There are many types of raspberry — including black, purple, and golden yellow — but the red raspberry, or Rubus idaeus, is the most common. Red raspberries are native to Europe and northern Asia and are grown in temperate zones worldwide. These sweet berries have a short shelf life and are only harvested during the summer and fall months. For these reasons, raspberries are best consumed fresh shortly after purchase. There are also numerous delicious raspberry recipes to prepare during the summertime. In today’s post, we share the health benefits of raspberries and give you a tempting raspberry tart recipe. Stay tuned and master this yummy raspberry cream for cake…
Would you like to bake a raspberry cake yourself? – That’s how it goes!
How healthy are raspberries actually?
Raspberries are nutritious and offer many health benefits
First, we share with you some important facts about raspberries. Do you know that they are low-calorie and at the same time very nutritious fruits? One cup (about 120 grams) of raspberries contains approximately 64 calories, 1.5 grams of protein, 0.8 grams of fat, 15 grams of total carbohydrates, and 8 grams of fiber. Raspberries also provide large amounts of vitamins C, E and K, manganese, folate, iron and potassium. They are also known for their high levels of antioxidants, primarily in the form of polyphenols and anthocyanins, which give raspberries their vibrant red color.
Raspberries are one of the healthiest summer fruits
How healthy are raspberries?
The colourful, delicious raspberry offers a range of health benefits that are good for both the body and the mind. The following facts about this tasty fruit may pleasantly surprise you. So here’s why you should eat this tiny red berry:
Raspberries reduce the risk of heart disease: Raspberries are high in potassium, which helps regulate blood pressure and heartbeat. They’re also rich in minerals like iron, copper, and manganese, which produce red blood cells.
Eat raspberries regularly and have a healthy heart!
raspberries promote weight loss: Due to their high fiber and manganese content, raspberries slow down the digestive process and make you feel fuller for longer. They also have high water and potassium content, which counteracts dehydration.
raspberries promote eye health: The vitamins A and C in raspberries fight eye diseases by cleansing the eye membranes and preventing them from drying out.
raspberries fight cancer: Raspberries have one of the highest concentrations of antioxidants of any fruit in the world, which is known to fight cancer. They also reduce inflammation through their phytonutrients.
Health tastes delicious!
Raspberries boost immunity: Raspberry’s high vitamin C content boosts immunity against everyday infections and diseases while purifying blood cells to fight viruses.
Raspberries promote healthy skin: Do you want to have beautiful skin ? The antioxidants in raspberries promote cell regeneration of bones, skin and blood vessels while renewing damaged skin tissue.
Enjoy a bowl of fresh raspberries!
Raspberry Pie Recipe
- 2 cups (500 g) unbleached all-purpose flour
- 2 teaspoons (10 g) baking powder
- 1/2 teaspoon (2.5 g) salt
- 3/4 cup (180 g) unsalted butter, softened
- 1 cup (250g) sugar
- 1 teaspoon (5 g) vanilla extract
- 2 eggs
- 3/4 cup (180g) milk
- 3/4 cup (180g) sugar
- 1/2 cup (125 g) unbleached all-purpose flour
- 1 tablespoon (15 g) cornstarch
- 2 eggs
- 2 cups (500ml) hot milk
- 1/2 teaspoon (2.5 ml) vanilla extract
- 2 tablespoons (30g) cold unsalted butter
- 1 1/4 cups (310 ml) 35% heavy cream
- 1/2 cup (125g) powdered sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- 3 1/2 cups (875g) fresh raspberries
Raspberry cake – a delicious recipe
With the rack in the middle position, preheat the oven to 180°C. Grease two 20 cm springform pans with butter. Line the bases with parchment paper.
Mix flour, baking powder and salt in a bowl. Put aside.
In another bowl, cream together the butter, sugar and vanilla using an electric mixer. Add the eggs, one at a time, and beat until smooth, about 2 minutes. With the mixer on low, add the dry ingredients alternating with the milk.
Pour the batter into the springform pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
Allow to cool partially, remove from the mold and let cool completely on a wire rack.
Prepare raspberry cream for cake and enjoy a fresh summery dessert
Mix together sugar, flour and cornstarch in a saucepan. Add the eggs and whisk until smooth. Slowly beat the milk with the whisk. Bring to a boil over medium heat, whisking constantly and scraping the bottom and corners of the saucepan. Remove from the heat as soon as the mixture begins to boil. (This is important as this cream is very thick.) Add the butter and stir until melted. Add the vanilla. To prevent a skin from forming, place cling film directly on top of the hot cream. Let cool down.
Place in the fridge until the cream has completely cooled, about 2 hours.
In a bowl, whip the cream with the sugar and vanilla until stiff peaks form. Put something into the fridge.
Using a spatula, fold 125ml (1/2 cup) of heavy cream into the heavy cream. Add 250ml (1 cup) raspberries and stir until the berries begin to break and add color to the cream. Put aside.
Prepare raspberry cream for cake
Assemble the raspberry cake
Slice each cake in half horizontally, making 4 layers in total. Spread 1/3 of the Contitorcreme between each layer and gradually stack the layers. Then spread the raspberry cream over the entire cake.
Stack the remaining raspberries and your delicious raspberry cake is ready! Enjoy your meal!
Raspberry cake for those with a sweet tooth who value healthy eating
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It tastes delicious… like raspberries