Raspberry Sponge cake

1. Turn on the oven at 160 degrees Celsius.

2. Break the white chocolate into pieces and place it in a saucepan. Pour in the same milk and put a piece of butter. Put the pan on a slow fire and melt its contents. At the same time, constantly stir the ingredients so that the mixture is homogeneous. Then remove the pan from the heat and leave to cool.

3. In a bowl for a mixer, mix chicken eggs at room temperature and sugar, pour in vanilla extract. At medium power, beat the egg mass to a fluffy white foam. Next, add the previously cooked and cooled white chocolate mixture to the whipped mass. Then sift wheat flour into a bowl and add baking powder. Beat again with a mixer so that there are no lumps.

4. Prepare a detachable mold with a diameter of 20 cm. Cover the bottom of the mold and its inner sides with parchment paper. Then pour half of the dough into the mold and put it in a preheated oven to bake for an hour. Readiness to check with a wooden skewer.

Prepare the second sponge cake in the same way.

Next, cool the finished cakes and cut them into two equal parts each with a wide sharp knife. In total, you should get 4 sponge cakes.

5. Prepare a cream to impregnate the cake. To do this, melt white chocolate and heavy cream in a water bath, but in no case bring it to a boil (so that the cream does not curdle). As soon as the cream becomes a homogeneous consistency, remove the container with it from the water bath and cool.

6. Assemble the cake. To do this, first smear each cake with a thin layer of white chocolate cream. Then soak with raspberry jam. Cover the top and sides of the cake with the remaining cream of white chocolate and cream. Smooth out the cream with a silicone spatula.

To decorate the top and sides of the cake, you can choose any thick cream for cake to your taste.

Put the finished sponge cake with raspberries in the refrigerator for a couple of hours so that it gets soaked. Garnish with raspberries before serving.

Bon appetit!