Cold Cake with Cream Cheese and Raspberries

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recipe by Mille 1 Ricette https://blog.giallozafferano.it/mille1ricette/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1331

A soft sponge base with cocoa and coffee makes a super start to this scrumptious cake, which is topped with a soft mixture of cheese and cream. To balance the sweetness of the base, wild berries and raspberries are added on top; they provide a touch of bitterness to counterbalance the sweetness of the base and of the cream mixture. A fabulous cake!

Inspired by: https://blog.giallozafferano.it/mille1ricette/

recipe updated 6 Oct 2022

Ingredients

  • Margarine icon
    Margarine
    200 g
  • Italian 00 flour icon
    Italian 00 flour
    200 g
  • Caster sugar icon
    Caster sugar
    650 g
  • Cocoa powder icon
    Cocoa powder
    20 g
  • Espresso icon
    Espresso
    120 g
  • Baking powder icon
    Baking powder
    15 g
  • Egg icon
    Egg
    4
  • Vegetable double cream icon
    Vegetable double cream
    500 g
  • Mascarpone cheese icon
    Mascarpone cheese
    500 g
  • Ricotta cheese icon
    Ricotta cheese
    500 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Berry coulis icon
    Berry coulis
    200 g
  • Raspberries icon
    Raspberries
    250 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Serving plate
  • kCook icon Rectangular pan - 11 x 7"

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean rectangular pan with parchment paper
  3. Fit whisk tool to kCook bowl
  4. Add margarine to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 5 min, 80°C, speed 2
  8. Then add italian 00 flour, caster sugar, cocoa powder, espresso and baking powder to the kCook bowl
  9. Whisk with filler cap fitted - 1 min, speed 6
  10. Then add egg to the kCook bowl
  11. Whisk with filler cap fitted - 2 min, speed 8
  12. Transfer content of kCook bowl to rectangular pan
  13. Bake - 30 min, 180°C
  14. Clean kCook bowl
  15. Add vegetable double cream, mascarpone cheese, ricotta cheese, caster sugar and vanilla extract to the kCook bowl
  16. Fit kCook bowl to kCook Multi
  17. Attach lid to kCook bowl with filler cap fitted
  18. Whisk with filler cap fitted - 1 min, speed 9
  19. Turn out cake onto serving plate
  20. Add content of kCook bowl to cake
  21. Spread evenly
  22. Add berry coulis to the cake
  23. Swirl
  24. Garnish with raspberries
  25. Cut into squares
  26. Serve
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