How to make
To prepare the sponge cake, first, beat the eggs with the sugar. Then add the melted butter, vanilla sugar, flour and baking powder.
Beat until homogeneous and pour the mixture into a round pan on baking paper. Bake at 360°F (180°C) for about 10-12 minutes. Leave the baked sponge cake to cool.
Prepare the cream by dissolving the gelatin in the cold milk. Let it swell and heat it in a water bath for 20-30 seconds.
In a bowl, beat the cream cheese with the sugar and sour cream. Add the dissolved gelatin and beat again.
Beat the confectionery cream until peaks form, add it to the cream and mix well by hand.
Place the sponge cake in a springform pan. Pour the cream on top, smooth it out and store it in the refrigerator for 30-40 minutes to harden.
During this time, take half of the raspberries, mash them and rub them through a sieve to separate the juice.
Pour the juice into a small saucepan, add the sugar and heat it. Boil until a thick syrup is obtained.
Dissolve the gelatin in the water. Let it swell and heat it for 30 seconds in a water bath. Then mix it with the syrup.
Take the homemade parfait out of the fridge, arrange the raspberries on top and pour with the raspberry jelly.
Put the classic parfait back in the fridge and leave it for 24 hours to set.
