Cake with raspberry pudding and air.

Flour – 360 g
Butter (cold) – 250 g
Egg yolk – 5 pcs
Baking powder – 2 h. L.
Sugar – 3 tbsp. l.
Egg white – 5 pieces
Powdered sugar – 125 g
Vanilla pudding (I used Dr. Oetker) – 80 g
Vegetable oil (unscented) – 80 ml
Raspberries (frozen is better) – 500 g

Cooking method:       
1. The dough: Put the flour, egg yolks, butter cut into pieces, baking powder and sugar in processor (blender) and the punch mode pulse until a moist crumb that will knock slightly lumpy, dry if possible (it depends on the density of the flour, which in different regions different!), add a few tablespoons of ice water.

2. Gather the dough into a ball and divide it into two parts of 60% and 40%. Put a smaller portion in the freezer.

3. Most of the spread in the form of 30×20 cm the bottom of which lay a baking paper. Put form the dough for 30 minutes in the refrigerator.

4. Bake the cooled cake in preheated to 190 “C oven for about 20 minutes. Focus on your oven!

5. Air cream pudding: Protein shake up with sugar to stable peaks, enter pudding (porshok) again beat on bridle low, add the butter and mix with a spatula by folding the bottom up and around.

6. Spread the cream over the entire surface of the baked cake and a little sink in it frozen raspberries.

7. Grate little frozen piece of dough and evenly cover the entire cake crumbs.

8. Bake in preheated to 190 “C oven for 30-40 minutes.

9. Give the cake to cool. Release from the mold and cut into portions. Sprinkle with powdered sugar.

Help yourself!


You can leave a response, or trackback from your own site.

Leave a Reply