Cake package

• 125 g of starch
• 90 g of 00 flour
• 200 g of granulated sugar
• 4 eggs
• 4 egg yolks
• a pinch of salt

INGREDIENTS (for the syrup)

• (you can replace it with fruit juice or sugar syrup):
• 200 ml of water
• 150 g of granulated sugar
• rum to taste (you can replace it with brandy or Grand Marnier)

INGREDIENTS (for the rum syrup)

• 500 ml of whole milk
• 50 g of 00 flour
• 70 g of granulated sugar
• 4 egg yolks
• 40 ml of rum
• 30 g of butter

INGREDIENTS (for the chantilly cream)

• 250 ml of fresh cream
• 50 g of icing sugar
• 1/2 teaspoon vanilla extract
• Approximately 800 g of raspberries
• ready-made white sugar paste

• Prepare the sponge cake. I use a stand mixer with a whisk or use an electric whisk.
• Beat the 4 eggs, the 4 egg yolks and the sugar with a pinch of salt until the mixture is light and frothy (about 8/10 minutes).
• Sift the powders and add them little by little with a spatula.
• Line the pan with baking paper or grease and flour it.
• Pour the mixture and cook at 180° for about 25 minutes (do the toothpick test).
• Prepare the syrup by cooking sugar and water to obtain a syrup. Once cooled, add rum to taste.
• Prepare the cream by whipping the eggs with the sugar until the mixture is light and frothy (use an electric whisk).
• Sift the flour and add it to the mixture while continuing to whisk. In the meantime, heat the milk, add the rum and then pour it into the mixture while continuing to mix at low speed (if using a stand mixer). Pour the mixture into a pan and cook it over low heat, stirring often until it thickens. Turn off the heat, add the butter and stir. Cover with cling film, making sure it adheres to the surface. Place it in the refrigerator as soon as it has cooled down.
• Prepare the Chantilly: whip the cold cream with the icing sugar and vanilla.
• Ready to form the cake: cut the edges of the sponge cake and the surface. Cut horizontally to obtain 3 layers.
• We place the first layer on the serving plate.
• We wet the surface well.
• Spread the cream and if you like some raspberries cut in half.
• We cover with the second layer and repeat the soaking and creaming.
• We cover with the third and final layer.
• You can put it in the freezer for half an hour or in the refrigerator and it will compact quickly.
• We cover the whole cake (surface and sides) with Chantilly. You can use a spatula, try to level it well.
• We place the raspberries in rows of 4 (creating 3 rows) starting from the corners of the surface (see photo). The same for the sides of the cake. Leave only a space free in the center for the bow.
• For the bow I rolled out the sugar paste (bought ready-made) with a rolling pin. If you have one, use a silicone mat, otherwise sprinkle some icing sugar and it won't stick.
• Using a pastry cutter, wavy for me but smooth is also very elegant, cut out the ribbons.
• Place the ribbons in the free space, crossing them. Form two galls and arrange them to form the bow, with a piece of sugar ribbon cover the central part of the bow.
• Adjust the length or 'movement' of the bow to your taste.
• Store it in the refrigerator.