A sponge cake with jam, butter-based cream, and raspberry pudding. See how to prepare a cake for any occasion!
Ingredients
- Sugar – 300 g
- Icing sugar – 50 g
- Egg – 6 pieces
- Butter – 250 g
- Potato starch – 90 g
- Milk – 1 liter
- 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
Thaw the raspberries on a sieve and drain well. Separate egg yolks from whites. Beat egg whites until stiff with 6 tablespoons of cold water. Gradually add 200 g of sugar and a pinch of salt. Beat until the mixture is shiny. Add egg yolks and mix briefly. Sift wheat flour, potato starch, and baking powder through a sieve and add to the remaining ingredients, gently mixing. Spread the batter in a cake tin lined with parchment paper and bake in an oven preheated to 180°C for 25-30 minutes until lightly browned. Cool on a wire rack, remove from the tin, and cut into three layers.
Mix vanilla pudding and 100 g of sugar with 200 ml of milk. Bring the remaining milk to a boil. Add the prepared pudding to it and boil again, stirring. Pour into a bowl, cover with plastic wrap, and leave to cool completely.
Mix the thawed raspberries with the jam. Spread them over one sponge layer and cover with another layer. Beat softened butter with icing sugar for the cream. Add cold pudding with a spoon and mix. Transfer ⅓ of the buttercream to a piping bag fitted with a star-shaped tip. Spread ⅓ of the cream on the second layer. Cover with the third layer. Coat the entire cake with the remaining cream. Decorate the top of the cake with the cream from the piping bag, chocolate leaves, and raspberries. Chill in the refrigerator before serving.
