Description
Hello! I think talking about that raspberry and chocolate-a perfect combination, not sense:) My favorite is the raspberry, and when I had to choose which cake to cook on your birthday, the choice fell on this:) This is a fabulous extravaganza of flavors! Amazingly light mousse... cake, annadorai and combining the flavors of raspberry and chocolate! Raspberry layer, gently fit and enrich the sweet atmosphere of the ensemble. Particularly captivated me... the bottom chocolate layer with crunchy chocolate it all started impression! If you appreciate this cake, I'm giving him 10 points on a 10 point scale. Everything is perfect! After half a month after my birthday, I look at the photo and I want a piece. And with such rich cakes I have so not often))
Ingredients
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Flour
150 g
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Cocoa powder
20 g
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Egg white
240 g
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Sugar
180 g
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Yolk egg
120 g
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Raspberry
100 g
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Mineral water
50 ml
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Lemon juice
1 Tbsp
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Brown sugar
50 g
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Raspberry
250 g
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Jam
370 g
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Cream
500 ml
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Brown sugar
90 g
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Mineral water
50 ml
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Yolk egg
4 piece
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Chicken egg
1 piece
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Dark chocolate
220 g
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Powdered sugar
50 g
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Dark chocolate
100 g
Cooking
Sift the flour with cocoa. Beat egg whites, gradually powdering the sugar until stable peaks. Add the egg yolks. Beat until smooth, lush mass. Gently in several passes, add the dry mixture, stirring with a spatula.
On paper to draw 2 rectangle the size of 30X40 cm Squeeze the dough with a cooking bag or spread with a spoon. Bake each cake for 10-12 minutes at 180 ° C. allow to Cool, remove the paper.
Here is such a cake, there will be two. Raspberry syrup Combine the raspberries, water, lemon juice and sugar. Heat until the sugar is completely dissolved. Raspberry compote Raspberries and raspberry jam to heat and cook on low heat until thick. Remove from the heat. Cool.
Chocolate mousse In a saucepan combine the sugar and water. Heat, stirring with a spoon until the sugar has dissolved. Then bring to a boil and cook the syrup to 118 C, gently remove the sugar crystals from the sides of the saucepan with a brush dipped in cold water. At this time, begin beating the yolks and egg in a mixer on low speed. When the syrup has reached the temperature of 118 C, carefully pour it into the egg mixture, increasing the speed. Whisk at maximum speed to cool down the mixture, about 8-10 minutes.
Chocolate melt in a water bath or in a microwave oven. Cream whisk until stable peaks (do not overwhip it!). Chocolate to enter in the egg mixture and stir with spatula until smooth. Mix in 1/3 of whipped cream to the mousse. Gently mix in remaining cream. Ready.
I used sugar TM Misterl in two steps recipe for a special caramel flavour.
The Assembly of the Pre-melt 100 g chocolate and sift icing sugar. Chocolate to cover one sponge cake. To give the chocolate to harden. Then sprinkle with powdered sugar. Flip. Put the cake in the form of 30X40 cm, the extra edge of the cake to trim. Soak the cake with the raspberry syrup. Half of the chocolate mousse to spread evenly on the syrup-soaked cake. Cover with the second cake, soak it with the syrup. The remaining mousse, spread on the surface of the biscuit. Smooth spatulas. To remove the cake in the fridge for 6-8 hours. Gently heat the compote. Cake to get out of shape on top and evenly spread a layer of the compote. Bon appetit!
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