THESE FRESH RASPBERRY MINI CAKES TASTE LIKE SUMMER ❤️

These beautiful raspberry mini cakes are light, creamy, fruity, and wonderfully refreshing. They are made with a soft vanilla sponge cake, a delicate white quark or mascarpone filling, a fresh raspberry layer, and a creamy raspberry filling with fresh fruit. The combination of fluffy sponge cake, smooth cream, and slightly tangy raspberries makes these mini cakes perfect for summer, celebrations, or any time you want a beautiful homemade dessert. The filling is enough for approximately three mini cakes, depending on their size. VANILLA SPONGE CAKE For one 18 cm (7-inch) cake pan: 3 eggs 90 g (3.2 oz / ¾ cup) all-purpose flour 90 g (3.2 oz) granulated sugar 30 ml (2 tablespoons) milk 30 ml (2 tablespoons) vegetable oil 1 teaspoon baking powder A pinch of salt 1 teaspoon vanilla extract Instructions: Beat the eggs and sugar for about 6–8 minutes until pale, thick, and fluffy. Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Mix the milk, oil, and vanilla extract together. Carefully fold them into the batter. Pour the batter into a lined 18 cm (7-inch) cake pan. Bake at 170°C (340°F) for approximately 20–25 minutes. Check with a wooden skewer before removing the cake from the oven. Allow the sponge cake to cool completely. WHITE CREAM FILLING 120 g (4.2 oz / about ½ cup) quark cheese or mascarpone 120 g (4.2 oz / about ½ cup) Greek yogurt 60 g (2.1 oz / about ¼ cup) whipped cream 2–4 tablespoons powdered sugar About 16 g (0.6 oz) dissolved gelatin Mix the quark or mascarpone with the Greek yogurt and powdered sugar. Gently fold in the whipped cream. Add the dissolved gelatin and mix until smooth. RASPBERRY FILLING 120 g (4.2 oz / about 1 cup) frozen raspberries 2 tablespoons granulated sugar About 5 g (0.18 oz) dissolved gelatin Fresh raspberries as needed Cook the frozen raspberries with two tablespoons of sugar until the fruit becomes soft and forms a raspberry compote. Allow the raspberry mixture to cool. Then add approximately 5 g (0.18 oz) of dissolved gelatin and mix well. Set aside part of the raspberry mixture to create the fresh raspberry layer. Add the remaining raspberry mixture to the remaining white filling and stir until evenly combined. ASSEMBLY Cut the cooled sponge cake into the desired mini cake shapes. Add a layer of the white cream filling. Next, add a fresh raspberry layer. Finish with the creamy raspberry filling and add fresh raspberries. Chill the mini cakes for several hours, preferably until completely set. Enjoy these beautiful, creamy, and refreshing raspberry mini cakes! #RaspberryCake #MiniCake #RaspberryDessert #FreshRaspberries #SummerDessert #MascarponeCake #QuarkCake #MiniDessert #HomemadeCake #CakeRecipe #EasyDessert #BeautifulDessert #Baking #DessertRecipe #Raspberry