Light Raspberry Cake Recipe

Preheat the oven to 210°C (thermostat 7). Break the eggs, separating the whites from the yolks. Whip the egg whites until stiff, add 125 g of sugar, the egg yolks, and vanilla seeds, and mix. In a separate bowl, mix the flour (125 g) and the baking powder, then gently fold the flour into the previous mixture, lifting the batter. Pour into a greased cake pan and bake for 15 minutes in a hot oven.

While the sponge cake is baking, prepare a syrup with the sugar, 100 ml of water, and the rum; let everything simmer in a saucepan until a syrup is obtained, and let it cool.

Allow the sponge cake to cool, and cut it into 2 equal layers. Soak the interior of both layers with the syrup (nothing should remain), and set aside in the refrigerator.

Whip the cream and add the powdered sugar until it is nice and firm.

To finish, place the first half of the sponge cake in your serving dish and cover with a first layer of whipped cream (about 1/3), then arrange the fruits, pressing them in slightly. Cover with the remaining 2/3 of whipped cream, and place the top of the sponge cake on top. Spread the whipped cream using a spatula on the sides of the cake and finish the top with whole raspberries and sliced almonds. Place in the refrigerator.