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Raspberry cake

Raspberry cake


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Rinse the raspberries well and place them in a bowl with the vanilla sugar and vanilla essence. Leave overnight in the refrigerator.

Beat the egg whites separately with the sugar until they become foam, and in another bowl mix the yolks with the oil, milk, flour and baking powder.

Add over the egg whites and mix well.

In a round tray with a detachable bottom, put a baking paper, and grease the edges with oil.

Put the composition and add the raspberries, together with the leftover juice. Keep a few pieces of raspberries for decoration.

Leave in the oven for about 30 minutes, check with a toothpick.

Allow to cool, then carefully remove from the pan and cut.



"Raspberry" cake with pistachio, raspberry and whipped cream

Cooking time 40 minutes

Total time 1 hour 40 minutes

Ingredients

For Daquoise with pistachios

  • 5 egg whites
  • 30 g old cough
  • 150 g powdered sugar
  • 150 g ground pistachio kernels
  • 50 g flour
  • 1 teaspoon lemon salt
  • 1 unsalted pistachio salt powder

For raspberry cream

  • 5 egg yolks
  • 135 g sugar
  • 500 ml of milk
  • 80 g starch
  • 100 ml raspberry juice (or sauce below)
  • 1 teaspoon lemon peel

For raspberry sauce

For other layers

Furthermore

PREPARATION Cake & # 8220Raspberry & # 8221 with pistachio, raspberry and whipped cream
PREPARATION OF DACQUOISE COUNTER WITH PISTIST
1. I lined the 45 x 38 cm tray with baking paper. I peeled the pistachio. If it is not fried, you will fry it lightly without smoking the pan. I dared to use fried pistachios with salt on the skin, no salt was felt, possibly left on the cores. I crushed the pistachio kernels with the caster sugar as small as possible on the robot (propeller knives). I preheated the oven to 180 degrees.
2. With the mixer I beat the egg whites together with the lemon salt. After they hardened, I added 150 g powdered sugar in 3 tranches until I got a firm meringue.
3. In a bowl, mix the pistachios and flour. I spilled them over the meringue. I homogenized with a pear tel (with a spatula) with movements from bottom to top so as not to lose much air.
4. I turned it over in the tray and leveled it with the spatula. Baking takes 20 minutes for modern electric ovens and 30 & # 8211 35 minutes for gas ovens (it is ready when browned on the edge). I took it out on a grill to cool. After cooling, I removed the paper.

PREPARATION OF RASPBERRY CREAM
I took the butter out of the fridge 1 hour before to take the room temperature.
You can use as a syrup the juice drained from the raspberry if it is frozen, otherwise prepare a syrup from a handful of raspberries with 30 g of sugar heated on low heat until it leaves the juice. 100 ml or about 10 tablespoons of raspberry sauce is put in the cream.
1. I mixed the yolks with 50 g of sugar until they lightened in color and grew.
2. I dissolved the starch with milk, I added the remaining 85 g of sugar and I put them on a moderate heat to boil in a non-stick pan. When it got the consistency of pudding, I added the composition with the yolks and I boiled it 2 times so as not to make the omelet.
3. I added the raspberry sauce, blended and turned off the heat. If you want a very high consistency to the cream, it is safest to add gelatin foils or 1 sachet, but in this case the cake will be mounted when the cream is warm and then you will put it in the fridge. In a few hours it will harden. In this case, I put the pot to cool with the bottom in cold water.

4. I rubbed the butter with the mixer in a large bowl. I added the cooled cream in 3 tranches and mixed. The cream is covered on its surface with food foil so as not to make the pojghita cold. Store in the refrigerator, preferably overnight, to harden the butter.

