Raspberry Rose Layer Cake
A juicy Italian Genoise sponge cake with raspberry soaking-liquid, raspberry jam and pastry cream. Finished with a cream and quark topping.
NF – nut-free
22 cm diameter (10-12 people)
flour, eggs, sugar, salt, baking powder, low-lactose butter, potato flour, lactose-free cream, quark, liqueur, vanilla sugar, raspberry jam
Preservation and serving:
Keep in the fridge. Move the cake to room temperature 30 minutes before serving.