Cake "Raspberry Cloud"

Category: Confectionery
Raspberry cloud cake

Ingredients

Sand base
Wheat flour 100 g
Baking powder 1/2 tsp
Egg yolk 2 pcs
Butter cold 65 g
Vanilla 1 g
Powdered sugar 20 g
Raspberry jelly
Raspberry jelly (powder weight for its preparation) 400 g
Water (boiling water) 500 g
Frozen raspberries 400 g
Butter cream
Mascarpone 180 g
Cream 35% 350 g
Powdered sugar 40 g
Vanilla 1 g
Meringue
Egg white 2 pcs
Sugar 100 g
Almonds (petals) 30 g
Corn starch 8 g

Cooking method

Raspberry cloud cake
Place all ingredients for the dough into the blender bowl. Break through. Gather the dough into a ball.
Raspberry cloud cake
Cover the bottom of a split form with high sides, the size of which is 15x21 cm, with baking paper and line the dough in an even layer, slightly raising the sides. Chop the dough with a fork and refrigerate for 30 minutes.
Raspberry cloud cake
Bake in a preheated oven to 180 "C for 15 minutes. Cool. The next layer will be filled with jelly. Since I baked the dough in a culinary frame, I removed the baking paper, carefully transferred the frame with the dough (it is very fragile) onto a sheet of foil, on top of which she placed cling film and then pressed everything very tightly to the side of the frame. This is necessary so that the jelly does not flow out when pouring into the mold. Dilute 400 g jelly powder in 500 g of hot water. Cool occasionally stirring.
Raspberry cloud cake
Lay out frozen !!!! raspberries. This is necessary in order for the jelly to set quickly.

Raspberry cloud cake
And pour the pre-prepared, cooled and starting to thicken jelly. Place in the refrigerator until the jelly hardens completely. PS Do not be surprised that for a given weight of jelly powder we use only 500 ml of water, its we need less, because we need a more stable and solid layer, because we also add berries.
Raspberry cloud cake
Place in a bowl for beating - mascarpone, cream, vanilla and powder. Beat.
Raspberry cloud cake
Apply the cream evenly over the jelly and send to the refrigerator.
Raspberry cloud cake
Beat the whites into a stable foam and, without ceasing, beat gradually add sugar, and beat until it is completely dissolved. Add starch and beat again. Line the 15x21 meringue on a sheet of baking paper and sprinkle with almonds on top. Bake in a preheated to 100 "oven with a slightly ajar door for 45 minutes. If necessary, increase or decrease the baking time. Focus on your oven. The finished meringue should be crispy and baked, even slightly cracked. Cool the meringue. And place it on top of the cream ...
Raspberry cloud cake
Send it to the refrigerator for at least 2 hours, and preferably at night, it will be easier to cut into portions.
Raspberry cloud cake
Decorate the cake with raspberries and a sprig of mint. Mmmm ... how delicious it is! Indeed - a CLOUD!

The dish is designed for

6

Cooking program:

oven

Note

Raspberry cloud cake

Raspberry cloud cake

Raspberry cloud cake

Volgas
Oh! I'm first! You can have a piece, or better a couple of this cloud. Maybe I will soar from this bliss.
natapit
Svetlana, with pleasure! Thank you so much! We flew with great pleasure ourselves!
ang-kay
A very interesting recipe. Tasty without a doubt! Thank you.
VitaVM
natapit, Natalia, oh what an appetizing tenderness
natapit
Angela, Vita, thank you very much! it is really delicious!
Nastasya78
Cool! Thanks for the recipe!
echeva
natapit, Natalia, what is the size of your mold?
This is something DIVINE !!!
Wiki
This is what I will do to my husband on February 23rd!
Natalia, thanks for the recipe!
All ingredients are there, except for raspberries. I think that in Auchan or elsewhere it is sold.
natapit
Anastasia, thanks, what's so cool about the cake?

Evgeniya, thanks for seeing! I wrote the size in ingredients, but apparently when editing it was deleted. Edited.
Wiki, thanks, you can cook with any frozen berry, good luck!
ang-kay
Natalia, and the meringue layer when baking at this temperature can then be rolled into a roll? Or is it still very soft-airy?
natapit
Angela, I think that it is possible while it is warm, but I would add in the same amount of starch. By the way, I noticed that after a night in the refrigerator, the meringue became very elastic, and I easily molded it on top (it was a little oversize), but I did not lose the crunch at all, like the almonds.
ang-kay
Natalia, about starch is clear. I'm talking about the baking itself. Thank you) I just bake at 150 and lack airiness, it seems to me. Your photo is very airy. I'll try to bake that way.
Tolena
Good day !!! Great pastries !! However, as always) Natalia, what is Raspberry Jelly Powder 400 g ? We sell 90 g jelly packs, which are diluted in 400 g boiling water for jelly
natapit
Angela, I made an addition in the previous comment, and yes, the lower the temperature, the more airy the meringue, tested by experience, that's why I bake with the oven ajar, the color is also whiter. Good luck!




Elena, this is jelly, I just gave the weight that is necessary for this size, but less water is needed, we need a more stable and solid layer, because we also add berries.
Tolena
Quote: natapit
Elena, this is jelly, I just gave the weight that is necessary for this size
natapit, I was knocked down by such a neighborhood in the ingredients: Raspberry Jelly Powder 400 g
Water (boiling water) 500 g. In that is, prepare jelly for 500 ml of boiling water and take 400 from there for this form? .... or I alone do not really understand .... Immediately striking the eye .... powder 400 gr .. so I think
natapit
Elena, make jelly from these ingredients and use it all! I'm in 3 step I added it to make it clear.
Gata
Natalia, in the third step your explanation was partially lost, therefore there are questions.

And the recipe is wonderful - you need to cook it with your raspberries
natapit
Anya, no, nothing is lost, continued in step 5
And pour the pre-prepared, cooled and starting to thicken jelly. Place in the refrigerator until the jelly hardens completely. PS Do not be surprised that for a given weight of jelly powder, we use only 500 ml of water, we need less water, because we need a more stable and solid layer, because we also add berries.
Tolena
It looks like we're just talking about different jelly powders ... You just need to take into account that we need half a liter of strong fruit jelly). Because if you take our jelly powder (which is in packs), then they need 4 pcs min and to get strong jelly you need to dilute everything in ..... 1.2 - 1.5 liters of boiling water.
natapit
Elena, buy 4 packs of 90 g each - 4x90 = 380 g, this will be enough and dilute it with 450 g of boiling water! All!
Wiki
I made it. Delicious! But I got a little cake and drips. Therefore, I did not cut it into cakes, I will cut it while eating it. I think it happened because the raspberries were not very good. I opened the package, and there are several whole berries, the rest is raspberry crumbs. Well, there was probably water too, so the berry gave a lot of liquid.
Thank you again for a very tasty, not sugary, refreshing dessert! And from my husband gratitude
Raspberry cloud cake
Next time I'll try to do it in layers in glasses.
natapit
Wiki, thanks for sharing! Most likely, your jelly is not very good .... because mine withstood the photo session for almost an hour at a temperature of +24 "C. It's a pity that the appearance has suffered, but the main thing is that it was tasty for you!

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