Cream for a cake made from sour cream and raspberries. Raspberry cream. With raspberry jam

For the biscuit, preheat the oven to 180 degrees. Beat eggs with sugar. Add sugar gradually. Beat for at least 10 minutes in a food processor. I beat for 12-15 minutes. It turns out an airy dense white mass. Mix cocoa, flour and starch. Sift and add in two steps to the egg-sugar mass. Stir gently with a spatula until smooth. Pour in the butter and mix gently too. Pour into a mold and bake for 20-25 minutes. Willingness to check with a wooden stick. The biscuit turns out to be 3.5 cm high. For this cake we need 2 such biscuits.

Alternatively, you can bake one biscuit for 6 eggs, it turns out to be almost 7 cm high and cut into 4 parts. This is a 6-egg sponge cake. It replaced the cocoa with vanilla pudding.
6 pcs. eggs
180 g sugar
135 g flour
45 gr. starch
30 gr. cocoa or 30 gr. vanilla pudding or 30 gr. starch
45 gr. melted butter

It's easier for me to bake 2 biscuits. It is better to bake biscuits in advance and let them lie down / ripen overnight. These biscuits are cut very well and do not crumble much.

For raspberry cream and lemon cream, soak the gelatin separately for each cream. Whip the cream and put it in the refrigerator (You can whip the cream all at once, then just add your part to each cream.)
Puree raspberries. If you do not like the bones in the cream, then it is better to rub the pureed raspberries through a sieve. Mix raspberries with yogurt, add sugar or icing sugar to taste. Melt the gelatin over low heat and pour a thin stream into the raspberry-yogurt mass, while it is better to mix the cream with a mixer so that the gelatin disperses well. Add cream and stir with a spatula.
For lemon cream, add lemon zest, lemon juice, sugar or powdered sugar to yogurt and stir. Melt the gelatin, pour into the lemon-yogurt mass. Mix. Add cream and mix gently again.

Assembling the cake: put a biscuit in a split ring, put half of the raspberry cream on it, another biscuit, then all the lemon cream, a biscuit, the rest of the raspberry cream and cover with a biscuit on top. The height of the cake depends on the thickness of your biscuit cakes. You can soak the biscuit as you wish. This time I did not soak. Put the cake in the refrigerator until it hardens completely. Better at night.

You can decorate the cake as you wish. I lined the cake with cream on cream cheese. I found the recipe in Andrey Rudkov's blog. For one serving of cream, you need to beat 115 g of butter at room temperature with 100 g. icing sugar for 7 minutes until white. Then add 340 gr. cold curd cheese (Philadelphia, Almete, Hochland ...) and beat for another 5-7 minutes. For this cake, it took me 1.5 servings of cream.

Well, in the end, I covered it with glaze with smudges.

Cooking choux pastry.

Pour water into a saucepan, put salt, sugar and butter cut into pieces.

We put on medium heat and cook until the butter melts. Remove from heat and stir in flour.

We return to the stove and cook, stirring constantly, until the dough rolls into a ball, and a crust begins to form at the bottom, about 2-3 minutes.

Remove the pan from the heat, transfer the dough to a bowl. Add eggs one at a time, stirring after each until completely homogeneous with a spatula. If using a stand mixer, mix at the lowest speeds. a conventional whisk mixer is not suitable. Watch the consistency constantly - the dough should not become too liquid. To be on the safe side, beat the last egg with a fork and add in portions. The dough should be smooth and shiny.

We transfer it to a pastry bag with a regular round nozzle with a diameter of 10-11 mm.

Cooking Crackelin. To do this, grind butter with flour and sugar to a soft dough.

Roll out the dough between two layers of parchment to a thickness of about 1.5-2 mm.

We put it in the freezer.

Cooking raspberry cream.

Beat the yolks with half the sugar and starch until the mass becomes lighter.

Rub the raspberries through a sieve. You should get about 200 g of puree. Add half the sugar and lemon juice to it, put on the stove and bring to a boil. We remove from the fire.

Stirring constantly with a whisk, pour the raspberry puree into the yolk mass. We return it back to the pan and put it on the fire again. On low heat, stirring constantly, cook the cream until thickened.

We transfer to a bowl, cover with cling film so that it comes into contact with the surface of the cream. Cool completely.

Preparing the custard.

Beat the yolks with sugar until white.

