Raspberry cake Recipe

Instructions

1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.
2. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
3. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes. After cooling, cut off the top and cut into 4 pieces.
4. Put a sheet on a rotating board, sprinkle sugar syrup and cream, put raspberry jam on it, flatten it, and put another sheet on it. Repeat 2 more times.
5. Smooth the cream on the top and sides, squeeze the whipped cream, and decorate with raspberries.