lr.mpmn-digital.com
New recipes

Raspberry cake

Raspberry cake


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Prepare a cake top, in a bowl beat the egg whites, gradually adding the sugar, when the composition has cooled, add the yolks, mix then add the flour and mix from the bottom up with a spatula. When the composition is homogeneous, pour into a round tray with a diameter of 24 cm and put in the preheated oven at 180 degrees for about 20 minutes or until it passes the toothpick test. When the top is baked, take it out of the oven and place it on a grill to cool.

During this time we take care of the cream, in a bowl we put the cream cheese, sugar and vanilla and we mix with a whisk then we add mascarpone we mix well we put the two envelopes of hardener and we continue to mix two minutes. We obtain a fine unctuous composition.

Assemble the cake: in a form with removable walls we place the cake top, fix the circle, and place the cream cheese, spread it evenly level nicely. Over the cream we pour frozen raspberries (even frozen directly from the freezer) and distribute it evenly over the entire surface of the cake .Now the final stage of the original recipe is to make a gelatin according to the instructions on the envelope and pour it over the raspberries.

Let the cake cool for a few hours, preferably overnight so that it will syrup very well with the help of raspberries and cream.




If you like it, share it with your friends!





Ingredient:

66 biscuits
4 vials of Dr. Qetker rum
8 tablespoons caster sugar

For pineapple pudding cream:
1 sachet of vanilla pudding
6 tablespoons caster sugar
500ml milk
350g pineapple

For mascarpone fruit cream:
250g mascarpone cheese
2 sachets of Dr. Qetker cream
300ml cream milk
5 tablespoons powdered sugar
500g raspberries
200g mure

Method of preparation:
In a bowl put 200ml milk and dissolve the caster sugar and vanilla pudding sachet. We put the rest of the milk in a pan, on the fire to boil. When it boils, remove the pan from the heat, add the dissolved pudding, put it back on low heat and stir continuously, until it thickens. After it has thickened, take the pan off the heat and leave it to cool, and when it is cold, add the pineapple cut into small cubes and mix until incorporated.


In a bowl, beat the whipped cream with the mixer, then add the mascarpone cheese and powdered sugar. We continue mixing until everything is incorporated. Add the raspberries and blackberries & # 8211 previously washed and drained & # 8211 and mix everything lightly, with a spatula, until you get a homogeneous composition.



After we get the two creams, we move on to filling the cake.
Put 1l of water in a bowl, add the rum and sugar essences and mix until the sugar is diluted. We take biscuit by biscuit, soak them in water with sugar and rum and place them on a tray in two rows of 11 pieces. (Now, that also depends on how big the tray is and how many biscuits fit). Over the first layer of biscuits we spread half of the raspberry cream, blackberries and mascarpone.
The second layer of biscuits follows - arranged in the same way, and then we spread all the pineapple pudding cream over it.
The third layer of biscuits is arranged in the same way and is placed over the whole cream of raspberries, blackberries and mascarpone.
Top with raspberries and blackberries or as desired.






Raspberry and vanilla mousse cake

Raspberry and vanilla mousse cake & # 8211 a dessert of occasion, very refreshing and quite easy to make, even if it requires a little more patience. It was my sister's birthday cake and despite the fact that it has a raspberry cream (and we don't really like desserts with fruit inserts), it was delicious.

Everything combines perfectly! The cocoa top with raspberry mousse and bitter icing is wonderfully complemented with a not very sweet vanilla cream. It was a slightly different cake than the classics, maybe because we don't use raspberries much in creams or maybe because we're talking about 2 mousses?

We generally prefer cakes with chocolate creams, heavy creams, and this cake with raspberry and vanilla mousse was not nauseous or difficult to digest at all. It is best that when you eat it, leave it for 5 minutes after removing it. from the fridge. If you eat it immediately, it will be very cold and the aromas will not feel very good.