Add flour and beat again. Bring the milk to a boil. Pour into the egg mixture in a thin stream, without stopping to beat. Pour into a clean ladle and set over medium heat.

Cook, stirring constantly with a whisk, until the mixture thickens.

We remove the ladle from the fire. Add the butter a couple of cubes, stirring well after each addition. Then add vanilla essence and finely chopped chocolate and stir until dissolved.

Transfer the cream to a bowl. Cover the surface with cling film and refrigerate.

On a baking sheet covered with parchment or a silicone mat, place a shu with a diameter of about 3.5 cm.

We take out the rolled craquelin from the freezer. Let it sit for a couple of minutes at room temperature, then cut out circles with a diameter slightly larger than the deposited shu. We put a circle on each shu and press lightly.

We send it to an oven preheated to 180 degrees and bake until tender and golden brown, about 30-35 minutes.

Cool it down. Cut off the top third from each bun. First, fill the cakes with raspberry cream.

And then the custard.

Cover with cut lids.

Enjoy your tea!

Cakes were and will be relevant at any time of the year, but in the summer you want something lighter, more vitamin and less nutritious. Moreover, when there are so many healthy berries and fruits on the market. This raspberry, sour cream, and chocolate sponge cake is a simple and delicious take on a summer light cake.

It may seem that cooking it is difficult, but this is not at all the case. Despite the number of layers, the cake is very easy to prepare. The only thing is that it will take time for the sour cream layer to harden on gelatin in the refrigerator.

I want to note that for assembling the cake I used a mold with a diameter of 19 cm and a side tape 10 cm high. Therefore, the cake came out very high for me. If you use a mold with a diameter of 25-30 cm, the cake will turn out to be of a standard height.

Ingredients for the biscuit:

• 5 eggs;
• 5 tbsp cocoa;
• 1 tbsp. Sahara;
• 1 tbsp. flour;
• 2 tsp baking powder for the dough.

Ingredients for raspberry compote:

• 300 g fresh or frozen raspberries;
• 0.5 tbsp. cold water for gelatin;
• 90 g sugar;
• 10 g pectin;
• 10 g gelatin.

Ingredients for the biscuit impregnation:

• 1 tbsp. water;
• 0.5 tbsp. Sahara;
• a few raspberries.

Ingredients for sour cream on gelatin:

• 1600 g sour cream;
• 400 g icing sugar;
• 40 g gelatin;
• a few raspberries;
• 1 tbsp. cold boiled water.
• additionally: 50 g of chocolate.
• a few drops of vanilla extract or a couple of pinches of vanillin;

Ingredients for the glaze:

• 50 g of dark bitter chocolate;
• 50 g butter

Read also:

How to make a sponge cake

1. Let's start with making a tender berry layer - compote. Basically, this is a raspberry puree with the addition of thickeners: pectin and gelatin. But, despite the thickening agents, the compote should ideally resemble cream more than dense jelly. For raspberry compote, we need 300 g of raspberries, cold water, sugar, pectin and gelatin. If you cannot find pectin, you can substitute corn starch for it (note, potato starch will not work, only corn starch).

2. Raspberries are washed under running water, put in a deep plate and covered with sugar, stir. We leave for a while, so that the raspberries let the juice out.

3. Put 10 g of gelatin in half a glass of cold water and leave it to swell.

4. Move the raspberries together with the juice into a saucepan. Knead a little with a spoon so that the raspberries turn into mashed potatoes. Warm up to about 40-50 ° C (the mixture should be hot, but never boil). Mix sugar with pectin and sprinkle raspberry puree with rain, stirring immediately with a spoon.

5. Let the puree boil and cook for no more than 2 minutes. Then remove the raspberry mass from the heat, let it stand for half a minute to cool the puree a little and add the swollen gelatin.

6. Mix everything. The gelatin should dissolve.

7. Cover the cake form with tracing paper and pour the raspberry compote into it. Let the mixture cool completely at room temperature, and then put it in the freezer until it solidifies. The frozen solid compote will form an even and beautiful layer of the cake, and when the berry layer thaws, in the finished cake it will look like a thick raspberry cream puree.

8. Prepare a chocolate sponge cake. In a separate bowl, beat the eggs and sugar with a mixer until they become white foam. Add flour, baking powder, cocoa powder (if you want the biscuit to have a chocolate flavor). Pour the biscuit dough onto a baking sheet lined with parchment or a special silicone mat. We bake for 15-20 minutes in a preheated oven at 200 degrees.

