Balladyna

A popular, well-loved and above all delicious layered cake — Balladyna. Balladyna is made up of two layers of delicate cocoa sponge, a light curd cheese cream, crisp biscuits, dulce de leche and, of course, a raspberry jelly topping. It’s a full tray bake — tall, generous and perfect for sharing with family and friends. This dessert can easily compete with the famous Raspberry Cloud cake, and honestly, it’s hard to stop at just one slice. Who’s tempted to give Balladyna a try? This cake is also known as “Raspberry Princess”.

Ingredients for the cocoa sponge:

• 4 large eggs
• 130 g caster sugar
• 80 g plain flour
• 28 g cocoa powder

All ingredients should be at room temperature.

Separate the egg whites from the yolks. Whisk the whites until stiff peaks form (being careful not to overwhip). Gradually add the sugar, one spoonful at a time, whisking well after each addition. Add the yolks one by one, continuing to whisk. Sift the flour and cocoa directly into the mixture and gently fold in using a spatula (do not use a mixer).

Line a 24 × 35 cm tin with baking parchment, base only. Pour in the batter and level.

Bake at 170°C for about 25 minutes, or until a skewer comes out clean. Immediately after baking, drop the tin from about 30 cm onto the work surface, then leave to cool completely. Once cooled, slice into two thin layers.

Ingredients for the curd cheese cream:

• 600 g full-fat or medium-fat curd cheese, finely ground*
• 600 ml double cream
• 150 g icing sugar
• 1 teaspoon vanilla paste or seeds from 1 vanilla pod

All ingredients should be well chilled.

Mix the curd cheese with 100 g icing sugar and vanilla until smooth. In a separate bowl, whip the cream with the remaining 50 g icing sugar until stiff. Fold the whipped cream into the curd mixture in two batches. Divide into two portions.

Additionally:

• about 300 g petit beurre biscuits (for 2 layers)
• 500 g dulce de leche

Assembly:

Place one sponge layer back into the tin. Spread half of the curd cheese cream evenly over it. Cover with a layer of biscuits (trimming if needed), then spread over the dulce de leche. Add another layer of biscuits, then the remaining cream. Cover with the second sponge layer. Chill in the fridge for a few hours.

Ingredients for the raspberry jelly topping:

• 500 g raspberries (fresh or frozen)
• 2 packets raspberry jelly (each for 500 ml water)
• 800 ml boiling water

Dissolve the jelly in boiling water and leave to cool. Add the raspberries (do not thaw if frozen). Chill until slightly thickened, then pour over the cake. Refrigerate until fully set — preferably overnight.

Enjoy!