I made chocolate cake using raspberries (raspberries), which are in season these days!
I put sweet and sour raspberry jam in the middle to make the color more beautiful and more delicious.
The raspberry puree in the icing cream was used through a sieve to remove the seeds.
The cream also has a subtle raspberry flavor, so it’s really delicious.
15cm chocolate sponge cake sheet 3 sheets
Whipped cream 350g (+sugar 15g, raspberry puree 30g, red food coloring a little)
80g Raspberry jam
Decorative whipped cream 50g (+5g sugar)
1. Place a cake sheet on a rotating plate, sprinkle with sugar syrup, and then apply whipped cream.
2. Sprinkle raspberry jam on top of the cream and place another sheet on top. Repeat one more time.
3. Apply cream on the top and sides of the cake, and use a scraper to make patterns on the sides.
4. Decorate the top with whipped cream (for decoration), put raspberries on top, and sprinkle with sprinkles.