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Our recipes

Raspberry Cake

Ingredients

60 x 40 cm baking tray
1,500 g 30% whipping cream
150 g granulated sugar
1,800 g 60% raspberry Lauretta filling
600 g Ascanio neutral gel
60 g gelatin
about 200 g boiling water
1 light sponge cake base
1 dark sponge cake base

 

Our procucts used in this recipe:

Preparation

Put the light sponge cake base into a 60/40 cm baking tray. Then pour about 100 g boiling water into 1,300 g 60% raspberry Lauretta filling and 30 g gelatin. Pour this jelly onto the light sponge cake base and cover it with the dark one.
Pour about 100 g boiling water into another 30 g gelatin. Whip the cream, add 300 g raspberry filling and pour the gelatin onto the whole. Pour the finished mass over the dark sponge cake base. After the raspberry mass has set, mix 600 g Ascanio neutral gel with 200 g 60% raspberry Lauretta filling and spread it on top of the cake.
Decorate it as you wish. Put the light sponge cake base into a 60/40 cm baking tray. Then pour about 100 g boiling water into 1,300 g 60% raspberry flavored Lauretta filling and 30 g gelatin. Pour this jelly onto the light sponge cake base and cover it with the dark one.

Pour about 100 g boiling water into another 30 g gelatin. Whip the cream, add 300 g raspberry filling and pour the gelatin onto the whole. Pour the finished mass over the dark sponge cake base. After the raspberry mass has set, mix 600 g Ascanio neutral gel with 200 g 60% raspberry flavored Lauretta filling and spread it on top of the cake.

Decorate it as you wish.

ISO PL-EN 22000:2018
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