Cook Time | 120 minutes |
Servings |
Ingredients
Sponge:
- 250 gram Flour wheat / Flour
- 6 pieces Chicken eggs
- 200 gram Sugar
Raspberry layer:
- 300 gram Raspberries
- 90 gram Sugar
- 70 gram White chocolate
- 10 gram Gelatin
- 90 ml Water
- 100 ml Cream
Cream cheese:
- 240 gram Cottage cheese
- 100 gram Sugar powder
- 180 gram Butter
- 4 tablespoons Coconut shavings
Ingredients
Sponge:
Raspberry layer:
Cream cheese:
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Instructions
- Prepare the sponge cake. - Beat the eggs with sugar until the volume increases two or three times. - Add parts of the sifted flour to the beaten eggs, gently mix the mass from top to bottom with a wooden or silicone spatula. The dough should be airy. We try to keep the dough from falling off. Transfer the dough to a greased baking dish. Put in a preheated 180*C oven for 25-30 minutes (check readiness with a toothpick). The biscuit mold is 18 cm in diameter. - After the biscuit is baked, put it on the Board and let it cool completely. Then cut the cooled biscuit into three cakes, the top of the biscuit is also cut off.
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