Name: RECIPEPT: Raspberry cubes
Total time: 1 h 45 min
Ingredients: 4 eggs (size class M); 120 g crystal sugar; 100 g plain flour; 50 g finely ground almonds; 10 g BAM cocoa 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:

for the biscuit:

4 eggs (size class M)
120 g crystal sugar
100 g plain flour
50 g finely ground almonds
10 g BAM cocoa 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:

preparation procedure:

Preheat the oven to 180°C. Whisk the eggs and sugar on high speed for at least 10 minutes. Stir the dry ingredients and sift them over the egg mixture; gently fold them in with a spatula and spread the mixture on an 18 x 28 cm baking tray lined with baking paper (bottom). Bake for 15 minutes (check with a toothpick to see if it is baked). While the sponge cake is baking, prepare the sugar solution. Cool the baked sponge cake in the baking tray for a few minutes, then carefully remove it from the tray and cool on a wire rack.

While the sponge cake is cooling, prepare the raspberry cream. Boil the raspberries with the vanilla sugar. Soak the gelatine sheets in cold water for 5 minutes. Whip the sweet cream and put it in a cold place. Grind the raspberries and cool slightly; dissolve the strained gelatine in the warm puree. Mix the mascarpone cheese with the icing sugar and vanilla paste. Add the raspberry puree and blend smooth. Add the fresh raspberries to the cream and mix again. Finally, fold in the whipped cream with a spatula.

Cut the sponge cake crosswise into two equal layers. Place the bottom layer of sponge cake on the base, moisten it and place it on the frame. Brush it with raspberry cream and smooth the surface. Cover the cream with the second sponge, press it gently against the cream with your hands and moisten.

Then prepare the vanilla cream. Whip the sweet cream and put it in a cold place. Mix the mascarpone cheese smoothly with the icing sugar and vanilla paste. Fold in the whipped cream with a spatula. Spread the cream evenly over the sponge cake and level the surface. Place the pastry in the fridge to firm up a little.

While the pastry is cooling, make the raspberry jelly. Boil the raspberries with the sugar. Soak the gelatine in cold water for 5 minutes. Grind the raspberries into a puree and cool slightly (it should not be too hot). Melt the strained gelatine in the warm puree and cool the puree until lukewarm.

Pour the lukewarm raspberry puree evenly over the cream. Chill the pastry for at least 6 hours, then cut into cubes and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

16,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

for the biscuit:

4 eggs (size class M)
120 g crystal sugar
100 g plain flour
50 g finely ground almonds
10 g BAM cocoa 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:

preparation procedure

	Preheat the oven to 180°C. Whisk the eggs and sugar on high speed for at least 10 minutes. Stir the dry ingredients and sift them over the egg mixture; gently fold them in with a spatula and spread the mixture on an 18 x 28 cm baking tray lined with baking paper (bottom). Bake for 15 minutes (check with a toothpick to see if it is baked). While the sponge cake is baking, prepare the sugar solution. Cool the baked sponge cake in the baking tray for a few minutes, then carefully remove it from the tray and cool on a wire rack.
	While the sponge cake is cooling, prepare the raspberry cream. Boil the raspberries with the vanilla sugar. Soak the gelatine sheets in cold water for 5 minutes. Whip the sweet cream and put it in a cold place. Grind the raspberries and cool slightly; dissolve the strained gelatine in the warm puree. Mix the mascarpone cheese with the icing sugar and vanilla paste. Add the raspberry puree and blend smooth. Add the fresh raspberries to the cream and mix again. Finally, fold in the whipped cream with a spatula.
	Cut the sponge cake crosswise into two equal layers. Place the bottom layer of sponge cake on the base, moisten it and place it on the frame. Brush it with raspberry cream and smooth the surface. Cover the cream with the second sponge, press it gently against the cream with your hands and moisten.
	Then prepare the vanilla cream. Whip the sweet cream and put it in a cold place. Mix the mascarpone cheese smoothly with the icing sugar and vanilla paste. Fold in the whipped cream with a spatula. Spread the cream evenly over the sponge cake and level the surface. Place the pastry in the fridge to firm up a little.
	While the pastry is cooling, make the raspberry jelly. Boil the raspberries with the sugar. Soak the gelatine in cold water for 5 minutes. Grind the raspberries into a puree and cool slightly (it should not be too hot). Melt the strained gelatine in the warm puree and cool the puree until lukewarm.
	Pour the lukewarm raspberry puree evenly over the cream. Chill the pastry for at least 6 hours, then cut into cubes and decorate as desired.

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