Chocolate muffins with raspberries
2020-08-13 / test@t
Raspberry mousse cake
Raspberry cake - when you already dream not only of spring, but also of summer) Delicate raspberry mousse tastes like an ice cream in a biscuit frame, and on top is fragrant raspberry jelly.
Ingredients
- biscuit: flour 150 g
- chicken egg 5 pcs.
- sugar 150 g
- dye (optional)
- vanilla sugar (with natural vanilla) 15 g
- raspberry mousse: heavy cream (33%) 500 g
- curd cheese 280 g
- condensed milk 300 g
- raspberry puree 200 g
- gelatin (instant) 20 g
- vanilla essence (to taste)
- raspberry jelly: raspberry 220 g
- water 20 g
- sugar (to taste) 40 g
- gelatin (instant) 8 g
STEP-BY-STEP COOKING RECIPE
Step 1
For a biscuit: sift the flour, beat the eggs with a mixer until fluffy, gradually adding sugar with vanilla sugar. Beat for 5-7 minutes. In two or three steps, add flour to the beaten egg mass, mix. Add dye to the color you need or do not add, you can replace some of the flour with cocoa powder)
Step 2
Cover a 36/33 cm baking sheet with baking paper, if in doubt about the quality of your paper, grease with oil. Lay out the dough, flatten and place in an oven preheated to 180 ° C. Bake for 10-12 minutes, do not dry the biscuit. Remove the finished biscuit together with the paper from the baking sheet, cover with a towel and let cool for 30 minutes.
Step 3
Cover the ring with a diameter of 20 cm from the inside with acetate tape or, like me, with baking paper. Cut two strips 9 cm high from the biscuit and insert into the ring, place the ring first on a cake dish, plate or cake base, cut out pieces from the remaining biscuit and cover the bottom of the mold with them.
Step 4
For the mousse: I used 350 grams of frozen raspberries. Boil raspberries for 3-5 minutes, rub through a sieve. Whisk 400 g of cream until lightness, room temperature whisk curd cheese, condensed milk and vanilla essence, mix with whipped cream with a spatula. Soak gelatin in 100 g of cream, dissolve without bringing to a boil, Mix the dissolved gelatin with warm raspberry puree. Combine the cream cheese mass with mashed potatoes, mix until smooth. Pour mousse over the biscuit mold. Put in the refrigerator.
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