Flower Cake with Raspberry Cream

A simple but delicious cake recipe:

Soak gelatin. Wash the lemon, grate the peel and squeeze out the juice. Squeeze 2 sheets of gelatin, let it melt and mix it with the juice of one lemon and the peel.

-lemon and zest.

Whip 250 g whipped cream and 40 g sugar until stiff. Fold in lemon gelatin. Cut the sponge cake in half. Place a cake ring around the bottom cake layer.

Spread lemon cream on top and cover with the other cake layer.

Leave to cool for about half an hour.

Whip 150 g whipped cream and 10 g sugar until stiff. Remove the cake from the edge and spread the sides with whipped cream. Put the rest of the whipped cream into a piping bag with a nozzle and leave to cool.

Crush and sieve raspberries, stir with remaining sugar. Squeeze out remaining gelatin, let it melt and stir into the pureed raspberries. Chill.

Whip the remaining whipped cream until stiff and fold into the pureed jelly. Coat the cake with the cream. Spread flowers from the edge to the center. Decorate the center of the cake with cream puffs and place the raspberries around the puffs.

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