@wisselli: recipe: 1. THE VANILLA SPONGE First, let’s make the vanilla sponge. Beat 8 room-temperature eggs with 400 grams of sugar and a pinch of salt for about 10 to 12 minutes, until the mixture becomes pale, fluffy and triples in volume. In a separate saucepan, heat 320 millilitres of milk with 160 grams of butter until the butter melts. Add 3 teaspoons of vanilla extract. Sift together 400 grams of flour and 15 grams of baking powder. Gently fold the dry ingredients into the egg mixture in three batches. Then mix a few spoonfuls of the batter into the hot milk mixture and carefully fold it all back into the batter. Pour into a 30-centimetre cake pan and bake at 160 degrees Celsius for approximately 55 to 65 minutes. If the top gets too dark before the centre is cooked, cover it with foil and continue baking. Let the sponge cool completely, wrap it in cling film and refrigerate for at least 4 to 6 hours, preferably overnight. 2. THE RASPBERRY FILLING Next, let’s make the raspberry filling. Heat 700 grams of raspberries in a saucepan until soft, then blend until smooth. For a smoother texture, pass the purée through a sieve. Add 140 grams of sugar. Mix 40 grams of cornstarch with 85 millilitres of cold water, then slowly pour it into the raspberry mixture while stirring. Cook for another 1 to 2 minutes until thick and glossy. Cover with cling film directly touching the surface and let it cool completely. Then refrigerate until fully set. 3. THE CREAM CHEESE FROSTING For the frosting, combine 2,800 grams of cold cream cheese, 700 grams of cold heavy cream, 420 grams of powdered sugar and one tablespoon of vanilla extract. Beat on low speed first, then on medium speed until thick and smooth. Be careful not to overmix! 4. ASSEMBLING THE CAKE Trim the top of the chilled sponge and cut it into three equal layers. Mix 280 millilitres of warm milk with 3 tablespoons of condensed milk for the soaking syrup. Place the first sponge layer on a cake board, soak it with the milk mixture, spread a thin layer of frosting and pipe a thick border around the edge. Fill the centre with half of the raspberry filling. Repeat with the second layer. Place the final sponge layer on top and soak it with the remaining syrup. Cover the entire cake with the remaining frosting and decorate however you like! I used those chocolate silver edible pearls🥰 And here is the final result! My homemade birthday cake. I hope you love it as much as I do! #baking #bd #Recipe #cake #fyp

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Wednesday 11 November 2026 15:13:57 GMT