Raspberry dessert

Description

Finally I applied your new form issued from China. The recipe is also found in Chinese cooking blog. Dessert turned out tender and very tasty. I hope he will like You.

Ingredients

Chicken egg

5 piece
Powdered sugar

110 g
Vegetable oil

30 g
Water

180 g
Flour

60 g
Match

15 g
Raspberry

150 g
Sugar

45 g
Gelatin

10 g
Cream

200 g
Blueberries

15 g
Salt

1 piece

Cooking

First, prepare the cake with powdered matcha. Proteins separated from the yolks. To the yolks add 35 grams of sifted powdered sugar, whisk well. Add vegetable oil, mix mass.

Twice sift the flour, powder tea matcha.

Well-chilled whites whipped with a pinch of salt in a few receptions add 45 grams of sifted icing sugar, continuing to beat until peaks.

To the yolks add the flour with the matcha, mix with a spoon.

Then the mass is added water, and again well mix, add a few tablespoons of the whipped protein, gently stir with a spoon or spatula, movements from top to bottom. Add the remaining whipped egg whites and again carefully mix a lot.

Rectangular shape make parchment (the size of my form, 22*30 cm).

Pour in the batter, gently smooth the surface with a spoon.

Bake the cake in a preheated 170-180 degree oven for about 15 minutes. Give the cake to cool, remove the parchment.

Raspberries to add sugar.

On the stove heat the raspberries with the sugar, stirring constantly, until the sugar has dissolved.

Sheet gelatin soaked in cold water for 10 minutes.

Squeeze the gelatine, add to the raspberries with the sugar, stirring to dissolve the gelatin (sheet gelatin can be quickly dissolved in hot ground). Give mass to cool.

Chilled cream (I put the cream on 20 minutes in the freezer), beat first on low speed with a mixer, then to the maximum until fluffy mass, add the sifted powdered sugar, whip some more.

To the cooled raspberry mass is added to the third part of whipped cream, gently stir with a spoon.

Then add the remaining whipped cream, mixed ground.

A long semicircular shape to spread the cake as pictured (I have a form with a length of 26 cm, so I put the biscuit not the whole form).

From the cardboard cut a half circle, wrap it in cling film, using the parchment to reinforce the cardboard at the edge of the biscuit.

Spread raspberry mousse spoon into lined cake form, not reaching the top about 1 cm If You have the raspberry mousse, place the ramekin and allow to harden in the fridge - it's delicious!

From the remaining cake cut to size and the top of the dessert. Stack the cake so that the surface was smooth. Give the dessert a well to harden in the fridge (about 4-6 hours).

Prepare the custard cream and powdered sugar to decorate the dessert, whip the chilled cream, add the sifted powdered sugar and even whipped cream until fluffy mass. For making birdies, you can use these nozzles for a piping bag.

Here are different types of work shown in the photo attachments.

Get the dessert from the mold and decorate butter cream.

Then dessert decorated with blueberries or blueberries. Bon appétit!

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