Use of cookies.

The Bosch website uses cookies so you can place items in your shopping basket, book an engineer online and allow Bosch to collect anonymous statistical data to help improve the performance of the website. Ignore this message if you are happy to continue. Click the links on the right if you would like to view more information about the cookies that are used and how to manage your settings.


Nutty Raspberry Cream Sandwich Cake


Difficulty: Medium

Servings: 1-2

Preparation Time: 20 mins

Cooking Time: 40 mins

Download Recipe


Cake: Raspberry Cream:
  • 250g of butter, softened
  • 1 cup of castor sugar
  • 6 small eggs
  • 1 cup of semolina flour
  • 1 cup of self-raising flour
  • 2 tablespoons of chopped almonds
  • ½ tablespoon of super fruits oil (which can be substituted with orange or lemon essence)
  • 80g of fresh raspberries, to decorate
  • 80g of fresh blueberries, to decorate

  • 3 tablespoons of castor sugar
  • 80g of fresh raspberries (you can substitute with fresh strawberries)
  • 3 cups of thickened cream


1. To make the raspberry cream, pour the castor sugar and raspberries into a pot and cook until the sugar melts into a syrup and coats the raspberries.

2. Transfer the raspberries and sugar syrup into the Bosch kitchen machine with plastic blender attachment and blend at speed 2 until smooth. Strain the mixture into the mixer bowl to remove the seeds. Add in the thickened cream.

3. Attach the whisking tool and whisk the cream and the raspberry sauce at speed 5 until well whipped. Remove the raspberry cream and place it in the fridge.

4. To make the cake, place the softened butter and sugar in a clean mixer bowl and mix at speed 4 until it turns into the pale yellow colour.

5. Next, place the eggs one at a time and mix until the batter is smooth. Stop the machine and pour the rest of the ingredients in and mix at speed 5 until it forms a cake batter.

6. Remove and distribute the cake batter into 2 round 6 inch cake tins. Bake in the oven at 175°C for 20 minutes until the surface is lightly browned. To check if the cake is ready, insert a stick into the middle of the cake. If it comes out dry, the cake is done. Remove it from the oven and leave to cool.

7. Remove the cake from the tins and place one layer of cake on a cake-stand or pretty serving plate. Next, spread half the raspberry cream evenly till it covers the cake completely.

8. Next, place the second layer of cake on top and spread the remaining raspberry cream. Decorate the top with the leftover fresh raspberries and fresh blueberries before serving.

Related Recipes

Lemon Kiss Chocolate Cake

Chocolate Tart with Dried Fruit

Flourless Chocolate Cake

Guinness & Chocolate Cake


Sign up today to register your warranty and keep in touch with us.


We are here to help before and after your purchase.

Phone: 603 7950 9338

Monday to Friday: 8.30am to 7pm

Saturday: 8.30am to 5.30pm

(excluding public holidays)

Experience Bosch

Discover quality, perfection and reliability.

Dealer Locator

Find your closest dealer