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
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.
Instructions
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Servings
Variations
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.