Raspberry Sponge Cake Layer Dessert

Ingredients

• 2 Eggs
• 50 g sugar
• 1 Tbsp vanilla sugar
• 1 pinch salt
• 40 g flour
• 40 g cornstarch
• 350 g Raspberries
• 4 tbsp sugar
• 1 Tbsp vanilla sugar
• 100 g yogurt cream
• 250 ml Whipping Cream

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with upper and lower heat.

2. 2.

   Separate the eggs. Place the yolks in a mixing bowl, add 2 tbsp warm water and two-thirds of the sugar. Beat the yolks with a hand mixer until a pale yellow mass forms. Whisk the egg whites with salt until stiff peaks form, letting the remaining sugar fall in. Fold the meringue into the yolk mixture. Sift flour and cornstarch over the batter and fold gently with a spatula.

3. 3.

   Transfer the batter to a small baking tray (30x20 cm) lined with parchment paper, smooth the surface, and bake for about 10 minutes.

4. 4.

   After baking, transfer to another sheet of parchment and brush the baked sheet with cold water. Remove the parchment and let cool.

5. 5.

   Rinse the raspberries, rinse if necessary, and pat dry. Set aside a few for garnish. In a pot, combine the remaining berries with sugar and vanilla sugar and heat. Mash the berries (e.g., with a potato masher). Let cool. Mix about 4 tbsp of raspberry puree with yogurt. Whip the cream until stiff and fold half into the raspberry yogurt mixture. Keep the remaining whipped cream cold.

6. 6.

   Cut the sponge cake into 8 circles roughly the size of glasses (about 6 cm diameter). Place a small amount of raspberry puree in each glass, lay a cake circle on top, press down, and add half of the raspberry yogurt. Add another cake layer, fill with more puree and yogurt, then smooth the surface. Chill for about 1 hour.

7. 7.

   Before serving, spread the remaining whipped cream over the top and garnish with the leftover raspberries and mint leaves.