ASSEMBLY
1. The next day I cut the top in two, not on the height, attention, I divided it into two pieces that will be superimposed.
Top layer
1/2 raspberry cream
Dip 150 g of raspberries in the cream, or sprinkle if thawed.
And 1/2 wheat
The remaining 1/2 cream
Stick 150 g of raspberries in the cream from place to place, or sprinkle if it is thawed and put the plate in the fridge.
2. I beat the cream for 2-3 minutes with the powerful mixer until it almost hardened. I added 25 g powdered sugar, mixed for about 1/2 minute and stopped so that it doesn't turn into butter. If your mixer is not strong it may take a little longer to harden.
I stored the whipped cream in a pos with two stars and before serving, I cut the cake cubes and applied them individually in a whipped cream spiral and garnished them with raspberries. You can also sprinkle ground pistachios.
Liv (e) it

Another fabulous pistachio recipe is HERE

I also recommend the delicious & # 8220Snowweeper & # 8221 & gt & gt & gt recipe

or layers of chocolate with ganache and matcha tea & gt & gt & gt recipe


Ingredients Mascarpone and raspberry cake

Wheat ingredient
• 5 eggs
• 5 tablespoons sugar
• 3 tablespoons oil + 2 tablespoons water
• 3 tablespoons of cocoa
• 5 tablespoons flour
• 1 teaspoon of baking powder
• almond extract
• rum essence
Ingredients for syrup
• 100 ml of water
• 2 tablespoons sugar
• almond essence and rum essence
Cream ingredients
• 2 boxes of mascarpone
• 300 ml of cream
• 3 tablespoons honey
• 1 sachet of gelatin
• raspberry
Ingredients for the glaze
• 200 g milk chocolate
• 200 ml cream
• 50 g butter


Raspberry Cake - Recipes

Posted by Postolache Violeta on February 04, 2013 in Raspberry Cake Recipes with Raspberry Quick Recipes Light Recipes | Comments: 28

Powder the surface with sugar and when it cools we cut it into slices.

Share if you like:

SIMILAR RECIPES

28 comments:

Quick is a little said! How two layers of countertop were formed.

I don't know how to explain to you exactly how they formed, I have no idea what the trick is

I did it now and what I think, the crust went through the fruit and settled to the bottom and so formed another layer.

Now I did it too and what I think is that the crust passed through the fruit and formed another layer.

That's right, the crust passes through the fruit and the second layer is formed in the mixture with the fruit juice.

very good looking and of course delicious. I die of lust1

looks really good! I really like everything!

a simple and refreshing cake during the summer
REALLY DELICIOUS!

I love raspberries madly, thanks for the recipe.

Super good cake, I like raspberries very, very much. thank you.

you have to go to the master chef

I don't want to be anonymous, my name is Cornelia and in fact it doesn't even matter, I just wanted to say that the recipe must be well hidden back in my grandmother's notebook because there is nothing in her head.

My dear, tastes are not discussed, are they? If you didn't like it, it doesn't mean that the recipe is not good, I do it often and we like it a lot, both me and the children! I wish you a beautiful summer!

Hi. Are the ingredients you passed on exact? I also tried to make this cake and it didn't work out at all. it is raw. raspberries remained on the surface. I'm a little disappointed. I used what you wrote. where did I go wrong. thanks

Hi, the recipe is spelled correctly, I think maybe you didn't beat the eggs well and in this case it results in another kind of cake called clafoutis Something like this: http://edithskitchen.ro/clafoutis/ It's a creamy cake, like cream of burnt sugar

http://www.caietulcuretete.com/2013/10/prajitura-desteapta.html
This recipe works according to the same principle

Ok I understand. she's ffff good only I was scared she didn't bake. I have to beat the egg white separately from the yolk right? :)))

In any recipe & quotbatem eggs with sugar & quot refers to whole eggs, ie yolk plus egg white, if I had to say otherwise, I hope that the lady expressed herself with & quotbatem the egg white separated with the sugar & quot or & quot rub the yolks with the sugar and gradually add the beaten egg white separately & quot. Personally, I was skeptical about this recipe. I have it in the oven now and I'm curious if it comes out. although the fruits are already on top. some details are missing from the recipe (eg the size of the form at least approximately for those that are beginners and can not approximate depending on the quantities of ingredients which is the appropriate size of the baking form). Have fun in the kitchen!

