Kulinarne przygody ENG: Raspberry mousse on sponge cake with jelly

🛒 Ingredients:

(26x26 cm pan, 250 ml cup)

Sponge Cake:
3 eggs (room temperature)
1/2 cup sugar
1/2 cup all-purpose flour
1 tablespoon potato starch

Cream:
250 g Mascarpone cheese
400 ml 30% cream
1 raspberry jelly
1 cup water (250 ml)
2 tablespoons powdered sugar

Jelly:
2 raspberry jellies
700 ml water
450 g raspberries

RECIPE: https://www.kulinarneprzygody.com/post/malinowa-pianka-na-biszkopcie-z-galaretk%C4%85

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🔪 Preparation:

2 raspberry jellies dissolve in 700 ml of boiling water and one in 250 ml of boiling water. Set aside on the counter to cool.

Eggs should be at room temperature.

Beat egg whites, when they start to foam add sugar one spoon at a time. After each spoonful of sugar is added mix for about 15-20 seconds and only then add another spoonful.

Reduce mixer speed. Add yolks one by one, mixing all the time, but reduce mixer speed by half. Add yolks one at a time and mix for a while after each addition.

Turn off mixer. Add sifted flours in batches and mix gently with spatula until ingredients are combined.

Preheat oven to 170 degrees. Bake sponge cake for about 15 minutes or until "stick comes out dry".

Whip the cream with mascarpone and icing sugar until stiff. At the end of whipping, slowly pour in the cooled, liquid 1 jelly dissolved in 250 ml of boiling water. Mix everything for a while until the ingredients are combined.

Soak the sponge cake with punch (half a glass of water + a tablespoon of lemon juice) and spread the prepared cream on it, put it in the fridge to cool.

Add frozen or fresh raspberries to the cooled jelly dissolved in 700 ml of water. When the jelly starts to set, pour it onto the cooled cake.

Put it in the fridge again to set, preferably overnight. Enjoy!