Shu with custard and raspberry cream. Chocolate cake with raspberry and lemon cream Raspberry cream cake with frozen raspberries

Cooking custard dough.

Pour water into a saucepan, put salt, sugar and butter cut into pieces.

Place over medium heat and cook until butter melts. Remove from heat and stir in flour.

Return to the stove and cook, stirring constantly, until the dough rolls into a ball and a crust begins to form on the bottom, about 2-3 minutes.

Remove the pan from the heat, transfer the dough to a bowl. Add the eggs one at a time, mixing with a spatula after each until smooth. If you are using a stand mixer, mix at the lowest speed. a conventional mixer with whisks is not suitable. Constantly monitor the consistency - the dough should not become too liquid. To be safe, it is better to beat the last egg with a fork and add in parts. The dough should be smooth and shiny.

We shift it into a pastry bag with a regular round nozzle with a diameter of 10-11 mm.

Cooking craquelin. To do this, grind the butter with flour and sugar to a soft dough.

We roll out the dough between two layers of parchment to a thickness of about 1.5-2 mm.

I put it in the freezer.

Cooking raspberry cream.

Beat the yolks with half the sugar and starch until the mass becomes light.

Rub the raspberries through a sieve. You should get about 200 g of puree. Add half the sugar and lemon juice to it, put on the stove and bring to a boil. We take it off the fire.

Whisking constantly with a whisk, pour the raspberry puree into the yolk mass. We return it back to the pan and put it on the fire again. On a small heat, stirring constantly, cook the cream until thickened.

Transfer to a bowl, cover with cling film so that it is in contact with the surface of the cream. Cool completely.

Cooking custard.

Beat the yolks with sugar until white.

Add flour and beat again. Bring the milk to a boil. Pour into the egg mixture in a thin stream, beating constantly. Pour into a clean saucepan and place over medium heat.

Cook, stirring constantly with a whisk, until the mixture thickens.

We remove the ladle from the fire. Add the butter a couple of cubes at a time, mixing well after each addition. Then add vanilla essence and finely chopped chocolate and stir until it dissolves.

Transfer the cream to a bowl. Cover the surface with cling film and place in the refrigerator.

On a baking sheet covered with parchment or a silicone mat, we plant a shu with a diameter of about 3.5 cm.

We take out the rolled craquelin from the freezer. Let it lie down for a couple of minutes at room temperature, then cut out circles with a diameter slightly larger than the shu. We put a circle on each shu and press lightly.

We send it to the oven preheated to 180 degrees and bake until tender and golden brown, about 30-35 minutes.

Cool down. Cut off the top third of each bun. We fill the cakes first with raspberry cream.

And then custard.

Cover with cut lids.

Happy tea!

For the biscuit, preheat the oven to 180 degrees. Beat eggs with sugar. Add sugar gradually. Blend for at least 10 minutes in a food processor. I beat 12-15 minutes. It turns out an airy dense white mass. Mix cocoa, flour and starch. Sift and add in two steps to the egg-sugar mass. Mix gently with a spatula until smooth. Pour in the butter and mix gently. Pour into a mold and bake for 20-25 minutes. Readiness to check with a wooden stick. The biscuit is 3.5 cm high. For this cake, we need 2 such biscuits.

Alternatively, you can bake one sponge cake for 6 eggs, it turns out to be almost 7 cm high and cut into 4 parts. This is a 6 egg biscuit. Cocoa in it was replaced with vanilla pudding.
6 pcs. eggs
180 gr sugar
135 gr. flour
45 gr. starch
30 gr. cocoa or 30 gr. vanilla pudding or 30 gr. starch
45 gr. melted butter

It's easier for me to bake 2 biscuits. It is better to bake biscuits in advance and let them lie down / ripen overnight. These biscuits cut very well and do not crumble much.

