My favorite cakes are those that incorporate some kind of fruit. Even better if there’s Plazma Keks involved. This recipe is not only no-bake (ok, you’ll have to make the raspberry sauce), but it’s delicious and light which makes it the ideal finish to any rich and filling Balkan meal. If there are Plazma biscuits involved in any dessert recipe, I’m having a second serving. I just know you’ll love this Plazma-Malina cake when you try it.
I used pre-made sponge cake torte layers found at my local Balkan store to make this recipe as simple as possible considering I made it recently for Christmas. They are definitely on the drier side, but they’re so common back home in local grocery stores it’s something I saw a lot growing up. Many recipes I inherited with incorporate these. And while I’ll always make fresh cake sponge if I have the time, these are not bad for emergency cakes. Are those a thing for everyone or just me? 🙂 All that’s needed to bring them back to life is some juice or milk, or even better chocolate milk and you’d never know they were pre-made and come from a package. 😉
I decided to incorporate fresh raspberry sauce in this cake. I would have used fresh raspberries but didn’t have those on hand. What I did have was frozen raspberries (from Serbia might I add) and I decided to make a sauce. I used a few packets of gelatin to thicken it and it ended up slicing beautifully.
I hope you give this recipe a try for your next event. Or just because. No need for an event to have some delicious cake!
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Plazma-Malina Torta/Plazma Biscuit & Raspberry Cake
Course: DessertCuisine: Balkan, Serbian8
servings40
minutes15
minutesA light and creamy Plazma biscuit and raspberry cake reminiscent of old-school Balkan desserts.
Ingredients
1 package of pre-made cake sponge layers (3 total)
(If you can’t find these near you, check out my cake sponge recipe here)1 package (300 g) ground Plazma Keks biscuits (“Lane Biscuits” in the US)
4 cups (800g) Greek yogurt (I use Fage 0%)
1/2 cup (120 g) sour cream
1 cup (250 g) powdered sugar
1 tbsp vanilla sugar (1 kesica)
Milk, as needed
- Raspberry Filling
4 cups (500 g) frozen raspberries
Sugar, to taste
2 packets of gelatin powder
- Also
Whipped cream
Fresh raspberries and crushed Plazma biscuits for decoration
Directions
- Plazma Filling
- In a large mixing bowl, add the Greek yogurt and sour cream. Whisk on medium speed until incorporated. Next, add the powdered sugar and vanilla sugar. Mix until incorporated, then turn off the mixer.
- Add in the ground Plazma biscuits and mix with a spatula to incorporate. If your mixture is very thick (not spreadable), thin it out with milk a little at a time until it is smooth and easy to spread. Make sure you do not make it too thin or it will flow out of the cake.
- Set aside until ready to use.
- Raspberry Layer
- In a small cup or bowl, dissolve the gelatin with cold water per the package instructions. Allow the gelatin to fully solidify. Set aside.
- To a medium pot add the frozen raspberries and sugar. Begin to cook the raspberries until they are fully broken apart and boiling. Once a boil is reached, reduce the heat to medium-low and continue cooking until the liquid reduces by 1/3.
- Once the raspberry sauce has reduced by 1/3, add in the solidified gelatin and stir until fully dissolved. Turn off the heat and remove from the stove. Allow the mixture to cool to room temperature before beginning assembly.
- Assembly
- In the bottom of a springform pan, place the first sponge layer and pour a couple of tablespoons of milk over the top to moisten the sponge.
- Next, add 1/3 of the Plazma Keks/biscuit filling on top, and spread evenly.
- Pour 1/3 of the raspberry sauce on top and spread evenly. Place the springform pan into the freezer for a few minutes until the sauce layer solidifies (15-20 minutes).
- Take the pan out of the freezer and continue layering the rest of the ingredients as outlined above.
- Once finished, place in the refrigerator to set completely 3-4 hours (or until completely set).
- When set, place the pan on your cake stand or serving platter, remove the side and bottom, and cover the cake with whipped cream.
- Decorate with fresh raspberries and crushed biscuits.
Notes
- If you have multiple pans of the same size, you can pour the raspberry sauce into each and refrigerate ahead of time. Line each with plastic wrap, pour the sauce, and refrigerate until set. Then, assemble the cake as outlined above without needing to wait for the raspberry sauce to set.
