“Striped” cake with raspberry mousse.

“Striped” cake with raspberry mousse.

At the heart of the ice cream soft fluffy sponge cake with a small amount of ground almonds and sweet raspberry cream filling.
This cake is sure to become an ornament to any holiday table and your guests will be pleasantly surprised! 🙂 Try it! It is delicious!!!:)

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for 6 cakes
Color paste:
60 g butter
50 g flour
10 g of cocoa
2 protein
60g sugar

100 g wheat flour
40 g ground almonds
140 g of sugar
4 eggs
10 g baking powder
a pinch of salt
zest of 1 orange

400g raspberries
3 children curd cheese (80 grams) or 240 g cream cheese
110 g of the weighed sour cream or cream 33%
50g sugar
1 tbsp. l or 10 g of gelatin
3 tbsp. l. orange juice

100 g of the weighed sour cream or cream 33%
20 g of powdered sugar
2 tbsp. l. raspberry jam

Color paste:
Whisk oil with sugar, add protein, flour and cocoa. All good stir until smooth paste. Evenly distribute the paste around the perimeter of the sheet of parchment paper the size of your pan. Spending confectionery ridge line diagonally or vertically, and you can draw a wave .. We shift parchment with a pattern on a baking sheet and put on 10 minutes. in the cold to paste grabbed. For this drawing I needed half a color paste. The second half, you can freeze and use for next time.

The oven is heated to 180 * C
In a bowl sift flour, baking powder, ground almonds and salt. Add the sugar, eggs and all mix well. Do not stir! We took out the pan with parchment from the refrigerator and distribute over the frozen dough drawing a thin even layer. Several times hit the pan on the table, so that the dough evenly distributed. We send in the oven for 6-8 minutes.

Ready, still hot biscuit turn over on a clean kitchen towel and remove parchment. Cooled at room temperature.

Gelatine soaked in orange juice for 15 minutes. Lay off ’50 beautiful berries for decorating. The remaining pyuriruem and rub through a sieve to remove seeds. Dissolve the gelatin in a water bath or in the microwave, stirring until it is completely dissolved. Do not overheat, otherwise the gelatin will lose its properties. Shunt gelatin raspberry puree, introduce sugar, curd cheese (previously mashed and pureed through a sieve, if necessary). At the end of shunt whipped cream. Until the mixture begins to thicken, stir frequently.

The cooled cake cut into strips the size of the silicone ring. You can also use a metal ring to lay them with parchment paper or cling film.

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Put the cake inside the rings, so that the seams converge. Put a ring on a flat surface. Fill to the brim with raspberry mousse and put in the fridge for 3-4 hours to complete solidification.

Carefully extract the cakes from the molds. Beat cream with powdered sugar. Using a pastry bag Put the cream in a ringlet on the edge of the cake. In the middle of the pour a little raspberry jam and spread raspberry berries delayed. Sprinkle with powdered sugar.

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Enjoy your tea!

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