Coffee-raspberry cake

Description

Easy coffee cake with a nutty accent and the freshness of raspberries, will delight you with its taste at any time of the year. In addition to the 330g of sugar, the cake is not too sweet (just right). It is possible to cook it for a couple of days before the holiday. Join us, my treat. Bon appetit.

Ingredients

Flour

190 g
Sugar

330 g
Forest nuts

250 g
Instant coffee

5 Tbsp
Chicken egg

7 piece
Cream

600 g
White chocolate

300 g
Dark chocolate

100 g
Mascarpone

200 g
Raspberry

250 g
Jam

200 g
Water

60 g
Vanilla essence

1 tsp
Salt

0.25 tsp
Gelatin

30 g

Cooking

Our ingredients

The day before prepare the coffee cream. In a saucepan with a thick bottom pour in the cream, broken white chocolate, and four tablespoons of instant coffee.

Put on medium heat and heated, stirring occasionally, until complete dissolution of chocolate and coffee (do not boil), until a homogeneous smooth consistency. Immediately pour in a convenient bowl and sealed. Allow to cool to room temperature and put into the fridge for at least 12 hours.

Nuts grind in a blender. In a deep dish mix the sifted flour, nuts, 110g sugar, salt and 1tbsp. L. coffee.

Separate the yolks from the whites. Grind the egg yolks with 250g of sugar until light fluffy mass. Then add water and extract vanilie. The resulting solution slowly introduce the dry ingredients (step above).

Bring to a homogeneous mass.

Vslive whites on slow speed, combine with the mix.

Take three forms 27cm, greased with sunflower oil. At the bottom put the baking paper. Pour the resulting mass evenly into the molds.

Bake at temperature 175*C for about 20 min.

That is so beautiful fit.

Open the oven and allow to cool a little. Cakes will fall off and will shrink (this is normal)

Take out of the oven and leave to cool completely.

While the cakes are cooling, combine the raspberries, raspberry jam and strain through a sieve. If the sauce is too rare, you can boil it on the stove without a lid for a few minutes. Add warmed gelatin (mix well)

From cakes to collect the top layer (very easy to remove residues do not throw out)

Take them out of the refrigerator the prepared mixture and on medium speed, beat for about 3-5min.

Gently mix with mascarpone. Add prepared gelatin.

Prepare the form as in the photo (without a bottom). Put the first cake + 50% raspberry sauce + 35% cream coffee. Cover the second layer + the rest of the raspberries + 35% coffee cream. Cover with remaining cake layer and the remainder of the coffee cream. Put into the fridge for a couple of hours.

It looks like a few hours after his release from the mold.

Melt the dark chocolate in a water bath. Coat with melted chocolate and decorate with the leftover cakes and fresh raspberries.

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