2020-08-13 / test@t

Openwork cakes with raspberry mousse and jam

Elegant openwork cakes will decorate any festive table. Cream, curd cheese and raspberries will make any dessert delicious, rich and unforgettable!

Ingredients

flour (glaze) 30 g
icing sugar (glaze) 30 g
chicken protein (glaze) 1 pc.
cocoa (glaze) 10 g
butter (glaze) 30 g
chicken egg (biscuit) 4 pcs.
flour (biscuit) 140 g
sugar (biscuit) 100 g
baking powder (biscuit) 10 g
vanillin (biscuit) pinch (s)
salt (biscuit) pinch (s)
cream (mousse) 200 ml
curd cheese (mousse) 300 g
icing sugar (mousse) 3 tbsp.
gelatin (mousse) 10 g
raspberry puree (mousse) 3 tablespoons
raspberry jam (mousse) 4 tablespoons
vanillin (mousse) pinch (s)
butter (decor) 80 g
curd cheese (decor) 220 g
icing sugar (decor) 2 tbsp.
raspberries 12 pcs.

STEP-BY-STEP COOKING RECIPE

Step 1

Let's prepare a colored glaze. To do this, mix all the ingredients until smooth and transfer to a pastry bag. Draw patterns on the parchment in a chaotic manner and turn the parchment over, apply the glaze according to the lines of the drawing. Put the finished drawing (on a baking sheet or tray) in the freezer for 10-15 minutes to freeze the drawing.

Step 2

Mix all the ingredients for the biscuit. The dough should be thin.

Step 3

Pour the dough into the frozen colored glaze with an even thin layer and place in an oven preheated to 180 ° C for 10 minutes.

Step 4

Turn the finished sponge cake, remove the baking paper and let cool.

Step 5

For curd cream, puree raspberries with a blender and rub through a sieve to get a homogeneous berry mass.

Step 6

Soak gelatin in cold water to swell. Whisk the cream, curd cheese and icing sugar until soft peaks, add raspberry puree and warmed and cooled gelatin. Mix everything.

Step 7

Cut the cooled biscuit into pieces and roll up in the form of cups.

Step 8

These are the improvised cake tins I made. I filled the glasses with curd-raspberry mousse, and pressed the previously frozen raspberry jam (from homemade preparations) into the middle.

Step 9

The cups were filled to the top with raspberry mousse and put in the refrigerator to solidify completely.

Step 10

In a bowl, beat softened butter with powdered sugar until a white fluffy mass. I added cold curd cheese and continued to beat for another 5 minutes until smooth, adding a couple of drops of food coloring. I put the cream in a pastry bag and decorated the cakes.

Preparation time

Cooking time

Servings

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