National Cuizine
1. Combine eggs with sugar, vanilla sugar and beat with a whisk in a water bath until the sugar dissolves.
2. Then remove from the bath and beat with a mixer at high speed for 7-10 minutes. Whisk until the moment when, after passing the blade stalk over the mass, it leaves a groove.
3. Then add the flour sifted with baking powder and salt. Mix gently.
4. Preheat the oven to 180C. Cover the form with parchment, pour out the dough and bake until ready, about 30 minutes.
5. Cool the biscuit, carefully remove the middle.
6. Whisk cream with powdered sugar into cream. Wash the raspberries, dry them.
7. Cover the sponge cake recess with cream. Put raspberries on top, then crumbled sponge cake, then a layer of cream again.
8. Decorate the top with raspberries and put the cake in the refrigerator for a couple of hours. We cut it in 30 minutes.
Enjoy your meal!
Posted by
Pon
Ingredients for raspberry cake
• 4 eggs
• 150 gr. sugar
• 150 gr. flour
• 1 bag of vanilla sugar
• 1 tsp baking powder
• a pinch of salt
• 250 ml. cream 33%
• 1 tbsp.l. powdered sugar
500 gr. raspberries
Posted by
Lera and Ksusha
Posted by
Pon
Posted by
Pon