Ingredients
Sponge biscuit
flour
340g
11.90oz
1.36cup
22.78tbsp
sugar
260g
9.10oz
1cup
17.42tbsp
cocoa
10g
0.35oz
0.67tbsp
baking soda
4g
0.14oz
0.27tbsp
baking powder
8g
0.28oz
0.54tbsp
eggs
4pc
vegetable oil
150g
5.07fl oz
cream 33-35%
180g
6.08fl oz
Jelly
raspberry puree
200g
7oz
0.80cup
13.40tbsp
gelatin
8g
0.28oz
0.54tbsp
water
48g
1.62fl oz
sugar
60g
2.10oz
4tbsp
Mousse
cream 33-35%
100g
3.38fl oz
raspberry puree
100g
3.50oz
0.40cup
6.70tbsp
gelatin
8g
0.28oz
0.54tbsp
water
30g
1.01fl oz
powdered sugar
1Tbs
Raspberry ganache
raspberry puree
115g
4.03oz
0.46cup
7.71tbsp
cornstarch
7g
0.25oz
0.47tbsp
gelatin
3g
0.11oz
0.20tbsp
water
15g
0.51fl oz
white chocolate
50g
1.75oz
3.35tbsp
butter
30g
1.05oz
2tbsp
Cream cheese for filling
cream cheese
500g
17.50oz
2cup
33.50tbsp
cream
150g
5.07fl oz
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
Frosting
cream cheese
500g
17.50oz
2cup
33.50tbsp
cream
100g
3.38fl oz
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
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.
