Juicy Pastry with Raspberry Cream

The pastry is so light that it will melt in your mouth!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 120 g Powdered sugar

  • 4 spoon Water

  • 120 g Wheat flour, white, multi-purpose

  • 1 bag Sugar, white

  • 1 bag Baking powder

  • 1 pinch Salt, table

Cream

  • 500 g Raspberries

  • 100 g Powdered sugar

  • 1 spoon Juice, lemon

  • 5 pieces Gelatin powder, unsweetened

  • 200 ml Sweet cream

  • 2 spoons Marmalade, orange

Steps

  1. Preheat the oven to 180 degrees Celsius. Crack the eggs and carefully separate the yolks and whites into two bowls. Add sugar and hot water to the yolks, and beat them with an electric mixer into a light, pale yellow cream. In a small bowl, mix the flour and baking powder. Sift half of the mixture into the yolk cream and mix briefly at the lowest speed. Mix in the second half in the same way.

  2. Beat the egg whites with a pinch of salt into stiff peaks, then gently and slowly fold them into the yolk mixture in two or three parts using a hand whisk. Pour the batter into a 30 x 40 cm baking tray that has been lightly greased and lined with baking paper. Spread it evenly over the entire surface and smooth the top. Bake the sponge in the preheated oven for about 15 minutes. Once baked, loosen the edges with a knife, flip it onto a sheet of baking paper sprinkled with sugar, and remove the paper. Let the sponge cool completely.

  3. Place the raspberries in a saucepan and heat them until they dissolve. Strain them through a fine sieve, then pour the puree back into the saucepan and bring it to a boil with sugar and lemon juice. Remove from heat and let it cool.

  4. Soak the gelatin sheets in cold water for 5 minutes to soften. Squeeze them well to remove excess water, then mix them into the warm raspberry mixture. Wait until the mixture cools to lukewarm, then fold in the whipped cream.

  5. Cut the cooled sponge in half horizontally. Place one half on a tray and thinly spread it with jam that has been pressed through a sieve. Place a frame (20 x 30 cm) around the sponge and spread half of the raspberry cream on it. Place the second sponge layer on top and spread it with the remaining cream, smoothing the top. Refrigerate the pastry for at least 6 hours to cool and set the cream. When ready to serve, cut it into desired pieces, plate them, and serve.

Nutrition Information (Per 100g)

  • Calories: 173.62 kcal
  • Fat: 2.02 g
    • Saturated Fat: 0.65 g
  • Carbohydrates: 29.99 g
    • Sugars: 19.16 g
  • Protein: 7.44 g
  • Fiber: 2.59 g