It’s a great choice if you are looking for a light, elegant and full fruit dessert. Its preparation does not require exceptional skills. It’s the perfect cake for the summer – refreshing, delicate and extinguishing thirst. Raspberries give it a characteristic acidity, which perfectly breaks the sweetness of the cream. The cake looks effective, and at the same time it is not overly sweet or heavy. Perfect for parties, birthdays, family meetings or simply as a fruit feast in the middle of the week. Thanks to the light structure, it literally melts in the mouth.
Ingredients:
- 6 eggs,
- 150 g of fine sugar,
- 120 g of cake flour,
- 3 tablespoons of potato flour,
- 2 tablespoons of sunflower oil,
- a pinch of salt,
- 500 ml (+4 tablespoons) cream 36%cream,
- 250 g serka mascarpone,
- powdered sugar (to taste),
- raspberry jelly,
- 200 ml of water,
- 500 g of fresh raspberries,
- 300 g of white chocolate,
- 200 g of butter,
- 50 g of coconut flakes.
Method of performance:
Separate the protein from the yolks. Beat the proteins to a stiff foam (with a mixer at high speed) with the addition of a pinch of salt. Add sugar to the foam without interrupting whipping. When the sugar dissolves, add one yolk gradually. Finally, pour the oil into the egg mass with a thin stream. Turn off the mixer. Sift both flour to the mass. Mix gently with a spatula – only to combine the ingredients.
Put the bottom of a cake tin with a diameter of 24-26 cm with baking paper. Transfer the dough into the cake tin and put in the oven preheated to 170 ° C. Bake for about 40 minutes – to the so -called dry stick. Cut the baked dough with a knife from the edges of the mold and set aside to cool upside down. Thanks to this, on top of the cake there will be a flat bottom, and the top (which will go to the bottom) will even out under weight. Crown dough cut into 3 tops.
Melt the raspberry jelly in 200 ml of hot water. Set aside to cool (jelly cannot be hot, but it must remain liquid). Whip the heavily chilled cream. Love to taste. Combine with mascarpone cheese, then mix with cooled jelly.
Put the prettiest raspberries for decoration. Lightly chop the rest or crush with a fork. Spread half of the crushed raspberries on the first of the table tops. Put half the cream. Cover with a second top and repeat all activities. Place 3 tops on top. Put the cake in the fridge for a few hours.
Melt white chocolate in 4 tablespoons of cream. Cool combined with the beaten butter and mix it has a cream. Play the cake with it, sprinkle with coconut and decorate with raspberries. You can also use a few blots of whipped cream for decoration.
Source: NowowoPuje.pl
See also:
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