Pound cake crumbs:
7 eggs
2 cups (3/4 cup each) all-purpose flour
1/2 cup warm water
1 tablespoon active dry yeast.
Fillling:
1 can sweetened condensed milk
1 can heavy cream
1/2 package raspberry gelatin
1 cup whipped cream
1/2 pound fresh raspberries.
Cake Topping:
500g white chocolate
1 can heavy cream
Pound cake crumbs:
7 eggs
2 cups (3/4 cup each) all-purpose flour
1/2 cup warm water
1 tablespoon active dry yeast.
Fillling:
1 can sweetened condensed milk
1 can heavy cream
1/2 package raspberry gelatin
1 cup whipped cream
1/2 pound fresh raspberries.
Cake Topping:
500g white chocolate
1 can heavy cream
Pound cake crumbs:
Beat eggs with butter
At another part, mix dry ingredients, add cream and water, and bake in a mold
Fillling:
Heat sweetened condensed milk, heavy cream, and gelatin to warm
Add whipped cream and raspberries
Cake Topping:
Melt white chocolate with heavy cream over low heat
Cut the cake into slices, alternating cake and filling layers
Top with melted chocolate.
