Rock: Beat the egg whites with a pinch of salt until they harden, add the sugar and beat until the sugar melts. Add the yolks, one by one and mix well, then add the flour and ground walnuts and mix lightly, from the bottom. up. Wallpaper a form with a diameter of 18 cm with baking paper, pour the top into the mold and put it in the preheated oven. It is ready when it passes the toothpick test. Leave it to cool.
Syrup: Bring the sugar water to a boil, when it has boiled, remove from the heat and add the rum essence. Leave to cool.
Cream: Put the cream powder in a bowl, add the sugar, flour, cream and milk and mix well until you get a hard cream. Leave it to cool.
Jelly: We prepare it when they are all cold. Put the sugar over the raspberries and put them on the fire until it starts to boil, then add the starch and mix well. Leave it aside while we cut the top and syrup it.
Assembly: Cut the top into three, place the first part on a plate and syrup it, put half of the raspberry jelly on top, then vanilla cream, on top of the second part of the top, syrup it, add the rest of the jelly, vanilla cream and on top of the third from the counter, which we syrup. We coat the cake with the rest of the cream and then we make a chocolate grate that we put around the cake.
Biscuit cake with whipped cream and raspberry jelly
When you don't feel like making a classic baking top, there is always the simple and very good option of cake with biscuit top. I really like the texture, especially in combination with fruit jelly and whipped cream, but it's just as good with a mousse or chocolate ganache. But let's stick to today's recipe which is with raspberry jelly and whipped cream and if you also have frozen fruit in the freezer, I suggest you prepare this dessert too.
And because it is the last post of this year, I wish you that this last day of the year will be wonderful, that you will have a nice time with your loved ones and that the new year will find you happy and healthy.
Cake with raspberry jelly and mascarpone cream
Pt. countertop :, 130 g butter, 300 g powdered sugar, 3 eggs, 120 ml milk, 1 sachet vanilla pudding, 190 g white flour, 1/2 sachet baking powder, 2 lg yogurt, Pt. mascarpone cream :, 250 g mascarpone, 50 g vanilla powdered sugar, 200 ml whipped cream, 1/2 sachet gelatin, Pt. raspberry jelly :, 300 g raspberries, 4 lg sugar, 200 ml water, 1/2 sachet gelatin, Pt. garnish :, 100 g dark chocolate, 2-3 lg milk, fruits: raspberries, blackberries, currants, ground almonds, 2 chocolate sticks with mint
Difficulty: Average | Time: 2h 30 min
This Fantasy summer cake with melon and raspberry I created it for a special little girl, Ana, on her 5th birthday. She wanted a fresh summer cake with her favorite fruits, watermelon and raspberries and, if possible, to have some dinosaurs there. So here's how I managed to fulfill little Ana's wish and, in addition, to pleasantly surprise the whole family with the taste, textures and flavors but also with the appearance of this cake.
It was a laborious cake, and some of the components must be prepared two or three days in advance, namely the melon peel jam, the raspberry jelly and the raspberry jellies in the shape of teeth.
In short, the cake consists of:
• two heart-shaped tops made of biscuit dough (biscuit a la cuillere) and a belt of about 5 cm from the same dough that surrounds the cake on the side
• raspberry jelly, without seeds, between the two countertops
• melon jelly with homemade melon jam jam inserts over the two countertops
• mascarpone mousse with raspberry jelly and fresh raspberry fruit inserts, the creamy part of the cake
• and for decoration I used: white meringues with almond flavor, homemade, raspberry jellies in the shape of dinosaurs, homemade and fresh raspberry fruits
Below you will find the detailed recipe for Fantasy summer cake with melon and raspberry.
Ingredients for Fantasy Summer Cake with Watermelon and Raspberry:
For the two heart-shaped countertops and the edges of the cake made of biscuit dough (biscuits a la cuillere), we need: 3 separate eggs, 150g powdered sugar, 135g flour, 70g cornstarch, 5g baking powder, a teaspoon of natural vanilla extract, a pinch of salt, powdered sugar for sprinkling.
For melon peel jam, we need: 500g peeled watermelon peel on the outside, cut into thin slices, 500g sugar, 500ml water, juice of half a lemon, half a vanilla pod or a teaspoon of extract.
Of course, we will use only a few teaspoons for the cake, because a few jars of jam will come out of these quantities.
For seedless raspberry jelly: 700g fresh raspberries, 700g sugar, juice from half a lemon.
