Fruity Sponge Cake with Raspberries and Lemon

Fruity Sponge Cake with Raspberries and Lemon

Cake

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Cook Time

1 h 15 min

Difficulty

Easy

Prep Time

25 min

This Thermomix® recipe for Fruity Sponge Cake with Raspberries and Lemon is ready in 1 h 15 min. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This fruity sponge cake with raspberries and lemon is a delicious dessert for the summer. The preparation is simple and quick with the Thermomix®. The cake is juicy and aromatic and is ideal for coffee parties or as a sweet surprise in between. The fruity glaze perfectly rounds off the taste. The recipe is suitable for baking enthusiasts.

Ingredients (20 ingredients)

  • 200 g Sugar
  • 1 piece m.-large Lemon
  • 120 g Butter
  • 3 piece m.-large Eggs
  • 120 g Sour cream
  • 1 Pck. Vanilla Flavor
  • 0.25 tsp Bitter almond flavor
  • 250 g Wheat flour
  • 0.5 tsp Baking powder
  • 0.25 tsp Salt
  • 5 g Butter
  • 1 tbsp Flour
  • 1 tbsp Flour
  • 150 g Raspberries
  • 75 g Raspberries
  • 1 tbsp Water
  • 1 tsp Honey
  • 1 tbsp Lemon juice
  • 0.25 tsp Bitter almond flavor
  • 200 g Powdered sugar

Preparation (8 steps)

1

Prepare sugar and lemon

Thermomix® Setting
5 sec/Speed 8

Put 200 g sugar and 1 m.-large lemon in the mixing bowl and place the Wundermix WunderSlicer V2 with the fine disc on the mixing bowl lid. Chop 5 Sec./level 8. Collect the chopped material.

5 sec
2

Prepare sponge cake

Thermomix® Setting
3 min/Speed 4

Put 120 g butter, 3 m.-large eggs and 120 g sour cream in the mixing bowl and stir with the Meistermix Patix dough knife for 3 Min./level 4.

3 min
3

Add dry ingredients

Thermomix® Setting
2 min/Speed 3

Put 1 Pck. vanilla flavor, ¼ TL bitter almond flavor, 250 g wheat flour, ½ TL baking powder and ¼ TL salt in the mixing bowl and stir in for 2 Min./level 3.

2 min
4

Prepare cake tin

Grease a cake tin with 5 g butter and sprinkle with 1 tbsp flour.

5

Prepare fruit filling

Mix 1 tbsp flour and 150 g raspberries and fold into the dough.

6

Bake dough

Pour the dough into the prepared cake tin and bake in a preheated oven at 180°C top/bottom heat for approx. 50 minutes.

7

Prepare glaze

Thermomix® Setting
20 sec/Speed 6

Put 75 g raspberries, 1 tbsp water, 1 tsp honey, 1 tbsp lemon juice, ¼ tsp bitter almond flavor and 200 g powdered sugar in the mixing bowl and stir for 20 Sec./level 6.

20 sec
8

Glaze the cake

Cover the cooled cake with the glaze.

Finished cooking? Great! 🎉

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About this recipe

This fruity sponge cake with raspberries and lemon is a tribute to my grandmother. She always had a cake ready when we children came to visit, and often it was a variation of this recipe, adapted to the fruits of the season. The combination of the acidity of the lemon and the sweetness of the raspberries is simply unbeatable and reminds me of carefree summer days. The ingredients all play an important role in the taste and texture of the cake. The sugar caramelizes during baking and provides a slight sweetness and a beautiful crust. The lemon, both the zest and the juice, brings a refreshing acidity and an intense aroma to the dough. The butter makes the cake juicy and gives it a delicate texture. The eggs bind the ingredients and provide the necessary stability. Sour cream makes the cake particularly loose and moist. Vanilla and bitter almond flavor enhance the flavors and give the cake a special touch. The flour forms the structure of the cake, while baking powder and salt provide the looseness and taste. The raspberries bring a fruity sweetness and a slightly tart note to the dough. When preparing with the Thermomix®, it is important to add the ingredients in the correct order. First, sugar and lemon are chopped with the WunderSlicer to optimally release the aromas. Then the wet ingredients are stirred with the Patix dough knife before the dry ingredients are added. Be careful not to stir the dry ingredients for too long, as the cake may otherwise be dry. The raspberries are carefully folded into the dough so as not to crush them. The recipe is already suitable for a vegetarian version. For a vegan version, butter, eggs and sour cream can be replaced with plant-based alternatives. Instead of butter, margarine or vegetable oil can be used. Eggs can be replaced with applesauce or flaxseed eggs. Sour cream can be replaced with soy yogurt or cashew cream. Instead of raspberries, other fruits such as blueberries, strawberries or blackberries can also be used. You can also vary with spices: A touch of cinnamon, cardamom or ginger goes perfectly with this cake. The cake tastes best when it has cooled down slightly. It can be served plain or garnished with a scoop of vanilla ice cream, a dollop of whipped cream or fresh berries. A glass of cold milk or a cup of coffee go perfectly with it. The cake can be stored in an airtight container at room temperature for up to three days. It can also be frozen. It should be completely thawed before serving. The dough can also be prepared the day before and stored in the refrigerator. However, it should be brought to room temperature before baking.

Created by

Carmen

Carmen

Community member

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Activity: Very active
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Tags

#Baking #Summer #Cake #Raspberries #Lemon #Wundermix WunderSlicer V2 #Meistermix Patix

Allergens

  • Wheat
  • Eggs
  • Milk
  • Almonds

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