Love passion cake

Ingredients

Sponge biscuit

340 grams (12 ounces) flour

260 grams (9.2 ounces) sugar

10 grams (0.35 ounces) cocoa

4 grams (0.14 ounces) baking soda

8 grams (0.28 ounces) baking powder

4 eggs

150 grams (5.3 ounces) vegetable oil

180 grams (6.3 ounces) cream (33-35%)

Jelly

200 grams (7 ounces) raspberry puree

8 grams (0.28 ounces) gelatin

48 grams (1.7 ounces) water

60 grams (2.1 ounces) sugar

Mousse

100 grams (3.5 ounces) cream (33-35%)

100 grams (3.5 ounces) raspberry puree

8 grams (0.28 ounces) gelatin

30 grams (1.1 ounces) water

1 tablespoon powdered sugar

Raspberry ganache

115 grams (4 ounces) raspberry puree

7 grams (0.25 ounces) cornstarch

3 grams (0.11 ounces) gelatin

15 grams (0.53 ounces) water

50 grams (1.8 ounces) white chocolate

30 grams (1.1 ounces) butter

Cream cheese for filling

500 grams (17.6 ounces) cream cheese

150 grams (5.3 ounces) cream

70 grams (2.5 ounces) powdered sugar

Frosting

500 grams (17.6 ounces) cream cheese

100 grams (3.5 ounces) cream

70 grams (2.5 ounces) powdered sugar

Instructions

Step 1

Note: This calculation is for a sponge cake 22 cm in diameter with 3 cake layers.

Step 2

1. Sponge Biscuit: Whip the eggs with sugar until they form a fluffy, light mass. Ensure your eggs are at room temperature for better volume. Sift the dry ingredients and mix well. Combine vegetable oil with cream, and blend until smooth. Add liquid ingredients to the whipped eggs, then sift in the dry ingredients. Mix well. Bake each cake layer in a baking ring separately at 175°C (350°F) for 25-30 minutes. Check doneness with a toothpick; it should come out clean.

Step 3

2. Jelly: Soak the gelatin in water. Boil the raspberry puree with sugar until the sugar dissolves. Heat the gelatin in the microwave until melted and add to the puree. Pour into a round mold and freeze. Make sure the puree is smooth to avoid lumps in your jelly.

Step 4

3. Mousse: Soak the gelatin in water. Whip the cream until it forms stiff peaks. Combine raspberry puree with powdered sugar and mix until smooth. Heat the soaked gelatin (for about 10 seconds). Add a portion of the whipped cream mixture to the gelatin, mix well, then add this back into the remaining whipped cream mixture. Pour over the jelly in the mold and freeze. If you have fresh raspberries, feel free to add them to the mousse for extra texture.

Step 5

4. Raspberry Ganache: Soak the gelatin in water. Melt the chocolate. Boil the raspberry puree with cornstarch to 85°C (185°F). Add the soaked gelatin, melted chocolate, and butter. Blend the mixture with a hand blender. Pour into a plastic bag and refrigerate for 2-3 hours.

Step 6

5. Cream Cheese Filling: Mix all ingredients (they should be cold). Whip until a firm mass forms.

Step 7

6. Frosting: Mix all ingredients (they should be cold). Whip until a firm mass forms.

Step 8

7. Assembly: Follow this order for assembly: sponge cake layer, cream cheese filling, jelly mousse filling, sponge cake layer, cream cheese filling, raspberry ganache, and final sponge cake layer. Chill each layer briefly in the fridge before adding the next to ensure they set properly.

Servings

Imagine serving this stunning pastry at your next party 🍰. **Drop a raspberry on top** for that extra flair or dust it with **powdered sugar** for a snowy touch ❄️. Serve it chilled with a **side of fresh raspberries** and maybe a dollop of **whipped cream** starring as a delightful companion. For a truly seasonal sensation, consider pairing it with a **warm raspberry sauce** during winter holidays or a light **vanilla bean ice cream** on those balmy summer evenings ☀️. This pastry also looks marvelous on a three-tiered stand, offering your guests a visual and culinary treat 🎉. **Kid-friendly tip**: Cut into smaller slices and add **fun sprinkles**; it’ll make any **birthday** or special occasion unforgettable! Whatever your choice, make sure to share the love (and the recipe) 💌.

Equipment

Electric Mixer

A must-have for whipping eggs, cream, and batter to the perfect consistency. Ensure your mixer is on a stable surface to avoid spills.

Sieve

Essential for sifting dry ingredients, which helps in avoiding lumps and getting a smooth batter.

Baking Rings

These help in baking uniform cake layers. Baking separately ensures even cooking and easy layering.

Round Mold

Perfect for shaping your jelly and mousse layers. Line it with plastic wrap for easy removal.

Hand Blender

Great for blending ganache and mousse to a smooth consistency. Avoid over-blending to keep lightness in the mousse.

Variations

For our gluten-free friends, simply swap the flour in the sponge cake with **gluten-free all-purpose flour mix**. Make sure to also use gluten-free baking powder and baking soda! For the vegan variation, replace the eggs with **flaxseed meal** (1 Tbsp flaxseed meal + 3 Tbsp water per egg), and use coconut cream and a **plant-based milk** for the cream components. Switch the gelatin with **agar-agar** for a vegan binding agent 🌱. **Raspberry puree** and **chocolate** should be checked for dairy-free ingredients to ensure a fully vegan experience. Happy Baking! 🌟✨

Faq

Why is sifting dry ingredients important?
Sifting helps to remove lumps and aerate the flour, which leads to a lighter and smoother batter.
What should I do if my cream isn't whipping?
Ensure your cream is cold and your mixing bowl and beaters are chilled for best results. Overwhipping can also cause butter to form, so watch closely.
Can I use frozen raspberries for the puree?
Yes, you can use frozen raspberries. Just thaw them completely before pureeing to get an accurate measurement.
How do I prevent my sponge cake from deflating?
Avoid overmixing the batter and do not open the oven door during baking. Both can cause the cake to deflate.
What's the best way to achieve a smooth mousse texture?
Ensure all liquids and cream are at room temperature before mixing. Also, gently fold the whipped cream into the mixture to maintain its light texture.
How can I make my ganache extra shiny?
Adding a small amount of butter or glucose syrup when mixing can give your ganache a glossy finish.