Usuba
Raspberry and Cream Cheese Pie
Delicate sponge cake with creamy cheese filling, fresh raspberries, and glossy fruit jelly. Light and aromatic lemon cookies that are perfect for tea time.
- Total
- 100 min
- Standard serving
- 54.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Preheat the oven to 190 degrees. Sift the flour with baking powder.
Whisk eggs with 100 grams of powdered sugar until fluffy. Carefully mix in flour and baking powder.
- 2
Step 2
Line the baking pan with parchment paper. Pour the batter and level the surface.
Place in the oven and bake for 25 minutes until golden brown.
- 3
Step 3
Remove the cake from the oven and let it cool completely. Turn it over onto a towel and remove the baking paper.
- 4
Step 4
Whisk the cream cheese with lemon zest and 1 tablespoon of lemon juice. Add the remaining 20 grams of powdered sugar and mix well.
- 5
Step 5
Spread the cooled cake with cheese mixture in an even layer.
- 6
Step 6
Arrange the raspberries on the cheese mixture in a single layer.
- 7
Step 7
Prepare fruit jelly according to the instructions on the package. Apply it to the cake in a thin layer, covering the berries.
- 8
Step 8
Place the pie in the refrigerator for 1 hour so that the jelly sets and the layers bond well together.
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