When the days turn warmer and fresh fruit abounds, desserts like Raspberry Squares capture the essence of summer. Layers of tender sponge cake, velvety raspberry cream, and the natural brightness of fresh raspberries come together in a dish that’s as elegant as it is effortless. Whether for a family gathering or a sweet treat after dinner, this dessert is sure to impress.
Ingredients:
- 3 large eggs
- ½ cup sugar (or ¼ cup for a less sweet option)
- Zest of ½ lemon
- ¾ cup all-purpose flour
- ½ cup finely ground toasted almonds
- A pinch of baking powder
For the filling:
- 1 pound (½ kg) fresh raspberries
- ¼ cup powdered sugar (or granulated sugar)
- 2 cups (½ liter) plant-based heavy cream (or dairy whipping cream)
- Raspberry or strawberry jam (for spreading)
- Fresh raspberries (for garnish)
Preparation:
Beat egg whites until stiff peaks form. Add yolks one at a time, followed by sugar and lemon zest, whisking to combine. Gently fold in flour mixed with baking powder and ground almonds.
Pour the batter into a greased or parchment-lined baking pan and bake at 350°F (180°C) for about 25 minutes. Allow to cool completely.
Mash the raspberries with a fork and mix with powdered sugar. Whip the heavy cream into stiff peaks (sweeten to taste if using unsweetened cream) and fold it into the raspberry puree.
Slice the sponge cake horizontally into two layers. Spread a thin layer of raspberry or strawberry jam on the bottom layer. Spread the raspberry-cream filling on top, then cover with the second layer of sponge cake. If preferred, skip slicing the cake and apply jam directly onto the single layer before adding the filling.
Chill for at least 4 hours in the refrigerator or briefly in the freezer.
Before serving, decorate with fresh raspberries.
