Raspberry Fantasy

ICING:

  • Half a stick of margarine Kasia
  • 4 tablespoons of sugar
  • 2 tablespoons of cocoa

Preparation:

  1. SPONGE CAKE: Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, beating until light and fluffy, then add the egg yolks, one at a time. Add the dry ingredients and fold in gently with a spoon. Bake at 180°C for approximately 45 minutes (25×30 cm baking tin).
  2. CREAM CUDDING: Bring 1.5 cups of milk and sugar to a boil. Pour the remaining milk into the pudding mixture, pour it into the simmering milk, and cook until thickened. Let cool and then cream with butter.
  3. RASPBERRY CREAM: Pour water over gelatin and set aside. Bring raspberries to a boil and strain through a sieve to remove seeds. Dissolve the jelly in the water, add the gelatin. Whip the cream until stiff peaks form, then add the powdered sugar, then the raspberry puree and jelly. Mix gently.
  4. ICING: Melt the margarine, add the sugar and cocoa, mix until you obtain a uniform icing.
  5. Spread the custard cream over the cooled sponge cake, then the raspberry cream. Drizzle with the glaze. Chill before serving.

Enjoy! 🍰🍓