Fluffy raspberry cake

We can recommend this summer cake, if you want to please the loved ones. It’s airy like a raspberry cloud. The recipe is simple, and the result is amazing!

1. Whip the eggs with sugar.
2. Grind the almonds not too finely.
3. Add the flour, the almonds and the baking powder to the whipped eggs; stir with a spatula.
4. Pour the dough into 2 molds (14-18 cm | 5.5 to 7 inch), and bake for about 40 minutes at 160C (320F).
5. Cool the finished sponge biscuit in the ring molds. Wrap it in plastic while still warm, and chill it in the fridge.
6. Cut off the tops, and divide each sponge biscuit into 3 layers; soak them.

Now, let’s move to the most interesting part! Before assembling, cut the raspberry filling into small cubes, and place it in the freezer for a while; then mix it into the finished cream mousse.

Combine the ingredients, and heat until the sugar dissolves; cool it.

1. Combine the pectin and the sugar; soak the gelatin.
2. Place the puree in a saucepan, and start heating. Heat the mass to 40-50C (104 to 122F), and add the pectin and sugar, stirring actively.
3. Bring the filling to a boil, and simmer it for a couple of minutes. Remove the mass from the heat, and add the gelatin.
4. Pour the filling into a square dish so that the layer is about 1 cm (0.4 inch). Let it harden in the fridge.

1. Soak the gelatin.
2. Combine the cheese and the sugar in a mixer bowl; whisk actively until smooth.
3. Whip the cream until it starts to keep the shape.
4. Heat the gelatin with the water for a few seconds in the microwave, and stir.
5. Turn on the mixer with the cheese mass at a medium speed, and pour in the gelatin.
6. Immediately add the cream, and whip it with a mixer until smooth.

Assemble the cake in a ring mold.

1. Place the first sponge biscuit layer.
2. Spread the crème with the raspberry jelly pieces.
3. Place another sponge biscuit layer, and so on…

Let the cake stabilize for 5 to 6 hours.

Enjoy the amazing cake!