A cake recipe for all foodies:
(*) For a cake springform pan of 24 cm ø.
For the sponge cake, whip the egg yolks with half of the sugar, salt and lukewarm water with the beaters of a mixer in five to seven minutes until thick. Whip the egg whites until stiff, adding the remaining sugar.
Stir one third of the snow into the egg yolk mixture with the whisk.
Pile the remaining snow on top. Sift flour and cornstarch over the top. Using a rubber spatula, gently mix all ingredients together.
Cover the springform pan with parchment paper and pour the mixture into it. Bake at 175 °C in the heated oven on the 2nd rack from the bottom for about twenty minutes. Turn out onto a cooling rack and cool in the pan.
Remove from the pan and thinly slice the firm top layer. Cut the sponge cake in half horizontally.
For the cream, soak the gelatin in cold water. Spread the raspberries through a hair sieve. Peel one of the oranges thinly, cut the peel into long shavings. Boil a third of the sugar with the same weight of water, pour in the shavings, make five minutes in an open saucepan and set aside.
Squeeze 250ml of orange juice.
Beat egg yolks with remaining sugar until thick.
Stir in raspberry puree and orange juice. Melt the gelatine dripping wet at low temperature and stir in. Cool the cream for about thirty minutes, until it is almost gelatinized in the same way in the center
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