Sponge cakes with butter cream and raspberry jelly

8 servings

240 minutes

Biscuit pastries with creamy filling and raspberry jelly are a true embodiment of refined French pastry tradition. The delicate, airy biscuit soaked in aromatic whiskey serves as the base for this dessert. The velvety cream with hints of vanilla adds tenderness to the pastry, while the refreshing raspberry jelly provides a light tartness that perfectly balances the sweetness. The composition is completed by a glossy chocolate glaze, turning the dessert into a work of art. This masterpiece can be served at festive events or simply enjoyed for its rich flavor during a cozy tea time. Each spoonful is a harmony of textures and aromas that can transport you to the atmosphere of a classic French café.

Energy value per serving

• Calories: 341.8
• Proteins: 8.2g
• Fats: 10.5g
• Carbohydrates: 54.2g

Ingredients

• Chicken egg: 4 pc
• Wheat flour: 90 g
• Potato starch: 90 g
• Powdered sugar: 4 tbsp
• Raspberry: 300 g
• Cream 35%: 125 ml
• Sugar: 180 g
• Cocoa powder: 65 g
• Gelatin: 6 g
• Water: 2 tbsp

Cooking steps

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

   Required ingredients:

   • Chicken egg: 4 pieces
   • Wheat flour: 90 g
   • Potato starch: 90 g
   • Sugar: 180 g

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

   Required ingredients:

   • Cream 35%: 125 ml
   • Powdered sugar: 4 tablespoons
   • Gelatin: 6 g

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

   Required ingredients:

   • Raspberry: 300 g
   • Sugar: 180 g
   • Water: 2 tablespoons
   • Gelatin: 6 g

4. Mix 50 g of whiskey with 1 tablespoon of condensed milk.

   Required ingredients:

   • Sugar: 180 g

5. Soak the biscuit, place a frame around it. Spread the cream. Chill. Pour cold jelly over the cream and chill again. Spread the remaining cream as a thin final layer. Chill.

   Required ingredients:

   • Cream 35%: 125 ml
   • Gelatin: 6 g

6. Pour with mirror glaze. For the glaze, in a small thick-bottomed pot, pour in cream and 150 g of water, sugar. Mix well. Bring to a boil over high heat. Add cocoa and mix well with a whisk, remove from heat. Stir very slowly to remove all air. Soak gelatin in water (30 g per 2 tablespoons), wait for it to absorb water and swell. Place the chocolate glaze over a water bath and dissolve the gelatin completely. Cool the mixture to 24 degrees.

   Required ingredients:

   • Cream 35%: 125 ml
   • Water: 2 tablespoons
   • Sugar: 180 g
   • Cocoa powder: 65 g
   • Gelatin: 6 g