For those looking for a delicious cake and not very difficult to make, I will leave here three recipes. To reach them, just click on the images.

tort raffaello whiskey cream cake tort in egypt


Raspberry and vanilla mousse cake

Raspberry and vanilla mousse cake & # 8211 a dessert of occasion, very refreshing and quite easy to make, even if it requires a little more patience. It was my sister's birthday cake and despite the fact that it has a raspberry cream (and we don't really like desserts with fruit inserts), it was delicious.

Everything combines perfectly! The cocoa top with raspberry mousse and bitter icing is wonderfully complemented with a not very sweet vanilla cream. It was a slightly different cake than the classics, maybe because we don't use raspberries much in creams or maybe because we're talking about 2 mousses?

We generally prefer cakes with chocolate creams, heavy creams, and this cake with raspberry and vanilla mousse was not nauseous or difficult to digest at all. It is best that when you eat it, leave it for 5 minutes after removing it. from the fridge. If you eat it immediately, it will be very cold and the aromas will not feel very good.

For those looking for a delicious cake and not very difficult to make, I will leave here three recipes. To reach them, just click on the images.

tort raffaello whiskey cream cake tort in egypt


Quick cake with raspberries and fine cream & # 8211 a recipe worthy of emperors, excellent for summer!

We present you a delicious cake recipe with fine cream and raspberries. It is a dessert that is prepared amazingly simple, and as a result you get an appetizing cake, which will surely please everyone. The fine cream cheese and cream, in combination with fresh raspberries, offers a sweet-sour taste and an irresistible aroma. Enjoy your loved ones with an amazing homemade cake.

Countertop ingredients

-150 g of eggs (3 medium-sized eggs)

Ingredients for syrup

Cream ingredients

-5-6 tablespoons powdered sugar

Method of preparation

1. Mix all the ingredients for the countertop and obtain a homogeneous dough.

2. Line a baking sheet with paper and pour the dough (20 cm in diameter).

3. Bake the sponge cake in the preheated oven until ready. Take the toothpick test.

4. Leave the countertop at room temperature for 8-12 hours.

5. Prepare the syrup: pour the water and sugar into a saucepan. Put it on the fire and bring the mixture to a boil.

6. Remove the pan from the heat and allow the syrup to cool.

7. Mix the syrup with 1 teaspoon of brandy or rum.

8. Prepare the cream: pass the cottage cheese through a sieve.

9. Beat the cream (as cold as possible) with the powdered sugar and vanilla, until you get a cream.

10. Mix the whipped cream with the cheese.

11. Cut the sponge along. Get two countertops.

12. Arrange the first countertop on the tray and sprinkle with syrup. Grease it with a layer of cream and arrange the raspberries.

13. Cover the raspberries with cream.

14. Arrange the second countertop, sprinkle it with syrup, then grease it with cream.


Quick cake with raspberries and fine cream & # 8211 a recipe worthy of emperors, excellent for summer!

We present you a delicious cake recipe with fine cream and raspberries. It is a dessert that is prepared amazingly simple, and as a result you get an appetizing cake, which will surely please everyone. The fine cream cheese and cream, in combination with fresh raspberries, offers a sweet-sour taste and an irresistible aroma. Enjoy your loved ones with an amazing homemade cake.

Countertop ingredients

-150 g of eggs (3 medium-sized eggs)

Ingredients for syrup

Cream ingredients

-5-6 tablespoons powdered sugar

Method of preparation

1. Mix all the ingredients for the countertop and obtain a homogeneous dough.

2. Line a baking sheet with paper and pour the dough (20 cm in diameter).

3. Bake the sponge cake in the preheated oven until ready. Take the toothpick test.

4. Leave the countertop at room temperature for 8-12 hours.

5. Prepare the syrup: pour the water and sugar into a saucepan. Put it on the fire and bring the mixture to a boil.

6. Remove the pan from the heat and allow the syrup to cool.

7. Mix the syrup with 1 teaspoon of brandy or rum.

8. Prepare the cream: pass the cottage cheese through a sieve.

9. Beat the cream (as cold as possible) with the powdered sugar and vanilla, until you get a cream.

10. Mix the whipped cream with the cheese.

11. Cut the sponge along. Get two countertops.

12. Arrange the first countertop on the tray and sprinkle with syrup. Grease it with a layer of cream and arrange the raspberries.

