Cake Filled with Cream and Raspberries

8 SERVINGS

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INGREDIENTS FOR THE CAKE

4 eggs size M
80 g honey in liquid form
50 ml canola or sunflower oil
150 g sour cream (16% fat)
1 tablespoon lemon zest (finely grated)
200 g whole grain spelt flour
12 g baking powder

INGREDIENTS FOR THE FILLING

200 g cream cheese
50 g sour cream (16% fat)
2 tablespoons honey in liquid form
100 g fresh raspberries

INSTRUCTIONS

1
First, start preheating the oven to 170 °C and prepare a loaf pan by lining it with baking paper. Crack 4 eggs into a large bowl, add honey, and use an electric mixer to beat on high speed for 2–3 minutes until you have a foam.
2
Once the mixture is whipped, slowly pour in 50 ml of oil while continuing to beat. Then add 150 g of sour cream and lemon zest. Mix and sift the flour with baking powder into the bowl. Use a wooden spoon to mix the ingredients into a smooth batter, then pour it into the pan.
3
Place the pan with the batter into the oven and bake for 25–30 minutes at 165–170 °C. Once baked, remove and let cool for 1 hour.
4
Meanwhile, prepare the filling: In a medium-sized bowl, mix cream cheese with the remaining sour cream and honey, and finally gently fold in the raspberries.
5
Cut a rectangle approximately 2 cm deep from the cooled cake, leaving about 1 cm from the edge. Spread the prepared filling into the space and crumble the removed part on top. Then let it rest for 30 minutes.
6
Finally, cut the cake into desired portions and serve.

Tip

You can replace raspberries with other fruits – try blueberries, strawberries, or sliced peach.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.