For melon jelly: 300ml seedless watermelon juice, 7g hydrated gelatin, juice from half a lemon, a tablespoon of honey.
For dinosaur-shaped raspberry jellies, we need: 200g seedless raspberry jelly, a teaspoon of agar-agar or 5g hydrated gelatin. In addition, a silicone mold with alveoli in the shape of dinosaurs. If you don't have one, you can use any other form of silicone for candy, chocolate, jellies, etc.
For mascarpone mousse and raspberry jelly, we need: 250g mascarpone, 100g powdered sugar, 200g seedless raspberry jelly, 5g hydrated gelatin, 200ml whipped cream (+ 30% fat).
For almond-flavored meringues, used for decoration, we need: 80g egg white, 160g sugar, a teaspoon of vinegar, a drop of almond essential oil.
For decoration, we need: meringues, dinosaur-shaped raspberry jellies and fresh raspberry fruits.
Peach Mousse Cake
Necessary ingredients for peach mousse cake:
- 4 eggs
- 140 g flour
- 140 g sugar - for the countertop
- vanilla pods (or vanilla sugar)
- 400 g yogurt
- 400 g fresh
- 150 g sugar - for cream
- 1-2 jars of peeled peach compote (800 g each)
- peel and juice from two lemons
- 50 ml limoncello
- 2 gelatin sachets
- 1 sachet of baking powder
How to prepare cake with peach mousse:
We prepare a simple cake top, for which we separate the eggs and beat the egg whites and the hard foam sugar. Add the yolks, lemon peel, vanilla bean core and mix a little more. Incorporate flour mixed with baking powder using a spoon. Stir from top to bottom, taking care to keep the dough aerated, and then pour it into the oiled pan.
Bake in the hot oven at 170 degrees for about 40 minutes, until browned and pass the toothpick test. We turn off the heat and let the countertop cool in the oven, after which we can take it out of the mold. For best results, it is advisable to leave the countertop a few hours after it has cooled until you cut it.
And since we are in this chapter, I would like to ask you how you manage to cut the cake? It always came out a little crooked or cut too much in the middle. So I thought we should somehow solve this problem, and I found the answer at the Kitchen Shop and it was called a cake slicer :) I've tried a few cakes so far, to get an idea of how to use for perfect results. The top should not be too fluffy and should not have nuts or raisins through it. And to be placed on a plate or support that allows the correct movement of the slicer. It is set to the desired height, the worktop can be cut into 2 or 3 parts. Then start to effectively cut the countertop, making movements from side to side with the cutter, held by the handle. Be careful when you reach the end, if you force and pull too hard, the countertop may break, but with a little care you will have a perfectly cut cake.
It's the turn of the mousse, for which we pass about 6 halves of peach, using the vertical leg of the mixer. . Mix the yogurt with the sugar, mashed peaches and gelatin. Homogenize and refrigerate for 30 minutes, and then add the whipped cream.
We prepare a syrup from lemon juice, limoncello and syrup from peach compote. Being sweet enough, I didn't think she needed sugar. Place the bottom of the countertop on the plate, syrup it, then surround it with the edge of the form with removable walls. Pour half of the cream over the counter and level it. We place the second countertop, we syrup it, we put the rest of the cream and that's about it. The cake should stay in the fridge for a few good hours, about 5-6 at least.
Before serving, carefully peel off the edge around the cake and decorate it for inspiration. Here I made a flower from the remaining compote peaches. If you want to decorate it in the same way, know that it starts with the outer row, after which you cut more and more thin strips for the inner rows.
A recipe recommended by the furnicuti.blogspot.ro blog
Cake with sheets and jelly
This one cake with sheets and jelly it is as tasty as it is spicy and tender, to the taste of the whole family.
I know you may not like preparing sheets for cakes, but it's easy. I baked two sheets at a time, and the cream doesn't last longer than making a semolina with milk. Sheet cakes they are economical, many portions come out of them and they taste very good.
This one cake with sheets and jelly it will please the little ones, it is very fragrant and tender. You can prepare it with them and have fun. It's a spooky cake, so I wholeheartedly recommend it.
