Raspberry Cloud Cake Recipe
Raspberry Cloud Cake, known in Poland as malinowa chmurka, combines four contrasting layers: crumbly shortcrust, tart raspberries suspended in firm jelly, cool mascarpone cream, and almond-topped meringue. For reliable slices, use two raspberry-flavored jelly packets each formulated for 500 ml of water, typically 70–75 g per packet, but dissolve both in only 700 ml water. The cream should contain 30–36% fat, and the cheese should be full-fat mascarpone; these details give the filling enough body to support the delicate meringue.
Malinowa chmurka is a familiar modern Polish celebration cake, especially suited to family gatherings because it is assembled in a large rectangular pan and divided into generous pieces. Its combination of shortcrust, set fruit, dairy cream, and baked meringue reflects the layered tray cakes commonly prepared in Polish home kitchens.
Each forkful moves from crisp almond meringue through mellow cream and sharp raspberry jelly to buttery pastry. The cake feels light because of the fruit and airy topping, yet the concentrated jelly and mascarpone make the tall layers stable enough to cut cleanly.
Why this version works
- Two jelly packets intended for a total of 1 litre are dissolved in only 700 ml water, producing a firm layer that can hold 500 g of raspberries and support the cream.
- Whipping cream with 30–36% fat and full-fat mascarpone create a filling that remains thick without needing another stabilizer.
- The pastry is cooled before the jelly is added, preventing warmth from softening the set or making the base unnecessarily soggy.
- Slow sugar addition gives the meringue a fine, glossy structure, while potato starch helps preserve its slightly soft centre.
- Cooling every component before assembly protects the clean separation between pastry, jelly, cream, and meringue.
Chef's tips
If the jelly becomes too firm in the bowl before pouring, stand the bowl in warm water for a minute and stir gently until it returns to a thick, spoonable consistency. For the neatest top, mark the meringue rectangle from the actual inside dimensions of the cake pan rather than relying only on its stated size.
How to serve
Serve well chilled, preferably the day it is assembled while the meringue still has a crisp surface. Cut the almond topping with a gentle sawing motion using a serrated knife, then press cleanly through the cream, jelly, and pastry. The 25 × 35 cm cake makes about 12 generous or 15 smaller rectangular portions and pairs naturally with coffee or black tea.
Watch out for
- Check the jelly packet instructions rather than relying on packet count alone. This method requires two packets each designed for 500 ml water; much smaller packets may not set 700 ml firmly.
- Do not pour warm or completely liquid jelly over the pastry. It should be cool and visibly thickening, or it may soak the base and allow the raspberries to float.
- Cream below 30% fat is unlikely to whip firmly enough. Keep both the cream and mascarpone refrigerated until needed.
- Once the mascarpone is added, stop mixing as soon as the filling is smooth and holds ridges. Overbeating can make the cream grainy or cause it to separate.
- Meringue is brittle when cold. Support the whole sheet during transfer; small cracks are harmless, but lifting it from one edge can split it.
- Do not assemble over jelly that is soft in the centre, as the cream may slide when the cake is cut.
Substitutions
- Fresh and frozen raspberries can be used in the same weight. Thaw and drain frozen fruit thoroughly so its released juice does not dilute the jelly.
- If raspberry jelly is unavailable, another red berry-flavored jelly with the same stated setting capacity may be used, although the flavor will be less specifically raspberry.
- Full-fat, firm brick-style cream cheese can replace mascarpone by weight, but it is tangier and produces a denser filling; ordinary cream cheese is not inherently sweeter. Avoid whipped or loose spreadable cheese.
- For a lactose-free version, both the whipping cream and the mascarpone must be replaced with lactose-free equivalents of similar fat content and thickness. Replacing the cream alone does not make the cake lactose-free.
Ingredients
- wheat flour - 250 g
- butter - 150 g
- icing sugar - 60 g
- egg yolk - 3 piece
- baking powder - 0.5 teaspoons
- raspberries - 500 g
- jelly powder - 2 packets
- water - 700 ml
- cream - 500 ml
- cheese (e.g. mascarpone) - 250 g
- sugar - 250 g
- egg white - 5 piece
- potato starch - 10 g
- flaked almonds - 30 g
- vanillin sugar - 8 g
- salt - 1 pinch
Preparation
- Line the base of a roughly 25 × 35 cm pan with baking paper. Combine the flour, baking powder, and icing sugar, then rub in the cold cubed butter until the mixture resembles fine, damp crumbs with no large pieces of butter remaining.
- Add the egg yolks and work the mixture together only until it holds when pressed. Flatten it into a rectangle, wrap, and refrigerate for 30 minutes; the chilled dough should feel firm but still be rollable.
- Heat the oven to 180°C using conventional top-and-bottom heat. Roll the dough between two sheets of baking paper to fit the pan, transfer it on the lower sheet, and patch any cracks with scraps. Prick the surface every few centimetres with a fork. Bake for 20–25 minutes, until the edges are light golden and the centre looks matte and feels dry. Cool completely in the pan.
- Use two standard raspberry-flavored jelly packets, each intended to set 500 ml liquid, usually 70–75 g apiece. Dissolve both packets in 700 ml freshly boiled water, stirring for 1–2 minutes until no crystals remain. Do not boil the jelly mixture. Cool it to room temperature, then refrigerate briefly, stirring every 5 minutes, until it is syrupy and leaves a visible trail from the spoon.
- Arrange the raspberries evenly over the cold pastry. If they are frozen, thaw them completely and drain away accumulated juice first. Slowly spoon or pour the thickening jelly over the fruit so the berries remain in place. Refrigerate for 1½–2 hours, or until the centre is fully set rather than merely firm around the edges.
- For the meringue, reduce the oven to 150°C. Draw a 25 × 35 cm guide on baking paper, turn the paper ink-side down, and place it on a flat baking tray. In a clean, grease-free bowl, beat the egg whites with the salt until they form firm peaks.
- Add the sugar to the egg whites one tablespoon at a time, beating for about 20 seconds after each addition. Continue beating until the meringue is dense and glossy and a little rubbed between two fingers feels nearly free of sugar grains, usually 8–10 minutes in total. Beat in the potato starch for only 10–15 seconds.
- Spread the meringue just inside the marked rectangle and scatter the flaked almonds evenly over it. Bake for 35–40 minutes, until the surface is dry and pale golden while the centre retains a slight spring. Turn off the oven, leave the door ajar, and cool the meringue inside for about 30 minutes before transferring it to a rack to cool completely.
- Pour the well-chilled 30–36% fat whipping cream into a cold bowl and add the vanillin sugar. Beat to soft-to-medium peaks: the whisk should leave clear ridges, but the cream should not look grainy. Add the cold full-fat mascarpone in three portions and mix on low speed just until the filling becomes smooth and firm, about 30–60 seconds altogether.
- Spread the mascarpone cream over the completely set jelly without pressing hard enough to disturb it. Loosen the cold meringue from its paper and support it with two wide spatulas while lowering it onto the cream, almond side up. Chill the assembled cake for at least 1 hour before cutting.
Storage
Keep the cake in the fridge, preferably in a tall container so the meringue doesn’t absorb moisture and soften too quickly.
The most satisfying moment is the first cut: the almond meringue gives a quiet crack, then the knife passes through the soft cream and jewel-bright raspberry layer before meeting the crisp pastry base.
