8 Serves
215 Mins
Whip the eggs and sugar until pale, fold in the flour, and spread the batter in a parchment-lined pan.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
99 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
163 mg / 4,700 mgSodium
96 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
27 g / 50 gSaturated Fat
16 g / 20 gCholesterol
328 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Bake the sponge until golden and springy, then cool it on a rack before slicing.
Beat the pastry cream with chilled butter until smooth and airy, forming the crème mousseline.
Place one sponge layer in a cake ring, pipe a mousseline border, arrange raspberries around the edge, and fill the center with more berries and cream.
Top with the second sponge layer and refrigerate until set before unmolding.
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Chinese
Indian