For raspberry cream and lemon cream, soak gelatin separately for each cream. Whip the cream and refrigerate (You can whip the cream all at once, then just add your part to each cream.)
Puree raspberries. If you do not like seeds in cream, then it is better to rub pureed raspberries through a sieve. Mix raspberries with yogurt, add sugar or powdered sugar to taste. Melt the gelatin over low heat and pour it into the raspberry-yogurt mass in a thin stream, while it is better to mix the cream with a mixer so that the gelatin is well dispersed. Add cream and mix with a spatula.
For lemon cream, add lemon zest, lemon juice, sugar or icing sugar to yogurt and mix. Melt gelatin, pour into lemon-yogurt mass. Mix. Add cream and mix gently again.

Assembling the cake: put a biscuit in a detachable ring, put half of the raspberry cream on it, again a biscuit, then all the lemon cream, biscuit, the rest of the raspberry cream and cover with a biscuit on top. The height of the cake depends on the thickness of your sponge cakes. You can soak the biscuit at will. I didn't soak this time. Place the cake in the refrigerator until completely set. Better at night.

You can decorate the cake as you wish. I leveled the cake with cream on cream cheese. I found the recipe from Andrey Rudkov in the blog. For one portion of the cream, beat 115 g of room temperature butter with 100 g. powdered sugar for 7 minutes until white. Then add 340 gr. cold curd cheese (Philadelphia, Almete, Hochland...) and beat for another 5-7 minutes. For this cake, it took me 1.5 servings of cream.

Well, in the end, she filled it with icing with smudges.

110 cooking options for the recipe "raspberry cream" step by step with photos on the site

Good afternoon! I saw fresh raspberries on the market, and so I wanted a raspberry cake! I decided to treat my family with sweets.

I'll start by making the cake layers. I will say right away that in the ingredients the consumption of sour cream and sugar is given immediately for both dough and cream. Therefore, for the test we take only 200 grams of sour cream and 0.5 cups of sugar!

We leave the butter a little warm so that it becomes soft, and then we will grind it with 0.5 cups of sugar

It is better to do this with a spoon, then the sugar disperses faster. Then crack in 1 egg.

Mix everything thoroughly

Add 200 gr sour cream

We mix. I have liquid sour cream, so it took a little more flour later. If the sour cream is thick, accordingly, the flour will need a little less.

Knead not very tight dough

It's too sticky, so I'll spread it out on the baking sheet with a silicone spatula. Don't forget to oil the baking sheet!

I give it the shape of a large rectangle. I will bake one large cake at a time and then cut it into 3 pieces.

I send the cake for 10 minutes in the refrigerator for now and work on the cream.

200 grams of sour cream, one natural yogurt and 0.5 cups of sugar I put in a bowl where I will beat the cream

Whisk without fanaticism to a fluffy cream. natural yogurt makes the cream less greasy and easier on the stomach. You can increase the sugar as you like, but I'm not a big fan of very sweet things.

Now I will divide the raspberries into 2 parts and set aside 20 pieces of beautiful berries for decoration. I throw one part of raspberries directly into the cream

I beat with a mixer for a short time, it turns out such a beautiful pink cream

I put the cream in the fridge. And I'll do the frosting. Pour the second half of the raspberries with 2 tablespoons of powdered sugar (you can also sugar) and 1 tablespoon of water and put on fire.

We cook for just a few minutes until all the moisture comes out, and we get a beautiful "five-minute" jam

We leave the icing to cool, and at this time we put our cake in the oven at 180 degrees for literally 10-15 minutes.

Trim the edges of the cake evenly. We do not throw away the crumb, but grind it - we will add it between the cakes

I cut the cake into 3 parts. I put the first cake on a tray

Lubricate with sour cream

On top of the cream I put the crumbs from the cake

With the second cake, we do exactly the same thing as with the first. But on the third cake we apply the remaining cream, coat the sides of the cake.

Top with raspberry frosting. In principle, you should not try too hard with the pattern, because when the cake hardens, the icing will still mix with the cream. I just randomly applied the jam on top and ran the spatula over the top of the cake a few times.

Don't be intimidated by ugly edges. All excess cream that the glass on the sides can then be picked up with a silicone spatula, you just need to let the cake cool in the refrigerator. Lay the remaining raspberries on top.

Leave the cake for at least 2 hours in the refrigerator!

The cake turned out not very sweet with a pleasant raspberry sourness. Bon appetit and new treats!

