Raspberries are an indispensable berry when it comes to cakes and pastries. Ask any pastry chef. It is good because it retains its color and aroma during mechanical and heat treatment. In other words, boil it, freeze, grind it - a wonderful taste will remain with it, as well as other characteristics.
Yes, there is a small minus - the bones that interfere with some when eating, but they are easy to get rid of, just wipe the berry through a sieve. In this article we will give a
recipe for a cake with raspberries (and not one!).
Chocolate cream cake with raspberries
No exaggeration, a delicious cake! Cook it and you will never buy pastries in stores again.
Biscuit:
- eggs - 4 pieces;
- cocoa - 30 grams;
- flour - 90 grams;
- sugar - 90 grams.
Cream:
- milk - 400 grams;
- egg yolks - 3 pieces;
- sugar - 150 grams;
- vanilla - 1 pod;
- corn starch - 20 grams;
- butter - 40 grams;
- cream with a fat content of at least 33% - 300 grams;
- raspberries (can be frozen) - 300 grams.
Glaze:
- chocolate (focus on your taste - if you want a very chocolate cake with raspberries, then take bitter) - 100 grams;
- refined vegetable oil - 1 tbsp. the spoon.
Cooking
Preheat the oven to 180 C.
Line the bottom of the mold with a diameter of 22 cm with baking paper.
Sift the cocoa flour.
Separate the whites from the yolks.
Beat the whites with a pinch of salt until foam and, without stopping whipping, add sugar in parts. As a result, you should get a thick lush mass that does not flow from the bowl.
Add the yolks one at a time, again whisking at low speeds. The mass will remain just as thick.
Pour the sifted cocoa flour, gently kneading from the bottom up. Get a thick airy dough. It is important not to whip the mass with flour with a mixer - the biscuit will turn out to be flat, tough, and this chocolate cake with raspberries will not impress you.
Put the mass in the prepared form and bake for 25-30 minutes (depending on the oven). Check for readiness with a toothpick - pierce a biscuit with it, if it comes out dry, then the biscuit is ready.
Cool without removing from the mold. Ideally, place it upside down - so the base will not settle, then carefully remove it.
A raspberry sponge cake will be more successful if you leave the baked base for 6-8 hours to lie down. Naturally, before that wrapped in parchment.
For the cream, bring the vanilla milk to a boil over low heat. Let it brew for an hour. Strain and bring to a boil again.
Pound the yolks with sugar and starch in a heat-resistant cup. Keep stirring, pour boiling milk into a mixture in a thin stream.
Put the container with the future cream on a small fire, cook until boiling. The mixture should be very thick. Remove from the stove, put the butter and mix again until smooth.
Squeeze a cling film to the surface of the cream (so that it does not wind) and cool.
Whip the cream until a strong peak and gently mix them in a cold custard. Try, if necessary, add powdered sugar.
Slice the biscuit lengthwise into three equal parts.
Place on the first cake a third of the cream, smooth.
Spread half the raspberries on top of the cream (if the berry is frozen, then do not defrost it).
Press the second cake.
Repeat steps with a third cream and raspberries.
Put the last cake on top, squeeze.
Coat the remaining cream on all sides, put in the refrigerator for a couple of hours.
No chocolate cake with raspberries can do without glaze! For it, melt the chocolate in a water bath, add vegetable oil and knead until smooth. The glaze will turn out beautiful - smooth and glossy. Allow to cool and pour the cake on it. Put in the refrigerator again until the coating hardens. That's all! You can serve.
One-two-three cottage cheese cake with raspberries
And this is not just a cake, but a full cheesecake, complemented by the aroma and taste of fresh berries.
Korzh:
- dark chocolate - 150 grams;
- butter - 150 grams;
- sugar - 185 grams;
- cocoa - 3 teaspoons;
- flour - 112 grams;
- eggs - 3 pieces.
Curd layer:
- cottage cheese - 600 grams;
- curd cheese - 300 grams;
- vanilla sugar - 1 pack;
- sour cream - 300 grams;
- sugar - 180 grams;
- eggs - 5 pieces;
- corn starch - 5 tbsp. spoons;
- raspberries - 300 grams.
Fill:
- white chocolate - 150 grams;
- raspberries - 300 grams.
How to do
The products are designed for a shape with a diameter of 28-30 cm.
Preheat the oven to 180 C.
To prepare the basis for a curd cake with raspberries, melt chocolate and butter in a water bath. Cool a little and add sugar, mix.
Beat the eggs into the chocolate mass one at a time, sift the cocoa flour, knead until smooth and pour into a mold. Bake for 10 minutes.
Mix all the products for the curd layer (except berries). Do not whip! Do not saturate the mass with air - this can provoke cracks.
Remove the base from the oven, lower the temperature to 140 C.
Pour the curd filling onto the base, gently push the berries on top.
Put the mold back in the oven and bake for an hour. The middle of the cake will be mobile - do not be alarmed, it should be so.
Turn off the oven and let the pastries cool.
For ganache, melt white chocolate in a water bath.
In parallel, rub raspberries through a sieve to get rid of the seeds.
Mix chocolate and raspberries until smooth - the ganache is ready!
Coat the surface of the cooled cake evenly with it evenly in the mold and refrigerate for 5-6 hours. After that, take it out of the refrigerator, free it from the form and treat your loved ones. This raspberry cake recipe is not tied to a specific berry - you can play with toppings to your liking. The only wish is to take something with sourness, otherwise it will turn out too sweet.
For those with an oven on you
This recipe does not even require a biscuit - you will have enough Savoyardi cookies, and the result will be worthy of the most dear guests:
- cookies "Savoyardi" - 1 pack;
- raspberry puree - 500 grams;
- lemon juice - 4 tbsp. spoons;
- gelatin in sheets - 6 pieces;
- icing sugar - 200 grams;
- cream with a fat content of at least 33% - 700 grams;
- raspberry syrup - 100 grams;
- boiled water - 100 grams;
- berries for decoration.
Description
This cake without baking with raspberries is held at the expense of its “strongest” part - cookies, so prepare it in advance.
Take a shape with a diameter of 24-26 cm.
Put the cookies on the side as densely as possible, forming a kind of fence. For greater strength, cookies can be cut a little.
Put Savoyardi tightly on the bottom as well.
Soak the gelatin in cold water.
Dilute the syrup with water and soak them with cookies (bottom and sides of the future cake).
Mix berry puree with powdered sugar, warm to hot, not allowing to boil. Remove from heat.
Squeeze and dissolve the gelatin in a hot puree and add lemon juice.
Whip the cream until soft peaks and gently mix into the berry mass. Why to soft? This raspberry cake recipe implies the presence of mousse, which with too strong cream will turn out to be tough.
Pour half the mousse into the prepared pan. Put in the refrigerator and let it cool a little.
Pull out the cake, lay on top another cookie in a dense layer, soak again.
Pour the remaining mousse on top.
Let it completely harden in the cold, garnish with berries and serve. And again, this raspberry cake recipe is not tied to a specific berry. If you want variety, you can replace raspberries with blueberries and lime zest.