Description
I really love the combination of raspberries and roses. A very interesting addition to this Duo is caramel jelly, piquancy which will give Kikkoman Soy sauce sweet. If you don't like rose scent, it is possible in the cake add the cocoa or chocolate is also very tasty.
Ingredients
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Egg white
2 piece
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Yolk egg
2 piece
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Sugar
260 g
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Starch
5 Tbsp
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Leavening agent
0.5 tsp
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Gelatin
30 g
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Soy sauce
1 Tbsp
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Water
240 ml
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Raspberry
300 g
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Water pink
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Milk
240 ml
Cooking
1. Starch sponge cake. In proteins add 2 tablespoons sugar and beat until strong peaks. Beat the yolks with the rest of the sugar into white.
2. In the yolks to enter the starch sifted with baking powder. Then carefully enter the proteins.
3. Pour the batter in with a parchment form, I have a metal cake pan, and bake in a preheated 180C the oven until cooked, approximately 20-25 minutes.
4. For the caramel jelly sugar pour into a bucket, add the soy sauce, to melt. Just be careful not to burn the caramel. Then pour the water. Now you need to wait until the caramel melts.
5. Once the caramel is completely dissolved, the liquid is heated to dissolve the gelatin in it. As soon as the gelatin dissolves, strain.
6. For raspberry jelly raspberries cover with sugar.
7. Bring to a boil. then RUB through a sieve. We need to get 240 ml, so add water to the desired amount. The mixture is heated to dissolve the gelatin. then strain. Add a few drops of rose water.
8. Milk for jelly milk to heat with the sugar, in hot milk to dissolve gelatin. Then strain. The form vystelit with cling film, lay out the biscuit. On the cake pour the raspberry jelly, put into the refrigerator to jelly grabbed. Then top to pour the milk jelly and again put into the refrigerator. so grabbed.
9. Then pour caramel jelly and put into the refrigerator until fully cured. Then gently remove from the mould, slice and serve.
Bon appetit!
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