9. Take out the finished biscuit from the oven and cool it at room temperature.

10. And while the biscuit is cooling, you can cook sweet syrup to soak it. Thanks to it, the biscuit will be moist and tender. For the syrup, you need a glass of water, half a glass of sugar and a few raspberries.

11. Transfer all the ingredients for the syrup to a saucepan and set over low heat. Knead the berries with a spoon, mix the syrup and cook until the sugar dissolves and boils.

12. At the base of the split form, cut out a biscuit cake for the raspberry cake. It is very convenient to do this with a curly knife, as in the photo.

13. It turns out 2 cakes. If you use a mold with a diameter of 25 and above, you will get one cake.

14. The remains of the biscuit will also be useful to us: we will cut them into cubes. Also grate half of the chocolate bar.

15. Prepare everything for the sour cream: not fatty sour cream, fresh raspberries and powdered sugar, so that the cream is homogeneous. We also need gelatin, thanks to which the cream will set, become a little thicker and keep its shape well in the cake. To add vanilla flavor, use vanilla extract, vanilla, or vanilla sugar.

16.Fill 40 g of gelatin with a glass of cold boiled water, stir and leave to swell. This amount of gelatin is enough for the cream to thicken a little, but at the same time it will not be very dense.

17. Put all the sour cream (1600 g) and powdered sugar (400 g) into a deep bowl. Add fresh and washed raspberries, 55-6 drops of vanilla extract or 2 pinches of vanillin.

18. Beat the cream with a mixer at medium speed.

19. Heat gelatin in a water bath or in a microwave oven until the grains are completely dissolved and add to the cream. It is very important to ensure that the gelatin does not boil, as in this case it will lose its gelling properties. Mix the sour cream immediately.

20. Take out the frozen layer of raspberry compote from the freezer, remove it from the mold. Now we will use this mold to assemble the cake.

21. It's time to collect the sponge cake with raspberries and sour cream. Since I was using a small diameter mold, a high side tape (10 cm) came to my rescue.

22. Assemble the detachable form and spread the biscuit cake on the bottom. Soak it abundantly with syrup.

23. Put about 1/4 of the sour cream, sprinkle with half of the grated chocolate.

24. Slightly immerse biscuit pieces in the cream, sprinkle with grated chocolate.

25. Again a layer of sour cream.

26. We spread the frozen compote, slightly pressing it down and sinking it into the cream.

Good afternoon! I saw fresh raspberries on the market, and so I wanted a raspberry cake! I decided to pamper my home with sweets.

I'll start by making cake cakes. I will say right away that in the ingredients, the consumption of sour cream and sugar is given immediately both for the dough and for the cream. Therefore, for the test we take only 200 grams of sour cream and 0.5 cups of sugar!

We leave the butter a little warm so that it becomes soft, and then we will grind it with 0.5 cups of sugar

It is better to do this with a spoon, then the sugar dissolves faster. Then we drive in 1 egg there

Mix everything thoroughly

Add 200 gr sour cream

We mix. My sour cream is liquid, so then it took a little more flour. If the sour cream is thick, accordingly, you will need a little less flour.

Kneading not very tight dough

It is too sticky, so I will spread it over the baking sheet with a silicone spatula. Don't forget to grease the baking sheet with oil!

I give the shape of a large rectangle. I will bake one large cake at a time and then cut it into 3 pieces.

I send the cake to the fridge for 10 minutes and make the cream.

I put 200 grams of sour cream, one natural yogurt and 0.5 cups of sugar in a bowl, where I will whip the cream

Beat without fanaticism until fluffy cream. natural yogurt makes the cream less greasy and easier on the stomach. You can increase sugar if you want, but I'm not a special fan of very sweet ones.

Now I will divide the raspberries into 2 parts and set aside 20 beautiful berries for decoration. I throw one part of raspberries directly into the cream

I beat it with a mixer not for a long time, it turns out such a beautiful pink cream

I put the cream in the refrigerator. And I'll do the icing. Fill the second half of the raspberries with 2 tablespoons of powdered sugar (you can also use sugar) and 1 tablespoon of water and put on fire.

We cook for literally a few minutes, until all the moisture comes out, and we get a beautiful "five-minute" jam

We leave the glaze to cool, and at this time we put our cake in the oven 180 degrees for literally 10-15 minutes.

