Raspberry Cake

Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  • Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1

Recipe components

Callebaut® ingredients

Cake dough

  • 50g

Melt butter and mix with Flower Power drops

  • 2drop(s)
    Red Power Flowers Mona Lisa CLR-19430-999
  • 150g
  • 150g

Whip together lightly with molten butter. 

  • 200g
  • 200g
  • 50g
  • 7g
    baking powder

Add and mix to equal mass.
Add eggs and cream gradually.
Whip up lightly.

  • 200g
    raspberry jam

Pour jelly onto dough without mixing.
Fill piping bags to create a swirl in the dough.

Fill cake pans with the dough (35g for each cake pan).
Sprinkle raspberry pieces on top of dough and bake at 175°C for 14 minutes.

Velvet spray


Melt together at 45°C and emulsify with blender. 

Cool to 35°C. Fill airbrush with mixture and keep it warm at 35°C.

Finishing and presentation

Spray deep-frozen cakes with velvet spray for a raspberry red velvet effect.
Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-99. Decorate sides with Pink Marzipan Collar Mona Lisa MAW-CL-19920E4-999.