I am still on ‘vacation’ with my family in Kelowna, BC. Aside from visiting with family, catching up with friends and enjoying the warm weather + sunshine, I am absolutely INDULGING in fresh ripe fruit and veggies from my parent’s garden.
One of those indulgences are raspberries! Sweet, red, plump berrylicious goodness… While I could have endlessly stuffed my face (and tummy) with them just right from the bush, my hands and baker’s brain were also itching to make them into something more.
After perusing my mom’s cookbooks (many of them German) and fridge shelves I came up with these super refreshing raspberry cake bars.
The cake layer is so light, while moist and juicy, and the fruity topping really makes the raspberries shine. Ricotta and cream cheese are the main components of the topping. Together these two cheeses make a perfect mild, not too tart flavor combination.
Unlike most rich layer cakes, these bars go down so easy and are so light you’ll probably want more than just one piece.
- 250 g (2 cups + 2 tablespoons) butter, softened
- 200 g (1 cup) sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 4 eggs
- 250 g (2 cups) all-purpose flour
- 15 g (3 teaspoons) baking powder
- 60 ml (1/4 cup) milk
- 240 ml (1 cup) fruit juice (like orange or peach)
- 375 g (13 oz) cream cheese, room temperature
- 300 g (10.5 oz) ricotta cheese
- 200 g (1 cup) sugar
- 90 ml (6 tablespoons) cream
- 250 g (2 cups) raspberries, more for garnish
- mint leaves
- Preheat oven to 350 F. Line a baking sheet (11x15 inches) with parchment paper.
- Cream butter on high with your mixer. Add sugar, vanilla and salt and mix to combine. Add the eggs one at a time and beat for ½ minute after each addition.
- In a separate bowl whisk together the flour and baking powder and gradually add to the wet mixture alternating with the milk.
- Spread the batter onto the prepared baking sheet and smooth with a spatula. Bake for 20 minutes. While the cake is still warm slowly pour the fruit juice over top and let cool fully.
- Combine the sugar and cream and let stand to dissolve the sugar. Beat with cream cheese and ricotta in your mixer until combined and smooth. Fold in the raspberries.
- Spread topping over cooled cake layer and garnish with more raspberries and mint leaves.
- Store covered and refrigerated for up to 5 days.