List of Ingredients
- 2 LBS. of white fondant
- 2 LBS. of frozen raspberries
- 2 C. of granulated sugar
- powdered sugar, plus extra
- 1 C. of almond flour
- Italian 00 flour
- pectin
- 5 of egg whites (about 3/4 cup)
- 3 of gelatin sheets
- 2 of eggs
- Lemon
- Currants
Method
Soak the gelatin in cold water. In saucepan, cook the raspberries with 1 cup of granulated sugar and the juice of half a lemon over low heat for about 30 minutes until they are tender; pass them through a sieve to eliminate the seeds. Place the raspberry sauce back over the heat, add another 1/4 cup of granulated sugar and the pectin, and cook for 2-3 minutes; incorporate the drained gelatin, then let it cool at room temperature.
Beat the eggs together with the powdered sugar, then add in the almond flour and continue to beat for a few seconds; in a separate bowl, beat the egg whites to stiff peaks with 2/3 cup of granulated sugar; gently incorporate them into the whole egg mixture, then add the 00 flour a little at a time, stirring with a whisk. Line a large baking pan with parchment paper, pour in the batter, and even it out with a spatula to form a 1/2-inch thick layer. Bake at 350°F for about 15 minutes. Remove the sponge cake from the oven and cut it into 2 rectangles using a large cake cutter (8” x 9”, 2.5” thick).
Place the cake cutter on a tray lined with parchment paper, place a layer of sponge cake on the bottom, and cover evenly with the raspberry jam; top with another layer of sponge cake and chill in the fridge for 6-8 hours. Carefully remove the cake from the mold and place it on a work surface with the short side facing you. Cut out an isosceles triangle: measure the center of the top side and start from there with a long diagonal cut that reaches the end of the bottom side; do this first from one side and then from the other.
Bring the cut portions together so the long sides (the cathetus) touch in order to obtain a second triangle. Dust the fondant with powdered sugar and roll it out on a smooth surface until it is very thin; use it to cover the first triangle, including the edges, then rub your hand along the surface to even it out and remove any air bubbles; trim off any excess fondant. Cover the second triangle in the same way and decorate with the currants and stars made of red fondant.