Exquisite slices of raspberry cream: a light and succulent dessert

Unveil a delicious layer of sponge cake, creamy filling and vibrant raspberries in these exquisite raspberry cream slices. This dessert combines the light and airy texture of a sponge cake with a deliciously creamy filling and is topped with a generous portion of raspberries for a refreshing touch.

Why you will love this recipe:

• Fresh and fruity: Raspberries bring a burst of natural sweetness and a pop of color.
• Creamy Delight: The smooth, creamy filling is irresistibly rich yet balanced, making every bite satisfying.
• Perfect texture: The sponge cake base provides a gentle contrast to the creamy middle and juicy filling, creating a harmonious mouthfeel.

Perfect occasion: This dessert is ideal for summer garden parties, family gatherings or any occasion where a light but decadent dessert is desired. It's also great for making a regular weekend special.

Decorating Tips:

• Garnish with freshness: Garnish with fresh raspberries or mixed berries for an extra touch of elegance and freshness.
• Minty touch: A few mint leaves can add a refreshing note and a touch of green that contrasts nicely with the red raspberries.
• Sprinkle with powdered sugar: A light dusting of powdered sugar just before serving can add a subtle sweetness and professional finish.

Sponge cake:

1. Mix 150 g of flour with 30 g of cornstarch.
2. Separate 6 eggs. Beat the whites with a pinch of salt until stiff peaks form, then gradually incorporate 150g of sugar for about a minute.
3. Add the egg yolks. Gradually incorporate the sifted flour mixture in portions.
4. Transfer the dough to a 35cm x 25cm square mold lined with baking paper. Bake at 190°C (374°F) for 15 minutes.
5. Transfer the warm biscuit to a cloth dusted with sugar, let cool, then remove the baking paper and place a baking frame around the cake.

Filling:

1. Soak 6 gelatin leaves in cold water.
2. Mix 500 g of low-fat cottage cheese with 100 g of sugar and half a sachet of vanilla sugar.
3. Whip 600ml of cream with setting agent until stiff. Heat the remaining cream in a saucepan, remove from the heat and dissolve the soaked gelatin while stirring. Gradually add a little of the fromage blanc mixture to temper, then mix with the rest of the fromage blanc mixture.
4. Spread this filling on the cooled biscuit and refrigerate for at least 6 hours, ideally overnight.

Trim:

1. Arrange 750 g of frozen raspberries on the filling.
2. Prepare a light cake icing with 6 tablespoons of sugar and 650 ml of water according to the instructions, pour over the raspberries and leave to set.
3. Let the dessert thaw at room temperature for about an hour before serving.

Enjoy this delicious creation that combines raspberry zest with creamy, dreamy layers!