Servings:
6
Prep time:
40
Cooking time:
30
INGREDIENTS
- For the garnish:
- - 1 basket of raspberries
- For the sponge cake:
- - 50 g flour
- - 50 g of sugar
- - 2 eggs
- - 15 g of hazelnuts
- - butter
- For the cream:
- - 200 g of whipping cream
- - 75 g of soft cheese
- - 75 g of mascarpone
- - 50 g ricotta
- - 50 g of sugar
- - 2 yolk
- - 2 sheets of gelatine for sweets
- For the jelly:
- - 150 g of raspberries
- - 40 g of sugar
- - 2 sheets of gelatine for sweets
INSTRUCTIONS
- Prepare the sponge by mounting the eggs with the sugar. Stir in the sifted flour with hazelnuts and pour the mixture into a mold 18 cm in diameter, greased and flouered.Cook in the oven at 180 ° C for 20 minutes.
- Blend the raspberries provided for the gelatine, add sugar and warm up just a little, dissolve the gelatin previously soaked in cold water and squezzed. Put to thicken in the fridge.
- Mount the 2 egg yolks with the sugar for about 5 minutes in a bowl set in a warm water bath (the cream should not heat up too much). Remove from the heat and add the softened and squeezed gelatin, stir well and then add the soft cheese, mascarpone and ricotta, then built in gently the whipped cream.
- Eliminate the surface layer of the sponge cake, lay it in a springform pan 18 cm high and at least 4 cm, sprinkle with gelatin and place it in the freezer for 20 minutes.
- Cover the gelatin, now thicker after the fridge, with the cream and keep the cake in the freezer for 2 hours scarce.
- Decorate the cake with raspberries just a moment before serving.
