Cake

Description

The baking is simple and quick. You may have only heard of the apple version of this cake, but there are many other variations, such as pumpkin, raspberry, strawberry, and more. The cake is very tender and airy. Children will absolutely love it—and not just them! I let the cake chill in the refrigerator before serving.

Instructions

1. 1

   Step 1

   For the mousse: add raspberries and sugar to a saucepan, place over heat and cook until it reaches jam-like consistency, then strain the mixture through a sieve (to remove the seeds). You should get approximately 2/3 cup.

2. 2

   Step 2

   Pour 2 tablespoons of lemon juice and gelatin into the mixture, transfer back to the saucepan and return to the stove. Cook over low heat until the gelatin dissolves, stirring constantly, then remove from heat.

3. 3

   Step 3

   For the sponge cake: in a mixer, beat the eggs for 1 minute at high speed, gradually add the sugar, and continue beating for another 7–10 minutes until a fluffy mixture forms.

4. 4

   Step 4

   Combine the flour with the baking powder, add it to the bowl with the eggs, and mix well.

5. 5

   Step 5

   Pour the batter into a pan and bake in a preheated oven at 175 degrees for 25-35 minutes. Remove the finished sponge cake from the oven and transfer it to a wire rack to cool.

6. 6

   Step 6

   Cut the cooled biscuit into 2 layers and trim the edges. Line a springform pan with plastic wrap and place one layer inside. Position cookies around the edges.

7. 7

   Step 7

   For the syrup: mix one cup of warm water with one tablespoon of lemon juice and 20 grams of sugar, soak the sponge cake layer and cookies in the mold with the syrup, then generously spread the sponge cake with jam.

8. 8

   Step 8

   For the cream: whip heavy cream with powdered sugar. Divide the mixture into 2 parts: put the smaller portion in the refrigerator, and mix the second portion with the cooled raspberry mousse.

9. 9

   Step 9

   Place half of the mousse onto the biscuit base, cover with the second biscuit layer, soak it with syrup, spread jam over it, then add another layer of mousse.

10. 10

    Step 10

    On top of the mousse layer, place the previously prepared cream around the edges, and put washed raspberries in the center.

11. 11

    Step 11

    Put the finished cake in the refrigerator for several hours to soak, or preferably overnight.