Raspberry cake

Products for raspberry cake with a diameter of 20 cm.

Raspberry Mashed:

400 g raspberries (fresh or frozen)

delicious raspberry cake

Products for raspberry cake with a diameter of 20 cm

4-5 tablespoons sugar
1-2 tablespoons liqueur of choice

Blat:

200 g of soft butter

200 g of sugar
4 eggs
250 g of flour
vanilla
1 tsp. baculber
100 ml of fresh milk
150 ml of fresh syrup for syrup

Cream on Raspberry cake

250 g of mascarpone
400 ml of liquid cream
100 g of powdered sugar
vanilla
10 g of gelatin

Preparation of Raspberry cake

Boil for 8-10 minutes raspberries with sugar. Remove from the fire, cool and add the liqueur.

If the raspberries are frozen, cook for a little longer to get the liquid half. Scrape 1/2 of the raspberries through a strainer to remove the seeds.

For swamps break oil and sugar. Add the eggs one by one. Mix the flour, baking powder and vanilla. Pour them into the oil-eyed mixture, mix and dilute with 60 ml of milk.

Pour 2/3 of the dough into two small baking molds (20 cm) and smooth. Mix the remaining 1/3 with the raspberries rape and 40 ml of fresh milk. Carefully distribute the raspberry dough on the white.

Heat the oven to 170 * and roast the two swamps for about 30-35 minutes. Remove from oven and cool. If the swamps are swollen in the middle, flatten them with a knife.

For cream, mix the mascarpone with powdered sugar and vanilla, and whip

Raspberry cake

Very sweet and delicious raspberry cake, syrupy and decorated with fresh raspberries

the cream in the snow. Pour the gelatin with some cold water and, after swelling, melt it in a water bath or in a faint microwave oven.

Add the shredded cream to the mascarpone and mix. Remove 1/3 of the cream to use for cake coating. Add the raspberry puree without the seeds and gelatin to the remaining cream. Stir.

Place one blade in a flat dish and sip it with half of the intended milk. Tighten it with a removable cake ring. Apply half of the raspberry cream and put the second blade.

Syrup with the rest of the milk and smear with the second half of the cream. Put the cake in the fridge for a few hours until it fits well. Remove the ring and smear with the white cream.

If desired, you can apply a little liquid red dye on the cake with a soft brush. Decorate with fresh raspberries and serve.



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