13. Cover the raspberries with cream.

14. Arrange the second countertop, sprinkle it with syrup, then grease it with cream.


  • For sarlota:
  • 550 grams of sour cream (or liquid cream, I prefer good quality sour cream)
  • 3 eggs
  • 200 ml of milk
  • 10 grams of gelatin
  • 60 ml of cold water
  • 100 grams of powdered sugar
  • For the raspberry jelly inside the cake:
  • 200 grams of raspberries
  • 4 grams of gelatin
  • 25 ml of cold water
  • 50 grams of powdered sugar
  • For the icing (all raspberry jelly)
  • 150 ml of raspberry juice (raspberries are mixed, then strained through a thick sieve, obtaining the juice)
  • 4 grams of gelatin
  • 50 grams of powdered sugar
  • Decor:
  • fresh raspberries
  • White chocolate

Extras: I put relatively little sugar, you can adjust the amount according to taste and depending on the sweetness of the fruit


  • For sarlota:
  • 550 grams of sour cream (or liquid cream, I prefer good quality sour cream)
  • 3 eggs
  • 200 ml of milk
  • 10 grams of gelatin
  • 60 ml of cold water
  • 100 grams of powdered sugar
  • For the raspberry jelly inside the cake:
  • 200 grams of raspberries
  • 4 grams of gelatin
  • 25 ml of cold water
  • 50 grams of powdered sugar
  • For the icing (all raspberry jelly)
  • 150 ml of raspberry juice (raspberries are mixed, then strained through a thick sieve, obtaining the juice)
  • 4 grams of gelatin
  • 50 grams of powdered sugar
  • Decor:
  • fresh raspberries
  • White chocolate

Extras: I put relatively little sugar, you can adjust the amount according to taste and depending on the sweetness of the fruit


Put whole eggs, sugar and salt powder in a large bowl and mix for 25-30 minutes with the usual mixer. The eggs will become a light, whitish, aerated foam and will have 3 times the initial volume. Then gradually add the sifted flour and mix with a spatula or spoon with slow and bottom-up movements (so as not to remove air from the composition). Only after it has been completely homogenized can the next round of flour be added. Pour the pandispan composition into a tray on the bottom of which baking paper was placed and the walls were greased with butter and then lined with flour. Level the dough with a spatula or the back of a spoon and then hit the tray to remove the remaining air from the pour (repeat several times). Place the tray in the preheated oven for 20-25 minutes at a temperature of 170 ° C (minimum flame). When it has cooled completely, cut it into 3 layers.

Whip the cream and let it cool. Beat mascarpone with cream cheese and powdered sugar, add vanilla essence. Mix the mascarpone cream with about 2/3 of the whipped cream then divide the cream into 2 parts, one of which should be a little more (it will be used to dress the cake). It's getting cold.
Meanwhile, put the raspberries in a pan on the fire together with the sugar (stop 8 pieces of raspberries for garnish).
Stir continuously until the raspberries start to leave their juice, then let them boil on a very low heat, stirring occasionally for about 10-15 minutes. Drain the raspberry juice resulting from boiling and set aside for one of the creams. The rest is passed through a sieve to obtain the raspberry puree by removing the seeds.

Put the gelatin to hydrate in about 50 ml of water. Put a sheet of worktop on a plate, put the cake tray ring around it. Melt the gelatin according to the instructions on the package. About 1/3 of the gelatin is mixed with mascarpone cream (most). The rest of the gelatin is mixed with the raspberry syrup stopped earlier and everything is added to the mascarpone cream (the least).

Put mascarpone cream over the first countertop, not all, stop about 7-8 tablespoons to dress the cake. Put the second top, then the pink cream with the raspberry syrup. Above comes the third countertop sheet. Refrigerate for at least 2 hours. Then mix the stopped mascarpone cream (7-8 lg) with the remaining whipped cream and refrigerate. Raspberry jelly is also stored there. After 2 hours (or more), coat the cake with mascarpone cream and whipped cream.
On top put the raspberry jelly in which I put the jelly cake envelope prepared according to the instructions on the package with about 3-4 lg of water. Garnish as desired, possibly with coconut flakes and raspberries. Let it cool again.

