2020-08-13 / test@t

Raspberry Rose Cake with Cheesecake and Brownie Biscuit

Delicious cake: juicy chocolate brownie sponge cake goes well with cheesecake with juicy raspberries, and on top all this splendor is crowned with raspberry mousse with a pleasant aftertaste of rose. To my taste, rose water perfectly sets off the taste of raspberries. Rose water is an alcohol-free water distillate of essential oil rose petals. In cooking, natural rose water is used to flavor baked goods. I bought rose water in Bulgaria, but it is also sold in Russia. Be sure to look on the packaging to make sure the rose water is edible.

Ingredients

for brownie biscuit: 100 g flour
chicken eggs 1 pc.
sugar 120 g
cocoa 40 g
baking powder 5 g
soda 5 g
kefir 80 ml
hot espresso 80 ml
vegetable oil 50 ml
salt 1/2 tsp
vanilla extract 1 tbsp
for cheesecake: curd cheese 650 g
chicken eggs 1 pc.
egg yolk 1 pc.
sugar 150 g
corn starch 20 g
white chocolate 50 g
cream 33% 25 g
fresh raspberries 200 g
for raspberry mousse: raspberry 500 g
sugar 50 g
cream 33% 300 ml
edible rose water 30 g
icing sugar 120 g
gelatin 10 g
sour cream 200 g
for decoration: cream 33% 300 ml
powdered sugar 1 tbsp
mint (twig) 1 pc.
fresh raspberries 12 pcs.

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking a brownie biscuit. Sift flour with cocoa, baking powder, baking soda and salt, add sugar.

Step 2

Whisk lightly the egg with kefir, coffee, butter and vanilla.

Step 3

Add the egg-kefir mixture to the flour mixture, beat with a whisk.

Step 4

Grease a baking dish with a diameter of 22 cm and sprinkle with flour, pour the dough into the mold. Bake at 180 ° C for about 40 minutes. Check for readiness with a match. Cool the sponge cake on a wire rack, then turn it upside down and leave in the mold.

Step 5

Then increase the speed of the mixer to medium, add eggs one at a time.

Step 6

Stir in the ganache last and add the raspberries. Stir gently with spatula. Pour the finished dough into a mold with a diameter of 22 cm, I have a silicone one. Bake for 1 hour at 160 ° C in a water bath. For the convenience of further assembly, the cheesecake can be frozen.

Step 7

Beat the cream with powdered sugar until soft peaks. Stir sour cream into the raspberry mass, then cream.

Step 8

Let's start assembling the cake. Place a sponge cake on the bottom of a 22 cm diameter pan (top down). Place the cheesecake on top and pour the prepared raspberry mousse on top. Put the cake in the refrigerator for 6-12 hours until the mousse hardens completely.

Step 9

We cut the cake and enjoy the aroma of raspberries and roses

Step 10

Enjoy your meal!

Preparation time

12h

Cooking time

Servings

Catalog