Tort Malinowa Rozkosz (Raspberry Delight Cake)

Introduction

Tort Malinowa Rozkosz, or Raspberry Delight Cake, is a showstopping dessert that combines the vibrant flavor of fresh raspberries with the richness of a fluffy cream base and a soft sponge cake. Perfect for special occasions or as a luxurious treat, this cake brings together the sweetness of summer berries with the smoothness of creamy fillings. Follow this simple yet detailed recipe to create a cake that will impress family and friends alike.

Ingredients
For the Sponge Cake:
4 large eggs
150 g granulated sugar
120 g all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
For the Raspberry Filling:
250 g fresh raspberries (plus extra for decoration)
50 g sugar
2 tbsp water
1 tbsp cornstarch (mixed with 2 tbsp water)
For the Cream Layer:
400 ml heavy whipping cream (cold)
100 g powdered sugar
250 g mascarpone cheese
For Decoration:
50 g white chocolate shavings
A handful of fresh mint leaves (optional)
Directions
1. Prepare the Sponge Cake:
Preheat your oven to 180°C (350°F). Grease and line a round 22 cm (9-inch) cake pan with parchment paper.
In a mixing bowl, whisk the eggs and sugar until pale and fluffy. Add the vanilla extract.
Sift the flour and baking powder together, then gently fold into the egg mixture until fully combined.
Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
2. Make the Raspberry Filling:
In a small saucepan, combine raspberries, sugar, and water. Heat over medium heat, stirring until the raspberries soften.
Add the cornstarch mixture and cook for 2–3 minutes, stirring constantly, until the filling thickens. Remove from heat and cool.
3. Prepare the Cream Layer:
Beat the cold heavy cream and powdered sugar until soft peaks form.
Gently fold in the mascarpone cheese until smooth and creamy.
4. Assemble the Cake:
Slice the cooled sponge cake horizontally into two layers.
Spread a layer of raspberry filling over the bottom layer. Add a generous layer of the cream mixture on top.
Place the second sponge layer on top, and spread more cream over the top and sides of the cake.
Decorate with fresh raspberries, white chocolate shavings, and mint leaves.
Serving and Storage Tips
Serve chilled for the best flavor. Allow the cake to set in the refrigerator for at least 2 hours before serving.
Store leftovers in an airtight container in the fridge for up to 3 days.
Variations
Chocolate Twist: Replace the vanilla sponge with chocolate sponge cake for a rich contrast with the raspberry filling.
Citrus Infusion: Add lemon zest to the cream layer for a refreshing citrusy touch.
Berry Medley: Combine raspberries with strawberries, blueberries, or blackberries for a mixed berry delight.