Cooking time: PT01H00M 1 hour

Desserts with bright, juicy, fragrant raspberries always remain popular and loved, because this sweet ruby ​​berry makes the taste of any dish rich and unique. Raspberry cake is a great solution for a Sunday tea party or a festive dinner, because, decorated with a scattering of berries, it will become not only a wonderful dessert, but also a real table decoration. To make a raspberry cake, you can use your favorite biscuit recipe by simply adding it to a cream based on raspberry jelly or jam.

How to make raspberry cake

The technology for preparing this dessert is relatively simple, because for a raspberry cake you can use cakes from any type of dough - biscuit, custard, puff, but berries are best combined with a biscuit. Also juicy and sweet raspberries will be able to emphasize, favorably complement the taste of any cream, so the result in the preparation of a raspberry cake will depend solely on your gastronomic preferences and culinary imagination. The main thing is to remember the important points regarding the preparation of baking with raspberries:

1. This berry is very juicy and can greatly thin the cream, so it’s better to cook raspberry jelly with starch or gelatin first, and only then mix it with sour cream, cream, cottage cheese or another cream base.
2. For the same reason, to decorate the top of the cake or form raspberry layers between the layers, the berries must be washed and dried well.
3. If you are using frozen raspberries, thaw them and strain them in a sieve to get rid of excess liquid.
4. The peculiarity of this berry is the presence of a large number of small hard seeds, which slightly spoil the taste of the finished dish, therefore, when preparing cream or raspberry jelly, it is better to rub the berries through a sieve first.

Raspberry Cake Recipes

The perfect raspberry cake recipe is quick to make and with a set of simple, affordable ingredients. Below are step-by-step instructions with photos of raspberry desserts combining different types of cakes and creams. Each of these recipes can be called ideal because it does not require special confectionery skills and large cash costs.

Chocolate cake with raspberries

• Time: 1 hour 29 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 685.5 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

The combination of airy chocolate biscuit, delicate butter cream and fragrant raspberry confiture will appeal not only to desperate lovers of chocolate and fresh berries, but also to the most picky gourmets. The appearance of such a simple, but at the same time very exquisite delicacy, is also unlikely to leave anyone indifferent, because bright raspberry rubies carelessly scattered on a dark shiny canvas of chocolate icing look very attractive and appetizing.

Ingredients:

• chicken eggs - 4 pcs.;
• granulated sugar - 1 tbsp.;
• flour - 100 g;
• butter - 50 g;
• cocoa powder - 3 tablespoons;
• fresh raspberries - 650 g;
• starch - 1.5 tbsp;
• lemon juice - 1 tbsp;
• sour cream - 800 ml;
• condensed milk - 220 ml;
• raspberry syrup for impregnation - 50 ml;
• bitter chocolate - 1 bar.

Cooking method:

1. For the biscuit, beat the whites with half a glass of sugar until fluffy.
2. Add the yolks one at a time, continuing to beat the mixture until stiff peaks appear. Add flour, mix gently.
3. Pour melted but chilled butter (30 grams) along the edge of the dough, mix thoroughly.
4. Transfer the biscuit dough to a detachable form lined with parchment and greased with any fat. Bake in an oven preheated to 200-210 degrees for about 32-35 minutes.
5. Cool the biscuit baked to a dry match, divide into two even cakes, soak with syrup.
6. Put sour cream in a gauze bag, leave for a couple of hours under oppression. Mix thick sour cream with condensed milk, beat.
7. Put 400 grams of raspberries in a saucepan, add half a glass of sugar, lemon juice. Boil over medium heat for a few minutes.
8. Dilute starch with ice water, carefully pour into raspberry confiture. Keep on fire for another one and a half to two minutes.
9. Cover the bottom cake with a thin layer of cream, use a pastry syringe to form a thick rim around the edges.
10. In the middle of the cream well, put the cooled raspberry jam. Cover everything with the top layer.
11. Melt a bar of chocolate and 20 grams of butter in a water bath. Pour the hot chocolate icing over the top of the dessert.
12. Decorate with the remaining berries.

