Raspberries are in season, so I created a fantastic dish with them that I enjoy making at this time of year. It is a raspberry-flavored cake that is created without baking, tastes like summer, and has an incredibly lovely and alluring appearance.
Nobody enjoys the heat in the kitchen in the summer, therefore the fact that the foundation is made with crushed plasma biscuits and is not baked is undoubtedly a significant benefit during these hot months.
The raspberry cake features two creams, the first of which is a white cream composed of mascarpone cheese, miller cream, whipped cream, and white chocolate among other ingredients. Also included are whole raspberries, which add a lovely sour flavor and shine out beautifully when the cake is sliced into slices. Similar components go into the pink cream, but pureed raspberries are added for an even stronger fruity flavor.
Of course, the finishing touch is the adornment, and what better way to do so than with raspberries? And with a ton of raspberries, which I generously sprinkled on top this time around without cutting corners. Of course, this is only one suggestion; you can choose to adorn your cake in a different style or forgo the decoration altogether and start nibbling on the delectable sweets right away.
Cake with Raspberries
(No Ratings Yet)
Loading...Ingredients
- Substrate:
- 350 g of ground plasma biscuits or biscuits with butter
- 100 g of butter
- 100 g of powdered sugar
- 150 ml of orange juice
- White cream:
- 250 g of mascarpone cheese
- 100 g of mileram
- 300 ml of milk cream for whipped cream
- 50 g of powdered sugar
- 200 g of white chocolate
- 10 g of ground gelatin
- 150 g of raspberries
- Pink cream:
- 250 g of mascarpone cheese
- 100 g of mileram
- 200 ml of milk cream for whipped cream
- 200 g of powdered sugar
- 10 g of ground gelatin
- 300 g of fresh raspberries
- Ornamentation:
- raspberries
Instructions
Pour the juice into a large container, add butter and powdered sugar, and heat everything while stirring until the butter melts
Remove to the side and add ground biscuits
Mix everything well
Place baking paper on the bottom of a 25 cm diameter cake mold and cut off the excess
Pour a little oil and spread it on the walls and bottom of the mold
Pour the base mixture and press it first with your fingers and then with a glass
Put in the fridge while making the white cream
Weigh out 200 ml of milk cream for whipping cream in a deep bowl, and leave the rest aside
Then add the mascarpone cheese, milleram, and powdered sugar and mix everything with a whisk every time you add it
Tear the white chocolate into a small bowl and pour the rest of the milk cream
Heat everything while stirring on very low heat to melt the chocolate
Pour the melted chocolate into the cheese and cream mixture and mix
Pour the gelatin into the bowl, add 3 tablespoons of cold water, and mix
Let the gelatin swell for 10 minutes
After that, heat the gelatin until it melts, removes it from the heat, then pours 3 tablespoons of white cream into it and mix well
Pour that part of the cream into the rest of the cream and combine everything by hand (with a whisk)
Take the mold out of the fridge and pour the white cream over the base
Since the cream is liquid, put it in the fridge for 10 minutes to start hardening
After 10 minutes, take it out of the fridge and arrange the raspberries (150 g) so that they partially protrude above the cream
After that, carefully put everything back in the fridge to cool and harden for about 45 minutes
After half an hour, start making the pink cream
First, blend the raspberries (300 g) and put them aside
Blended raspberries can be strained if desired to remove the pits
In a mixing bowl, whip the milk cream with powdered sugar
In another, larger bowl, mix the mascarpone and miller by hand
Add chopped raspberries to them and mix well
Pour the gelatin into a small container, add 4 tablespoons of water, stir and let it swell for 10 minutes
Then heat the gelatin until it becomes liquid, then add 3 tablespoons of the raspberry mixture and mix well
Pour the mixed gelatin into the raspberry mixture and mix with a whisk
In the end, add the whipped cream to the mixture
Take the cake out of the fridge (now the white layer has hardened) and pour the pink cream
Shake everything well to smooth the cream and put it to cool in the fridge overnight
The next day, carefully remove the ring from the cake and decorate the top with raspberries before cutting and serving
Enjoy!
No Comments