If you are looking for a dessert that feels like a winter wonderland in every bite, the Raspberry Snowflake Cake Recipe is exactly what you need. This delicate, creamy cake combines the tart brightness of raspberries with a silky, snowflake-soft texture thanks to coconut powder dusting and a lush blend of cream and milk. It’s light but indulgent, perfectly summery yet evocative of cozy holiday vibes. Whether you’re serving it as a show-stopping centerpiece or a sweet surprise after dinner, this cake always delights with its elegant appearance and luscious flavor.
Ingredients You’ll Need
These ingredients are wonderfully simple yet crucial to achieving the perfect balance of flavor, texture, and that signature snowy look. Each component brings something special to the Raspberry Snowflake Cake Recipe, from the fresh raspberries to the coconut powder dusting.
- 50 g raspberries: Fresh or frozen will work, adding natural tartness and vibrant color.
- 450 g water: Used twice—first for cooking raspberries and sugar, then later to mix with starch; crucial for the right consistency.
- 180 g caster sugar: Dissolves quickly, sweetening without overpowering the delicate raspberry flavor.
- 200 ml milk: Adds creaminess and helps create that smooth, silky cake texture.
- 50 ml double cream: Boosts richness and gives the cake a lovely luxurious mouthfeel.
- 5 sheets gelatine: Provides the perfect set and stability to achieve the snowy cake form.
- 120 g potato starch: Thickens the mixture gently, contributing to the cake’s tender structure.
- 100 ml water: Mixed with starch to evenly incorporate it without lumps.
- Coconut powder: The final touch—dusting the cooled cake for that snowflake effect and a hint of tropical flavor.
How to Make Raspberry Snowflake Cake Recipe
Step 1: Cook the Raspberry Base
Begin by combining raspberries, 450 g of water, and caster sugar in a small saucepan. Bring the mixture to a boil while continuously whisking. This constant movement helps dissolve the sugar and break down the raspberries, creating a smooth, flavorful base that sets the tone for the entire cake.
Step 2: Soften Gelatine and Add Cream
While the raspberry mixture is cooking, soften your gelatine sheets in cold water—they should become flexible in just a few minutes. Once softened, add the milk and double cream to the raspberry pot and bring everything back to a boil. This combination adds depth and a creamy texture to your dessert, making it irresistibly smooth.
Step 3: Incorporate Gelatine
Turn off the heat and immediately add the softened gelatine to the hot raspberry-creamy mixture. Whisk thoroughly to ensure the gelatine dissolves completely and the ingredients blend evenly. This step is necessary for your cake to set with a beautiful, snowflake-like firmness.
Step 4: Mix Potato Starch and Water, Then Combine
In a separate bowl, whisk the potato starch and 100 ml of water until combined into a smooth slurry. Pour this starch mixture into the saucepan and stir well. The potato starch helps thicken and stabilize the cake’s texture without making it heavy, offering that perfect balance between softness and structure.
Step 5: Chill and Finish with Coconut Powder
Pour the combined mixture into a long rectangular baking tray lined with baking paper—this makes it easy to remove the cake later. Refrigerate for at least 1 to 2 hours until the cake fully sets. Once firm, generously cover the surface with coconut powder, creating a stunning snowflake effect while adding a subtle sweetness and lovely texture contrast.
How to Serve Raspberry Snowflake Cake Recipe
Garnishes
Present your Raspberry Snowflake Cake Recipe with fresh raspberry clusters or edible flowers to enhance its natural beauty and provide a fresh burst of flavor. A light drizzle of raspberry coulis on the plate adds a touch of elegance and intensifies the fruitiness.
Side Dishes
This delicate cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra creamy companion. For a more indulgent pairing, a cup of rich hot chocolate or a light sparkling rosé complements the dessert perfectly.
Creative Ways to Present
Try cutting the cake into festive snowflake or star shapes using cookie cutters for a themed gathering. Layer slices between delicate wafers or serve mini portions in clear glasses topped with coconut powder and fresh berries for an elegant dessert display.
Make Ahead and Storage
Storing Leftovers
Wrap your Raspberry Snowflake Cake Recipe tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep fresh for up to 3 days, maintaining its creamy texture and bright flavors.