Biscuit

• Time: 67 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 659.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

Easy to prepare, but incredibly tasty - sponge cake with raspberries. For him, you need to bake a classic biscuit, cut into cakes and layer them with sour cream, shifting each layer with berries. If baking is not your forte, you can use purchased biscuit cakes: with them the process will be much easier and faster, but the result in any case will please everyone.

Ingredients:

• eggs - 5 pcs.;
• sugar - 1 tbsp.;
• flour - 1 tbsp.;
• baking powder for dough - 1.5 tsp;
• sour cream 30% fat - 700 g;
• powdered sugar - 180 g;
• fresh raspberries - 500 g.

Cooking method:

1. Combine eggs with sugar, beat in a strong foam.
2. Gently fold in flour mixed with baking powder.
3. Pour the dough into a baking sheet lined with parchment paper and greased with vegetable oil.
4. Bake a biscuit at a temperature of 180-200 degrees for about half an hour.
5. Whip sour cream with powdered sugar.
6. Wash the raspberries and dry on a sieve.
7. Divide the finished biscuit with a knife or thread into three or four cakes.
8. Lubricate each cake generously with cream, put a raspberry layer on top.
9. Decorate the top with raspberries and large chocolate chips.

Almond

• Time: 1 hour 55 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 709.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: medium.

There are several recipes for almond cake supplemented with raspberries: there are variants of the traditional recipe that involve cooking the cake in the oven and almond-raspberry desserts without baking. All of them are extremely tasty and interesting. Read how to make the same delicious and beautiful no-bake raspberry-almond cake, as in the photo from cookbooks and magazines.

Ingredients:

• whole peeled almonds - 370 g;
• dark chocolate - 40 g;
• butter - 65 g;
• powdered sugar - 2 tablespoons;
• cottage cheese - 350 g;
• cream cheese - 300 g;
• cream - 100 ml;
• sugar - 1 tbsp.;
• sour cream - 165 ml;
• gelatin - 8 g;
• vanilla sugar - 1 sachet;
• starch - 1 tbsp;
• raspberries (fresh or frozen) - 350 g;
• some almond flakes and raspberries for decoration.

Cooking method:

1. Using a coffee grinder, turn the almonds into flour, fry in butter until golden brown (7-8 minutes).
2. Put chopped chocolate and powdered sugar into the roasted almonds. On low heat, bring the mixture to a homogeneous state, stirring constantly.
3. Put the chocolate-almond base for the dessert into a round detachable form, smooth it, send it to the refrigerator for half an hour.
4. Mix cottage cheese with sour cream, half of the usual and vanilla sugar, cream cheese. Whisk.
5. Dissolve gelatin in a water bath, introduce it into the curd-creamy filling, mix thoroughly.
6. Separately whip the cream, add to the rest of the mass.
7. Put the finished curd-creamy filling on the chocolate-almond base. Smooth out. Keep in the refrigerator for an hour.
8. Rub the raspberries through a sieve, mix with the remaining sugar and starch diluted with ice water. Boil the confiture until thickened.
9. Place the cooled raspberry mass on top of the curd-creamy filling, leaving the edges free.
10. Sprinkle the edges with almond flakes, decorate with berries.

soufflé cake

• Time: 47 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 731.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Western European.
• Difficulty: medium.

Raspberry soufflé cake is very tender, airy, melting in your mouth. The bottom of the dessert is a soft crust that can be baked according to any of the cake biscuit recipes or made from cookies. The top of the delicacy is a bright and fragrant layer of raspberry jelly, and the middle is the most delicate raspberry-curd cream. How to cook this original and incredibly tasty dessert, read below.

Ingredients:

• shortbread cookies - 300 g;
• butter - 180 g;
• natural honey - 1 tsp;
• raspberries - 750 g;
• sugar - 1 tbsp.;
• cottage cheese - 220 g;
• fat cream - 210 ml;
• vanillin - 1 pack.;
• gelatin - 30 g.

