Light sponge cake made of egg whites, fruit filling made of refreshing raspberries, milk cream with pudding, egg yolks and white chocolate and milk cream with fresh raspberries to finish 🙂
Required ingredients:
Biscuits:
– 5 egg whites + a little salt
– 150 g sugar
– 80 g flour (wheat, soft T400)
– 2 small spoons of baking powder
– 1 spoon of vinegar (diluted)
– 1 spoon of rum or alcoholic beverage if desired
– 60 ml of oil
- a few
tablespoons of sweetened milk for soaking the biscuits
Fruit
filling: –
500 g of raspberries (can also be frozen)
– 60 g of stock
– a couple of tablespoons of water
– 150 g of sugar (adjust the amount of sugar to your taste)
– 40 g of butter
Milk filling:
– 700 ml of whole milk
– 2 bags of vanilla pudding (75 g in total)
– 170 g of sugar (adjust the amount of sugar to your taste)
– a little vanilla extract or vanilla sugar
– 5 egg yolks
– 200 g of quality white chocolate
– 10 g of ground gelatin
– 4 spoons of water (for gelatin)
– 250 g miller (30% mm)
-5 spoons of whipped cream for whipped cream (separate from the final layer)
Final layer:
– 400 ml of whipped cream
– fresh raspberries
Making of:
Milk filling:
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