Raspberry Cake

Raspberry Cake

A raspberry cake with a lovely filling of lots of raspberries and plenty of whipped cream (and fresh raspberries) on top. Delicious!


Step 1
  • Heat the oven to 175 °.
Step 2
  • Whisk the eggs and sugar until the mixture is white and fluffy. Add the wheat flour, potato flour and baking soda and stir into the egg mixture. Pour the mixture into a greased tin about 24 cm in diameter.
Step 3
  • Bake in the lower part of the oven for about 30 minutes. Let the cake rest for a few minutes in the tin. Tip it out and let it cool down on a rack, preferably under the tin.
Step 4
  • Mix half of the raspberries with the sugar in a bowl. Leave to stand for about 30 minutes until the sugar has dissolved. Stir a few times in the meantime.
Step 5
  • Whisk the cream until it has a thick and creamy texture, ready for spreading.
Step 6
  • Divide the cake into three disks to make the layers. Mix half of the sugared raspberries with 200g of whipped cream and put on one of the cake rounds for the bottom layer of the cake. Put the next cake round on and spread the rest of the sugared raspberries on it.
Step 7
  • Add the last cake round. Spread the rest of the cream on and around the cake. Garnish with the rest of the raspberries.


Caster sugar
160 g
Wheat flour
60 g
Potato starch
60 g
Baking soda
1 tsp
200 g
Caster sugar
60 g
Whipped cream
500 ml