Whole Grain Raspberry Cake

Indulge in the goodness of Whole Grain Raspberry Cake —a burst of flavor featuring fresh raspberries and a buttery whole wheat biscuit. Perfect for sharing joy with your loved ones on any occasion.

If you're keen on incorporating more whole grains into your family's diet, this raspberry cake is a delicious solution. Utilizing whole wheat flour adds a unique balance of flavors to the mix. The end result is not only sweeter in taste but also a healthier option for you and your family to enjoy.

Ingredients

Serves 16

For the Biscuit

150g whole wheat flour
1/2 tsp baking powder
4 eggs (medium size), separated
2 Tbsp cold water
150g sugar

For the Topping

250g crème fraîche or sour cream
3 Tbsp sugar
250g cheese cream (20% fat)
2 Tbsp raspberry jam
400g raspberries
1 tsp cocoa powder for dusting

Method

Make the Biscuit

1. Preheat the oven to 175°C (350°F). Grease and line a 24 x 24cm square cake pan with baking paper, allowing paper to extend 2cm above edges of pan. In a medium bowl, combine the flour with baking powder. Set aside.

2. In a big bowl, using a mixer, beat the egg whites with the cold water until stiff. Gradually, add sugar beating constantly until sugar is dissolved and whites hold stiff. Add yolks, one at a time, beating after each addition.

3. Using a rubber spatula, gently fold in the flour mixture. Turn the mixture into the prepared pan. Bake for 15-20 minutes. Cool on a wire rack.

Make The Topping

4. In a medium bowl, mix the crème fraîche or sure cream with sugar. Set aside.

5. Using a mixer, beat the cheese cream for 3 minutes. Add the cheese cream to the crème fraîche mixture.

To Decorate

6. Place the cake on the rectangular cake board. Spread raspberry jam over the cake. Spread the berries over the gem. Top with the cream mixture. Decorate with the remaining raspberries, and dust with cocoa powder.