Total time: 1 h 45 min
Ingredients: 4 eggs (medium-sized); 120 g granulated sugar; 100 g all purpose flour; 50 g finely ground almonds; 10 g BAM cacao powder; 100 ml water; 1 packet vanilla sugar; 100 g mascarpone cheese; 100 g frozen raspberries; 200 g whipping cream; 40 g powdered sugar; 2 pumps BAM vanilla paste; 40 fresh raspberries; 2 gelatin sheets; 150 g mascarpone cheese; 150 g whipping cream; 200 g frozen raspberries; 2 packets vanilla sugar; 50 ml water

Ingredients:

4 eggs (medium-sized)
120 g granulated sugar
100 g all purpose flour
50 g finely ground almonds
10 g BAM cacao powder

LIQUID FOR MOISTENING THE SPONGE:

100 ml water
1 packet vanilla sugar

RASPBERRY FILLING:

100 g mascarpone cheese
100 g frozen raspberries
1 packet vanilla sugar
200 g whipping cream
40 g powdered sugar
2 pumps BAM vanilla paste
40 fresh raspberries
2 gelatin sheets

VANILLA MASCARPONE FILLING:

150 g mascarpone cheese
150 g whipping cream
2 pumps BAM vanilla paste
40 g powdered sugar

RASPBERRY JELLY:

200 g frozen raspberries
2 packets vanilla sugar
50 ml water
2 gelatin sheets

Instructions:

1. Step

Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Combine the dry ingredients and sift onto the egg mixture; gently fold in with a spatula and spread the batter on an 18 x 28 cm baking tin lined with parchment paper (the bottom). Bake for 15 minutes (test for doneness with a toothpick). While the sponge is baking, prepare the sugar solution. Leave the baked sponge in the tray for a few minutes to cool, then carefully lift it out of the tray and allow to cool on a cooling rack.

2. Step

While the sponge is cooling, prepare the raspberry filling. Bring the raspberries to a boil with vanilla sugar. Soak gelatin sheets in cold water for 5 minutes. Whip the cream and refrigerate. Blend the raspberries and allow to cool slightly; dissolve the wrung out gelatin in the warm puree. Mix the mascarpone cheese with powdered sugar and vanilla paste. Add the raspberry puree and mix until smooth. Add fresh raspberries to the filling and mix again. Finally, fold in the whipped cream using a spatula.

3. Step

Cut the cooled sponge lengthwise into two equal layers. Put the bottom sponge layer on a stand, moisten it and fit the ring. Coat it with the raspberry filling and level out the surface. Cover the filling with the second sponge layer, press it gently against the filling with your hands and moisten.

4. Step

Then prepare the vanilla filling. Whip the cream and refrigerate. Mix the ma- scarpone cheese with powdered sugar and vanilla paste. Fold whipped cream into the mixture with a spatula. Spread the filling evenly over the sponge and level out the surface. Place the cake in refrigerator for the filling to set slightly.

5. Step

While the cake is being chilled, prepare the raspberry jelly. Bring the raspberries with the sugar to a boil. Soak gelatin sheets in cold water for 5 minutes. Blend the raspberries into a puree and allow to cool slightly (it should not be too hot). Dissolve the wrung out gelatin in the warm puree and cool the puree until lukewarm.

6. Step

Pour the lukewarm raspberry puree evenly over the filling. Chill the cake for at least 6 hours, then cut into squares and decorate as desired.