I don't like desserts that are too sweet, so there won't be much sugar in this recipe. According to your taste, you can add more or less of it. Cream cheese needs Rasa or Philadelphia. They are the ones who best cope with the assigned role of mousse.
Ingredients
- Chicken eggs - 3 pieces
- Flour - 100 g
- Sugar - 80 g
- Baking powder dough - 0,5 tsp.
- Butter - 10 g
- Cream (33% fat content) – 400 ml
- Cream cheese - 200 g
- Sugar - 100 g
- Gelatin - 15 g
- Vanilla Essence - 2 drops
- Water - 50 ml
Step-by-step cooking recipe
Beat eggs with sugar until fluffy foam.
Add the sifted flour, baking powder and mix gently.
Cover the split mold with baking paper, grease with oil and pour in the dough.
Bake for 20 minutes at 200 degrees, then reduce the temperature to 175 and cook for another 15-20 minutes.
Cool the finished biscuit and cut it across into two identical parts.
Soak gelatin in water for 15 minutes, and then warm it up in a water bath.
Whisk cream with sugar until thick.
Add vanilla essence, cream cheese and whisk for another 2-3 minutes.
Pour hot water over the jelly and mix.
Put one sponge cake on the bottom of the split mold. Brush with a thick layer of cream.
Then lay out the second cake and smear with cream again. Put the cake in the refrigerator for half an hour.
Put raspberries on top and pour the cooled jelly. Put the cake in the refrigerator for 1.5-2 hours.
