Delicious sponge cake with cream and raspberries.
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To combine the condensed milk, eggs, salt, flour, baking powder.
All thoroughly beat with a mixer.
Put the pan with baking paper, grease the paper with butter.
Pour the mixture onto the paper, flatten.
Bake at 180 degrees for about 20 minutes until Golden brown.
Get a baking sheet, separating the paper from the cake...
... and another hot cake cut into equal portions (I made using molds, but you can just knife to make squares).
Whip the cream with the sugar, then add the raspberries into the whipped cream.
Bisquitik lubricate the cream, cover with another, sprinkled with powdered sugar and decorate as desired.
At the last step-by-step photos I have diamonds the remnants of the biscuit.