Raspberry Top Cake

Soak the gelatin and then make liquid, cool a little. Whip the whipped cream with the cream stiffener. Set aside some whipped cream for garnish, as well as 12 beautiful raspberries. Crush remaining raspberries and mix everything together well, put in the fridge to chill.

For the firm base, knead ingredients well together and bake on aluminum foil in cake springform pan (size like sponge cake base) at 175 degrees (hot air oven) in about 12-18 min, take out and remove aluminum foil on the spot.

Cool well.

In the meantime, make the top base slightly juicy with 50-80 ml of raspberry juice (and spirit).

Spread the cooled solid base with the jelly, place the lower sponge cake base on top. by means ofa cake rim put the raspberry cream on top, cover with the upper base mark 12 pieces with whipped cream and raspberries.

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