anna124376

RASPBERRY FOAM CAKE

INGREDIENTS FOR CHOCOLATE CAKE:

3 eggs, large
3/4 cup sugar
1/3 cup oil
1/4 cup water
2 tbsp cocoa
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
INGREDIENTS FOR RASPBERRY FOAM:

500 g fresh or frozen raspberries
2 tbsp lemon juice
500 ml 30% cream
2 tablespoons powdered sugar
1 raspberry jelly
250 ml hot water
INGREDIENTS FOR CHOCOLATE GLAZE:

80 g dark chocolate
80 ml 30% cream cream
* 1 cup of 250 ml.

Transfer oil, water, 1/4 cup sugar and cocoa into a pot and bring to a boil. We remove from heat and leave to cool.
Sift flour with powder and soda. Proteins are separated from yolks and mixed with a pinch of salt into stiff foam. At the end of mixing, add the remaining sugar gradually and mix until the mass is thick and shiny. Then reduce the mixer speed and add one yolk each and slowly pour the cooled cocoa mixture. Finally, add the dry ingredients in several portions. We set out to cake tin on Wed. 24-26 cm lined with paper or greased with butter and dusted breadcrumbs. Bake at 175 C for about 25-30 minutes. to the so-called dry stick.
We dissolve the jelly in hot water and let it cool. 400 g raspberries put in a saucepan, add lemon juice and bring to a boil. We wipe through a strainer to get rid of the stones. We leave it to cool. Mix the cream into a stiff mass, then add sifted powdered sugar and raspberry puree. Then, slowly mixing, pour the liquid jelly and finally mix with the remaining raspberries. We put out on a chocolate cake and put in the fridge for a few hours.
We heat the cream well and add chocolate pieces. Mix until dissolved and leave to cool slightly. Then pour the top of the dough evenly.

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