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Raspberry Cream Gateau

Raspberry Cream Gateau recipe image
This elegant Raspberry Cream Gateau is a delightful no-bake dessert that balances the tartness of fresh raspberries with the richness of whipped double cream. The cake features a moist sponge base filled with macerated berries and Kirsch, then enveloped in sweetened cream. Topped with piped swirls and finished with delicate chocolate triangles and grated chocolate sides, it offers a sophisticated texture and flavor profile. Perfect for afternoon tea or as a show-stopping finale to a dinner party, this recipe is simple enough for weeknight treats but impressive enough for special celebrations.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 349.8
Dietary: Gluten-free, Vegetarian
Description
This elegant Raspberry Cream Gateau is a delightful no-bake dessert that balances the tartness of fresh raspberries with the richness of whipped double cream. The cake features a moist sponge base filled with macerated berries and Kirsch, then enveloped in sweetened cream. Topped with piped swirls and finished with delicate chocolate triangles and grated chocolate sides, it offers a sophisticated texture and flavor profile. Perfect for afternoon tea or as a show-stopping finale to a dinner party, this recipe is simple enough for weeknight treats but impressive enough for special celebrations.
Ingredients
  • 8 ounce (225 g) fresh raspberries
  • 1 tablespoon (15 ml) Kirsch
  • 3 tablespoon (3x15 ml) icing sugar
  • 3/4 pint (400 ml) double cream
Directions
  1. 1
    Hull the raspberries and place them in a bowl with the Kirsch and 2 tablespoons of the icing sugar.
  2. 2
    Let the raspberries macerate for 10 minutes to release their juices.
  3. 3
    Whip 1/4 pint (150 ml) of the double cream until it forms soft peaks.
  4. 4
    Gently fold the macerated raspberry mixture into the whipped cream.
  5. 5
    Cut the cooked sponge cake horizontally into two even layers and place the bottom layer on a serving tray.
  6. 6
    Spread the raspberry cream mixture evenly over the bottom cake layer.
  7. 7
    Place the top cake layer over the filling.
  8. 8
    Whip the remaining 1/2 pint (250 ml) of double cream with the remaining 1 tablespoon of icing sugar until stiff peaks form.
  9. 9
    Spread half of the remaining whipped cream over the top and sides of the cake to coat it smoothly.
  10. 10
    Transfer the rest of the whipped cream to a piping bag fitted with a star nozzle.
  11. 11
    Pipe 8 decorative swirls around the top edge of the cake.
  12. 12
    Melt half a bar (approx. 50g) of plain dessert chocolate and spread it thickly on waxed paper or parchment paper.
  13. 13
    Allow the chocolate to set and harden, then break or cut it into 8 small triangles.
  14. 14
    Place one chocolate triangle on top of each cream swirl.
  15. 15
    Grate the remaining half of the chocolate bar and press the shavings onto the sides of the cake for decoration.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 349.8kcal
% Daily Value *
Total Fat 32.4g50%
Saturated Fat 19.8g99%
Cholesterol 99.0mg33%
Sodium 8.2mg1%
Total Carbohydrate 13.5g5%
Dietary Fiber 0.0g0%
Sugars 13.5g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: raspberry, cream cake, gateau, no bake, dessert, kirsch, double cream, sponge cake, chocolate garnish, berry dessert, whipped cream, icing sugar, make ahead, freezer friendly, party dessert, vegetarian, easy cake, summer dessert
Read it online: https://www.chefs-mate.com/recipe/raspberry-cream-gateau/