Barbie Cake

The base of this delicious recipe is the perfect foundation for a refined dessert. We start by carefully separating the egg whites from the yolks, an essential step to achieve a fluffy texture. The egg whites are whipped with 4 heaping tablespoons of sugar until we obtain a glossy mixture, similar to meringue. This stage requires patience and attention, as well-beaten egg whites will provide a pleasant contrast with the other ingredients. In a separate bowl, the yolks are whisked with the remaining sugar and a zest of lemon until they become a fine and aromatic foam. Then, with gentle movements, we combine the two mixtures so that they blend perfectly.

We sift the flour over the mixture, being careful that the tablespoons are heaping, to avoid introducing too much air into the composition. Mix gently until all the flour is completely incorporated. The obtained mixture is poured into a baking pan lined with parchment paper, and then baked at a moderate temperature until the base turns golden and passes the knife test.

While the base cools, we prepare the syrup. We mix water with sugar and simmer on low heat, stirring constantly to completely dissolve the sugar. Once we have a homogeneous syrup, we let it cool, and finally, we add the lemon zest, which will bring an extra freshness.

For the delicious cream, the yolks are mixed with sugar and cooked on low heat, stirring continuously until foamy. The gelatin is soaked in 200 ml of cold water, and after it has absorbed all the water, it is poured into the cooked yolk mixture, mixing well until completely dissolved. This base is combined with mascarpone and vanilla essence, forming a homogeneous paste. We then add the whipped cream, being careful to mix gently so as not to lose the air in the composition.

For assembly, the cooled base is cut into 3 layers. Two of the layers will form the base of the dessert, and between them, the cream is poured, generously sprinkling fresh raspberries. It is important for the layers to be soaked to add moisture and intensify the flavors. From the third layer, we cut circles that we place in a bowl, alternating with the cream and raspberries. The dessert is left in the fridge for a few hours to set. After it is well chilled, we turn it over onto the rectangular base, fixing a doll in the middle, ensuring that its legs are wrapped in foil to prevent them from getting wet. The decoration with whipped cream is done as desired, adding an elegant finish to this spectacular dessert.