2020-08-13 / test@t

Forest Raspberry Cake - Forest Raspberry

Ingredients

8 pcs. eggs
250 g of sugar
250 g flour
a pinch of citric acid
2 eggs
200 g granulated sugar
200 g butter
300 g of milk
50 g dark chocolate
20 ml brandy
1 packet vanilla sugar
300 g raspberries for juice
30 g brandy
30 ml water
5 g of gelatin
5 g citric acid
500 g icing sugar
raspberry essence

STEP-BY-STEP COOKING RECIPE

Step 1

To prepare the biscuit, we separate the yolks from the proteins. Add citric acid to proteins. Beat with a mixer until a stable foam is obtained and gradually continue to beat. We introduce sugar.

Step 2

Without turning off the mixer, add one yolk at a time. Then, gently stir in the flour (one spoon at a time) by hand).

Step 3

Grease a mold (diameter 26 cm) with oil, pour in the dough. Place in a warm (100 ° C) oven. After 20 minutes increase the temperature to 120 ° C, after another 20 minutes increase the temperature to 150 ° C. Bake until tender for another 20-30 minutes. Allow to cool slightly, remove from the mold, cool completely.

Step 4

Cooking chocolate custard. Beat eggs with sugar, add flour. Boil the milk, after putting chocolate there and pour into the egg mixture.

Step 5

Stir until smooth. Put on a low heat, and stirring constantly, bring to a thickening and boiling. Allow to cool completely. Beat butter and cognac with vanilla sugar with a mixer.

Step 6

For impregnation, squeeze the juice from the raspberries, add the cognac and stir.

Step 7

Assembling the cake. Cut off the top of the biscuit (1-1.5 cm thick)

Step 8

Remove the inside from the bottom of the biscuit and turn into crumbs.

Step 9

Moisten the inside and top of the sponge cake with raspberry soak.

Step 10

Divide the cream into two parts. Add to one of them in biscuit crumbs. Add raspberries there.

Step 11

Put the mass of cream with raspberries and biscuit crumbs in the lower part of the biscuit and cover with the upper cut part of the biscuit.

Step 12

Pour the powder on the board (leave 1/2 cup of a glass to form the decorations), make a funnel and pour in the gelatinous mass (after adding 2-3 tsp of powder to the gelatinous mass). Knead.

Step 13

Divide the resulting mass into parts, adding food colors of different colors or cocoa to each. Wrap each part in plastic wrap (because it hardens quickly in the air) and sculpt any decorations by hand (flowers, petals, berries, fruits, etc.)

Preparation time

24h

Cooking time

Servings

Catalog