<- Back To Recipes
Raspberry Panna Cotta Cakelets

2023-02-20 - Written by: Emily J. Miller

Cake Dessert Italian Panna Cotta Raspberry

Raspberry Panna Cotta Cakelets

A creative twist on traditional panna cotta, these cakelets combine a creamy raspberry filling with moist vanilla sponge cakes.

Raspberry Panna Cotta Cakelets

Ingredients:

For the cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

For the raspberry panna cotta filling:

  • 1 cup (200g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups (475ml) heavy cream
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (250g) fresh raspberries

For the whipped cream:

  • 1 cup (200g) heavy cream
  • 2 tablespoons granulated sugar

Instructions:

  1. Preheat and prepare the cake pans: Preheat your oven to 350°F (180°C). Grease a 12-cup muffin tin and set it aside.

  2. Make the cake: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add the softened butter, eggs, and vanilla extract. Mix until just combined. Do not overmix.

  3. Divide the batter evenly: Divide the cake batter among the prepared muffin cups. Fill each cup about 2/3 full.

  4. Bake the cakes: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.

  5. Make the raspberry panna cotta filling: In a small saucepan, combine sugar and cornstarch. Whisk in heavy cream and bring to a boil over medium heat. Reduce heat and simmer for 2-3 minutes or until thickened. Remove from heat and stir in softened butter and fresh raspberries.

  6. Assemble the cakelets: Once the cakes are completely cool, use a serrated knife to level them, if necessary. Using a pastry bag fitted with a large round tip, pipe a small amount of whipped cream on top of each cooled cake. Place a spoonful of raspberry panna cotta filling on top of the whipped cream.

  7. Top with fresh raspberries: Top each cakelet with a few fresh raspberries and a sprinkle of powdered sugar.

  8. Serve chilled: Refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

Enjoy your delicious Raspberry Panna Cotta Cakelets!