Cake "Raspberry"

Category: Confectionery
Raspberry cake

Ingredients

Almond dacquoise:
Almond flour
or grind peeled almonds in a blender
160 g
Powdered sugar 160 g
Proteins at room temperature 6 pcs.
Sugar 60 g
Chocolate muss:
Milk chocolate 270 g
Cream 35% 400
Powdered sugar 2 tbsp. l.
Gelatin (preferably in plates) 12 g
Berry mousse:
Raspberries or strawberries can be frozen 600 g
Powdered sugar +1 tbsp. l. for 200 ml cream 100 g
Cream 35% 200 ml
Gelatin (preferably in plates) 16 g
Glaze:
Dark chocolate 70 g
Butter 30 g
For decor:
Dark chocolate 70 g
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Baking ring Ø = 26 cm

Cooking method

  • What could be better than chocolate? Only chocolate combined with raspberries, cream and nut dacquoise, in which there is not a single gram of flour! I think that this cake during the winter holidays will remind you of summer with its taste and will warm you and your loved ones with its unique taste!
  • Almond dacquoise:
  • Sift almond flour along with powdered sugar.
  • Beat the whites until the volume doubles and add sugar without ceasing to beat. Whisk the whites until firm peaks.
  • Raspberry cake
  • Combine the proteins with the almond mixture in three steps by folding from bottom to top and in a circle.
  • Raspberry cake
  • Here is the dough:
  • Raspberry cake
  • Prepare baking trays in advance, cover them with baking paper and draw three circles with a diameter of 24 cm on them. I have 2 baking trays that fit 1.5 circles each. We will place a cake of 2 halves inside. If you have a 38 x 38 cm baking sheet, then you can bake with one cake, and then use the culinary ring to cut out 2 whole cakes, and the third from the pieces.
  • Bake in an oven preheated to 165⁰ C for 25-30 minutes.
  • Raspberry cake
  • The finished dacquoise should not be high, not stick to the palm when pressed, and easily come off the baking paper.
  • Raspberry cake
  • Chocolate muss:
  • Soak gelatin in cold water. Leave 3 tbsp. l. cream from 400 ml.
  • Break the chocolate into pieces and pour 60 ml of hot cream, heated to 90⁰C, let stand for 1-2 minutes. and stir until smooth.
  • Raspberry cake
  • Whip the remaining cream with 2 tbsp. l. powder to stable peaks.
  • Heat the remaining 3 tbsp. l. cream and dissolve the squeezed gelatin in them.
  • Combine with cooled chocolate, gradually add gelatin, mix until smooth (you can use a mixer).
  • Raspberry cake
  • Place the cake on a dish and cover with a ring from a mold of 26 cm in diameter, so that the mousse comes out of the edges, so the ring should be larger than the cake.
  • Top with chocolate mousse. Cover with a cake of 2 halves and place in the refrigerator.
  • Raspberry cake
  • Berry mousse:
  • Soak gelatin in cold water.
  • Grind raspberries (strawberries) until puree. Add powder and stir.
  • Set aside 4 tbsp. l. puree and heat it to 90⁰С, place squeezed gelatin in the heated puree and dissolve, then add to the bowl with the remaining puree and stir well.
  • Raspberry cake
  • Beat the cream until firm peaks with 1 tbsp. l. powdered sugar, combine with mashed potatoes.
  • Raspberry cake
  • Stir with a spatula.
  • Raspberry cake
  • Apply the berry mousse to the second cake and cover with the remaining third cake. Place in the refrigerator for 5-6 hours, preferably overnight.
  • Free the frozen cake from the mold by carefully cutting the sides with a sharp knife.
  • Break 70 g dark chocolate into pieces and pour over melted hot butter, stir after 1-2 minutes, let cool and apply on top only on the cake, leaving the rim of the berry mousse uncovered. Place the cake in the refrigerator.
  • Melt the remaining dark chocolate in a steam bath or microwave and apply a thin layer on a 15 x 30 cm sheet of baking paper.
  • Raspberry cake
  • Cover with a second sheet of baking paper and press down with your palms to release air.
  • Roll with a 15 cm tube and place in the refrigerator for 2 hours.
  • Raspberry cake
  • Sharply unroll the paper with cooled chocolate, remove the pieces of chocolate on a clean sheet and place in the refrigerator for a couple of minutes. Randomly glue the pieces to the sides of the cake. Pour the rest of the chocolate chips over the top of the cake and decorate the top with raspberries (jelly sweets).
  • Raspberry cake
  • This is how the cake turned out:
  • Raspberry cake
  • A piece:
  • Raspberry cake

The dish is designed for

12

Cooking program:

oven

National cuisine

my recipes

Note

Raspberry cake

Raspberry cake

Raspberry cake

Vilapo
Natasha, it's very beautiful and I have no doubt that it's delicious
MariS
Natasha, amazing! On a cold winter evening, what could be better!
natapit
Lenochka and Marisha! thanks for the first and such sweet comments !!!
dopleta
Oh, what a beauty! And what a scent! Thank you Natasha the temptress!
tuskarora
I have not yet moved away from banana-lemon cheesecake, but here is such a beauty. We'll have to cook. And urgently.
lungwort
Natasha, the cake is just wonderful! The combinations of almond tortillas, raspberry mousses, and chocolate are classically stunning. (y) Urgently bookmark and goodbye the rest of the waist.
natapit
Girls, thanks for the kind words and praises! : kiss3: I just came from vacation was in Ukraine, baked this cake for my beloved son-in-law in the DR!
trada
Stunned !!! Needless to say, it must be very tasty, soon DR, I will have to try to make it. Thank you so much for the recipe and MK!
natapit
thanks, bake to your health!
Ilona
Nataaasha, well, give me a piece! ???
natapit
only virtually I edited the icing sugar, we whip it with 200 ml of cream!
Olesya425
Natalya, what a fieria! Thank you for sharing your magical recipes with us. I already want-want-want !!!!!!!! There would be more time in the day.
natapit
Thank you, Olesya! I am very pleased!
Joy
What a wonderful cake! beautiful, very tasty
natapit
Thank you! I am very pleased!

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