Raspberries are already appearing on the stalls, so you can easily reach for such recipes. My favorite seasonal cake is Raspberry Chruśniak.
I love when the dessert combines shortbread and velvet cream, and this is one of such proposals. It never ends with one piece, and it tastes insane.
Shortbread:
- 150 g of wheat flour,
- 75 g of cold butter,
- 40 g of powdered sugar,
- 1 yolk,
- 1 pinch of salt.
Chocolate cake:
- 180 g of wheat flour,
- 150 g cukru,
- 100 g of butter,
- 120 ml buttermilk,
- 3 eggs in size L or XL,
- 30 g of powder cocoa,
- 1 teaspoon of baking powder,
- 1 teaspoon of vanilla extract,
- ½ teaspoon baking soda.
Cream:
- 250 g of minced cottage cheese,
- 200 ml of cream 36%,
- 80 g of powdered sugar,
- 1.5 teaspoons of vanilla extract.
Malinowa frużelina:
- 400 g of fresh raspberries,
- 50 g cukru,
- 3 tablespoons of water,
- 1.5 tablespoons of potato starch,
- 1 tablespoon of lemon juice.
Prepare the shortcrust pastry.
Sift flour, powdered sugar and salt into a bowl. Add cold cubed butter. Rub them with your fingers or in a blender to crumble.
Add yolk and knead a smooth dough.
Wrap the dough with cling film and put it in the fridge for 30 minutes.
After cooling, roll out the dough into a pie with a diameter of 22 cm. Put the bottom of a cake tin with the same diameter with it and put in the oven preheated to 180 degrees Celsius for 15-20 minutes, until nice gold.
Remove and cool.
Prepare a chocolate cake.
In a bowl, grate the butter with sugar to a light and fluffy mass. Add one egg, stirring well after each of them. Then pour in the vanilla extract.
In a separate bowl, mix sifted flour, cocoa, baking powder and baking soda. Gradually add dry ingredients to wet, in three parts, alternately with buttermilk.
Pour the dough into a cake tin with the same diameter and put it in the oven preheated to 170 degrees Celsius for 35-40 minutes or a clean stick.
Remove and completely cool, then separate into two countertops.
Prepare the cream.
Mix the cottage cheese to relax its consistency.
In a separate bowl, beat the cream rigidly with the addition of sugar and vanilla extract. Gently combine it with cottage cheese.
Prepare a raspberry frużelina.
Place the raspberries in a saucepan along with sugar and lemon juice. Heat on medium heat until the fruit releases juice for about 5-7 minutes.
In a small bowl, mix potato flour with water. Pour the mixture into boiling raspberries. Stir all the time to thicken.
Set aside to cool completely.
Fold the dough.
Move the shortbread cake back to the cake tin. Brush them with a thin layer of cream and put one chocolate cake top. Then spread around 2/3 of the remaining cheese-cream cream and cover it with a second top.
Spread the remaining cream evenly on top and put the raspberry frużelina.
Raspberry chruśniak put in the fridge for at least 3 hours. Serve cold.
Source: NowowoPuje.pl
