Ingredients

Sponge biscuit
eggs
3 pc
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
milk
0.25 cup
80 ml
2.64 fl oz
sunflower oil
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
matcha tea
1 tbsp
15 g
0.52 oz
0.50 fl oz
Filling
raspberry puree
1.25 cup
300 g
10.50 oz
9.90 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
corn starch
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
gelatin
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Creamy custard
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
cream 33%
0.75 cup
200 g
7 oz
6.60 fl oz
powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
freeze-dried raspberry powder
2 tbsp
30 g
1.05 oz
0.99 fl oz
Soaking syrup
water
0.50 cup
120 g
4.20 oz
3.96 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz

Method

Sponge biscuit

Ingredients (for the mold diameter 16cm | 6.3 inch):

  • 3 eggs
  • 120 g sugar | 4.25 oz
  • 80 ml milk | 2.70 fl oz
  • 50 ml sunflower oil | 1.70 fl oz
  • 120 g flour | 4.25 oz
  • 10 g baking powder | 0.35 oz
  • 15 g matcha tea | 0.55 oz
  1. All the ingredients should be at the room temperature. In a separate bowl, mix the flour with the baking powder and matcha tea. Be sure to sift, and set aside.
  2. Separate the egg whites from the yolks and whip them with 1/2 of the sugar until the volume increases by 3 to 4 times. You should get a dense white mass that keeps its shape well.
  3. Grind the yolks with the rest of the sugar, add milk and sunflower oil, stir the mass thoroughly until smooth. Next, add the mixture of dry ingredients, and stir thoroughly.
  4. At the very end, add the whipped egg whites in 2-3 portions. Stir the dough using a silicone spatula, with gentle movements from the bottom to the top, it is important to save the fluffiness!
  5. Spread the dough in the mold and bake it in the oven preheated to 160C (320F) for 45 to 50 minutes.
  6. After baking, let the biscuit cool down a little, then remove it from the mold, wrap it in a plastic wrap, and place it in the fridge for 6 to 8 hours. After the time has passed, cut the biscuit into 3 layers.

Filling

Ingredients (for the mold diameter 14 cm | 5.5 inch):

  • 300 g raspberry puree | 10.60 oz
  • 60 g sugar | 2.10 oz
  • 8 g corn starch | 0.30 oz
  • 8 g gelatin | 0.30 oz
  • 50 g water | 1.75 oz
  1. Pour the gelatin with water and let it swell.
  2. Bring the raspberry puree to a boil and pour a mixture of sugar and cornstarch in it; stir thoroughly with a whisk. Boil the mass for 1 to 2 minutes, until it gets thicker.
  3. Next, remove the saucepan from the heat, and add the swollen gelatin; thoroughly stir the mass with a whisk or mush it with an immersion blender until smooth.
  4. Tighten the bottom of the rings with the cling film in 2 to 3 layers; place the rings on a flat surface, for example, on a cutting board.
  5. Divide the berry mass into two equal parts and pour them into molds. Place the molds in the freezer for several hours to stabilize.

Creamy custard

Ingredients:

  • 600 g cream cheese | 21.15 oz
  • 200 g cream 33% | 7.05 oz
  • 50 g powdered sugar | 1.75 oz
  • 30 g freeze-dried raspberry powder | 1.05 oz

Put all the ingredients in a mixer bowl and whip for a few minutes until fluffy, dense and smooth.

Soaking syrup

Ingredients:

  • 120 g water | 4.25 oz
  • 60 g sugar | 2.10 oz
  1. Mix the sugar with water in a saucepan, bring to a boil and remove the saucepan from the heat. Before use, the soaking syrup should be cooled to the room temperature.
  2. One biscuit layer needs 30 to 40 ml (1.20 to 1.35 fl oz) of impregnation. Conveniently spread the syrup with a silicone brush.