Ingredients

Sponge biscuit
flour
1.25 cup
340 g
11.90 oz
11.22 fl oz
sugar
1 cup
260 g
9.10 oz
8.58 fl oz
cocoa
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
baking soda
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
baking powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
eggs
4 pc
vegetable oil
0.50 cup
150 g
5.25 oz
4.95 fl oz
cream 33-35%
0.75 cup
180 g
6.30 oz
5.94 fl oz
Jelly
raspberry puree
0.75 cup
200 g
7 oz
6.60 fl oz
gelatin
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
water
0.25 cup
3.25 tbsp
48 g
1.68 oz
1.58 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
Mousse
cream 33-35%
0.50 cup
100 g
3.50 oz
3.30 fl oz
raspberry puree
0.50 cup
100 g
3.50 oz
3.30 fl oz
gelatin
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
water
2 tbsp
30 g
1.05 oz
0.99 fl oz
powdered sugar
1 Tbs
Raspberry ganache
raspberry puree
0.50 cup
115 g
4.02 oz
3.80 fl oz
cornstarch
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
water
1 tbsp
15 g
0.52 oz
0.50 fl oz
white chocolate
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
Cream cheese for filling
cream cheese
2 cup
500 g
17.50 oz
16.50 fl oz
cream
0.50 cup
150 g
5.25 oz
4.95 fl oz
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Frosting
cream cheese
2 cup
500 g
17.50 oz
16.50 fl oz
cream
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

Sponge biscuit

The calculation is for a sponge cake 22 cm in diameter (3 cake layers).

  • Whip the eggs with sugar until fluffy, light mass. Sift dry ingredients and mix well, combine vegetable oil with cream, add dye, and whip with a blender until smooth. Add liquid ingredients to the whipped eggs, then sift dry ingredients. Mix well. Bake each cake layer in baking rings separately! At a temperature of 175 °C (350 °F) for 25-30 minutes.

Jelly

  • Soak the gelatin. Boil the puree with sugar until the sugar dissolves. Heat the gelatin in the microwave and add to the puree. Pour into a round mold, freeze.

Mousse

  • Soak the gelatin. Whip the dairy cream. Combine the puree with confectioners sugar. Add whipped dairy cream, mix until smooth. Heat the soaked gelatin (for 10 sec). Take part of the whipped cream mass and add it to the gelatin, mix and add this mixture to the remaining whipped cream mass
  • Pour into the mold on top of the jelly, put fresh raspberries in the mousse, if you have any, and freeze.

Raspberry ganache

  • Soak the gelatin. Melt the chocolate. Boil the puree with cornstarch to 85 °C (185 °F), add the gelatin, melted chocolate and butter, whip the mixture with a hand blender, pour into a plastic bag and refrigerate for 2-3 hours.

Cream cheese for filling

  • Mix all the ingredients (they should be cold). Whip until firm mass.

Frosting

  • Mix all the ingredients (they should be cold). Whip until firm mass.

Cake assembling

  • Follow the next assembling order: sponge cake layer, cream, jelly and mousse filling, sponge cake layer, cream, ganache, sponge cake layer.