Cut the edges of the cake exactly. We do not throw away the crumb, but grind it - we will add it between the cakes

I cut the cake into 3 parts. I put the first cake on a tray

Lubricate with sour cream

On top of the cream I put cake crumbs

With the second cake we do exactly the same as with the first. But on the third cake we apply the remaining cream, coat the sides of the cake.

Apply raspberry glaze on top. In principle, you shouldn't try too hard with the pattern, because when the cake hardens, the frosting will still mix with the cream. I just randomly put the jam on top and scooped it over the surface of the cake with a spatula several times.

Don't be intimidated by ugly edges. All excess cream, that the glass on the sides can then be picked up with a silicone spatula, you just need to let the cake cool in the refrigerator. Put the remaining raspberries on top

Leave the cake in the fridge for at least 2 hours!

The cake turned out to be not very sweet with a pleasant raspberry sourness. Bon appetit and new tasty treats!

Cooking time: PT01H00M 1 h.

Desserts with bright, juicy, fragrant raspberries always remain popular and loved, because this sweet ruby ​​berry makes the taste of any dish rich and unique. Raspberry cake is an excellent solution for a Sunday tea party or a festive dinner, because, decorated with a scattering of berries, it will become not only a wonderful dessert, but also a real table decoration. To make a raspberry cake, you can use your favorite biscuit recipe by simply adding a cream based on raspberry jelly or jam.

How to make a raspberry cake

The technology for preparing this dessert is relatively simple, because for a raspberry cake you can use cakes from any type of dough - biscuit, custard, puff, but berries are best combined with biscuit. Also juicy and sweet raspberries will be able to emphasize, beneficially complement the taste of any cream, therefore, the result in the preparation of a raspberry cake will depend solely on your gastronomic preferences and culinary imagination. The main thing is to remember important points regarding the preparation of baked goods with raspberries:

1. This berry is very juicy and can greatly liquefy the cream, so first it is better to cook raspberry jelly with the addition of starch or gelatin, and only then mix it with sour cream, cream, cottage cheese or other cream base.
2. For the same reason, to decorate the top of the cake or form raspberry layers between the cakes, the berries must be rinsed and dried well.
3. If you are using frozen raspberries, thaw them and put them on a sieve to get rid of the excess liquid.
4. The peculiarity of this berry is the presence of a large number of small hard seeds, which slightly spoil the taste of the finished dish, therefore, when preparing cream or jelly from raspberries, it is better to wipe the berries first through a sieve.

Raspberry Cake Recipes

The perfect raspberry cake recipe is quick to prepare with a selection of simple, affordable ingredients. Below are step-by-step instructions with photos of raspberry desserts that combine different types of cakes and creams. Each of these recipes can be called ideal, because it does not require special pastry skills and large cash costs.

Chocolate cake with raspberries

• Time: 1 hour 29 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 685.5 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

The combination of airy chocolate sponge cake, delicate butter cream and fragrant raspberry jam will appeal not only to desperate lovers of chocolate and fresh berries, but also to the most picky gourmets. The appearance of such a simple, but at the same time very exquisite delicacy is also unlikely to leave anyone indifferent, because bright raspberry rubies carelessly scattered on a dark shiny canvas of chocolate glaze look very attractive and appetizing.

Ingredients:

• chicken eggs - 4 pcs.;
• granulated sugar - 1 tbsp.;
• flour - 100 g;
• butter - 50 g;
• cocoa powder - 3 tablespoons;
• fresh raspberries - 650 g;
• starch - 1.5 tablespoons;
• lemon juice - 1 tablespoon;
• sour cream - 800 ml;
• condensed milk - 220 ml;
• raspberry syrup for impregnation - 50 ml;
• bitter chocolate - 1 bar.

