Raspberry Sponge Cake

For the raspberry sponge cake, first prepare the sponge dough. To do this, separate the eggs and beat the whites in a pastry bowl.

Stir in the sugar and always fold in one part egg yolk – one part remaining ingredients.

In other words: fold in 2 egg yolks, then the starch (sifted), fold in 2 egg yolks, then flour and baking powder (sifted), finally fold in the remaining 2 egg yolks and the custard powder and stir gently until smooth.

Bake at 170 degrees for about 50 minutes in a greased and floured springform pan. In the meantime, for the raspberry cream, wash and puree half of the raspberries.

Add the buttermilk and sugar and mix with the soaked and briefly (in the micro) warmed gelatine to a mass.

In an extra bowl, whip the whipped cream and mix in the raspberry cream. The finished baked sponge dough must be turned out while still warm and cut once in the middle.

Warm jam is spread on the lower part. Cut out the upper part with a cookie cutter and put it on the other part.

Fill the holes with the raspberry cream and decorate with the remaining raspberries. Chill briefly before eating so that the cream can set.

Preparation Tip:

On the punched out parts, can be spread the remaining raspberry cream! If you do not want a pattern in your raspberry sponge cake, you can spread the cream on the jam directly or on the top of the cake.

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