If you’re looking for the perfect (DiaryFree) cake to serve on Sunday for the family – look no further! You may also want to try the non-diary original recipe or serve it any other day of the week. It is the perfect layered cake for when the sun is out, the temperatures are rising and you want something fruity and not too sweet. Basically, it’s perfect all around.
The original recipe is from Fräulein Meer backt – I just slightly changed some of the ingredients and made it diary free friendly. If there is no need for you to make it diary free, feel free to check out her recipe (it’s German) and try out that one. She also has many other fantastic looking recipes on her blog.
So here are the ingredients you need for the different layers:
For the biscuit (dough) base:
1 pinch of salt
(some coconut oil for the baking tray)
For the light pink cream layer:
400g natural yogurt (I used oat based vegan yogurt)
1 pack vanilla sugar
skin of half a lemon
some fresh vanilla (from 1 vanilla)
6 sheets of gelatin
200ml vegan cream
red food colouring; I used a powder
For the red jam-like layer:
500g frozen rasberries
100 ml water
3 tablespoons (cane) sugar
some fresh vanilla for taste
3 teaspoons food starch
(fresh raspberries for the decor)
The biscuit (dough) base:
Start by separating the eggs and beat the egg whites with a pinch of salt until the egg white is stiff. Next, slowly add the sugar until you have a creamy paste. In a separate bowl, beat the egg yolks and mix it with the flour. Now use the egg white and gently (by hand) mix it under the yolk/flour mix. Use the coconut oil to batter the baking tray (I used one with a diameter of 18cm) and add your dough mixture to it. Add everything into the pre-heated oven (160°C) and bake it for about 25-30 minutes until slightly golden brown on top. After the baking, make sure that your cake can cool down before you cut it (horizontally) into three pieces. These will make your layer bases.
The light pink cream layer
Start by soaking the gelatin according to the package directions (usually placed in cold water for 5-10min, then rinse it and heat it up in a pan or the microwave). Next, mix the yogurt with the sugar, the lemon, vanilla and sugar colouring until you get a nice pink creamy texture. Depending on how much food colouring you use it will end up more or less pink. Once the gelatin is dissolved, add it spoon by spoon to the rest of the mixture. Whip the cream until stiff and slowly fold it into the yogurt mixture. Put it aside until we layer everything later.
The red jam-like layer:
Place the frozen raspberries in a saucepan with the water, sugar and vanilla and bring it to boil until the raspberries have softened. Next, add 6 tablespoons of water to the starch and add the mixture slowly into the raspberry sauce whilst cooking it up once more (and keep stirring it!). Once your sauce starts thickening, take it off the heat and leave it to fully cool.
Putting the cake together:
Place a cake ring around the first layer of sponge cake. Spread some of the raspberry-jam over the base, then add a layer of your pink cream (yogurt) mixture. Now, carefully place the second sponge cake base on the cream layer and press it down lightly. Again, add the raspberry sauce and cream mixture, then add the third layer. Now, first add the pink cream layer and finish it off with the red jam-like layer. Decorate it (now or later) with fresh raspberries and powdered sugar (if you like).
The cake needs to chill – per the other blog, you should wait at least 2 hours or over night. Personally, I left it overnight and served it in the afternoon. I took it out of the fridge around 30 minutes before serving it so that it would not end up too cold and added a light layer of powdered sugar for decoration purposes.