This post is dedicated to one of my young friends Jenna. She has a WordPress blog called RASPBERRY RIPPLES. So when I was perusing recipes and came across an idea for a raspberry ripple cream topping, I wanted to try it to see how it looked. I had already made the chocolate sponges (I often make cake sponge and freeze it for later use), but these are the ingredients I used for the raspberry cream topping and sandwich filling.
- 150g raspberry jam
- 100g frozen raspberries
- 300ml double cream
- 2 tbsp of icing sugar
- freeze-dried raspberries
….and I also used some while chocolate chips.
This is a very simple way of putting together a topping. I took a few photographs along the way, but it’s so simple, it hardly seems necessary. Whipped cream with swirls of raspberry jam and the defrosted raspberries bring some fun and a little pizazz to this cake and it was soon demolished by the three members of the Lewis household.
For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks.Gently fold half the raspberry mixture through the cream to create a ripple effect.
Spoon most of the reserved raspberry mixture over one of the cakes. Dollop on half of the cream and then smooth over with a palette knife. Place the other sponge on top.
Swirl over the remaining cream and swirl the last of the raspberry mixture through it.
Due to the fresh cream, this cake will keep in the fridge for two days. It really was very delicious. I don’t think the pictures have come out very well, but the raspberry ripple effect looks and tastes great.