Cake "Raspberry chocolate"

Description

The recipe for this cake shared with me friend, more source. This Alexander @vsevsad or cooking time. I slightly altered the recipe to suit your needs and circumstances ( Alexander another biscuit and a little bit more soufflé). The cake turned out light, delicate and you can tell a diet (well, I would argue, but he described the family when it tried). It was made as a gift to my grandmother for 92 years. I wanted to make her happy, so in the winter evening decorated the cake: a summer bright and joyful as the summer holidays that I spent with her. And now I want to share this miracle of summer in winter with you. Let's cook!

Ingredients

Raspberry

600 g
Cream

380 ml
Sugar

150 g
Gelatin

28 g
Water

70 ml
Raspberry

300 g
Gelatin

14 g
Water

40 ml
Sugar

100 g
Lime

0.5 piece
Chicken egg

2 piece
Vegetable oil

35 ml
Sugar

95 g
Flour

80 g
Leavening agent

5 g
Milk

50 ml
Cocoa powder

15 g
Cocoa powder

60 g
Cream

120 g
Water

180 g
Sugar

180 g
Gelatin

8 g

Cooking

Just make a reservation: time of preparation without taking the time to freeze the cake. We have a cake with a diameter of 24 see, let's Jell-o, because it should be fine to freeze, but it takes time. Raspberries (I have frozen) a little warmed up, running blender (so it's easier depart the bone), wipe through a sieve. It is necessary to take somewhere in the 100-150 g of berries more than we need mashed potatoes.

Form or like a ring, covered with foil tightly. Cake I will have a 24 cm, jelly poured into a mold 22 cm

Measure out 300 grams of puree. Add to it the juice of half a lime (so our jelly will preserve the brightness of the color).

Add the sugar, heated to dissolve it. Do not boil in any case! Soak gelatine in the water, give to swell. Swollen gelatin put in a warm (80 grams!) puree, allow to cool to room temperature, pour into prepared pan. If necessary, you can re-sieve to miss, will be even more transparent. To remove the form in the refrigerator.

Prepare the sponge cake. Form 24 see did Not even take step by step, because here is a very simple recipe: all the ingredients put in a bowl and beat with a mixer on medium speed until smooth. Bake until dry toothpick (12 minutes) at 200 degrees. Take out, allow to cool on a wire rack.

Prepare a soufflé. Start doing this when it froze our jello and cool the cake. Warm raspberry puree with sugar until it dissolves.

Gelatin pour the required amount of water. Give to swell. Add to the warm raspberry puree (to 80 degrees), stir well.

I decided to re-sieved. And no wonder - even get rid of a small amount of seed. Leave to cool to room temperature.

Get jelly. My jelly was in the ring with a diameter of 22 cm was Rebuilt ring by 20 cm and cut a neat circle out of jelly. Removed it back in the fridge.

Same goes with sponge cake, cut a 20 cm ring. If necessary, cut away the top need to be absolutely smooth.

Back to the souffle. Whisk the cold cream until sustainable lush mass.

Gently beat in the cooled puree in the cream. Do this with a spatula, movements from top to bottom.

Take the ring or the form 24 cm in diameter. Pull the tape, put it on the Board. Pour half of the soufflé. In the middle of the spread jelly.

Fill the remaining jelly. Put on top of cake, gently twist them lightly. Remove the cake in the fridge. When he "snaps" - mix in the freezer. I do it at night, so well stuck. You need at least 8 hours. Top pull the film to avoid the absorption of unwanted odors.

In the morning, prepare the glaze. To do this, mix in a saucepan the cream, water and sugar. Bring to a boil.

Good, better alkalized cocoa sift. Add to boiling mixture, stir quickly with a whisk, remove from heat. Allow to cool to 43 degrees.

Gelatin soaked in the required amount of water.

Gelatin melt in a water bath or in the microwave, be careful not to overheat! Add to the chocolate mass. Cool the glaze to the working temperature of 25 degrees.

Take out the cake from the freezer, carefully extracted from the ring, put on the grill. Cover the top with frosting. Allow to drain the excess. Went somewhere the photo with the cake, I will try to explain: so as not to stain everything around, I put a baking sheet, top pull film food. Put bars on her cake. Pour glaze. Later the tape is folded at the edges to the middle, and squeeze the frosting stecchi in some capacity. If necessary, it can be warm, drain and re-used.

Decorate the cake according to your taste. Give thaw in the refrigerator. it usually takes 4 hours. That's my pretty boy came out.

And here is the cut! Help yourself! Bon appetit!

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