How to make raspberry cream for cake. Raspberry cream. Chocolate Cake with Malina

Preparing custard dough.

We pour water into the saucepan, put salt, sugar and sliced \u200b\u200bto pieces of oil.

We put on the middle fire and cook until the oil is melting. Remove from fire and interfere with flour.

We return to the stove and cook, constantly interfering until the dough is rolled into the ball, and on the bottom it will not begin to form a crust, about 2-3 minutes.

Remove the saucepan from the fire, shift the dough in a bowl. On one, add eggs, stirring after each to full uniformity with a blade. If you use a stationary mixer, interfere at the lowest speeds. The usual mixer with the wrenches is not suitable. Constantly follow the consistency - the dough should not be too liquid. To progress, the last egg is better to beat the fork and add parts. The dough must be smooth and brilliant.

Put it in a confectionery bag with a conventional round nozzle with a diameter of 10-11 mm.

Cooking Krakelin. To do this, rub the oil with flour and sugar to the state of a soft dough.

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

Put in the freezer.

Cooking raspberry cream.

Yolks are whipped with half sugar and starch before the mass.

Malina wipe through the sieve. It should be about 200 g struts. We add half of the sugar and lemon juice to it, put on the stove and bring to a boil. Remove from fire.

Constantly stirring the wedge, we pour raspberry puree into the yolk mass. We return back to the saucepan and put on fire again. On a small heating, constantly stirring, cook cream to thickening.

We shift in a bowl covering the food film so that it comes into contact with the surface of the cream. Completely cool.

We prepare custard.

Yolks whip with sugar.

We add flour and beat again. I bring to boil milk. Thinking in the egg mixture, without stopping to beat. Pour into clean bucket and put on the middle fire.

Cook, constantly stirring the wedge, until the mixture thickens.

Remove the bucket from the fire. A pair of cubes add butter, well stirring after each addition. Then add vanilla essence and finely chocolate finely and stir up to dissolving it.

Put the cream in a bowl. Cover the surface with the food film and put in the refrigerator.

On the baking sheet, covered with parchment or silicone rug, decrease with a diameter of about 3.5 cm.

Take out the rolled Krakelin from the freezer. Let us lie down a couple of minutes at room temperature, then cut the mug with a diameter of a little more undressed shu. We put on a mug to each shu and slightly press.

We send to the oven preheated to 180 degrees and bake until readiness and golden color, about 30-35 minutes.

Enjoy. From each buns cut off the upper third. Fill the cakes first with raspberry cream.

And then brewing.

Cover with cut lids.

Pleasant tea drinking!

Cakes were and will be relevant at any time of the year, but in the summer you want something easier, vitamin and less calorie. Moreover, when there are so many useful berries and fruits on the market. This cake with raspberries, sour cream and chocolate biscuit - a simple and delicious version of the summer lung cake.

It may seem to prepare it hard, but it is not at all. Despite the number of layers, the cake is very simple. The only one will need to be time to froze the sour cream layer on the gelatin in the refrigerator.

I want to note that I used to build a cake with a form with a diameter of 19 cm and the onboard tape with a height of 10 cm. Therefore, the cake was very high. If you use a form of a diameter of 25-30 cm, the cake will be standard.

Ingredients for Biscuit:

• 5 eggs;
• 5 tbsp. cocoa;
• 1 tbsp. Sahara;
• 1 tbsp. flour;
• 2 tsp Busty for test.

Ingredients for raspberry compote:

• 300 g of fresh or frozen raspberry;
• 0.5 Art. cold water for gelatin;
• 90 g of sugar;
• 10 g of pectin;
• 10 g gelatin.

Ingredients for impregnation of biscuit:

• 1 tbsp. water;
• 0.5 Art. Sahara;
• several raspberries.

Ingredients for sour cream on gelatin:

• 1600 g sour cream;
• 400 g of powdered sugar;
• 40 g gelatin;
• several raspberry berries;
• 1 tbsp. Cold boiled water.
• optional: 50 g of chocolate.
• a few drops of vanilla extract or vanillin pinch;

Ingredients for Glazes:

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

See also:

How to cook biscuit cake

1. Let's start with the preparation of a tender berry layer - compote. In fact, it is a raspberry puree with adding thickeners: pectin and gelatin. But, despite the thickeners, compote ideally should resemble the cream than a dense jelly. For compote from the raspberry, we will need 300 g of raspberries, cold water, sugar, pectin and gelatin. If there is no possibility to find pectin, it can be replaced with corn starch (pay attention, potato starch will not fit, only corn).

2. Malina rinsed under running water, we put into a deep plate and fall asleep sugar, mix. We leave for a while so that the raspberry of the juice.

3. I fall asleep 10 g gelatin half a glass of cold water and leave it to swell.

4. Move the raspberry along with the juice to the scenery. Slightly smear the spoon so that the raspberry turns into a puree. We warm up to about 40-50 ° C (the mixture should be hot, but in no way boil). The sugar mixes with pectin and sprinkled with a rain raspberry puree, immediately stirring with a spoon.

5. We give mashed potatoes and cook no more than 2 minutes. Then remove the raspberry mass from the fire, let it stand half a minute so that the puree is a little cold and add swirl gelatin.

6. All mix. Gelatin must dissolve.

7. The form for assembling the cake to be covered with a trap and pour raspberry compote into it. We give the mixture completely cool at room temperature, and then remove to the freezer until it is frozen. Frozen solid compote will fall to a smooth and beautiful layer of cake, and when the berry layer knows, in the finished cake it will look like a thick crimson cream.

