Description
Soft sponge cake with layers of raspberry and delicate butter cream.
Ingredients
-
Egg white
2 piece
-
Sugar
8 Tbsp
-
Butter
50 g
-
Vanilla
-
Chicken egg
3 piece
-
Starch
1 Tbsp
-
Flour
3 Tbsp
-
Raspberry
100 g
-
Powdered sugar
2 Tbsp
-
Chocolate milk
Cooking
First make the cream. Proteins combine with sugar and vanilla.
Put in a water bath. Beat on high speed until the whites will not end up in lush strong weight.
When the mass has cooled, add soft butter.
Beat until smooth. To clean the freezer.
For sponge cake: separate the whites from the yolks. To the yolks add 2 tbsp of sugar.
Beat until the sugar is dissolved.
Separately, beat egg whites with sugar until stiff peaks. To introduce it to the yolk mass.
Mix gently with a wooden spatula.
Pour the sifted flour and starch. Mix well.
Baking tray lay a paper, put the dough, flatten. Put in the preheated oven. Bake until ready.
Raspberries blend with powdered sugar.
From the cooled sponge cake to cut off dry edges.
Cut into equal parts. I got 9 boxes.
Now collect our cake. To get cream out of the freezer. It's a bit like ice cream, don't worry, at room temperature it will become soft.
On biscuit put raspberry puree, not very much.
Then the cream, even out.
On top of the cake, again raspberries and cream. The top biscuit I missed only cream. That's three triple-layer cakes.
Decorate with raspberries and chocolate chips. To soak in the fridge for a few hours. !!! Enjoy your tea!!!
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