Description
Why joy triple, you ask? It's very simple! First-the cake consists of 3 parts: sponge cake, jelly and airy chocolate cream. Secondly, it prepared for a joyous occasion - the birthday of my beloved mother. And third is my anniversary - the 100th recipe on the website!
Ingredients
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Flour
100 g
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Almonds
50 g
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Chicken egg
2 piece
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Raspberry
100 g
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Brown sugar
100 g
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Leavening agent
1 tsp
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Juice
1 l
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Gelatin
20 g
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Sugar
50 g
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Cream
500 ml
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Dark chocolate
1 piece
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Yolk egg
2 piece
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Powdered sugar
50 g
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Flour
1 Tbsp
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Raspberry
15 piece
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White chocolate
1 piece
Cooking
For sponge cake. RUB the eggs with sugar.
Ground almonds mix with sifted flour and baking powder. Both masses mix, knead the dough, the consistency of thick cream.
Round shape with a diameter of 23 cm, greased with butter, pour into it the dough. In the dough push raspberries. Preheat the oven to 180°, bake for 15-20 minutes.
For jelly. The juice is heated to 70° to dissolve the sugar and gelatin, pour into mold (23 cm), chill 3-4 hours until firm.
For cream. RUB the yolks with the icing sugar and flour, pour 250 ml. cream.
To break the resulting mass is chocolate, bring to boil, cook until thick for 2-3 minutes, cool.
The remaining whip the cream, combine with the cooled cream. Mix gently.
To assemble the cake. For a biscuit...
... put the jelly...
... on top of the dome to spread the cream.
To decorate grated white chocolate and raspberries, put into the refrigerator for 4-5 hours.
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