Description
No summer is complete for me without making this delicious cake. Very easy to prepare bottom pie crust, a layer of raspberry whipped cream, and on top of raspberries. So stock up on raspberries and try a new recipe.
Ingredients
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Raspberry
300 g
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Cream
300 ml
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Gelatin
15 g
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Sugar
-
Chicken egg
4 piece
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Sugar
120 g
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Flour
120 g
Cooking
To prepare the sponge cake: separate the whites from the yolks. Beat the egg yolks with 60g., to obtain a bright smooth. The remaining sugar is added when the mixture of sugar grains disappear, and she will become white and frothy.
Beat the whites.
Mix together protein and yolk weight lifting layer by layer, to test left a sufficient number of air bubbles. Pour the sifted flour and gently but quickly stir movements from the bottom up. The dough is ready, quickly pour into the prepared baking form.
Bake at 200 degrees for 20-25 minutes. The willingness to identify with the help of wooden skewers. Cool the sponge, to give the lie without taking them out of shape within half an hour.
Raspberries for puree. Using a blender to make a puree, add sugar to taste, dilute the gelatin and leave for 1 hour.
To whip the cream.
Add them to cold raspberry puree and stir gently.
Pour the resulting mass on top of sponge cake. Send in the refrigerator for 2 hours. Before serving decorate with raspberries. Simple cake raspberry cream ready. Help yourself!
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