Preparation

Whip the ingredients for the sponge cake (except the food coloring) for about 4 minutes on high speed. At the end, add the red food coloring.
Spread ten 16 cm discs of 200 g each on a baking tray lined with greaseproof paper.
Bake for approx. 8 minutes at 220 °C.
In the meantime, prepare the cream and jelly. Whip the cream to ¾ and combine with the Lauretta cream flavored filling. Bring the Cristalli gel to the boil. Stirring constantly with a whisk, add the  Lauretta raspberry 60% filling. Pour the jelly into a 14 cm wide cake ring.
Place half of the baked cakes in cake rings and layer them successively with the cream, jelly and cream. Cover the top with the last layer of cream.
Add the jelly to boiling water and stir until dissolved.
Finish the top of the cake by spreading lightly with whipped cream and pouring the cooled jelly over it.
Decorate as desired, for example with chocolate chips, Lauretta filling, whipped cream.