Recipe for a cake with raspberries at home

Raspberries are an indispensable berry when it comes to cakes and pastries. Ask any confectioner. It is good in that it retains its color and aroma in mechanical and thermal processing. In other words, boil it, freeze it, grind it - a wonderful taste will remain with it, as well as other characteristics. Yes, there is a small minus - bones that interfere with some while eating, but they are easy to get rid of, it is enough to wipe the berries through a sieve. In this article we will give a recipe for a cake with raspberries (and not one!).

Chocolate creamy cake with raspberries

Without exaggeration, a delicious cake! Prepare it, and you will never again buy confectionery in stores.

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 not less than 33% - 300 grams;
• Raspberry (can be frozen) - 300 grams.

Glaze:

• Chocolate (focus on your taste - if you want a very chocolate cake with raspberries, then take a bitter) - 100 grams;
• Vegetable oil refined - 1 tbsp. a spoon.

Preparation

Preheat the oven to 180 ° C.

The bottom of the mold with a diameter of 22 cm is baked with baking paper.

Sift the flour with cocoa.

Separate the proteins from the yolks.

Whisk the whites with a pinch of salt to the foam and, without stopping whipping, sprinkle sugar. As a result, you should get a thick, magnificent mass, which does not flow out of the bowl.

One by one add yolks, whisking again at low speed. The mass will remain as thick.

Pour the sifted flour with cocoa, gently kneading from below upwards. Get a thick air dough. It is important not to beat the mass with a flour mixer - the biscuit will turn out to be flat, hard, and this chocolate cake with raspberries will not give you the proper impression.

Put the mass in a prepared form and bake for 25-30 minutes (depending on the oven). On the readiness check with a toothpick - pierce it with a biscuit, if it comes out dry, it means biscuit is ready.

Cool, do not remove from the mold. Ideally, place it upside down - so the base does not settle, then carefully remove it.

Sponge cake with raspberries will be more successful, if the baked base you leave for 6-8 hours to lie down. Naturally, before this wrapped in parchment.

For cream, bring to low boil milk with vanilla. Let it brew for an hour. Strain and bring to a boil again.

Rub in the heat-resistant cup yolks with sugar and starch. Do not stop stirring, pour into the mixture boiling milk in a thin trickle.

Put the container with the future cream on a small fire, cook until boiling. The mixture should thicken strongly. Remove from the plate, put the butter and stir again until smooth.

Press the food film to the surface of the cream (so that it does not get fouled) and cool.

Whisk the cream until strong peaks and gently mix them to the cold custard. Try, if necessary, add the powdered sugar.

Cut the biscuit along into three equal parts.

Place on the first cake a third of the cream, flatten.

Spread half the raspberries over the cream (if the berries are frozen, then it should not be thawed).

Press it with the second crochet.

Repeat the steps with the third cream and raspberries.

Put the last cake on top, press it.

Apply cream on all sides, put in the refrigerator for a couple of hours.

No chocolate cake with raspberries will not do without glaze! For her, melt the chocolate in a water bath, add the vegetable oil and mix until homogeneous. Glaze will be beautiful - smooth and glossy. Let cool and pour it on the cake. Re-refrigerate until the coating has solidified. That's all! You can serve.

Curd cake with raspberries for one-two-three

And this is not just a cake, but a full-fledged cheesecake, supplemented with the aroma and taste of fresh berries.

Cream:

• Black chocolate - 150 grams;
• Butter - 150 grams;
• Sugar - 185 grams;
• Cocoa - 3 tsp.
• 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;
• Cornstarch - 5 tbsp. Spoons;
• Raspberry - 300 grams.

Fill:

• White chocolate - 150 grams;
• Raspberry - 300 grams.

How to do

Products are designed for a shape 28-30 cm in diameter.

Preheat the oven to 180 ° C.

To prepare the base on the curd cake with raspberries, melt the chocolate in the water bath with butter. Slightly cool and add sugar, mix.

Stuff eggs into the chocolate mass one by one, sift the cocoa flour, mix until homogeneous and pour into the mold. Bake for 10 minutes.

Mix all the products for the curd layer (except berries). Do not shake! Do not saturate the mass with air - this can provoke cracks.

Remove the base from the oven, lower the temperature regime to 140 ° C.

Pour the curd filling onto the base, gently push the berries on top.

Put the dish in the oven again and bake for an hour. The middle of the pie will be mobile - do not be scared, it should be so.

Turn off the oven and leave the baking to cool.

For ganache, white chocolate is melted in a water bath.

In parallel with this, rub raspberries through a sieve to get rid of pits.

Mix the chocolate and raspberry until smooth - ganache is ready!

Evenly cover the surface of the cooled pie in the form and put in the refrigerator for 5-6 hours. After that, get it out of the refrigerator, free from form and treat your loved ones. This recipe for a cake with raspberries is not tied to a particular berry - you can play with fillers to your liking. The only wish is to take something with sourness, otherwise it will turn out to be too sweet.

For those with an oven on you

This recipe does not even require biscuit - you will have enough "Savoyardi" cookies, and the result will be worthy of the most expensive guests:

• Cookies "Savoyardi" - 1 pack;
• Raspberry puree - 500 grams;
• Lemon juice - 4 tbsp. Spoons;
• Gelatin in sheets - 6 pieces;
• Powdered sugar - 200 grams;
• Cream with a fat content of not less than 33% - 700 grams;
• Crimson syrup - 100 grams;
• Boiled water - 100 grams;
• Berries for decoration.

Description

This cake without baking with raspberries is held at the expense of the most "durable" part of it - cookies, so prepare it in advance.

Take a shape with a diameter of 24-26 cm.

Lay the cookies on the side as tightly as possible, forming a kind of fence. For greater strength, cookies can be cut slightly.

Just densely lay out "Savoyardi" and to the bottom.

Soak gelatin in cold water.

Dilute the syrup with water and soak them with biscuits (the bottom and sides of the future cake).

Mix berry puree with sugar powder, heat until hot, not allowing boiling. Remove from heat.

Press and dissolve in hot purée gelatin and add the lemon juice.

Whisk the cream until soft peaks and gently mix with the berry mass. Why to soft? This recipe for a cake with raspberries implies the presence of mousse, which with too strong cream will turn out to be tough.

Pour half of the mousse into the prepared form. Put it in the fridge and let it freeze a little.

Remove the cake, lay the cookies on top again with a thick layer, re-soak again.

Pour the remaining mousse on top.

Give it in the cold to completely freeze, decorate the berries and serve. And again, this recipe for a cake with raspberries is not tied to a particular berry. If you want diversity, you can replace raspberries with blueberries and lime rind.