Cooking method:

1. For a biscuit, beat the whites with half a glass of sugar until fluffy.
2. Add the yolks one at a time, whisking the mixture until stable peaks appear. Add flour, mix gently.
3. Pour melted but cooled butter (30 grams) along the edge of the dough, mix thoroughly.
4. Transfer the biscuit dough to a detachable form lined with parchment and greased with any fat. Bake in an oven preheated to 200-210 degrees for about 32-35 minutes.
5. Cool the biscuit baked to a dry match, divide into two even cakes, soak in syrup.
6. Put the sour cream in a gauze bag, leave it under pressure for a couple of hours. Mix the thick sour cream with condensed milk, beat.
7. Put 400 grams of raspberries in a saucepan, add half a glass of sugar, lemon juice. Boil over medium heat for a few minutes.
8. Dissolve the starch with ice water, carefully pour into the raspberry jam. Keep on fire for another one and a half to two minutes.
9. Cover the bottom cake with a thin layer of cream, form a thick rim around the edges using a pastry syringe.
10. Put the cooled raspberry jam in the middle of the cream well. Cover everything with the top cake.
11. Melt a chocolate bar and 20 grams of butter in a water bath. Pour the top of the dessert with hot chocolate icing.
12. Decorate with the remaining berries.

Biscuit

• Time: 67 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 659.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

Easy to prepare, but incredibly delicious - sponge cake with raspberries. For him, you need to bake a classic biscuit, cut into cakes and layer them with sour cream, shifting each layer with berries. If baking isn't your forte, you can use purchased biscuit cakes: with them the process will be much easier and faster but everyone will like the result anyway.

Ingredients:

• eggs - 5 pcs.;
• sugar - 1 tbsp.;
• flour - 1 tbsp.;
• baking powder for dough - 1.5 tsp;
• sour cream 30% fat - 700 g;
• icing sugar - 180 g;
• fresh raspberries - 500 g.

Cooking method:

1. Combine eggs with sugar, beat until firm.
2. Gently stir in the flour mixed with baking powder.
3. Pour the dough into a baking sheet lined with parchment paper and oiled with vegetable oil.
4. Bake the biscuit at 180-200 degrees for about half an hour.
5. Beat sour cream with powdered sugar.
6. Wash and dry raspberries on a sieve.
7. Divide the finished biscuit with a knife or thread into three or four cakes.
8. Grease each cake with a generous amount of cream, lay a raspberry layer on top.
9. Decorate the top with raspberries and large chocolate chips.

Almond

• Time: 1 hour 55 minutes.
• Servings Per Container: 9 Persons.
• Calorie content of the dish: 709.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: medium.

There are several recipes for almond cake, supplemented with raspberries: there are options for the traditional recipe, which provide for the preparation of the cake in the oven and almond-raspberry desserts without baking. All of them turn out to be unusually tasty and interesting. Read on to learn how to make the same delicious and beautiful raspberry-almond cake without baking, as in the photo from cookbooks and magazines.

Ingredients:

• peeled whole almonds - 370 g;
• dark chocolate - 40 g;
• butter - 65 g;
• powdered sugar - 2 tablespoons;
• cottage cheese - 350 g;
• cream cheese - 300 g;
• cream - 100 ml;
• sugar - 1 tbsp.;
• sour cream - 165 ml;
• gelatin - 8 g;
• vanilla sugar - 1 pack.;
• starch - 1 tablespoon;
• raspberries (fresh or frozen) - 350 g;
• some almond flakes and raspberries for decoration.

Cooking method:

1. Using a coffee grinder, turn the almonds into flour, fry in butter until golden brown (7-8 minutes).
2. Put chopped chocolate and powdered sugar into the fried almonds. Bring the mixture over low heat until smooth, stirring constantly.
3. Put the chocolate-almond base for dessert in a round detachable form, smooth, send to the refrigerator for half an hour.
4. Mix cottage cheese with sour cream, half of the usual and vanilla sugar, cream cheese. Beat.
5. Dissolve the gelatin in a water bath, add it to the curd-cream filling, mix thoroughly.
6. Whisk the cream separately, add to the rest.
7. Put the finished curd-cream filling on the chocolate-almond base. Flatten. Keep in the refrigerator for an hour.
8. Rub the raspberries through a sieve, mix with the remaining sugar and starch diluted with ice water. Boil the jam until thick.
9. Place the cooled raspberry mass on top of the curd-cream filling, leaving the edges free.
10. Sprinkle the edges with almond flakes, garnish with berries.

Souffle cake

• Time: 47 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 731.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Western European.
• Difficulty: medium.

A very tender, airy, melting in the mouth makes a raspberry soufflé cake. The bottom of the dessert is a soft crust that can be baked according to any of the cake biscuit recipes or made from cookies. The top of the delicacy is a bright and aromatic layer of raspberry jelly, and the middle is the most delicate raspberry-curd cream. How to prepare this original and incredibly delicious dessert, read below.

