Philadelphia cake This is a simple recipe for a very raspberry dessert for the whole family. The bottom is only Crushed biscuits with butterfits perfectly with A light layer of sweet cream and mascarpone cheesethe whole breaks Slightly sour raspberry mousse, and jelly with whole fruit. This is the perfect dessert for a holiday weekend, it is great for both afternoon coffee or tea, as well as for special occasions when you expect visiting guests.
Before you start preparing the dough, prepare the right baking tray. The best will be Form measuring 30 x 20 cm.
Ingredients for the bottom:
- 200 g of cocoa biscuits,
- 100 g of butter.
Ingredients for raspberry mousse:
- 300 g malin,
- 50 g cukru,
- 1.5 teaspoons of gelatin,
- 30 ml of water.
Ingredients for the cream layer:
- 350 ml cream cream 36 percent,
- 200 g serka mascarpone,
- 60 g of powdered sugar,
- 1 teaspoon of vanilla extract,
- 1.5 teaspoons of gelatin,
- 30 ml of water.
Raspberry jelly:
- 2 packages of raspberry jelly,
- 700 ml of water,
- 200 g of fresh raspberries.
Prepare the bottom. Melt the butter and cool. Mix biscuits in a kitchen work to receive crumbs. Mix the butter gently and combine both ingredients to a homogeneous mass. Place the baking mold with dimensions of 30×20 cm with baking paper, and then pour out the bottom, pressing it with a glass.
Prepare raspberry mousse. Spread the gelatin in the water and leave it to be swelling for 10-15 minutes. Put the raspberries in a pot and backfill with sugar. Heat them on medium heat until the fruit releases juice and softens. Cook the whole for 5-7 minutes, crushing raspberries. Remove from the heat and cool down. Heat the gelatin, mix and add to warm raspberry mousse. Mix the whole thoroughly and pour on the bottom of cocoa cookies. Put in the fridge for at least an hour.
Prepare the cream layer. Spread the gelatin in the water and leave it to be swelling for 10-15 minutes. Heat it and leave it to cool. In a large bowl, beat the cream with mascarpone cheese, powdered sugar and vanilla extract for a smooth cream. Add a tablespoon of cream to the cooled gelatin, mix the whole and pour out to the cold raspberry mousse. Put the whole again in the fridge for the next 2 hours.
Prepare jelly. Clean raspberries and dry thoroughly. Spread the jelly in hot water and leave to cool until it slowly solidifies. Spread fresh raspberries on top of the dough. Pour the solidifying jelly into fruit. Put the Philadelphia cake in the fridge for at least 4-6 hours to make all layers concentrate well. Serve cold.
Sources: Terazpoczy.pl
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