Raspberry Foam Cakes

1. 

egg white 10 pcs • powdered sugar 4.25 oz (120 g)

Beat egg whites until stiff peaks form and stir sugar in.

2. 

flour medium 5.25 oz (150 g) • baking powder for gingerbread 1 tsp

Stir in flour mixed with baking powder.

3. 

Pour the dough into the baking tin lined with parchment paper.

4. 

Bake for 20 minutes at 180 °C.

5. 

semi skimmed milk 1,5% 2.1 cup (500 ml) • all-purpose flour / plain flour 2 oz (60 g) • sugar granulated 0.75 oz (20 g)

Cook dense gruel from milk, flour and sugar.

6. 

unsalted butter 6.25 oz (180 g) • powdered sugar 3.5 oz (100 g)

Beat butter and sugar.

7. 

vanilla pod 1 pc

Cut the vanilla bean lengthwise and use a knife to scrape out all of the seeds, stir them into gruel. Allow gruel to cool...

8. 

...and mix it into butter.

9. 

jam raspberry 2.75 oz (80 g)

Remove parchment paper from finished cake base and spread the cake base with jam.

10. 

Spread layer of vanilla filling and flatten it. Allow it to stiffen in the cold place.

11. 

jam raspberry 2.75 oz (80 g)

Again spread jam on top of the stiff filling.

12. 

whipping cream (30-33% fat) 2.1 cup (500 ml)

Whisk whipping cream and spread it on top of the jam, it will be the last layer. Place it in the refrigerator for about one hour and serve.

13. 

raspberries frozen 1.1 lb (500 g) • jam raspberry 1.5 oz (40 g)

Defrost raspberries and use a hand blender to blend them with jam.

14. 

Cut the dessert and decorate it with raspberry mixture.