2020-08-13 / test@t

Cake "Raspberry Champagne"

We are all accustomed to celebrating the New Year with big, noisy and cheerful companies. But you can also celebrate the romantic New Year! You can create an atmosphere of romance at home ... just think over the appropriate entourage, which will give the holiday a sublime romantic mood. This cake (I saw the recipe from the wonderful food blogger Julia) is the best fit for a romantic New Year's meeting!

Ingredients

chicken egg (for biscuit) 5 pcs.
sugar (for biscuit) 140 g
flour (for biscuit) 160 g
semi-sweet champagne (for biscuit) 40 g
butter (for biscuit) 60 g
raspberry puree (for biscuit) 60 g
baking powder 1.5 tsp
freeze-dried raspberries 2 tbsp
raspberry puree (for jelly) 300 g
semi-sweet champagne (for jelly) 80 g
sugar (for jelly) 50 g
gelatin 15 g
cream cheese (for cream) 600 g
icing sugar (for cream) 150 g
cream 33% fat (for cream) 200 g

STEP-BY-STEP COOKING RECIPE

Step 1

Beat the yolks with sugar thoroughly into a fluffy light mass. Then pour in the champagne and add the raspberry puree. Mix.

Step 2

Add the yolk-raspberry mass to the whipped whites. Mix gently with a spatula.

Step 3

Then add the flour sifted with baking powder in parts, gently stirring with a spatula.

Step 4

Place a small portion of the dough in a bowl. Add butter, melted and cooled to room temperature, to it. Mix everything until smooth and adding back to the dough (to the total mass) mix everything.

Step 5

Pour a couple of tablespoons of freeze-dried raspberries into the dough (I have a mixture of raspberries + strawberries).

Step 6

Cover the bottom of the split form (18 cm in diameter) with baking paper. Pour the dough and bake in an oven preheated to 170 ° C for 25-30 minutes (until a dry skewer). Cool the finished biscuit, wrap it in foil and put it in the refrigerator for several hours.

Step 7

Mix the mixture thoroughly and pour into two forms (16 cm in diameter).

Step 8

Cut the biscuit into three parts. I didn't saturate it, it turned out to be moderately moist.

Step 9

Whisk the cream cheese, cream (everything must be chilled) and the icing sugar into a stable cream. Place the cream in a pastry bag.

Step 10

Apply a portion of the cream evenly to the bottom of the biscuit and smooth.

Step 11

Place raspberry jelly on top.

Step 12

Apply an even layer of cream on raspberry jelly and cover with another biscuit on top.