Cake "Tenderness of an angel" with a raspberry layer

The recipe for a very tender, light and insanely delicious cake with a raspberry layer and butter cream. Biscuit cake "Tenderness of an angel" with raspberries is a wonderful dessert for any holiday table.

Ingredients

• For the biscuit:
• Wheat flour - 4 tbsp. l.
• Chicken egg - 4 pcs.
• Sugar - 4 tbsp. l.
• Soda - 0.5 tsp
• Lemon juice (for extinguishing soda) - 1 tsp.
• Vanilla sugar - 1 sachet
• Salt - a pinch
• For cream:
• White chocolate - 200 g
• Cream 33% - 250 ml
• For impregnation:
• Raspberry - 250 g
• Sugar - 5 tbsp. l.
• Water - 3 tbsp. l.
• For decoration:
• Raspberry

Directions

1. First, prepare the ingredients for the cream. For him, we will need 33% cream and white chocolate.
2. We make cream. To do this, heat the cream over medium heat, stirring constantly, they should be well hot (in no case boil the cream).
3. As soon as the cream has become well hot, remove from heat and send the broken chocolate into them.
4. Stir everything well until the chocolate is completely dissolved in the cream.
5. Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.
6. Now we prepare the necessary ingredients for the biscuit.
7. Combine the eggs with a pinch of salt, sugar and vanilla sugar. Then beat the eggs until white with a mixer at medium speed, gradually increasing the speed to maximum.
8. Next, add flour and soda, slaked with lemon juice to the beaten egg mixture, mix everything well.
9. Next, put the dough in a form previously greased with sunflower oil and bake the biscuit at a temperature of 180 degrees for 25 minutes, but since all ovens are different, it must be periodically checked for readiness with a toothpick.
10. While the biscuit for the Tenderness of an Angel cake is being baked, we will make raspberry impregnation.
11. In a saucepan, mix water, sugar and grated raspberries. We put the stewpan on a fire slightly below medium and, stirring constantly, cook until the sugar is completely dissolved. Remove from heat and let the raspberry mixture cool completely.
12. Cut the finished and completely cooled biscuit into 4 parts.
13. Cooking cream.
14. After the cream has stood for 4-5 hours in the refrigerator, it must be beaten with a mixer at medium speed, gradually increasing the speed to maximum. The mass should increase and turn white.
15. After whipping the cream, you can begin to assemble the cake. Grease the bottom of the mold in which we will make the cake with cream. We put the biscuit cake on top and soak with raspberry syrup, then grease with cream and so we will alternate layer by layer.
16. Cake "Tenderness of an angel" is ready, decorate it with fresh raspberries!
17. Enjoy your meal!