Description
A wonderful summer cake, preparing himself for his birthday, with chocolate biscuits and raspberry souffle. Impressed all the guests with its taste, aroma, freshness and brightness.
Ingredients
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Butter
340 g
-
Chicken egg
4 piece
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Sugar
200 g
-
Leavening agent
1.5 pack
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Cocoa powder
70 g
-
Flour
450 g
-
Cream
800 g
-
Raspberry
500 g
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Gelatin
40 g
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Sugar
400 g
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The juice of a freshly squeezed
150 g
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Sugar
50 g
-
Gelatin
7 g
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Raspberry
500 g
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White chocolate
50 g
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Dark chocolate
100 g
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Honey
25 g
Cooking
Prepare the sponge cake. Combine butter with egg and sugar (I have a TM Mistral)
Whisk
Add cocoa powder, flour
Knead the dough, divide into 3 parts
Round moldable pellets with a diameter of 36 cm,
Bake at 220, 10 min,
Prepare a soufflé. Raspberries grind in a blender, add sugar, stir until dissolved,
Cream whisk
Combine with raspberries soaked and dissolved gelatin
Put the cake together. 1 layer cake 2 layer-souffle 3 layer-4 layer sponge cake soufflé 5 layer sponge cake Put in the refrigerator until fully cured jelly 6 layer soufflé
Prepare the raspberry jelly. Fresh raspberry juice, combine with sugar and bring to a boil, cooled to 50 degrees, add in the soaked gelatine, dissolve, and cooled.
Pour a thin layer of jelly cake.
Freed from the ring
Spread black raspberry curb, sticking melted chocolate
The side, the paste yellow and red raspberries
It is the miracle
Preparing decoration. From honey and chocolate knead the mass for modeling. Begin to collect baskets
Molding the basket handle
On the cake put the basket 7 pieces
In the baskets are put the raspberries, a few baskets of raspberries and dump them out on the cake.
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