I would like to participate in the contest and test Philips products because I don't have much time, I am pregnant and I still have a small child and these products I think would make my work in the kitchen much easier.


Blackberry and raspberry cake

  • For a tray of: 25 / 12.5 / 6 cm:
  • 27 biscuits with cocoa
  • Syrup from:
  • 300 ml of water
  • 50 gr sugar
  • 2 teaspoons coffee
  • For blackberry cream:
  • 500 gr fresh blackberries
  • 250 gr condensed milk
  • 1 tablespoon cornstarch
  • 50 ml of water
  • 50 gr sugar
  • 5 gr gelatin
  • 1 pinch of salt
  • For raspberry cream:
  • 500 gr fresh raspberries
  • 250 gr condensed milk
  • 1 tablespoon cornstarch
  • 50 ml of water
  • 5 gr gelatin
  • 1 pinch of salt
  • For white chocolate cream:
  • 100 gr white chocolate
  • 75 ml vanilla flavored cream (Dorna)
  • 25 gr butter
  • 1 pinch of salt

Put whole eggs, sugar and salt powder in a large bowl and mix for 25-30 minutes with the usual mixer. The eggs will become a light, whitish, aerated foam and will have 3 times the initial volume. Then gradually add the sifted flour and mix with a spatula or spoon with slow and bottom-up movements (so as not to remove air from the composition). Only after it has been completely homogenized can the next round of flour be added. Pour the pandispan composition into a tray on the bottom of which baking paper was placed and the walls were greased with butter and then lined with flour. Level the dough with a spatula or the back of a spoon and then hit the tray to remove the remaining air from the pour (repeat several times). Place the tray in the preheated oven for 20-25 minutes at a temperature of 170 ° C (minimum flame). When it has cooled completely, cut it into 3 layers.

Whip the cream and let it cool. Beat mascarpone with cream cheese and powdered sugar, add vanilla essence. Mix the mascarpone cream with about 2/3 of the whipped cream then divide the cream into 2 parts, one of which should be a little more (it will be used to dress the cake). It's getting cold.
Meanwhile, put the raspberries in a pan on the fire together with the sugar (stop 8 pieces of raspberries for garnish).
Stir continuously until the raspberries start to leave their juice, then let them boil on a very low heat, stirring occasionally for about 10-15 minutes. Drain the raspberry juice resulting from boiling and set aside for one of the creams. The rest is passed through a sieve to obtain the raspberry puree by removing the seeds.

Put the gelatin to hydrate in about 50 ml of water. Put a sheet of worktop on a plate, put the cake tray ring around it. Melt the gelatin according to the instructions on the package. About 1/3 of the gelatin is mixed with mascarpone cream (most). The rest of the gelatin is mixed with the raspberry syrup stopped earlier and everything is added to the mascarpone cream (the least).

Put mascarpone cream over the first countertop, not all, stop about 7-8 tablespoons to dress the cake. Put the second top, then the pink cream with the raspberry syrup. Above comes the third countertop sheet. Refrigerate for at least 2 hours. Then mix the stopped mascarpone cream (7-8 lg) with the remaining whipped cream and refrigerate. Raspberry jelly is also stored there. After 2 hours (or more), coat the cake with mascarpone cream and whipped cream.
On top put the raspberry jelly in which I put the jelly cake envelope prepared according to the instructions on the package with about 3-4 lg of water. Garnish as desired, possibly with coconut flakes and raspberries. Let it cool again.

I would like to participate in the contest and test Philips products because I don't have much time, I am pregnant and I still have a small child and these products I think would make my work in the kitchen much easier.



Comments:

  1. Gugami

    Instead of criticizing it, it is better to write the variants.

  2. Kazile

    Great, this is a very valuable message.



Write a message