Preparation time: 1 h 30 min Nr. servings: 35 Complexity: medium
Ingredients Cake with sheets and jelly:
- dough for 4 sheets (sheet size 26 x 18 cm):
- 12 lg oil
- 12 lg water (milk)
- 8 lg sugar (if you want sweeter, you can supplement)
- 3 lg cocoa
- 1/2 lgta baking soda
- 400 wheat flour (+ 50 g if needed)
- 200 gr gray
- 1 l milk
- 150 gr sugar
- 150 gr butter
- lemon peel
- 1 fir lemon grass
- raspberry jelly:
- 400 gr frozen raspberries
- 4 lg sugar
- colored jellies (shit)
Preparation Cake with sheets and jelly:
The sheets are being prepared. They come out very young and taste good, you can adapt them to any cake.
In a bowl, measure and put 12 lg of oil, 12 lg of milk, 8 lg of sugar. Mix the composition well until you no longer feel the sugar. Add sifted flour with baking soda and cocoa. Mix, kneading towards the end a malleable, fine and homogeneous dough. If necessary, you can supplement with another 50 grams of flour.
The dough is divided into 4 portions, approximately equal. Each stretches in a thin layer, in a rectangular shape (depending on the tray of each). I usually leave the first portion larger, quickly stretch the sheet and cut the edges. Add the remaining dough to the next portion and so on.
Prick the dough from place to place. I use a pastry comb, it works faster.
Bake the sheets, two by two, in the preheated oven, at 170 degrees C, for 10-12 minutes *.
(* depending on the oven of each, the time may vary).
After baking, the sheets are removed and left to warm.
Prepare the raspberry jelly. The raspberries together with the sugar are passed finely with a blender, then strained through a fine sieve. Put the resulting sauce in a bowl, on the fire and leave until it starts to boil, then set aside. Raspberries contain a lot of pectin, so you don't need to add starch or anything.
Lemon grass or citronella, or lemon grass, is an aromatic, perennial plant with sharp, long leaves. It has the appearance of a broad-leaved herb, closely resembles green garlic and has a special lemon flavor. It is also used as a medicinal plant, having anti-cancer properties. In addition, there are over 55 species of lemongrass, all of which retain the lemon flavor. (source gustos.ro)
The cream was prepared this way. Press a lemon grass thread with a knife. If you don't want to, you can definitely give it up.
Put the milk in a bowl, on the fire, adding the lemon grass, then in the rain the semolina. Bring to the boil, stirring constantly. When it becomes dense and creamy, remove the lemon grass, add the sugar, lemon peel and cook for a few more minutes. Add the butter, mixing well to homogenize the cream, then remove from the heat and leave to cool. Add a few colored jelly cubes over the cream.
Prepare a baking tray corresponding to the size of the sheets. Place a baking sheet, then a sheet of cake. Pour 1/3 of the cream, level lightly, then put raspberry jelly on top. Place another sheet of cake, and cream, and jelly and so on until it ends with the last sheet of cake.
Cover with another baking paper, press lightly to place the sheets and cream well, and put in the fridge in the refrigerator until the next day.
The next day it is portioned and enjoyed with great appetite. It is a cake that melts in the mouth, flavored with lemon, raspberry.
Exotic cake with raspberry cream
Exotic cake recipe with raspberry and pomegranate cream and vanilla cream, prepared with chocolate top
Raspberry tart with mascarpone
Raspberry tart with mascarpone and sour cream, garnished with blackberry jam or jelly and powdered sugar, with homemade sandy dough.
Raspberry mousse recipe - a recipe that combines the light taste of raspberry with cheese jam
Bavarian with red fruits (raspberries, blackberries)
Famous Bavarian cake with red fruits (raspberries, strawberries, cherries ..) - an adaptation for followers of low carb diets (low-carb)
Raspberry Jelly Cake and Mascarpone Cream & # 8211 a Dessert You Never Fail
If you want to impress your family, make a cake with raspberries and mascarpone cream. This dessert is so tasty that no one can resist it. Everyone wants to try it.
Ingredients for the raspberry layer:
- 660 ml cream for whipping cream 30/36%
- 250 gr mascarpone cheese, 5 tablespoons powdered sugar
- 3 tablespoons gelatin, 100 ml boiling water
Method of preparation:
We wash the raspberries and put it in a pan. Heat it over low heat. Stir occasionally, and when it releases juice, add sugar. Wait for the raspberries to boil, then turn off the heat and add the raspberry jellies. Mix well and let cool.
If we don't want to feel the raspberry seeds, we have to rub them through a sieve, but we have to do this before adding the jellies.