8. Cooking chocolate biscuit. In a separate bowl, we are whipped with a mixer with a sugar in a white foam. Add flour, baking powder for test, cocoa powder (if you want the biscuit to get with chocolate taste). Pour the biscuit dough on the baking tray or a special silicone rug. We bake 15-20 minutes in a preheated oven at 200 degrees.

9. We take out the finished biscuit and cool it at room temperature.

10. In the meantime, the biscuit cools, you can cook the sweet syrup for its impregnation. Thanks to it, the biscuit will be wet and gentle. For syrup you will need a glass of water, half of the sugar cup and a few raspberry berries.

11. Move all the ingredients for the syrup in the scene and put on a slow fire. Berries smear the spoon, mix the syrup and cook before dissolving sugar and boiling.

12. On the basis of the detachable form, cut the biscuit cake for the raspberry cake. Very convenient to do it with a curly knife, as in the photo.

13. It turns out 2 embers. If you use a form with a diameter of 25 and higher, you will have one korzh.

14. The remains of the biscuit will also be useful to us: we apply to cubes. Also squeeze on the grater half of the chocolate tile.

15. Prepare everything for sour cream: not fatty sour cream, fresh raspberries and sugar powder so that the cream is homogeneous. We will also need gelatin, thanks to which the cream creates, will become a little bit and will be good to keep his shape in the cake. To add a vanilla fragrance, we use vanilla extract, vanillain or vanilla sugar.

16. 40 g gelatin fill with a glass of cold boiled water, stirred and leave swell. This amount of gelatinus is enough for the cream a little thickening, but it will not be very dense.

17. All sour cream (1600 g) and sugar powder (400 g) shift into a deep bowl. We add berries of fresh and washed raspberry, 55-6 drops of vanilla extract or 2 vanillin chips.

18. We hit the mixer cream on medium turns.

19. The gelatin is heated in a water bath or in the microwave to completely dissolve grazing and introduce into cream. It is very important to ensure that the gelatin does not boil, because in this case it will lose its gelling properties. Immediately mix the sour cream cream.

20. Frozen layer of raspberry compote is removed from the freezer, take out from the form. Now we will use this form to build a cake.

21. It's time to collect a biscuit cake with raspberry and sour cream. As I used the shape of a small diameter, I came to the aid of a high side ribbon (10 cm).

22. Putting the detachable form and put the biscuit cake on the bottom. Immediately impregnate it with syrup.

23. We post approximately 1/4 of the sour cream, sprinkle half grated chocolate.

24. Slightly blend biscuit pieces into cream, sprinkled with grated chocolate.

25. Again a layer of sour cream.

26. lay out frozen compote, slightly pressing it and bleak into cream.

For biscuits heat the oven to 180 degrees. Eggs beat with sugar. Sugar pour gradually. Be whipped at least 10 minutes in the combine. I beat 12-15 minutes. It turns out an air dense white mass. Mix cocoa, flour and starch. Sift and add to two adhesives for egg-sugar. Stir neatly shovel to homogeneity. Pour the butter and gently mix. Pour into the shape and bake for 20-25 minutes. Readiness to check with a wooden stick. Biscuit is obtained by a 3.5 cm high. We need 2 such biscuits for this cake.

As an option, you can bake one biscuit by 6 eggs, it is obtained by a height of almost 7 cm and cut into 4 parts. This is a biscuit of 6 eggs. Cocoa has replaced with vanilla pudding.
6 pcs. Eggs
180 gr Sahara
135 gr. flour
45 gr. Stachmala
30 gr. Cocoa or 30 grams. vanilla pudding or 30 grams. Stachmala
45 gr. Melted butter oil

It's easier to bake 2 biscuits. Biscuits better bake in advance and give them the night to lie down / mature. These biscuits are cut very well and will not crumble strongly.

For raspberry cream and lemon cream, soak gelatin separately for each cream. Beat the cream and remove into the refrigerator (cream you can beat everything at once, then just add your part to each cream.)
Malina puree. If you do not like bones in the cream, then it is better to wipe the purricated raspberry through a sieve. Mix raspberries with yogurt, add sugar or sugar to taste. Melt gelatin on slow heat and pour into the raspberry-yogurt mass, while it is better to mix the cream mixer to make gelatin well. Add cream and mix your shovel.
For lemon cream Add to yogurt Cedar Lemmon, lemon juice, sugar or sugar and shuffle and mix. Melt gelatin, pour into a lemon-yogurt mass. Mix. Add cream and mix it once again.

Cake assembly: put a biscuit into the detachable ring, put half of the raspberry cream, again biscuit, then all the lemon cream, biscuit, the remainder of the raspberry cream and close the biscuit on top. The height of the cake depends on the thickness of your biscuit cortex. It is possible to impregnate the biscuit at will. I did not impregnate this time. Remove the cake in the fridge until it is frozen. Better for the night.

Decorate the cake can at your request. I leveled the cake with cream on cream cheese. The recipe found from Andrei Rudkov in the blog. For one serving of the cream, it is necessary to beat 115 g of room temperature oil with 100 gr. Sugar powder for 7 minutes to Bela. Then to upload 340 gr. Cold curd cheese (Philadelphia, Almete, Khokhland ...) and beat another 5-7 minutes. For this cake, I have 1,5 serving cream.

Well, in the end, I poured with a glaze with subkucts.

110 options for making a recipe "Raspberry cream" step by step with photos on the site