Ingredients:

• shortbread cookies - 300 g;
• butter - 180 g;
• natural honey - 1 tsp;
• raspberries - 750 g;
• sugar - 1 tbsp.;
• cottage cheese - 220 g;
• fat cream - 210 ml;
• vanillin - 1 pack.;
• gelatin - 30 g.

Cooking method:

1. Turn the cookies into crumbs using a blender, stir with softened butter and honey.
2. Place the sand base in a cake tin and tamp with your fingers.
3. Boil raspberries with sugar for a couple of minutes over medium heat, then pass through a sieve.
4. Pour gelatin with three tablespoons of cold water, leave to swell.
5. Introduce the swollen gelatin into the hot raspberry mass, stir well.
6. Beat the cooled cream with a mixer until thickened.
7. Thoroughly grind the cottage cheese until smooth, add vanillin, pour in half the raspberry syrup. Mix.
8. Gently add whipped cream to the curd-raspberry mixture, mix.
9. Pour the souffle curd-raspberry mass onto a sand base, smooth. Keep in the refrigerator for 20-25 minutes.
10. When the soufflé has set, coat with the remaining raspberry syrup. Allow to completely freeze in the refrigerator.

Curd

• Time: 1 hour 32 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 724.8 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty: medium.

Is always curd cakes, complemented by various fruits or berries, remain popular... Making a raspberry cake with cottage cheese or cheesecake, as the Americans call this dessert, is not very difficult, but its taste will turn out amazing anyway. All thanks to the successful combination of components - sweet shortcrust pastry, delicate cream cheese and sweet and sour raspberries.

Ingredients:

• chicken eggs - 2 pcs.;
• sugar - 250 g;
• vanilla sugar - 1 pack.;
• butter - 100 g;
• sour cream - 0.5 tbsp.;
• baking powder dough - 1 tsp;
• flour - 200 g;
• cream cheese - 0.5 kg;
• raspberries - 400 g;
• fat cream - 125 ml.

Cooking method:

1. Sift flour, mix with baking powder.
2. Cut the cold butter into small cubes, grind into crumbs with flour.
3. Beat one egg slightly with 100 grams of sugar, pour into flour and butter, knead the dough. Keep in the refrigerator for about half an hour.
4. Combine cream cheese with 100 grams of sugar, vanilla sugar, egg and sour cream. Beat well.
5. Transfer the cooled dough to a greased form, smooth, form not very high sides.
6. Pour the creamy filling over the dough, spread the raspberries (leave a little for decoration).
7. Put in an oven preheated to 180 degrees for 33-36 minutes.
8. Beat the cream with the remaining sugar, garnish the top with this mixture and berries.

Meringue cake

• Time: 53 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 476.9 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Italian.
• Difficulty: medium.

Do you want to pamper yourself and your household with an interesting dessert with raspberries, so that it is tasty and not too high in calories? Make a simple yet sophisticated meringue cake like the following photo. The curd cream will perfectly complement the delicate composition of soft shortcrust pastry, crispy meringue and fresh berries, make the dessert light and airy, and a scattering of sweet ruby ​​raspberries will be the perfect end to a bright appetizing picture.

Ingredients:

• chicken eggs - 2 pcs.;
• granulated sugar - 180 g;
• butter - 75 g;
• milk - 3 tablespoons;
• lemon juice - 1/3 tsp;
• baking powder dough - 1 tsp;
• vanillin - 1 pack.;
• flour - 85 g;
• curd cheese - 650 g;
• cream - 210 ml;
• icing sugar - 100 g;
• gelatin - 1 tsp;
• fresh raspberries - 0.5 kg.

Cooking method:

1. Beat the softened butter with 80 grams of sugar and half the vanillin.
2. Stir in the egg yolks one at a time, pour in the milk.
3. Pour in the sifted flour mixed with baking powder.
4. Knead shortbread dough, transfer to a form covered with parchment and greased with any fat, distribute over the bottom.
5. Beat whites with lemon juice, remaining sugar and vanilla. Spread evenly on the dough.
6. Send to bake at 180 degrees for half an hour.
7. Pour gelatin with a little cold water, let it swell.
8. Beat the curd cheese with powdered sugar and cream, add the gelatin dissolved in a water bath.
9. Put the finished cream in a slide on the cooled base, sprinkle with raspberries on top, slightly pressing some of the berries into the cream.