Wallpaper a 24 & # 21538 cm tray with baking paper. We put a layer of biscuits on the bottom of the tray. Pour raspberries on top and cover with another layer of biscuits.
Dissolve the gelatin in boiling water and let it cool.
Remove the whipped cream from the fridge just before beating. Beat with a mixer at high speed, and when it starts to thicken, reduce the speed and add powdered sugar and mascarpone cheese.
Beat everything until you get a firm cream. Add gelatin and mix well.
Put the cream over the second layer of biscuits. We spread it evenly. Sprinkle almond flakes on top. Put the cake in the fridge for a few hours, or even for a whole night. Good appetite!
GANACHE CAKE WITH RASPBERRY JEWEL
First of all, I want to thank all those who wished me a happy birthday.
This year I received an incredible many wishes either by e-mail or on my account Facebook.
What cake could I make for my birthday except with chocolate? :))
But, as it is the raspberry season that I really like, I said to combine the two, because they go great.
This is how the cake below turned out, not at all complicated to make but very good and good looking.
I don't have pictures during the preparation, but I'm sure you can handle it without it.
Okay, enough talk, let's get to work. & # 128578
Pt. jraspberry sprouts:
an envelope of red jelly cake
(for a tray with a diameter of 21 cm)
Mix the yolks with the sugar (mix for about 1 minute, do not melt the sugar, the mixture should remain fluid). Add the oil, a little at a time and mix to homogenize.
Then add flour mixed with cocoa and baking powder.
Then add the beaten egg whites very lightly.
Put the dough in the tray with baking paper on the bottom and on the walls greased with oil and lined with flour.
Bake for about 25 minutes in a well-heated oven (until it passes the toothpick test).
Let cool on a grill
(the top can be made the day before and put in plastic wrap / bag after it cools completely).
Heat the liquid whipped cream, meanwhile break the chocolate cubes and add it over the whipped cream.
When the whipped cream has warmed up well, take the bowl off the heat and stir until the chocolate melts completely.
Transfer the mixture to a mixing bowl, let it cool and then refrigerate
for at least 5-6 hours (preferably overnight).
Before putting it on the cake and after it has been in the fridge for the necessary time, beat the ganache with the mixer until we obtain a compact cream.
We deal with raspberry jelly .
We wash the raspberries (you can put it in a sieve and let the water jet pass over it a few times). Let it drain a little.
Put the raspberries together with the sugar on the fire, stir from time to time, then let it simmer, stirring occasionally, for about 30 minutes.
We can make the jelly in the evening, together with the top and the ganache.
Before putting it on the cake, soak the gelatin sheets in a little cold water, put 2-3 lbs of raspberry mixture in a kettle, put the soaked gelatin sheets
and let it simmer for a while, stirring to dissolve the gelatin.
Add a few tablespoons of the cold raspberry composition over the raspberry with gelatin, then mix everything.
We put the top on the plate on which we are going to serve the cake, we put the ring of the tray around the top.
Put the ganache evenly on top (after mixing it well as I said above)
Refrigerate for about 2 hours or freezer for about 20 minutes.
Pour the raspberry jelly over the ganache (after adding the gelatin as I said above).
Level and refrigerate for 3-4 hours (I left overnight).
It is preferable to put 1-2 hours after you put the jelly and the cake layer so that it has time to harden.
It is not mandatory to put jelly cake on top. You can only leave the raspberry jelly.
I hoped to get a smooth and shiny surface but I didn't get it ..
(I prepared it with less water which is true than saw on the envelope .. maybe that's the cause ..).
If you put jelly cake, put it in the fridge for another 1-2 hours to harden before decorating it.
I didn't have time and the jelly was still wet when I decorated it ... so the white ornaments didn't come out the way I wanted.
We take out the ring around the cake and decorate the cake according to our preferences.
I made a mixture of powdered sugar with a little water, until I got a mixture not very fluid with which we can decorate.
We put the mixture in a bag, cut it at a corner and make various patterns on the cake.
Garnish with sugar balls and raspberries.
For me because I didn't have time to let the jelly cake harden, the sugar ornaments partially melted on the jelly which was still wet & hellip
And another slice for you! & # 128578
PS. I also receive messages / comments in which the person tells me that he needs the cake today and started to make it today, etc & hellip
For beginners who visit my blog, I give you a piece of advice, never make the cake on the day you want to serve it.
The cake has a set time (if it is with cioco / gelatin / butter), the flavors must be allowed to combine to obtain the expected result.