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1
Make the sponge cakeand slice into 3 pieces, then cut out into circles using a cup.
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2
Cut food grade cheesecloth or gauze to fit the cup.
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3
Make the raspberry sauce.
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4
Put the frozen raspberries, granulated sugar and lemon juice in a small pan over low heat.
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5
When it is bubbling lightly, simmer gently while stirring until it is thickened.
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6
Leave to cool.
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7
Make the fromage.
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8
Put the gelatin in the water to soften.
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9
Wrap the room temperature cream cheese tightly with plastic film, and microwave for 30 seconds to soften.
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10
Transfer to a bowl and whip with a whisk until creamy.
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11
Add the granulated sugar and warmed milk to the cream cheese and mix well.
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12
Microwave the softened gelatin for about 20 seconds and mix to dissolve.
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13
Add to the cream cheese mixture and mix well.
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14
Whip the cream until stiff peaks form.
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15
Place the bottom of bowl with the cream cheese mixture in a larger bowl filled with ice water, and stir until thickened.
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16
Line a cup with cotton gauze, and press in a piece of the cut sponge cake from step 1.
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17
Pour about half of the cream cheese mixture in, then add some of the step 2 raspberry sauce in the middle.
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18
Pour in the rest of the cream cheese mixture.
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19
Gather up the gauze and tie it up with a string or something.
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20
Leave to chill in the cup in the refrigerator.
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21
You can serve it still wrapped in the gauze, tied up with ribbon or otherwise decorated, or unmolded out of the gauze and decorated with raspberries or mint leaves and so on.
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22
You can also make a whole cake using a round mold, Increase the gelatin to 3x the amount in this recipe.
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23
Pour the mixture into the mold, stir in the raspberry sauce like a ripple, and pour some more sauce on top when serving.
