Ingredients
Sponge biscuit
butter
125g
4.38oz
0.50cup
8.38tbsp
egg yolks
4pc
sugar
125g
4.38oz
0.50cup
8.38tbsp
vanilla sugar
5g
0.18oz
0.34tbsp
flour
150g
5.25oz
0.60cup
10tbsp
baking powder
7g
0.25oz
0.47tbsp
milk
35g
1.18fl oz
Meringue
egg whites
4pc
powdered sugar
200g
7oz
0.80cup
13.40tbsp
Raspberry confiture
raspberry puree (you can replace some part with rhubarb)
250g
8.75oz
1cup
16.75tbsp
lemon zest
sugar
50g
1.75oz
3.35tbsp
pectin NH
5g
0.18oz
0.34tbsp
lemon acid
2g
0.07oz
0.13tbsp
The cream
cream cheese
200g
7oz
0.80cup
13.40tbsp
powdered sugar
30g
1.05oz
2tbsp
whipping cream
40g
1.35fl oz
Method
The calculation in the recipe is for an 18-21cm (7.09-8.27 inch) cake.
Sponge biscuit
- Whip the room temperature butter with sugar and vanilla.
- Add the yolks, and keep whipping.
- At the end, add part of the flour with baking powder, and mix in.
- Pour in the milk, add the remaining flour with baking powder.
- Divide the dough into two molds.
Don't bake! Quickly make the meringue!
Meringue
- Combine the ingredients, and whip until stiff peaks.
- Pour onto the cake batter, and bake in oven at 338F (170C) for about 22 minutes.
- You can bake two tins at the same time, but it's okay if they take turns baking.
- Immediately after taking, take the blanks out of the oven.
- Move along the edge with a knife (otherwise it will crack in the middle when it cools), and leave to cool.
Confiture
- Heat the puree with the zest to 104F (40C).
- Add the pectin and sugar, bring to a boil, and boil for 2 minutes.
- Add the acid, mix, and cool.
The cream
Combine all the components, and whip until smooth.
Cake assembly
- Put the cream over the first biscuit with meringue.
- Cover it with confiture (and fresh berries if desired).
- Cover with the second biscuit with meringue.
That's it! You can eat the cake right away!
