Ingredients:
For the cake cream:
3 egg yolks
A pinch of vanilla
40 g of sugar
20 g of corn starch
180 g of milk
For the raspberry filling:
30 g of starch
50 ml of water
500 g of raspberries
90 g of sugar
Lemon juice
For the sponge cake:
4 egg yolks
25 g of sugar
35 g of vegetable oil
45 g of milk
75 g of flour
1/3 teaspoon baking powder
For waterproofing:
100 ml of water
70 g of sugar
For the cream:
400 g of mascarpone or cream cheese
100 ml of cream
50 g of icing sugar
Procedure:
Preparation of the cake cream: In a saucepan, mix the egg yolks with the sugar and vanilla. Add the cornstarch and milk. Cook over medium heat, stirring constantly, until the cream has thickened. Cover with cling film and let cool.
Preparation of the raspberry filling: In a saucepan, mix the starch with the water. Add the raspberries and bring to the boil. Blend with a blender and filter through a sieve. Add the sugar, lemon juice and let the jam cool.
Preparation of the sponge cake: In a bowl, beat the egg yolks with the sugar until you obtain a frothy consistency. Add vegetable oil, milk, sifted flour with baking powder and mix well. In another bowl, whip the egg whites with the sugar until stiff. Gently fold the whipped egg whites into the egg yolk mixture.
Preparing the waterproofing: In a saucepan, bring the water and sugar to the boil until you obtain a syrup.
Preparation of the cream: In a bowl, mix the mascarpone or cream cheese with the cream and icing sugar until you obtain a smooth cream.
Assembling the cake: Cut the sponge cake into 6cm wide strips. Dip the sponge cake strips in the syrup. Distribute the raspberry filling evenly over the base. Cover with layers of soaked sponge cake. Distribute the cream evenly over the surface of the cake.
Rest and decoration: Place the cake in the refrigerator for 3-4 hours, preferably overnight. Decorate as desired before serving.
This cake is a masterpiece to be enjoyed with joy and satisfaction. Enjoy your meal!
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