Ingredients
Scale
- 6 large eggs, at room temperature
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup raspberries
- 1/3 cup white granulated sugar
- 8 oz cream cheese or mascarpone, softened
- 1 cup white chocolate chips, melted
- 1 tsp vanilla extract
- sprinkle of salt
- 2 cups heavy cream, chilled
- 1 1/2 cups confectioner’s sugar
- 1 cup sweet sangria wine
- 4 to 6 cups sliced fruit and berries
Instructions
- Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper.
- Whisk eggs, sugar, and vanilla in a stand mixer for 7-9 minutes until thick and pale.
- Sift flour and baking powder, then fold gently into the batter.
- Divide batter evenly between pans and bake for 19-21 minutes until golden-brown.
- Cool cakes completely, then split each into two layers.
- Simmer raspberries and sugar for 4-5 minutes, then strain and cool.
- Whip heavy cream and confectioner’s sugar until stiff peaks form.
- Beat cream cheese, melted white chocolate, vanilla, salt, and berry sauce until smooth.
- Fold cheese mixture into whipped cream until fluffy.
- Brush cake layers with sangria, then frost and layer with mixed fruit.
- Frost the top and sides, garnish with fruit, and refrigerate for at least 1 hour.
Notes
- Use room-temperature eggs for best sponge texture.
- Chill heavy cream before whipping for stability.
- Adjust fruit quantities based on preference.
- Refrigerate cake overnight for better flavor infusion.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg