Remember the Japanese Strawberry shortcake? Well I decide to make it with some raspberries and it's even better than the last one. You should give it a try because it's so simple and so delicious that I almost eat it by myself...
Made with the Cook Expert from Magimix & the kMix from Kenwood.
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SPONGE CAKE 
3 eggs
90g sugar
90g flour
3,5g baking powder
Preheat the oven to 170°C
Put the eggs white into the Cook Expert stainless steel bowl fitted with the eggs whisk (remove the cap)
Run EXPERT / 3 min / SPEED 5 / 0°C 
Add the sugar in the bowl
Run EXPERT / 2 min / SPEED 5 / 0°C 
Add the egg yolks in the bowl
Run EXPERT / 10 sec / SPEED 3 / 0°C 
Add the flour and the baking powder
Run EXPERT / 10 sec / SPEED 3 / 0°C 
Grease a non spill baking sheet
Transfer the batter to a pastry bag fitted with a 14 mm round tip
Pipe 3 sponge cakes on the baking sheet (You can bake the sponge cakes one by one if you only have one baking sheet)
Bake each layer for 15 min
Cool on a wire rack
Using a pastry circle cut your sponge cakes to have 3 identical biscuits
WHIPPED CREAM
500g semi thick whole cream 30% fat (or whipping cream 35%)
50g icing sugar
2g vanilla caviar (or 1 vanilla pod)
Place the kMix stainless steel bowl and whisk in the fridge for 10 min
Place the semi thick whole cream in the freezer for 5 min
Pour the semi thick whole cream into the kMix stainless steel bowl
Turn to maximum speed and whip until cream begins to thicken
Add the icing sugar and the vanilla
Continue whipping for several minutes until ready
Transfer the whipped cream to a pastry bag fitted with a 14 mm round tip
ASSEMBLE
500g raspberries
Raspberry & rose syrup
Chocolate chips
Set a bottom layer on a plate
Brush the raspberry & rose syrup on the bottom layer
Spread a layer of whipped cream and put some raspberries on it
Add the two half disc to make a second layer cake
Brush the raspberry & rose syrup on the second layer
Spread a layer of whipped cream and put some raspberries on it
Add the last layer cake on the top
Spread the rest of the whipped cream to completely cover the top and sides of the cake
Decorate the top with raspberries and the sides with chocolate chips
Let it cool 24h in the fridge before serving
