A sponge cake with jam, buttercream, and raspberry-flavored custard. See how to prepare a cake for any occasion!
Ingredients
- Sugar – 300 g
- Icing sugar – 50 g
- Egg – 6 pcs.
- Butter – 250 g
- Potato starch – 90 g
- Milk – 1 l
- Baking powder – 1 teaspoon
- Salt – a pinch
- Water – 6 tablespoons
- Vanilla pudding – 120 g
- Raspberry jam – 150 g
- Wheat flour – 90 g
- Frozen raspberries – 150 g
Decoration
- Raspberry – 70 g
- Chocolate chips – 30 g
Preparation
Step 1: Bake the Sponge Cake Thaw the raspberries on a sieve and drain well. Separate the egg yolks from the whites. Beat the egg whites stiffly with 6 tablespoons of cold water. Gradually add 200 g of sugar and a pinch of salt. Beat until the mixture is glossy. Add the egg yolks and mix briefly. Sift wheat flour, potato starch, and baking powder through a sieve and add to the other ingredients, gently mixing. Spread the batter in a cake tin lined with baking paper and bake in an oven preheated to 180°C for 25-30 minutes until light brown. Cool on a rack, remove from the mold, and cut into three parts.
Step 2: Cook the Custard Mix vanilla pudding and 100 g of sugar with 200 ml of milk. Bring the remaining milk to a boil. Add the diluted pudding and cook again, stirring. Pour into a bowl, cover with plastic wrap, and let cool completely.
Step 3: Decorate the Cake Mix the thawed raspberries with the jam. Spread one sponge cake layer with the mixture and cover with another sponge cake layer. Beat soft butter with icing sugar to make buttercream. Add cold custard and mix. Transfer 1/3 of the buttercream to a piping bag with a star-shaped nozzle. Spread 1/3 of the cream on the second layer. Cover with the third sponge cake layer. Spread the remaining cream around the cake. Decorate the top of the cake with the cream from the piping bag, garnish with chocolate chips and raspberries. Refrigerate before serving.
