Raspberry Sponge Cake : a delicate desert

I improvised a raspberry sponge cake for tea time with friends. I like Sponges cakes visually and I wanted to make one with red fruits. Here is my recipe to brighten your snacks at home.

Raspberry sponge cake : the recipe

Ingredients for the sponge cake

For the sponge cake :

3 eggs

50g of sugar

50g of poudre de biscuits roses de Reims

1/2 teaspoon vanilla flavor

2 pinch of baking powder or baking soda

50g of flour

spread with pink biscuit of Reims

For the raspberry puree :

250g raspberries (frozen as it is not the season)

50g of sugar

2 tablespoons of water

For whipped cream :

30cl liquid cream at 30%

1 tablespoon of icing sugar

Vanilla powder

The steps

Preparation of raspberry purée

In a saucepan, put raspberries, sugar and water and bring to a boil. Crush the raspberries at the end of cooking. Reserve.

Preparation of the whipped cream

Two hours before (or better the day before), put in the freezer your bowl or bowl and the whips of your drummer. The cream must be cold as well.

Pour the cream into the bowl and start beating it by gradually accelerating the speed of the mixer. Add the sugar two or three times until the whipped cream becomes firm. Add a pinch of vanilla powder to finish.

Preparation of the sponge cake (the biscuit)

Separate the whites from the yolks. In a large bowl, whisk the whites until stiff. Then add the sugar and whisk for another minute.

Lightly beat the yolks and mix gently with a spatula with whites in snow.

Add the aroma of vanilla, flour, powder of pink biscuits Reims, baking soda. Mix with a spatula until the preparation is homogeneous.

On a baking sheet covered with baking paper, spread out your preparation evenly or, if you have a silicone mold for rolls, use it.

Bake at 180°C (rotating heat) for about 7-9 minutes. The biscuit needs to be just gold and soft.

Sponge cake assembly

Once the cake has cooled and unmolded, cut it in half with a tooth knife. Add a thin layer of pink Reims biscuit spread. Then add raspberry coulis and whipped cream.

Then place the second part of the cake. I preferred the overthrow in order to have a smoother top. I again put raspberry coulis and then whipped cream. I finish by sprinkling a little powder of pink biscuits Reims.

Keep cool before tasting.

Other posts with Pink biscuits :