Ingredients

Almond sponge biscuit
eggs
6pc
sugar
130g
4.55oz
0.52cup
8.71tbsp
flour
180g
6.30oz
0.72cup
12tbsp
baking powder
10g
0.35oz
0.67tbsp
roasted almonds
70g
2.45oz
0.28cup
4.69tbsp
Soaking
milk
150g
5.07fl oz
sugar
30g
1.05oz
2tbsp
Raspberry filling
raspberry puree
300g
10.50oz
1.20cup
20tbsp
pectin
7g
0.25oz
0.47tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
gelatin
7g
0.25oz
0.47tbsp
Cream mousse
gelatin
10g
0.35oz
0.67tbsp
water
60g
2.03fl oz
sugar
120g
4.20oz
0.48cup
8tbsp
cream 33%
300g
10.14fl oz
cream cheese
250g
8.75oz
1cup
16.75tbsp

Method

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!

Almond sponge biscuit

  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.

Soaking

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

Raspberry filling

  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.

Cream mousse

  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.

Cake assembling

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!