Two-cream spiral cake

Ingredients

For the white sponge

• 5 eggs
• 5 tablespoons sugar
• 5 tablespoons flour
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract

For the cocoa sponge

• 5 eggs
• 5 tablespoons sugar
• 2 tablespoons flour
• 3 tablespoons cocoa
• 1 teaspoon orange extract
• 1 teaspoon mint extract

For the raspberry cream

• 250 g raspberries
• 100 g sugar
• 2 tablespoons rose water
• 200 g yogurt
• 3 gelatin sheets
• 200 ml whipping cream

For the peach cream

• 300 g peaches
• 100 g sugar
• 2 tablespoons orange blossom water
• 200 g yogurt
• 3 gelatin sheets
• 200 ml whipping cream

For soaking the gelatin

• 500 ml cold water

For the topping and decoration

• 220 g white chocolate
• 400 ml coconut milk
• 125 g fresh raspberries

Preparation

1. For the white sponge, separate the eggs. Beat the egg yolks with the sugar and extracts until the mixture doubles in volume, then fold in the flour. Beat the egg whites to stiff peaks and gently fold them into the mixture. Spread the batter in the pan and bake for 12 minutes at 180°C, until lightly browned. 2. For the cocoa sponge, separate the eggs. Beat the egg yolks with the sugar and extracts until the mixture doubles in volume, then fold in the flour and cocoa. Beat the egg whites to stiff peaks and carefully fold them in. Spread the batter in the pan and bake for 12 minutes at 180°C. 3. Leave the sponge sheets to cool for 30 minutes. Meanwhile, put 3 gelatin sheets in each of two bowls with 250 ml cold water in each, and leave to soak for 10 minutes; drain and squeeze them. 4. For the raspberry cream, heat the sugar with the rose water over low heat for 2 minutes, until the sugar dissolves. Remove the saucepan from the heat and dissolve the squeezed gelatin in the syrup. Add the raspberries and yogurt, then blend. For the peach cream, do the same with the sugar and orange blossom water; dice the peaches finely and blend them with the yogurt and gelatin. Leave both creams to cool for 30 minutes. 5. Whip the two portions of cream separately. Gently fold 200 ml into each cooled cream. 6. Cut the sponge sheets lengthwise into strips. Spread the raspberry cream over the white sponge strips and the peach cream over the cocoa ones. Roll up the first white strip, then continue the spiral, adding cocoa and white strips at the end in turn, until you have used all the sponge. Refrigerate the cake for 4 hours. 7. Heat the coconut milk over low heat for 3 minutes, until it starts to steam. Pour it over the chopped white chocolate and stir until melted. Leave the topping to cool for 10 minutes, pour it over the cold cake and decorate with fresh raspberries.