Description
This cake I baked in the distant 1995, when I bought the German magazine "Sweet relish" (Russian version). In the fridge at the cake is not long delayed. The cooking process is not easy, but the result is worth it.
Ingredients
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500 g
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8 piece
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113 g
-
360 g
-
-
55 g
-
600 g
-
500 g
-
600 g
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2 Tbsp
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1 piece
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Cooking
Prepare the shortbread dough. In the sifted flour add the chopped into cubes margarine chop with a knife into crumbs.
Quickly knead the dough. Packaging in foil or a plastic bag and put into the refrigerator for 30-35 minutes.
Prepare the sponge cake. Beat the eggs.
Gradually add the flour, mix well.
The form (I d= 28cm) to lay a paper for baking, brush with oil.
Pour the sponge batter into the pan. Bake at t 175-180C, about 25-30 minutes.
Remove from oven biscuit and leave to cool slightly. The cooled cake cut into 2 Korzh.
Shortbread dough, remove from refrigerator, roll out on the bottom of a split form (d=28 cm). Prick with a fork.
Bake at t=200C for about 15 minutes.
Prepare the filling. 450 g raspberries to make a puree, 100g and put in the stuffing later.
Add the yogurt, sugar and a squeeze of lemon juice.
Soak gelatine for 10 minutes in cold water. Then reheat over low heat, stirring constantly.
Pour the gelatin in the filling. Put in the refrigerator so that the mixture began to harden. It should be easy to separate from the spoon.
Now add the sour cream and the remaining raspberries. Mix well.
Sand Korzh grease raspberry jelly (you can jam).
Lay the bottom pie crust. On the cake put the stuffing in the shape of a dome.
On top lay 8 pieces of biscuit.
Make the topping. Soak gelatine for 10 minutes in cold water. Then melt over low heat, stirring constantly. Whip cream with sugar and pour gelatin.
When the mass begins to solidify-to put on the top crust. Decorate with raspberries. The cake on the night put in the refrigerator so that the mixture was stronger.
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