Raspberry sponge cake

12 servings
5 hours


1. Turn on the oven 160 degrees Celsius.

2. Break white chocolate into pieces and place in a saucepan. Pour the milk there and put a piece of butter. Place the pan on a slow heat and melt its contents. At the same time, constantly stir the ingredients so that the mixture is homogeneous. Then remove the pan from the heat and leave to cool.

3. In the mixer bowl, mix the chicken eggs of room temperature and sugar, pour in the vanilla extract. At medium capacity, beat the egg mass to a lush white foam. Next, add the previously cooked and cooled white chocolate mixture to the whipped mass. Then sift the wheat flour into the bowl and add the baking powder. Beat again with a mixer so that there are no lumps.

4. Prepare a detachable mold with a diameter of 20 cm. Cover the bottom of the mold and its sides with parchment paper. Then pour half the dough into the tin and put in the preheated oven to bake for an hour. Check readiness with wooden skewer. Similarly, make a second biscuit cake. Next, you should cool the finished cakes and cut them into two equal parts each with a wide sharp knife. In total, you should get 4 biscuit cakes.

5. Prepare cake impregnation cream. To do this, melt white chocolate and fatty cream in a water bath, but in no case bring to a boil (so that the cream does not curl). As soon as the cream becomes homogeneous, remove the container with it from the water bath and cool.

6. Collect the cake. To do this, rinse each cake first with a thin layer of white chocolate cream. Then soak in raspberry jam. Cover the top and sides of the cake with the remaining white chocolate and cream cream. Flatten the cream with a silicone shoulder blade. To decorate the top and sides of the cake, you can choose any thick cake cream to your taste. Put the finished sponge cake with raspberries in the refrigerator for a couple of hours to soak it. Garnish with raspberry berries before serving. Enjoy your meal!