Sponge cake with raspberries
5 servings
60 minutes
Raspberry sponge pie is a true embodiment of tenderness and flavor harmony. Its roots lie in European pastry tradition, where airy sponge and fresh berries form the basis of many desserts. This pie is characterized by its lightness and rich cocoa aroma, elegantly complemented by the sweet-sour notes of red currant jam and juicy raspberries. The sponge melts in your mouth, while the berry filling adds freshness and brightness. It is perfect for cozy family tea times or festive evenings, delighting the eyes and taste buds. The ease of preparation makes this pie accessible even for culinary beginners, while its magnificent taste compels you to return to this recipe again and again.
1
Separate the yolks from the whites.
- Chicken egg: 4 pieces
2
Whisk the yolks with sugar until they turn pale.
- Sugar: 80 g
3
Whip the egg whites with a pinch of salt until stiff peaks form.
- Sea salt: pinch
4
Mix the flour with cocoa powder. It should be well mixed to avoid white spots in the dough.
- Wheat flour: 4 tablespoons
- Cocoa powder: 1 teaspoon
5
Combine the egg whites with the yolk and gently mix with a silicone spatula. Then add the flour mixed with cocoa powder.
- Chicken egg: 4 pieces
- Wheat flour: 4 tablespoons
- Cocoa powder: 1 teaspoon
6
Line the mold with parchment paper. Optionally, you can grease the bottom with butter, but not the sides, otherwise the sponge will collapse. Bake for 20-25 minutes.
7
After the sponge cake cools, cut it into 2 parts and spread jam on it. Also spread jam on top and place fresh raspberries.
- Redcurrant jam: 4 tablespoons
- Raspberry: 180 g