Flourless Raspberry Dessert is a delightful treat that perfectly combines the rich flavors of raspberry and creamy vanilla. This indulgent dessert is not only gluten-free but also surprisingly easy to prepare. The vibrant color and luscious taste make it a showstopper for any occasion, whether it’s a family gathering or a special celebration. Get ready to impress your guests with a dessert that’s as beautiful as it is delicious!
Ingredients
- 148 g Himbeerpudding (Raspberry Pudding) – 5.2 oz
- 180 g Kristallzucker (Granulated Sugar) – 6.3 oz
- 6 g Backpulver (Baking Powder) – 0.2 oz
- 8 Eier (Eggs)
- 4 Esslöffel Sonnenblumenöl (Sunflower Oil) – 4 tablespoons
- 500 ml Milch (Milk) – 2 cups
- 63 g Vanillepudding (Vanilla Pudding) – 2.2 oz
- 188 g Butter – 6.6 oz
- 100 g Kristallzucker (Granulated Sugar) – 3.5 oz
- 1 Esslöffel Vanilleextrakt (Vanilla Extract) – 1 tablespoon
- 133 g Callebaut weiße Schokolade (Callebaut White Chocolate) – 4.7 oz
- 113 g Kristallzucker (Granulated Sugar) – 4 oz
- 100 ml Wasser (Water) – 3.4 fl oz
- 80 g gezuckerte Kondensmilch (Sweetened Condensed Milk) – 2.8 oz
- 15 g Maissirup (Corn Syrup) – 0.5 oz
- 7 g Gelatinepulver (Gelatin Powder) – 0.2 oz
- 33 ml kaltes Wasser für Gelatine (Cold Water for Gelatin) – 1.1 fl oz
- 1 Beutel glutenfreie Schwämme (Gluten-Free Sponge Cake) – 120 g (4.2 oz)
- 250 g Himbeermarmelade (Raspberry Jam) – 8.8 oz
- 200 ml Himbeersirup (Raspberry Syrup) – 6.8 fl oz
Directions
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Prepare the Raspberry Cake: In a mixing bowl, combine raspberry pudding, granulated sugar, baking powder, eggs, and sunflower oil. Mix well until smooth and pour into a baking pan. Bake according to the instructions of your preferred cake recipe and let it cool completely.
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Make the Vanilla Cream: In a saucepan, heat milk and vanilla pudding over medium heat until thickened. Stir in butter and granulated sugar until well combined. Allow the mixture to cool completely.
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Prepare the Mirror Glaze: In a separate saucepan, combine white chocolate, granulated sugar, water, sweetened condensed milk, corn syrup, gelatin, and cold water. Heat the mixture gently, stirring constantly until everything is melted and well incorporated. Remove from heat and let it cool slightly.
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Assemble the Dessert: Take the cooled raspberry cake and generously spread raspberry jam and raspberry syrup over the top. Next, layer the cooled vanilla cream over the jam. Finally, pour the mirror glaze on top, ensuring even coverage.
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Chill Before Serving: Place the assembled dessert in the refrigerator for at least 2 hours before serving to allow all layers to set perfectly.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 2 hours 10 minutes
Servings: 10
Nutrition Info: Approx. 320 calories per serving
How to serve
To serve your Flourless Raspberry Dessert, slice it into even pieces for an elegant presentation. Garnish with fresh raspberries and a drizzle of additional raspberry syrup for a pop of color. Pair the dessert with a dollop of whipped cream if desired, and enjoy this decadent treat with family and friends.
FAQs
Q: Can I substitute the raspberry pudding with another flavor?
A: Yes, you can use any flavored pudding you like, such as strawberry or chocolate, to create different variations of this dessert.
Q: How long can I store the Flourless Raspberry Dessert?
A: The dessert can be stored in the refrigerator for up to 3 days. Cover it securely to keep it fresh.
Q: Is it possible to make this dessert dairy-free?
A: Yes, you can substitute milk and butter with plant-based alternatives like almond milk and coconut oil for a dairy-free version.
Flourless Raspberry Dessert
A delightful treat that combines raspberry and vanilla flavors, this Flourless Raspberry Dessert is gluten-free and easy to prepare, perfect for any celebration.
For the Raspberry Cake
- 148 g Himbeerpudding (Raspberry Pudding) (5.2 oz)
- 180 g Kristallzucker (Granulated Sugar) (6.3 oz)
- 6 g Backpulver (Baking Powder) (0.2 oz)
- 8 pieces Eier (Eggs)
- 4 tablespoons Sonnenblumenöl (Sunflower Oil)
For the Vanilla Cream
- 500 ml Milch (Milk) (2 cups)
- 63 g Vanillepudding (Vanilla Pudding) (2.2 oz)
- 188 g Butter (6.6 oz)
- 100 g Kristallzucker (Granulated Sugar) (3.5 oz)
For the Mirror Glaze
- 133 g Callebaut weiße Schokolade (Callebaut White Chocolate) (4.7 oz)
- 113 g Kristallzucker (Granulated Sugar) (4 oz)
- 100 ml Wasser (Water) (3.4 fl oz)
- 80 g gezuckerte Kondensmilch (Sweetened Condensed Milk) (2.8 oz)
- 15 g Maissirup (Corn Syrup) (0.5 oz)
- 7 g Gelatinepulver (Gelatin Powder) (0.2 oz)
- 33 ml kaltes Wasser für Gelatine (Cold Water for Gelatin) (1.1 fl oz)
For Assembly
- 1 package glutenfreie Schwämme (Gluten-Free Sponge Cake) (120 g (4.2 oz))
- 250 g Himbeermarmelade (Raspberry Jam) (8.8 oz)
- 200 ml Himbeersirup (Raspberry Syrup) (6.8 fl oz)
Preparation
- In a mixing bowl, combine raspberry pudding, granulated sugar, baking powder, eggs, and sunflower oil. Mix well until smooth and pour into a baking pan. Bake according to the instructions of your preferred cake recipe and let it cool completely.
- In a saucepan, heat milk and vanilla pudding over medium heat until thickened. Stir in butter and granulated sugar until well combined. Allow the mixture to cool completely.
- In a separate saucepan, combine white chocolate, granulated sugar, water, sweetened condensed milk, corn syrup, gelatin, and cold water. Heat the mixture gently, stirring constantly until everything is melted and well incorporated. Remove from heat and let it cool slightly.
Assemble
- Take the cooled raspberry cake and generously spread raspberry jam and raspberry syrup over the top.
- Layer the cooled vanilla cream over the jam.
- Pour the mirror glaze on top, ensuring even coverage.
Chill
- Place the assembled dessert in the refrigerator for at least 2 hours before serving to allow all layers to set perfectly.
To serve, slice into even pieces and garnish with fresh raspberries and a drizzle of raspberry syrup. Pair with whipped cream if desired. The dessert can be stored in the refrigerator for up to 3 days, covered securely to keep it fresh.