2020-08-13 / test@t

Sponge cake with raspberries and raspberry meringues

Delicate cakes with condensed milk, butter cream and aromatic freshness of raspberries - a delicious combination.

Sponge cake with raspberries and raspberry meringues
  • for biscuit:
  • sour cream 200 g
  • condensed milk 190 g
  • sugar 180 g
  • eggs 2 pcs.
  • flour 190 g
  • baking powder 1 tsp
  • for cream:
  • mascarpone 250 g
  • condensed milk 150 g
  • for jam:
  • pitted raspberry puree 200 g
  • sugar 80 g
  • citrus pectin 4 g
  • for meringue:
  • pitted raspberry puree 200 g
  • sugar 175 g
  • dry egg white 20 g


Step 1
Make raspberry jam. Puree raspberries with a blender, rub through a sieve. As a result, you should get 200 g of berry puree. Bring it to a boil over medium heat, add sugar mixed with pectin. If using apple pectin, increase the amount by 1.5 times. While stirring, cook the mixture for about 2 minutes. Pour the jam into a cold dish, tighten with cling film into contact, refrigerate until it solidifies.
Step 2
Make a biscuit. Beat eggs and sugar until very fluffy. Gently mix in sour cream and condensed milk. Mix flour with baking powder, sift them together, whisk a little into the egg and milk mixture.
Step 3
Prepare three baking tins with a diameter of 18 cm. If there is only one tins, you can bake the cakes in turn. Grease the molds with butter, sprinkle with flour, or line with parchment. Measure out an equal amount of dough into each mold. Bake at 180 ° C for about 20 minutes, until skewered to dry.
Step 4
Cool the cakes completely on the wire rack. Wrap each in plastic wrap and refrigerate for at least 2 hours. The cakes can be prepared in advance and stored cold for up to 2 days.
Step 5
Prepare the cream. To do this, beat the mascarpone with condensed milk until smooth.
Step 6
Straighten the cakes by cutting off the tubercles. Whisk the frozen jam with a blender or mash with a spoon. Assemble the cake by brushing the cakes alternately with cream and jam. Coat the outside of the cake with the remaining cream. Refrigerate for at least 2 hours to soak the cake and set all layers in place.
Step 7
Prepare berry meringues for garnish. In a saucepan, combine sugar with 60 g of water, put on fire. Prepare seedless berry puree, add dry egg white to it. Begin to beat the mixture with a mixer. Bring the syrup to 121 ° C, pour in a thin stream into the whipped meringue (by the time the syrup is added, the meringue should already be fluffy). Whisk until firm peaks. Place small “droplets” on parchment and dry them in the oven at 80 ° C for 1.5-2 hours until the meringue is dry.
Step 8
Cool the meringues and decorate the cake with them.
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