Raspberry Sponge Pie is a wonderful summer dessert that cooks quickly and turns out deliciously airy and sweet.
It is necessary
- For the test:
- - 4 eggs
- - juice of one orange
- - 150 g sugar
- - a pinch of salt
- - 80 g flour
- - 50 g starch
- - 1 bag of vanilla sugar
- For filling:
- - 10 g gelatin
- - 200 g of curd and sour cream mixture
- - ½ kg of raspberries
- - 100 g sugar
- - 120 g milk yogurt
- - 200 g cream
- - juice and zest of 2 lemons
- For decoration:
- - 200 g sour cream
- - 100 g raspberries
- - 30 g of chopped pistachios.
Instructions
Step 1
Prepare the dough first. Separate the yolks from the whites and whisk them with 4 tablespoons of hot water, vanilla and plain sugar, until the sugar is dissolved.
Step 2
Beat the whites into a thick foam, put them on the yolks.
Step 3
Mix flour with starch and salt, sift into beaten eggs.
Step 4
Mix everything gently with a whisk.
Step 5
Put the dough on a baking sheet lined with parchment in an even layer. Preheat the oven to 225 degrees. Bake the cakes for 10-15 minutes, until golden brown.
Step 6
Line a rectangular metal mold with a biscuit. Cut off the protruding parts with a knife.
Step 7
Now prepare the filling. To do this, soak the gelatin. Wash and dry the berries.
Step 8
Stir the sour cream-curd mass with sugar, orange juice, yogurt, and the zest of 2 lemons until smooth.
Step 9
Dissolve the gelatin in a small saucepan with constant stirring over low heat. Enter curd cream into it. Keep the mass in the refrigerator until it hardens. Then add the whipped cream and berries and stir gently.
Step 10
Place the mixture in a lined biscuit mold.
Step 11
From the remaining biscuit, cut a lid to fit the mold, place it in the mold and press lightly. Wrap the form in plastic and refrigerate for 2-4 hours.
Step 12
Then remove and place on a dish.
Garnish with whipped sour cream, berries and pistachios.