No baked raspberry cake

• Time: 19 minutes.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 587.4 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

There are several options for making a raspberry cake without baking - it can be a soufflé cake, a curd-raspberry dessert based on cookie crumbs, or an airy composition of purchased meringues and fresh berries. However, there is an equally interesting and tasty recipe for such a delicacy - from ready-made wafer cakes, cream from butter and condensed milk and juicy sweet raspberries.

Ingredients:

• square wafer cakes - 1 pack;
• butter - 200 g;
• condensed milk - 380 ml;
• boiled condensed milk - 230 g;
• raspberries - 600 g;
• dark chocolate - 45 g.

Cooking method:

1. Beat softened butter with two types of condensed milk.
2. Grease each waffle crust generously with cream, and pour a large handful of raspberries on top. Collect the cake.
3. Melt chocolate in a water bath, make a pattern for it on the surface of the cake.
4. Decorate with raspberries and mint leaves.
5. Put in the refrigerator to solidify.

With frozen raspberries

• Time: 1 hour 16 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 654.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Western European.
• Difficulty: medium.

Chocolate cake with frozen raspberries is always successful, tasty, aromatic and festive. Such a dessert with a rich chocolate taste and a pleasant raspberry hint will definitely appeal to all guests and households. The main thing is that before collecting the cake, do not forget to hold the raspberries on a sieve a little to remove excess liquid after defrosting.

Ingredients:

• chicken eggs - 6 pcs.;
• bitter chocolate - 400 g;
• butter - 180 g;
• sugar - 2 tbsp.;
• flour - 1 tbsp.;
• vanillin - 1 pack.;
• fat cream - 180 ml;
• frozen raspberries - 200 g.

Cooking method:

1. Melt 250 grams of chocolate in a water bath.
2. Let cool, then stir in the egg yolks one at a time.
3. Whisk butter, warmed to room temperature, with 1 glass of sugar and vanilla until lightening and increasing in volume.
4. Whisk in the chocolate and yolk mass while whisking. Add sifted flour in portions.
5. Whisk egg whites separately with 1/2 cup sugar until soft peaks. Stir the whipped egg whites into the bulk in a few steps.
6. Put the dough in the prepared form, send it to the oven for 45 minutes, heated to 180 degrees.
7. Cut the cooled cake in half.
8. In a saucepan, heat the cream to a boil, put the remaining chocolate broken into wedges.
9. Remove from heat and stir the cream until the chocolate is completely dissolved.
10. Mash raspberries with half a glass of sugar, add a third of the cooled cream.
11. Spread this chocolate-creamy-raspberry filling over the bottom cake layer, cover with the top one.
12. Cover the top and sides of the cake with chocolate cream, decorate to your taste.

With raspberry jam

• Time: 51 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 714.8 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

If you want to cook something unusual and original from raspberries, take on the recipe for pancake cake with raspberry jam and delicate butter cream. Such a dessert will be especially relevant on Maslenitsa, but on ordinary days it is perfect for a family tea party or a children's party. How to prepare such an unusual, but very tasty dessert, will tell you the step-by-step recipe described below.

Ingredients:

• chicken eggs - 3 pcs.;
• sugar - 3 tablespoons;
• milk - 500 ml;
• salt - 0.5 tsp;
• soda - 1/3 tsp;
• flour - 1 tbsp.;
• vegetable oil - 2.5 tablespoons;
• raspberries - 300 g;
• icing sugar - 200 g;
• cream cheese - 150 g;
• condensed milk - 175 ml;
• cream - 120 ml.

Cooking method:

1. Whisk eggs lightly with sugar and salt.
2. Pour in half of the milk heated to a temperature of 50-52 degrees.
3. Add flour, stir the mixture until smooth.
4. Dilute the dough with the remaining milk, add soda quenched with boiling water and vegetable oil.
5. Bake pancakes, stack.
6. Mix raspberries with 150 grams of powdered sugar, boil over low heat for 10 minutes, stirring constantly.
7. Rub the slightly cooled jam through a sieve.
8. Mix cream cheese and condensed milk. Beat.
9. Whip the cream separately with the remaining powder. Mix both masses.
10. Collect the cake, alternately smearing the pancakes with either butter cream or raspberry jam. Cover the top pancake with a thick layer of cream, and make stains from the jam.

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