Cooking method:

1. Turn the cookies into crumbs using a blender, stir with softened butter and honey.
2. Put the sand base in a cake mold, tamp with your fingers.
3. Boil the raspberries with sugar for a couple of minutes over medium heat, then pass through a sieve.
4. Pour gelatin with three tablespoons of cold water, leave to swell.
5. Pour the swollen gelatin into the hot raspberry mass, stir well.
6. Beat the chilled cream with a mixer until thick.
7. Thoroughly grind the cottage cheese to a homogeneous structure, add vanillin, pour in half of the raspberry syrup. Knead.
8. Gently add whipped cream to the curd-raspberry mixture, mix.
9. Pour the soufflé curd-raspberry mass onto the sand base, smooth it out. Keep in the refrigerator for 20-25 minutes.
10. When the soufflé has set, cover it with the remaining raspberry syrup. Let it dry completely in the refrigerator.

Curd

• Time: 1 hour 32 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 724.8 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty: medium.

Always cottage cheese cakes, supplemented with various fruits or berries, remain popular. Making a raspberry cake with cottage cheese or a cheesecake, as the Americans call this dessert, is not very difficult, but in any case it will taste amazing. All thanks to the successful combination of ingredients - sweet shortcrust pastry, tender cream cheese and sweet and sour raspberries.

Ingredients:

• chicken eggs - 2 pcs.;
• sugar - 250 g;
• vanilla sugar - 1 sachet;
• butter - 100 g;
• sour cream - 0.5 tbsp.;
• baking powder dough - 1 tsp;
• flour - 200 g;
• cream cheese - 0.5 kg;
• raspberries - 400 g;
• fat cream - 125 ml.

Cooking method:

1. Sift flour, mix with baking powder.
2. Cut the cold butter into small cubes, grind with flour into crumbs.
3. Beat one egg lightly with 100 grams of sugar, pour into flour and butter, knead the dough. Keep in the refrigerator for about half an hour.
4. Combine cream cheese with 100 grams of sugar, vanilla sugar, egg and sour cream. Beat well.
5. Transfer the cooled dough to a greased form, level it, form not very high sides.
6. Pour the creamy filling over the dough, spread the raspberries (leave a little for decoration).
7. Put in an oven preheated to 180 degrees for 33-36 minutes.
8. Whip the cream with the remaining sugar, decorate the top with this mixture and berries.

meringue cake

• Time: 53 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 476.9 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Italian.
• Difficulty: medium.

Do you want to treat yourself and your family with an interesting dessert with raspberries, so that it is tasty and not too high in calories? Make a simple but sophisticated meringue cake like in the next photo. Cottage cheese cream perfectly complements the most delicate composition of soft shortcrust pastry, crispy meringue and fresh berries, makes the dessert light and airy, and a scattering of ruby ​​sweet raspberries will be the perfect end to a bright appetizing picture.

Ingredients:

• chicken eggs - 2 pcs.;
• granulated sugar - 180 g;
• butter - 75 g;
• milk - 3 tablespoons;
• lemon juice - 1/3 tsp;
• baking powder dough - 1 tsp;
• vanillin - 1 pack.;
• flour - 85 g;
• curd cheese - 650 g;
• cream - 210 ml;
• powdered sugar - 100 g;
• gelatin - 1 tsp;
• fresh raspberries - 0.5 kg.

Cooking method:

1. Beat the softened butter with 80 grams of sugar and half of the vanillin.
2. Stir in the egg yolks one at a time, pour in the milk.
3. Add sifted flour and mixed with baking powder.
4. Knead the shortcrust pastry, transfer it to a form lined with parchment and greased with any fat, spread over the bottom.
5. Beat egg whites with lemon juice, remaining sugar and vanilla. Spread evenly over dough.
6. Send to bake at 180 degrees for half an hour.
7. Pour gelatin with a small amount of cold water, let it swell.
8. Beat curd cheese with powdered sugar and cream, add gelatin dissolved in a water bath.
9. Put the finished cream in a slide on a cooled base, sprinkle with raspberries on top, slightly pressing some of the berries into the cream.

