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–+ servings
big cake with whipped cream, raspberries, caramel topping on a cakestand with roses.

Raspberry caramel cake

Layer cake with whipped cream and cream cheese.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine Finnish
Servings 16 people
Calories 350 kcal

Equipment

  • 1 9 inch cake pan
  • 1 piping bag and star tip

Ingredients
  

Sponge cake

  • 4 eggs
  • 1 cup all-purpose wheat flour
  • ¼ cup potato starch
  • 1 teaspoon baking powder
  • ¾ cup sugar

Filling and topping

  • 3 cups whipping cream
  • 1 cup cream cheese
  • 1 teaspoon vanilla extract
  • 300 grams raspberries
  • ½ cup milk
  • ½ cup raspberry jam

Caramel

  • 1 cup heavy cream
  • ¾ cups regular white sugar
  • ¼ cup brown sugar
  • 1 tablespoon butter (optional)

Instructions
 

Base

  • Turn on your oven to 350F (175C). Oil or butter your cake pan. Use some breadcrumbs if you like. Beat the eggs and the sugar until very fluffy, approx 7 minutes. Mix the flour and baking powder, strain them into the foam and mix gently. Pour the batter into the pan. Bake on the lower level for 40 minutes.
  • Allow the base to cool slightly and set aside. When the base is completely cooled, cut it into three parts.

Caramel

  • You can start cooking your caramel topping at the end of the baking time of the sponge cake. Mix the sugar and heavy cream in a pot. Boil it gently for 20-40 minutes while at the same time stirring the sauce.
  • Your caramel should reach the temperature of 230-240 F (110C); it should not be much higher since it can turn too hard. A simple trick to know if your caramel is ready is to drop some in cold water in a glass. If it stays as a firm drop, it is ready. As last, mix in some butter; this gives glossiness to the caramel.

Assembling and decorating

  • Whisk 1,5 cups of whipping cream for the filling. Make into a solid foam, add the cream cheese and vanilla aroma and whisk gently. Put the mix in a piping bag.
  • Place the top layer of the sponge cake on the bottom of the cake tray. Moisten it with ¼ cup milk.
  • Mash the raspberries (leave some for decorating). Mix the raspberry mash with the jam. Pipe the edge of the base layer. Fill the middle with half of the raspberry mix. Add half of the cream filling on top and smooth it out with a knife or palette knife. Do the same with the next layer.
  • Do not moisten the top layer of the cake. Whip the remaining whipping cream 1,5 cups. Flavor it with additional vanilla if you like. Put it in a clean piping bag with a star tip. Pipe the edge of the top layer. Pour your caramel in the middle.
  • Pipe some cream on the sides and even it out with a palette knife. After this, you can pipe preferred patterns to the sides and on the cake. Decorate with some fresh raspberries.

Nutrition

Calories: 350kcal
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