Raspberry Mascarpone Midsummer Night's Dream

Ingredients for 12 servings:

• 3 eggs, separated
• 3 tbsp water, cold
• 60 g sugar, fine
• 75 g wheat flour, type 405
• 75 g cornstarch
• 1 tsp baking powder
• 180 g raspberries, frozen, thawed or fresh
• 1 dashes lemon juice or some lemon zest
• 3 tbsp agave syrup OR:
• 75 g icing sugar, approx.
• 4 sheets of gelatin
• 1 tsp, heaped jam, raspberry or other variety
• 40 g water, cold
• 500 g raspberries, fresh
• 125 g mascarpone (28%)
• 200 g whipped cream
• 1 tsp vanilla sugar
• ½ pack of cake glaze, red
• 1 tsp, heaped jam, raspberry or other variety

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 45 minutes

A summery raspberry sponge cake – so fruity, so airy, so raspberry-y!

The sponge cake is designed for a square pan (20 x 20 cm) or a round pan (22-24 cm in diameter). Preheat oven to 200°C (top/bottom heat). Lightly grease the bottom of the pan and line with parchment paper. Mix together the wheat flour, cornstarch, and baking powder. Beat the egg whites with water until stiff peaks form, then gradually add the sugar and continue beating until the mixture is shiny and forms peaks. Now add the egg yolks and fold in with a whisk. Sift the flour mixture over the top and carefully fold in using either a whisk or a wooden spoon with a hole. Pour the sponge mixture into the prepared pan and bake for about 15 minutes, until it turns a light golden color. Purée the thawed raspberries with lemon juice and sweeten to taste. For my taste, the purée should only taste slightly sweet. I found this point by adding a tablespoon at a time to achieve this! Soak the gelatine in cold water for 5 minutes, then squeeze out the excess water. Whisk the water and jam until smooth, then heat in a small saucepan. Dissolve the gelatine with a whisk. Pour the gelatine mixture into a bowl and stir in the mascarpone in portions (using a whisk!). Whisk the whipped cream with the vanilla sugar until stiff peaks form and fold into the mascarpone mixture. Then fold in the raspberry puree, some of the fresh raspberries, and refrigerate the mixture. In the meantime, halve the sponge cake and place a baking frame around the base. Pour in about 2/3 of the raspberry-mascarpone-cream mixture and spread it evenly, place the sponge cake lid on top, and spread the remaining filling on top. Place the remaining whole raspberries on top and refrigerate the almost-finished cake for about 3 hours. Now make the glaze with the jam. To do this, I stir the jam into the liquid before bringing it to a boil. Cover the cake with it and refrigerate for another hour.