Servings: 8 people
Calories: 280kcal
Cost: $15
Equipment
- Stand mixer or hand mixer
- 26 cm round baking pan
- Parchment paper
- Serrated knife
- Cake ring or mold
- Spatula
Ingredients
- 6 eggs
- 150 g sugar
- 200 g flour
- 1 pinch salt
- 1/2 packet baking powder
- to taste Raspberry jam
- as needed Ready-made buttercream (or homemade)
- to taste Crocony (chocolate shavings)
Instructions
- Whip the eggs and sugar until pale and fluffy.
- Mix the flour, salt, and baking powder in a separate bowl.
- Sift the dry mix gently into the egg mixture and fold together carefully.
- Line a 26 cm baking pan with parchment paper without greasing the edges.
- Pour the batter into the pan and smooth it out.
- Bake at 180°C for 25–30 minutes.
- Cool the baked layers on a wire rack.
- Cut the cooled biscuit horizontally into three equal layers.
- Place a cake ring around the first layer and spread raspberry jam on it.
- Follow with a dollop of buttercream and repeat with the second layer.
- Place the last layer on top and cover the entire cake with the remaining buttercream.
- Decorate with Crocony.
Notes
For a moist cake, consider brushing each biscuit layer with simple syrup before assembly.
Customize flavors by swapping raspberry jam for strawberry or apricot jam.
Use whipped cream instead of buttercream for a lighter option.
The cake can be stored in the refrigerator for up to three days; just cover it loosely with plastic wrap.
Unfilled biscuit layers can be frozen for later use—just thaw before assembly.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Let us know how it was!