Description
The recipe for this easy in all respects of a cake I saw on the Internet talented American pastry chef Heather and I decided that I would make sure, moreover, that includes my favorite - chocolate and raspberries! Baked for my grandson Sasha on OTHERS. The cake was very tasty, moderately humid, with raspberry-chocolate finish. That is to say, like all the kiddies and adults, and you should definitely try it and share your impressions.
Ingredients
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Chicken egg
3 piece
-
Yolk egg
3 piece
-
Sugar
270 g
-
Flour
70 g
-
Starch
70 g
-
Cocoa powder
3 Tbsp
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Salt
-
Raspberry
700 g
-
Cream
650 ml
-
Vanilla
1 g
-
Powdered sugar
7 Tbsp
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Gelatin
12 g
-
Liqueur
6 Tbsp
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Dark chocolate
255 g
Cooking
Genoese chocolate sponge cake: Eggs and place the yolks in a metal bowl made of stainless steel and beat with a pinch of salt. Still whisking, to enter 120 g of sugar. Beat until increase in 2 times.
Place the bowl on a steam bath, and, continuing to whisk, heat to a temperature of 30 degrees.
Remove from the steam bath and continue to beat until the mixture cools down - about 5-7 minutes.
It turns out that this air mass.
Sift together the flour, starch and cocoa. In three steps to enter in the egg mixture, each time stirring with a spatula method of folding the bottom up and in a circle.
Put it in a form (I have a cooking ring) 20 cm in diameter, the bottom of which lay a baking paper. Hit form a couple of times on the table to remove air bubbles. And another tip - to avoid the dome, take the form with the dough a couple of times clockwise
Bake in preheated to 180"With the oven for 30 minutes. Be guided by your oven!
The finished cake to cool in the form, trim the edges and set her free. To give the cake to Mature for 8-10 hours. Remove the top crust and cut into 3 layers.
Ganache. Heat 100 ml of cream to 90"With and put in them the chopped pieces of chocolate, 125 g. allow to stand 2 minutes and stir until smooth. Cool.
Impregnation. Dissolve in hot water 50 ml sugar 30 g, allow to cool and add the syrup (3 tbsp.) or liquor.
Raspberry cream. Leave approx 40 PCs beautiful berries to decorate the cake. The rest thawed (raspberries should be defrosted in the middle wing of the refrigerator, then it will not lose its shape). Place the thawed raspberries with the separated juice in a saucepan and stir in sugar 120 g. Cook for 5-7 minutes on low heat. RUB through a sieve to remove seeds. Cool.
Whip cream 400ml icing sugar 4 tbsp until stable peaks.
Soak gelatine in a little cold water and give to swell. Squeeze it and dissolve in the heated raspberry syrup (3 tbsp), add in the raspberry puree and stir well.
To combine the cream with the raspberry puree, stir well.
Assembly. Place the cake in the shape of 22 cm in diameter, between him and the edge of the shape should be a small gap.
Soak the cake and cover with half of the ganache. To cover 1/3 part of the cream so that the cream closed the gap between the cake and form. Hit the form on the table below the cream went tight. Cover with the second Korzh, to impregnate it, the ganache does not apply, cover with half the remaining cream. Place on top of the third Korzh, to impregnate, to cover the remaining ganache. That's what happens.
Apply the remaining cream and put on 5-6 hours in the refrigerator.
To release the frozen cake from the mold, gently cut the edges with a sharp knife.
Butter cream. Whip the cream (150 ml) vanilla 3 tbsp powdered sugar. They cover the sides of the cake leaving a little to decorate the top.
The decoration of the cake. Big baby am I doing with a knife for cleaning of vegetables.
The chocolate curls. Melt the chocolate (100 g), put it on a metal baking sheet 10X10. Place in the refrigerator for 5-7 min. Frozen chocolate leave at room temperature for 3 minutes and using spatula to twist the curls.
Decorate sides of cake with chocolate chips and push the curls, leaving the most beautiful to design the top.
Through cooking syringe or bag to be deposited on the edge of the top edging of cream. Decorate in a circle and in the center of raspberries, chocolate curls and mint leaves. That's all!
Cut.
Piece.
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