Raspberry Rose Layer Cake
A fruity syrup-soaked Chiffon cake with raspberry jam and raspberry mousse filling. Finished with a cream and cream cheese topping.
LF - lactose-free
NF – nut-free
24 cm diameter (12-15 people)
flour, eggs, sugar, salt, baking powder, canola oil, lemon juice, lactose-free butter, lactose-free cream, lactose-free creme cheese, raspberry purée, vanilla sugar, raspberry jam
Preservation and serving:
Keep in the fridge. Move the cake to room temperature 30 minutes before serving.