F~158F). Whip the meringue until the temperature is 25C~30C. Whip over a bowl of ice water. Meringue Temperature: 25C~30C. Butter temperature: 22C. Whip while adding butter little by little. At the halfway point, the butter will appear separated. Still, I keep whipping. After adding the butter, whip for another 8-10 minutes.

4. Buttercream is delicious when whipped enough. Add raspberry powder. Raspberry Chocolate, 2-3 minutes on low speed. Apply syrup. The double berry jam I made earlier. Squeeze the cream round and round. Roughly do the preliminary icing.

5. Put the transparent strips on the sticks, leave a little slack at the top. Fill with cream. Press carefully so there are no gaps. Trim the top with a knife, 30 minutes in the freezer. Remove the transparent strip. Garnish with strawberries, raspberries and blueberries.