One of the most delicious cakes! SPONGE CAKE with raspberries! 30x30 cm! A large cake with a hand mixer! The cake melts in your mouth! It has a very balanced taste! Everyone will be delighted!
cake size 30x30x7 cm (without decoration)
weighing about 4400 gr
INGREDIENTS for a SPONGE CAKE (30x30 cm)
14 medium-sized eggs
24 g vanilla sugar
40 g of corn starch
420 g of sugar
1 pinch of salt
420 g of flour
is baked at a temperature of 175 degrees Celsius at an average level without convection top-bottom mode for about 50 minutes. Before the dry skewer.
250 ml of cold boiled water for sponge cake impregnation
INGREDIENTS for the filling cream:
750 ml of milk (bring to a boil in a saucepan)
70 g of corn starch
200 g of sugar
16 g vanilla sugar or vanilla extract
250 g of milk
500 ml of cold cream for whipping with a fat content of at least 30%
16 g vanilla sugar or vanilla extract
500 g of fresh or freshly frozen raspberries
INGREDIENTS for butter cream for decoration
400 g of softened butter
400 g of sweetened condensed milk
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raspberrycake
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