Description
This cake can safely be called the crimson hit. Chocolate sponge cake combined with luscious raspberry filling is a butter cream... mmmmm... what could be tastier. Invite everyone to a tea party!
Ingredients
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Chicken egg
6 piece
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Sugar
150 g
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Butter
150 g
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Starch
75 g
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Flour
75 g
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Cocoa powder
4 Tbsp
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Soda
0.333 tsp
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Raspberry
550 g
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Sugar
100 g
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Starch
1 Tbsp
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Gelatin
12 g
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Water
80 ml
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Cream
800 g
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Powdered sugar
250 g
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Syrup berry
100 ml
Cooking
Cooking a cake, let's raspberry filling. For this you need to pour the gelatin with cold water and allow to swell for 20 minutes.
Mash the raspberries with a fork, add to it sugar and starch. Put on the stove and heat until thick. Remove from the heat.
Hot raspberries add gelatin and stir until it dissolves
The crimson mass of spills 2 form D=18-20, see the bottom of the forms necessary to make airtight. And, best of all, crimson mass of initially cool and wait until a little thick, so it does not leak. Then form raspberries put them in the freezer.
When they freeze, they will need to be removed. I have to do a bit heated region forms above the fire. Here is our frozen layer of raspberry filling.
Now for the biscuit. For this, separate the whites from the yolks. The whisk yolks with sugar until foam. Add to the dough melted butter.
Add to the dough soda, the flour, starch and cocoa. Stir. Then separately beat the whites to a froth and beat in gently shovel them into the dough. The finished dough pour into baking dish (D=22 cm). Bake at 180*C, 40-50 minutes. Ready sponge let cool and cut into 3 layers.
For the cream whisk the cream and icing sugar until fluffy stable mass.
Now you can start assembling the cake. The impregnated sponge cakes with raspberry syrup. First grease the cake a little cream, then put the raspberry layer, a little more cream and the second sponge cake. Then everything is repeated. And cover with the third cake. Grease the cake top and sides with cream and decorate to your taste.
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