Cake with raspberry jam
Description
Recipe won't take much time. For decorating the cake, it's not necessary to use chocolate. You can simply decorate it with any cream or sprinkle biscuit crumbs. The main thing is to let the cake rest and absorb well. It's best to put it in the refrigerator overnight Serve it cooled or slightly warm.
Instructions
- 1
Step 1
To make the sponge cake, beat the eggs with sugar into a fluffy mass. Separately bring the milk with butter to a boil. Stir the hot milk mixture and the flour with baking soda into the beaten eggs.
- 2
Step 2
Pour the prepared dough into a baking pan (20–22 cm). Place it in a preheated oven at 180 °C for 50 minutes.
- 3
Step 3
Let the baked sponge cake cool and cut it into 4 layers.
- 4
Step 4
For the cream, beat the cream with powdered sugar.
- 5
Step 5
Soak the layers with sugar syrup or just water. Spread with raspberry jam and buttercream.
- 6
Step 6
Assemble the cake and let it stand in the refrigerator for a few hours so that it sets.
- 7
Step 7
For the glaze, melt the chocolate in hot cream (if necessary, you can add more cream for the glaze). Cool it and pour over the cake. Let it set.
- 8
Step 8
The pastry is ready. Serve with tea.