FRIJE

Instructions

• 1.   Preparation of the sponge cake: preheat your oven to 180°C (350°F). In a bowl, break the eggs and add the sugar. Beat with an electric whisk until the mixture has tripled in volume, about 5 minutes.
• 2.   Then add the flour, baking powder, and melted butter.
• 3.   Pour into a 20 cm (8 inch) diameter mold (such as a soufflé mold) and bake for 25 minutes.
• 4.   Be careful not to open the oven door during baking. If the dough sinks a little in the middle, it's not a big deal, you can fix it! The sponge cake should have a nice golden color.
• 5.   Let cool at room temperature.
• 6.   Preparation of the filling: whip the cream into whipped cream in a bowl that has been previously placed in the freezer. When it starts to thicken, add the powdered sugar.
• 7.   The cream is ready when the surface forms beautiful waves that hold.
• 8.   Cut the sponge cake in half. Soak the bottom sponge cake with kirsch, then spread raspberry coulis on it, add 2/3 of the fresh raspberries, and cover with whipped cream.
• 9.   Place the second round of sponge cake on top of the preparation.
• 10.   Add another layer of coulis, then the remaining whipped cream, spreading it all around the cake as well.
• 11.   Gently place toasted almonds on the sides of the cake, they will stick to the whipped cream.
• 12.   Finish by arranging the remaining raspberries nicely.
• 13.   Keep refrigerated before serving.

Nutritional information *