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
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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.