Hmmmm, Mrs. Vio, I think you forgot to mention something. I am not a beginner in the kitchen, but I will tell you that a thick pancake came out, which I obviously put in the trash. What appears here in the pictures is totally different from what comes out. Maybe review this recipe a bit. and it would not hurt to give details about the dimensions of the molds, the approximate baking time, whether you preheat the oven or not, possibly how many portions come out or the duration of preparation. Increase in the kitchen and tailor-made results!

Hi Mihaela! I'm sorry it didn't work out, but, in all honesty, I really have nothing to review, the recipe is exactly as I wrote it, and in terms of cooking time and temperature it's hard for me to give details because when I prepared it, I had the old gas gas stove, which I had additionally endowed with a thick sheet because it burned my bottom. I did not preheat the oven, and time even if I had given it I think it depends from one stove to another, be they even the same brand. For example, on my stove, let's say 40 minutes would have been enough, at the neighbor's, maybe the cake could burn. That's why I chose to write & quotse cook over medium heat until it starts to brown & quot Since I have the electric oven absolutely all recipes have time and temperature for baking.
As for the fact that it came out like a pancake, as I wrote above in a comment, it is possible that you did not beat the eggs well and that a clafoutis resulted.
As for the shape, I really didn't pass the dimensions, especially since I used an oval shape, in addition, as you can see, the dough obtained did not fill the shape to the top. The size of the shape does not influence the success of the cake. As for the number of servings, it's relative again, because it depends on how big you cut them, how generous you want them to be. Cookies or certain types of cakes always go with at least the number of pieces, this was not the case here.

Thanks for answer. I suspected that it could be the stove, (it's on the gas, it's not an electric oven) but it seems not, the eggs were beaten well and I didn't preheat the oven either, I followed the recipe exactly but the result was different. Increase in the kitchen!
PS with all this failure, I will try other recipes on the blog


Duo cake with raspberries and chocolate

Countertop:
I used a smaller tray 24 x 20 cm, on which I put baking paper.
We turn on the oven and let it heat to 180 degrees C.
Mix the flour with the baking powder, baking soda and cocoa.
We break the eggs in a tall bowl and beat them together with the sugar, salt and rum essence.
When the sugar crystals are gone, add a tablespoon of flour, mixed with the rest of the ingredients and mix well.
Pour the composition into the baking tray and put in the oven for 20-30 minutes or until the toothpick test passes.
Until the top is baked, prepare the filling.
We start with chocolate cream because it has to cool.
In a saucepan, break the chocolate into pieces and put liquid cream on it.
On the stove, heat over low heat, whipped cream with chocolate and stir continuously until melted. Be very careful not to boil.
Let it cool very well, when it can be put in the fridge, cover it with a plastic wrap and put it in the fridge (1.5 - 2 hours) or in the freezer (30 minutes).
After 30 minutes in the freezer, beat well until it hardens.

Raspberry Cream:
We put the raspberries in a sieve, to drain the syrup that it leaves when it thaws.
Beat the whipped cream until it hardens with the mascarpone, taste it and add more sugar if needed.
Add the raspberries and mix until the cream is pink.
We put it in the fridge.

We prepare the syrup for the syrup top:
We caramelize a tablespoon of sugar. When it becomes liquid and honey-colored, add water and coffee and let it boil until the burnt sugar melts.
When we put water, we must be careful not to splash. Let it cool.

Assembly:
We slice the cold top into two equal layers.
Place a part on a plate and syrup it with half of the prepared and cooled syrup.
Put raspberry cream on top and level, then put ¾ of chocolate cream and level.
Place the remaining part on the counter, syrup and put the rest of the chocolate cream. Level and decorate.


Raspberry Cake - Recipes

Posted by Postolache Violeta on February 04, 2013 in Raspberry Cake Recipes with Raspberry Quick Recipes Light Recipes | Comments: 28

Powder the surface with sugar and when it cools we cut it into slices.

Share if you like:

SIMILAR RECIPES

28 comments:

Quick is a little said! How two layers of countertop were formed.

