Description
Very delicious cake. Delicate chocolate mousse and raspberry jelly. Highly recommend! The cake was great, but ate it in just a day!
Ingredients
-
Flour
30 g
-
Leavening agent
1 tsp
-
Sugar
150 g
-
Almonds
100 g
-
Lemon
1 piece
-
Chicken egg
5 piece
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Dark chocolate
200 g
-
Chocolate milk
1 piece
-
Raspberry
300 g
-
Olive oil
50 g
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Cream
0.5 l
-
Salt
-
Milk
65 ml
-
Gelatin
10 g
Cooking
The oven heated to 170 degrees. Sift flour, mix with baking powder
Almonds grind
Add the flour
Add the zest
Add sugar
Add 3 eggs
Add the olive oil and mix well
Beat with a mixer on highest speed for 2 minutes
The bottom of a split form to send with parchment paper and pour the batter
Add raspberries. Bake for 25 minutes.
Raspberries RUB through a sieve. Soak gelatine
If raspberry gave a little juice, it is possible to add a little water. Add the sugar. Raspberry puree heat with the sugar and add the squeezed out gelatine, stir all well. If the cake is for adults only, in jelly, you can add 2 tablespoons of vodka or raspberry liqueur.
Jelly pour into a domed bowl and put into the freezer.
Whip the egg yolks with sugar. Milk and 65 ml cream to boil and add the egg yolks, stirring constantly wait until the mixture starts to thicken and remove from heat.
Dark chocolate finely chop and mix with the still warm cream ground.
The remaining cream whipped to a foam
And mix with the chocolate mass.
A plate of jelly to dip in hot water and put the jelly on the cake, about halfway up (I, honestly, didn't make it)
Spread on top of the mousse and put into the fridge for 4 hours
When the mousse hardens, remove the form and decorate cake with grated milk chocolate
Enjoy your tea! (by the way, all pictures can be enlarge if you click with the mouse)
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