Freezing
If you want to save some for later, freezing is possible but not ideal for long-term storage as the texture might change. Wrap slices individually in plastic wrap and place in a freezer-safe container. Thaw gently in the fridge before serving.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. If it has been frozen, allow it to thaw fully in the fridge to bring back its luscious, creamy texture before serving.
FAQs
Can I use frozen raspberries for this Raspberry Snowflake Cake Recipe?
Absolutely! Frozen raspberries work well and will give the same tart, vibrant flavor. Just thaw them slightly before cooking to ensure they blend smoothly into the mixture.
Is there a substitute for gelatine in this recipe?
You can use agar-agar as a vegetarian alternative, but be sure to follow the package instructions carefully since the setting properties differ from gelatine.
How long does it take for the cake to set in the fridge?
Typically, about 1 to 2 hours is sufficient for the cake to firm up completely. If your fridge is particularly cold, you might find it sets a bit faster.
Can I make this cake in different shapes?
Definitely! After the mixture has set, you can cut it into any shape you like using cookie cutters or a sharp knife. Just remember to line your tray with baking paper for easy removal.
What is the best way to serve this cake for a party?
For parties, consider serving the Raspberry Snowflake Cake Recipe as individual portions, perhaps in clear glasses or on pretty plates garnished with fresh berries and mint leaves. It creates a sophisticated and inviting presentation.
Final Thoughts
Making the Raspberry Snowflake Cake Recipe is like inviting a little magic into your kitchen. With simple ingredients and straightforward steps, you get a dessert that’s as stunning to look at as it is delightful to eat. It’s perfect for sharing with loved ones or treating yourself to a beautiful, sweet moment. I encourage you to give this recipe a try—you might just find it becoming a new favorite in your dessert repertoire!
Print
Raspberry Snowflake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2-2 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This Raspberry Snowflake Cake is a delicate, no-bake dessert featuring a smooth, creamy raspberry-flavored gelatine base dusted with coconut powder. Combining fresh raspberries, milk, cream, and potato starch, this refreshing treat is chilled to set into a beautiful snowflake-shaped cake, perfect for a light and fruity indulgence.
Ingredients
Fruit and Liquid Ingredients
- 50 g raspberries
- 450 g water (divided; for cooking and gelatine soaking)
- 200 ml milk
- 50 ml double cream
- 100 ml water (for starch slurry)
Sweeteners and Thickeners
- 180 g caster sugar
- 5 gelatine leaves
- 120 g potato starch
Finishing
- Coconut powder (for dusting)
Instructions
- Simmer Raspberries and Sugar: In a small saucepan, combine raspberries, 450 g of water, and caster sugar. Bring the mixture to a boil over medium heat, whisking constantly to dissolve the sugar and break down the raspberries evenly.
- Prep Gelatine and Add Dairy: Soften the gelatine leaves in cold water. Then, add the milk and double cream to the saucepan with the raspberry mixture, bringing it back to a boil gently.
- Incorporate Gelatine: Remove the saucepan from heat. Squeeze excess water from the softened gelatine leaves and whisk them into the hot mixture until fully dissolved and evenly combined.
- Thicken with Potato Starch: In a separate bowl, mix the potato starch with 100 ml of water to create a smooth slurry. Pour this starch slurry into the saucepan and whisk continuously to prevent lumps and to thicken the mixture evenly.
- Set and Chill the Cake: Line a long, rectangular baking tray with baking paper. Pour the thickened mixture into the tray, smoothing the surface. Refrigerate for 1 to 2 hours until the cake is fully set.
- Finish and Serve: Once set, remove the cake from the baking tray using the baking paper. Dust the surface generously with coconut powder to resemble snowflakes, then slice and serve chilled.
Notes
- Ensure constant whisking when cooking raspberries and sugar to avoid burning and to aid in dissolution.
- Softening gelatine in cold water is critical to avoid lumps and to ensure smooth incorporation.
- The use of baking paper makes removing the chilled cake much easier without breaking.
- Chilling time can be extended up to 3 hours for a firmer texture.
- This dessert is best served cold and consumed within 1-2 days for freshness.