I don't know how to explain to you exactly how they formed, I have no idea what the trick is

I did it now and what I think, the crust went through the fruit and settled to the bottom and so formed another layer.

Now I did it too and what I think is that the crust passed through the fruit and formed another layer.

That's right, the rind passes through the fruit and the second layer is formed in the mixture with the fruit juice.

very good looking and of course delicious. I die of lust1

looks really good! I really like everything!

a simple and refreshing cake in the summer
REALLY DELICIOUS!

I love raspberries madly, thanks for the recipe.

Super good cake, I like raspberries very, very much. thank you.

you have to go to the master chef

I don't want to be anonymous, my name is Cornelia and in fact it doesn't even matter, I just wanted to say that the recipe must be well hidden back in my grandmother's notebook because there is nothing in her head.

My dear, tastes are not discussed, are they? If you didn't like it, it doesn't mean that the recipe is not good, I do it often and we like it a lot, both me and the children! I wish you a beautiful summer!

Hi. Are the ingredients you passed on exact? I also tried to make this cake and it didn't work out at all. it is raw. raspberries remained on the surface. I'm a little disappointed. I used what you wrote. where did I go wrong. thanks

Hi, the recipe is spelled correctly, I think maybe you didn't beat the eggs well and in this case there is another kind of cake called clafoutis Something like this: http://edithskitchen.ro/clafoutis/ It's a creamy cake, like cream of burnt sugar

http://www.caietulcuretete.com/2013/10/prajitura-desteapta.html
This recipe works according to the same principle

Ok I understand. she's ffff good only I was scared she didn't bake. I have to beat the egg white separately from the yolk right? :)))

In any recipe & quotbatem eggs with sugar & quot refers to whole eggs, ie yolk plus egg white, if I had to say otherwise, I hope that the lady expressed herself with & quotbatem the egg white separated with the sugar & quot or & quot rub the yolks with the sugar and gradually add the beaten egg white separately & quot. Personally, I was skeptical about this recipe. I have it in the oven now and I'm curious if it comes out. although the fruits are already on top. some details are missing from the recipe (eg the size of the form at least approximately for those that are beginners and can not approximate depending on the quantities of ingredients which is the appropriate size of the baking form). Have fun in the kitchen!

Hmmmm, Mrs. Vio, I think you forgot to mention something. I'm not a beginner in the kitchen, but I'll tell you that a thick pancake came out, which I obviously put in the trash. What appears here in the pictures is totally different from what comes out. Maybe review this recipe a bit. and it would not hurt to give details about the dimensions of the molds, the approximate baking time, whether you preheat the oven or not, possibly how many portions come out or the duration of preparation. Increase in the kitchen and tailor-made results!

Hi Mihaela! I'm sorry it didn't work out, but, in all honesty, I really have nothing to review, the recipe is exactly as I wrote it, and in terms of cooking time and temperature it's hard for me to give details because when I prepared it, I had the old gas gas stove, which I had additionally endowed with a thick sheet because it burned my bottom. I did not preheat the oven, and time even if I had given it I think it depends from one stove to another, be they even the same brand. For example, at my stove, let's say 40 minutes would have been enough, at the neighbor's, maybe the cake could burn. That's why I chose to write & quotse cook on medium heat until it starts to brown & quot Since I have the electric oven absolutely all recipes have time and temperature for baking.
As for the fact that it came out like a pancake, as I wrote above in a comment, it is possible that you did not beat the eggs well and that a clafoutis resulted.
As for the shape, I really didn't pass the dimensions, especially since I used an oval shape, in addition, as you can see, the dough obtained did not fill the shape up. The size of the shape does not influence the success of the cake. As for the number of servings, it's relative again, because it depends on how big you cut them, how generous you want them to be. Cookies or certain types of cakes always go with at least the number of pieces, this was not the case here.

Thanks for answer. I suspected that it could be the stove, (it's on the gas, it's not an electric oven) but it seems not, the eggs were beaten well and I didn't preheat the oven either, I followed the recipe exactly but the result was different. Increase in the kitchen!
PS with all this failure, I will try other recipes on the blog