Ingredients:
4-egg sponge cake:
4 eggs (size L)
200g of sugar
125ml of oil
125ml of water
300g of flour
1 tablespoon baking powder
Beat the eggs together with sugar until stiff, add oil and water and mix gently. Sift the flour together with the baking powder and add it to the mass, stirring gently. Pour the mass into a mold and bake it at 180 ° (up-down) to a dry stick! Round form, about 24-26 cm, bake for about 30 minutes. Bake a rectangular form about 25x35 cm for about 20-25 minutes.
600g of frozen raspberries
3 raspberry jelly
4 cups of boiling water
500ml of heavy cream
2op. fix cream
3 tablespoons of powdered sugar
250g of mascarpone
3 proteins
150g of sugar
2 teaspoons of potato starch
40g of almond flakes
My form was 30x40 cm.