Preparation
20Cooking time
1 год 20 хвReady In
1 год 40 хвLevel
MediumRating:
/rating_off.png "1 Star")
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Ingredients
| Sponge cake: eggs - 3 pcs. | |
| powdered sugar - 65 g | |
| vanillin - a pinch | |
| salt - a pinch | |
| wheat flour - 110 g | |
| baking powder - 8 g | |
| butter - 40 g | |
| Cream 33-35% - 300 gr. + 150 gr. for covering the sides and top of the cake | |
| To cover the sides and top of the cake: powdered sugar - to taste (I used 3 dessert spoons) | |
| vanillin - to taste | |
| Jelly: raspberries - 320 g | |
| gelatin - 10 g | |
| water - 70 ml. | |
| For decoration: currants - 70-100 g (or other) | |
| cake jelly (according to instructions) |
Instructions
| 1. Raspberry jelly. Pour gelatin with water. Leave to swell completely. Warm up in the microwave or in a water bath so that it dissolves, but do not boil. Puree the raspberries with a hand blender. Add the melted gelatin to the puree. Stir and pour into a prepared form, 16 cm in diameter. (I additionally covered it with cling film), send it to the refrigerator until it solidifies. | |
| 2. Biscuit. Beat eggs with powdered sugar, vanilla and a pinch of salt until strong, stable peaks. Sift flour and mix with baking powder. Add to the beaten eggs, stir gently with a spatula in one direction until smooth. Melt the little butter and pour over the dough. Stir it in gently. Pour into a baking dish 18 cm in diameter. Bake in an oven preheated to 170 * C at an average level for 30-40 minutes, readiness to check with a toothpick, piercing a biscuit with it, there should be no raw dough, the toothpick should be dry. Cool the cake on the wire rack. Cut the completely cooled biscuit into 2 cakes. | |
| 3. Cream. Chilled homemade or store-bought cream from 33% fat, beat with powdered sugar and a pinch of vanillin until persistent peaks. | |
| 4. Assembling the cake. Fix the split ring in a diameter of 18 cm, place on the dish. Grease the dish with a small amount of cream, "glue" the biscuit cake, soak with milk. Place the cream in a pastry bag and cover the cake with an even layer. Flatten. Above the cream, place the raspberry jelly cake in the center. Fill the space between the mold and the jelly with cream, and cover the jelly with a thin layer. Soak the second cake with milk. Lay on top. Press down with your hand so that the cake becomes one with the crust. Cover with cling film and send to the refrigerator for impregnation. Next, grease the top of the cake with a thin layer of cream. Sprinkle with currant berries. | |
| 5. Top jelly layer. According to the instructions on the package, dilute the jelly. In my case, in 250 ml. boiling water, add 1 tbsp. sugar and package contents, stir and cook for 1 minute, then cool A little! and pour the berries on top, pour on a spoon and thus fill the top of the cake. Caution! Work quickly, as the jelly cools very quickly while still hot. Grease the sides with cream and serve. Enjoy your meal! |
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