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Ingredients
For the sponge cake:
4 eggs
1 pinch of salt
100 g fine sugar
1 tsp vanilla paste
100 g flour
1 pack of vanilla pudding powder
1 level teaspoon baking powder
For the filling:
400 g fresh raspberries
200 g cream
1 pack of vanilla sugar
200g mascarpone
200 g low- fat curd cheese
8 tbsp milk
75 g sugar
1 bag of Gelatine Fix
2 tsp lemon juice
50 ml cold espresso
3 tbsp brandy (optional)
For decoration:
400 g raspberries
1 bag of red cake glaze for boiling
2 tablespoons sugar
250 ml water
That’s how it’s done:
For the sponge cake:
For the sponge cake, line a springform pan (24 cm) with baking paper, then preheat the oven to 180 degrees (top/bottom heat).
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