Indulge in the luscious delight of our raspberry cream sponge cake, a divine dessert that combines the tangy sweetness of raspberry with the light, soft texture of a classic sponge cake. It sure brings a burst of vibrant flavours to every bite!
| Ingredients | Weight (kg or L) |
|---|---|
| SPONGE CAKE | |
| Classic Arana Silky Sponge Mix 15kg | 1.000kg |
| Egg | 0.400kg |
| Water | 0.400kg |
| RASPBERRY MASCARPONE CREAM | |
| Cream | 0.950kg |
| Marscapone | 0.750kg |
| Caster Sugar | 0.120kg |
| Raspberry Jam | To liking |
| TOPPING & FILLING | |
| Raspberries | To liking |
102058 Classic Arana Silky Sponge Mix 15kg
Combine all ingredients in a bowl.
Using a whisk, mix on slow speed for 1 minute. Scrape bowl.
Whisk on high speed for 8 minutes.
Whisk on low speed for 1 minute.
Deposit into a paper lined baking tin.
Bake at 190°C until baked through.
Transfer to wire rack to cool.
Combine cream, mascarpone and caster sugar in a bowl.
Using a whisk, mix on high speed until light and fluffy.
Mix in the jam so you have a swirled effect rather than fully combined.
Cut the cake into 2 even layers.
Evenly spread the raspberry mascarpone cream over the bottom layer, reserving a portion for the top layer also. Decorate middle layer with raspberries as desired.
Place top layer of cake onto the creamed bottom layer.
Evenly spread the remaining raspberry mascarpone cream over the top layer.
Place in the fridge for 1 hour to set.
Dust with icing sugar and top with fresh raspberries as desired.
