Description
Very tasty, light cake with sweet cream and delicious raspberry flavor.
Ingredients
-
Chicken egg
4 piece
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Sugar
350 g
-
Flour
100 g
-
Milk
80 g
-
Mac
30 g
-
Cheese
180 g
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Cream
150 g
-
Raspberry
300 g
-
Gelatin
15 g
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Water
150 g
-
Jam
300 g
Cooking
Beat the eggs with sugar in a solid foam. Add the flour, mix well.
Pour into mold, bake the cake at 180 degrees for about 20 minutes. Leave to cool.
To the milk add poppy seeds and boil for 3-4 minutes.
Curd with sugar and grind in a blender into a homogeneous mass, to connect with the milk-poppy mixture.
Whip the chilled cream in a stable foam. Mix with curd mass.
Soak the gelatin in cold boiled water.
Raspberries combine the sugar, boil for 2-3 minutes.
Cool, drain on a cloth and carefully squeeze out all the juice.
Melt the gelatin until hot and pour in the raspberry juice, stirring. Allow to cool to room temperature.
All the components are ready, assemble the cake. Cut the cake into two cakes. Lower to put in a detachable form.
To moisten any syrup or sweet fruit compote. To grease with a thin layer of jam.
Spread on top of cream cheese, smooth.
Cover the second cake, also moistened with syrup, spread with jam, trying to fill the slits between form and cake to leaking jelly.
Gently pour the slightly thickened raspberry jelly. Put in the refrigerator until fully cured.
To release from the mold. Cut into portions and enjoy!
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