Magic raspberry and amaretti cake

Magic raspberry and amaretti cake

I still love this magic cake so much. For those who don’t know, this cake consists of a thin layer of flan, a thick layer of creamy cream, and finally a soft layer of sponge cake. It is magic, because to obtain these 3 layers, you only do one preparation. It is during the cooking that the magic happens. This cake was a real craze a few years ago. After a few articles, especially on my blog, it was picked up everywhere. Incidentally, we discovered at that time that citing the sources of a recipe was completely optional.

I have remained faithful to this cake that I love. When it is perfectly successful, it is delicious. The last one I prepared is with raspberries and amaretti. We enjoyed it so much, that I prepared it a second time to be able to take a picture of it and share it here. During cooking, when the magic happens, the amaretti and raspberries form new layers between the sponge cake and the smooth cream. It is a wonder!

This cake is very simple to make, but it is important to follow all the steps carefully. You do not regret .

Magic raspberry and amaretti cake:

4 eggs at room temperature
130g sugar
1 tbsp of water
125g butter
115g flour
60g dried amaretti
1 pinch of salt
500ml whole milk
a few drops of bitter almond
200g raspberries


Melt the butter in the microwave and let it cool.
Warm the milk.
Mix the amaretti in order to have a fine powder

Preheat the oven to 150°C.

Separate the yolks and the whites.

Beat the egg yolks, sugar and water for a few minutes at medium speed.
Add the warm melted butter and continue beating.
Sift the flour mixture over the mixture. add the amaretti powder and salt. Mix quickly, still with the beater.
Gradually add the lukewarm milk and beat until well combined.
Add a few drops of bitter almond to your liking.

Wash and dry the beaters.

Whip the whites and a squeeze of lemon juice until stiff.
Gently fold the egg whites into the batter in several batches using a spatula.

Spread the raspberries in a 20/22 cm silicone mould.
Pour the mixture over it.


Bake for approximately 50 minutes. Check for doneness. It must be firm but not too firm either, to the touch. If it still seems too runny, add a few minutes.

Leave to cool completely, then refrigerate.
Unmould the very cold cake. The layer of sponge cake should be on top.
Sprinkle with icing sugar and enjoy.

Magic raspberry and amaretti cake

To finish: I will not give here all my tips for making this cake a success. I have extensively developed them in all the previous recipes and the many comments to which I have replied. Besides, if I stopped publishing magic cakes for so long, it was because I was tired of reading and always answering the same things.

Vanilla magic cake
chocolate magic cake
Still blueberry and lemon cake
Magic cake with gingerbread flavors
Cardamom and rosewater magic cake

Leave a Comment