This looks like a creamy raspberry swirl cake/pudding dessert with a soft base and a rich, creamy topping. Here’s a recipe inspired by the photo.
Ingredients
For the base
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
For the creamy layer
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the raspberry swirl
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Make the raspberry sauce: Add raspberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 4–5 minutes. Stir in the cornstarch slurry and cook for another minute until slightly thickened. Cool completely.
- Prepare the base: Heat oven to 350°F (175°C). Beat butter and sugar until creamy. Add the egg and vanilla. Mix in flour, baking powder, and salt until a soft dough forms.
- Press the dough evenly into a greased 8×8-inch baking dish. Bake for 15–18 minutes, until lightly golden around the edges. Cool completely.
- Make the cream layer: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the creamy mixture evenly over the cooled base.
- Drop small spoonfuls of the cooled raspberry sauce over the top. Use a toothpick or knife to gently swirl the raspberry sauce through the cream.
- Refrigerate for at least 4 hours, preferably overnight, until firm.
- Slice, serve chilled, and enjoy! ❤️
Tip: For the prettiest swirl, don’t overmix the raspberry sauce into the cream—just make a few gentle figure-eight movements with a skewer.
