Servings: 10 people
Calories: 350kcal
Cost: $20
Equipment
- Electric mixer or whisk
- Two round baking pans (26 cm)
- Parchment paper
- Spatula
- Refrigerator space
Ingredients
- 5 large eggs
- 250 g sugar
- 125 g soft butter
- 120 g powdered sugar
- 1 packet vanilla sugar
- 5 large egg yolks
- 2 large whole eggs
- 100 g flour (Type 405)
- 1 tsp baking powder
- 30 g cornstarch
- 50 g milk
- 1 tsp lemon zest
- 200 g sliced almonds
- 200 g heavy cream
- 200 g sour cream
- 200 g plain Greek yogurt
- 60 g sugar
- 0.5 vanilla pod vanilla pod (or vanilla paste)
- Juice of one lemon juice of one lemon
- 6 gelatin sheets gelatin sheets
- 300 g frozen raspberries
Instructions
- Beat the egg whites with sugar until stiff peaks form; set aside to cool.
- Whip the butter with sugar and vanilla sugar until light and fluffy, then add the egg yolks and whole eggs, mixing well.
- Sift the flour, baking powder, and cornstarch, then fold into the butter mixture; add the milk and lemon zest.
- Fold in a third of the beaten egg whites, then gently fold in the rest.
- Divide the batter between two greased round pans, spreading egg whites on one layer and sprinkling with almonds.
- Bake in a preheated oven at 180°C (convection) or 160°C (static) for about 30 minutes; cool completely.
- Soak gelatin sheets in cold water for 10 minutes; whisk heavy cream, sour cream, Greek yogurt, sugar, vanilla, and lemon juice until thick.
- Dissolve gelatin slightly, mix a small amount of cream with it, then combine with the rest and fold in the raspberries.
- Place one sponge layer on a plate, spread half of the cream filling, top with the second layer, and cover with remaining cream.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Use room-temperature eggs for easier mixing. Don't rush the cooling process; patience pays off. For a professional touch, pipe decorative borders around the edges of the cake. Store leftovers in the fridge, covered; it stays fresh for up to 3 days. Freezing individual slices is best for texture, thaw overnight in the fridge. Top with fresh raspberries and mint leaves for presentation or drizzle raspberry coulis around the plate for extra flair.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 150mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
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