2020-08-13 / test@t

Cake "Raspberry watercolor"

Light, bright, non-cloying cake for lovers of sweet raspberries and aromatic poppy seeds

Ingredients

for biscuit: chicken eggs 4 pcs.
sugar 100 g
flour 100 g
poppy 120 g
baking powder 0.5 tsp
butter 100 g
for raspberry confit: raspberry puree 195 g
gelatin 5 g
sugar 45 g
for cream cheese cream: curd cheese 600 g
cream 33-35% 120 g
icing sugar 85 g
fresh blueberries 1 cup (s)
fresh raspberries 0.5 glass (s)

STEP-BY-STEP COOKING RECIPE

Step 1

Mix flour with baking powder, sift into dough, stir gently, trying to squeeze out as little air as possible.

Step 2

Pour the dough into the prepared pan and bake the biscuit until dry with a toothpick for about 30 minutes. Cool the finished cake completely, remove from the mold, wrap with cling film and place in the refrigerator overnight.

Step 3

Boil mashed potatoes until sugar is completely dissolved, minutes. Add the gelatin mixture to the hot puree, mix thoroughly until the gelatin dissolves and pour into a ring with a diameter of 18 cm, tightened with cling film. Put the workpiece in the freezer overnight.

Step 4

Preparing the cream. Whisk very well cooled cream until thickened. Pour in the icing sugar and add the curd cheese. Beat well finally. The cream is ready.

Step 5

Cover the top with the second cake layer, squeeze out the cream again, put the frozen berry confit blank on the cream layer. Put a layer of cream on the confit again, cover with the remaining crust

Step 6

Coat the cake with cream, decorate as desired. Put the cake in the refrigerator for 2-3 hours so that the confit layer slowly thaws. Serve.

Preparation time

Cooking time

Servings

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