Sponge Cakes with Cream and Raspberry Jelly

Baking and Desserts | French cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Sponge cakes with cream and raspberry jelly

Ingredients

Chicken Egg - 4 pieces
Wheat Flour - 3.2 oz
Potato protein - 3.2 oz
Powdered Sugar - 4 tablespoons
Raspberry leaves - 10.6 oz
10% cream - 4 fl oz
Sugar - 6.3 oz
Cocoa Powder - 2.3 oz
Gelatin - 0.2 oz
Water - 2 tablespoons

Step by Step guide

Step 1

For the sponge, separate the eggs into yolks and whites. Whip them separately with sugar. Then combine and sift the flour and starch. Mix well. Bake.

Step 2

For the cream, whip the cream, add powdered sugar, and whip again. Pour in the dissolved gelatin.

Step 3

For the jelly, sprinkle the berries (frozen can be used) with sugar and pour in water (I had a total of 800 g in the saucepan), cook for about 10 minutes. Strain through a sieve. Add the swollen gelatin. Heat until the gelatin is completely dissolved. Cool.

Step 4

For soaking, mix 50 g of whiskey with 1 tablespoon of condensed milk.

Step 5

Soak the sponge, place a frame around it. Spread the cream on top. Cool. Pour the cold jelly over the cream and cool again. Finally, spread the remaining cream in a thin layer. Cool.

Step 6

Pour with mirror glaze. For the glaze, in a small saucepan with a thick bottom, pour in the cream and 150 ml of water, and sugar. Mix well. Bring to a boil over high heat. Add cocoa and mix well with a whisk, then remove from heat. Stir very slowly to remove all air. Soak the gelatin in water (30 g in 2 tablespoons), wait until it absorbs the water and swells. Place the chocolate glaze over a water bath and dissolve the gelatin. It should completely dissolve. Cool the mixture to 24 degrees.