No Bake Raspberry Cake

• Time: 19 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 587.4 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

There are several options for making a raspberry cake without baking - it can be a soufflé cake, a curd-raspberry dessert based on cookie crumbs, or an airy composition of purchased meringue and fresh berries. However, there is an equally interesting and tasty recipe for such a delicacy - from ready-made waffle cakes, butter and condensed milk cream and juicy sweet raspberries.

Ingredients:

• square-shaped waffle cakes - 1 pack;
• butter - 200 g;
• condensed milk - 380 ml;
• boiled condensed milk - 230 g;
• raspberries - 600 g;
• dark chocolate - 45 g.

Cooking method:

1. Beat softened butter with two types of condensed milk.
2. Lubricate each waffle cake generously with cream, and pour a large handful of raspberries on top. Collect cake.
3. Melt the chocolate in a water bath, make a pattern on the surface of the cake with it.
4. Garnish with raspberries and mint leaves.
5. Place in refrigerator to chill.

With frozen raspberries

• Time: 1 hour 16 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 654.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Western European.
• Difficulty: medium.

Chocolate cake with frozen raspberries is always successful, tasty, fragrant and festive. Such a dessert with a rich chocolate flavor and a pleasant raspberry note will definitely appeal to all guests and households. The main thing - do not forget before collecting the cake, hold the raspberries on a sieve for a while to remove excess liquid after defrosting.

Ingredients:

• chicken eggs - 6 pcs.;
• bitter chocolate - 400 g;
• butter - 180 g;
• sugar - 2 tbsp.;
• flour - 1 tbsp.;
• vanillin - 1 pack.;
• fat cream - 180 ml;
• frozen raspberries - 200 g.

Cooking method:

1. Melt 250 grams of chocolate in a water bath.
2. Let cool, then stir in the egg yolks one at a time.
3. Beat the butter warmed to room temperature with 1 cup of sugar and vanilla until light and increased in volume.
4. Continuing to beat, stir in the chocolate mixture. Gradually add the sifted flour.
5. Separately, beat egg whites with 1/2 cup sugar until soft peaks form. In several stages, fold the beaten egg whites into the main mass.
6. Put the dough into the prepared form, send for 45 minutes in the oven, heated to 180 degrees.
7. Cut the cooled cake in half.
8. In a saucepan, heat the cream to a boil, put the remaining chocolate broken into slices there.
9. Remove from heat and stir the cream until the chocolate has completely melted.
10. Rub raspberries with half a glass of sugar, add a third of the cooled cream.
11. Spread this chocolate-cream-raspberry filling on the bottom cake, cover with the top one.
12. Spread the top and sides of the cake with chocolate cream, decorate as you like.

With raspberry jam

• Time: 51 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 714.8 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

If you want to cook something unusual and original from raspberries, take on board the recipe for a pancake cake with raspberry jam and delicate butter cream. Such a dessert will be especially relevant on Maslenitsa, but on ordinary days it is perfect for a family tea party or a children's holiday. How to cook such an unusual, but very tasty dessert, will tell the step-by-step recipe described below.

Ingredients:

• chicken eggs - 3 pcs.;
• sugar - 3 tablespoons;
• milk - 500 ml;
• salt - 0.5 tsp;
• soda - 1/3 tsp;
• flour - 1 tbsp.;
• vegetable oil - 2.5 tablespoons;
• raspberries - 300 g;
• powdered sugar - 200 g;
• cream cheese - 150 g;
• condensed milk - 175 ml;
• cream - 120 ml.

Cooking method:

1. Whisk eggs lightly with sugar and salt.
2. Pour in half of the milk heated to a temperature of 50-52 degrees.
3. Add flour, stir mixture until smooth.
4. Dilute the dough with the remaining milk, add soda and vegetable oil quenched with boiling water.
5. Bake pancakes, put in a pile.
6. Mix raspberries with 150 grams of powdered sugar, boil over low heat for 10 minutes, stirring constantly.
7. Rub the slightly cooled jam through a sieve.
8. Mix cream cheese and condensed milk. Whisk.
9. Separately, whip the cream with the rest of the powder. Mix both masses.
10. Assemble the cake, brushing the pancakes alternately with buttercream and raspberry jam. Cover the top pancake with a thick layer of cream, and make stains from the jam.

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