Raspberry cake with cream cheese

Description

I liked this cake a long time ago, the original recipe uses strawberries, but I had a bag of raspberries. The result I am very pleased, the cake turned out light, airy with a creamy raspberry flavor. The children were delighted!!! Recipe found on the Internet.

Ingredients

Chicken egg

6 piece
Sugar

6 Tbsp
Flour

6 Tbsp
Cream cheese

500 g
Cream

200 ml
Powdered sugar

0.66 cup
Vanilla sugar

1 pack
Raspberry

500 g
Gelatin

10 g

Cooking

Soak the gelatin in water. In the original recipes of the 2 plates I had and I took 6 grams regular, then I realized that a little, because the mousse is not very frozen. It is necessary to take 8-10 g. to Separate egg whites and yolks.

Beat the whites until stable peaks, adding the sugar. Whisk until all the sugar has dissolved.

Add the yolks and at the lowest speed of the mixer slightly stir until smooth.

Will proseem the flour directly into the bowl and mix with a spoon until smooth.

You can make one big cake, then bake it in the form 26-28 cm (or two small cake, then bake it in the form of an 18 cm 2 layers). Bake 25-30 minutes at 180 degrees. Allow the cake to cool. The cake split in half lengthwise.

I have cream cheese ricotta. Put it in a bowl and add the vanilla sugar to dissolve and mix.

Whip cream with powdered sugar until stable peaks.

Add cream and cream cheese.

Pre-thawed raspberries. Mash them with a fork and add to cream. Mix well.

Heat gelatin, I do it in the microwave, but do not let boil. pour in the cream. Very good mix.

Collect the cake: on the bottom of a split form put the cake, top, pour half of the mousse and put into the freezer for 15 minutes. Take it out and put the second cake layer, pressing slightly. On top pour the remaining mousse. Put into the freezer for 30 minutes or in refrigerator overnight. After hardening the mousse, remove the bumpers. Decorate as you wish, you can of whipped cream, I just sprinkled chocolate.

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