Recipe for 5 cakes
380 g eggs
125 g sugar
20 g baking powder
50 g Monoplast paste
3 g red food coloring
400 g flour type 500
1000 g whipping cream
350 g Lauretta cream flavored filling
1000 g Cristalli neutral gel
300 g Lauretta raspberry 60% filling
750 g water
350 g Lauretta strawberry or raspberry flavoured pectin jelly
Our procucts used in this recipe:
Whip the ingredients for the sponge cake (except the food coloring) for about 4 minutes on high speed. At the end, add the red food coloring.
Spread ten 16 cm discs of 200 g each on a baking tray lined with greaseproof paper.
Bake for approx. 8 minutes at 220 °C.
In the meantime, prepare the cream and jelly. Whip the cream to ¾ and combine with the Lauretta cream flavored filling. Bring the Cristalli gel to the boil. Stirring constantly with a whisk, add the Lauretta raspberry 60% filling. Pour the jelly into a 14 cm wide cake ring.
Place half of the baked cakes in cake rings and layer them successively with the cream, jelly and cream. Cover the top with the last layer of cream.
Add the jelly to boiling water and stir until dissolved.
Finish the top of the cake by spreading lightly with whipped cream and pouring the cooled jelly over it.
Decorate as desired, for example with chocolate chips, Lauretta filling, whipped cream.