Directions:
- Pulp the raspberries in a mixing bowl; add the icing sugar and fresh lemon juice.
- Blend well.
- Place the gelatine in a double boiler with 1 oz (25 mL) water and dissolve completely.
- Add gelatine mixture to raspberry pulp and stir well.
- Finally, add Kirsch and fold in 3/4 of the whipped cream.
- Place prepared sponge cake in the bottom of a 9 inch cake ring-pan and pour the raspberry cream on top.
- Place in refrigerator, to set, for one hour.
- Place on a serving dish.
- Remove the pan ring and decorate with lady fingers, and remaining whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.15 Kcal (1382 kJ) | ||
| Calories from fat | 104.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 18% | |
|---|---|---|---|
| Cholesterol | 95.9mg | 32% | |
| Sodium | 187.91mg | 8% | |
| Potassium | 109.47mg | 2% | |
| Total Carbs | 50.8g | 17% | |
| Sugars | 21.8g | 87% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 3.1mg | 17% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 387.22 Kcal (1621 kJ) | ||
| Calories from fat | 122.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 18% | |
|---|---|---|---|
| Cholesterol | 112.47mg | 32% | |
| Sodium | 220.39mg | 8% | |
| Potassium | 128.39mg | 2% | |
| Total Carbs | 59.58g | 17% | |
| Sugars | 25.57g | 87% | |
| Dietary Fiber | 3.5g | 12% | |
| Protein | 8.41g | 14% | |
| Vitamin C | 12.3mg | 18% | |
| Iron | 3.6mg | 17% | |
| Calcium | 47.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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