Ingredients
Sponge:
- 3 pieces Chicken eggs
- 0,75 glass Sugar
- 1 glass Flour wheat / Flour
Raspberry sauce:
- 300 gram Raspberries
- 1,5 tablespoons Potato starch
- 2 tablespoons Sugar
Cream:
- 2 glasses Cream
- 2 tablespoons Sugar
- 300 gram Raspberries
- 10 gram Gelatin
Impregnation:
- 100 ml Milk
Filling:
- 100 gram Raspberries
Instructions
- Beat eggs and sugar well with a mixer until fluffy.
- Carefully add the sifted flour and mix with a spatula clockwise.
- Bake a biscuit in a slow cooker. The mode "Pastries" 1 hour.
- Wash the raspberries, let them drain, RUB through a sieve and divide into 2 parts. Pour each part into a saucepan.
- Add sugar and gelatin to one saucepan, put on fire and bring to a complete dissolution of gelatin ( gelatin is fast acting) and send to cool.
- In the second saucepan add sugar and starch and warm until thick.
- Whisk the cream, add the raspberry-jelly mixture and continue whipping.
- Cut the biscuit into pieces.
- Put each piece in the milk and soak it well.
- Put the cream on the bottom of the glass.
- Layer of soaked sponge cake.
- Layer of raspberry sauce.
- Cream again, fresh raspberries, a layer of sponge cake.
- Top with cream and raspberries. Put it in the refrigerator for 1 hour.
- Bon appetit.