Cake "Raspberry euphoria" (master class)

Category: Confectionery
Kitchen: japanese
Cake Raspberry euphoria (master class)

Ingredients

Biscuit:
Almond flour can be ground peeled almonds in a blender) 50 g
Powdered sugar 50 g
Yolk 40 g
Protein 30 g
Flour for cake (35 g of regular flour, sift with 10 g of starch) 45 g
Protein 50 g
Powdered sugar 30 g
Raspberry jam for applying stripes
icing sugar for sponge cake
Biscuit impregnation syrup:
(Boil 32 g of sugar with 25 ml and measure out 30 ml) 30 ml
Kirsch (liquor) 15 g
Water 20 g
Raspberry Jelly:
Raspberry puree (can be frozen) 300 g
Sugar 75 g
Gelatin 6 g
Raspberry mousse:
Raspberry puree (can be frozen) 300 g
Kirsch 25 g
Protein 100 g
Water 100 g
Sugar 200 g
Gelatin 10 g
Cream 35%, whipped until firm peaks 300 g
Mirror glaze:
Natural honey 100 g
Sugar 100 g
Water 50 ml
Condensed milk 70 g
Dark chocolate cut into pieces 100 g
Decor:
Dark chocolate 60 g
Mint leaves raspberries
-------------------------------------- --------
The form Ø 25 cm
Baking tray 25 x 35 cm
Culinary ring / assembly mold Ø 28 cm

Cooking method

  • An unusually tasty and delicate cake consisting of almond biscuit "La Gioconda", raspberry mousse and raspberry jelly from the famous Japanese pastry chef Hedemi Seguino and my addition in the form of chocolate mirror glaze and chocolate decorations - a gift to all your beloved women!
  • Raspberry Jelly:
  • Cook the day before.
  • Soak gelatin in cold water. Heat 100 g of raspberry puree and dissolve sugar and squeezed swollen gelatin in it. Add 200 g of puree to the remaining and mix well. Allow to harden and freeze.
  • Place in a 25 cm diameter dish covered with cling film. Allow to harden and freeze.
  • Cake Raspberry euphoria (master class)
  • Biscuit "La Gioconda":
  • It is better to cook the day before to "ripen" the biscuit.
  • Mix almond flour with powdered sugar. If you don't have almond flour, you can make it yourself - punch peeled almonds and powdered sugar together in a blender.
  • Add protein (40 g), yolk and beat until fluffy homogeneous mass, then add flour in 2 steps and mix by folding - from bottom to top and in a circle.
  • Cake Raspberry euphoria (master class)
  • Beat the proteins (50 g) with powdered sugar until stable peaks and combine in three steps with the almond flour mixture by folding - from the bottom up and in a circle.
  • Cake Raspberry euphoria (master class)
  • This is how the finished biscuit dough looks like:
  • Cake Raspberry euphoria (master class)
  • Place about 1/3 of the dough in a prepared dish Ø 26 cm (cover the bottom of which with baking paper)layer no more than 1 cm thick) and bake in an oven preheated to 220⁰ C for 8-10 minutes. until golden brown. Allow to cool and release from the mold.
  • Cake Raspberry euphoria (master class)
  • Spread the remaining biscuit dough in a thin layer on a 25 x 35 cm baking sheet covered with baking paper and mentally dividing it into 4 parts (you can apply thin strips with a knife), apply inclined strips of jam through a culinary syringe (bag) with a very thin tubular nozzle.
  • Cake Raspberry euphoria (master class)
  • Bake in an oven preheated to 220⁰ C for 8-10 minutes. until golden brown. Cool the finished biscuit. Do not be afraid that the jam strips are blurry, as the biscuit ripens, they will shrink.
  • Cake Raspberry euphoria (master class)
  • Cut the cooled and "ripe" biscuit into strips 4.5 cm high and a length that will correspond to the length of the volume of the ring (mold) in which the cake will be assembled (I have a sliding culinary ring Ø 28 cm) and sprinkle very abundantly with powdered sugar to the jam strips did not stick to the mold.
  • Cake Raspberry euphoria (master class)
  • Place the biscuit strips in the circle of the form (pattern to the form), place a round biscuit on the bottom. Soak the biscuits in the mold with the syrup.
  • Cake Raspberry euphoria (master class)
  • Raspberry mousse:
  • Prepare Italian meringue.Place water and sugar in a saucepan and cook until a temperature of 117⁰C, if there is no thermometer, then until a soft ball. Drop the syrup on a plate and let it cool down with your hands or drop it into a glass of cold water - you can see how the ball floats.
  • Cake Raspberry euphoria (master class)
  • In parallel, whisk the whites into a thick foam. Introduce the prepared syrup in a thin stream into the proteins without ceasing to beat them with a mixer, beat until the meringue cools down, it should turn out smooth and shiny.
  • Cake Raspberry euphoria (master class)
  • Whisk the cream until crisp and soft peaks. Heat a little raspberry puree and dilute the squeezed gelatin previously soaked in cold water and squeezed out, combine with the rest of the puree and stir.
  • Combine with a spatula and in three steps, adding in parts and stirring mashed potatoes, cream and meringue.
  • The mousse should be well mixed until smooth. Fill the form with mousse to half of the side biscuit. Refrigerate for 20 minutes.
  • Place raspberry jelly on slightly hardened mousse.
  • Cake Raspberry euphoria (master class)
  • Top with the remaining mousse and refrigerate for 3-4 hours.
  • Cake Raspberry euphoria (master class)
  • Mirror glaze:
  • Heat water, sugar and honey to a boil, cook for 2 minutes, remove from heat, add condensed milk and chocolate, mix well without raising the spatula high so that air bubbles do not form.
  • Cake Raspberry euphoria (master class)
  • Cool and pour onto the frozen surface of the cake, do not straighten! The glaze should flow itself! Place the cake in the refrigerator.
  • Cake Raspberry euphoria (master class)
  • Decoration:
  • Spirals:
  • Apply the melted chocolate to the silicone tape. Make grooves with a special comb or fork.
  • Roll up in a spiral and place in the refrigerator. Peel off the tape directly onto the cake.
  • Cake Raspberry euphoria (master class)
  • Crisps:
  • Put the melted chocolate on a silicone tape fixed on a curved surface (I have a rolling pin), let it freeze in the refrigerator.
  • Cake Raspberry euphoria (master class)
  • Free the cake from the mold just before serving by warming its sides with a hot hair dryer. Decorate the cake with raspberries, mint leaves, chocolate chips and spirals.
  • Cake Raspberry euphoria (master class)

The dish is designed for

12

Time for preparing:

120

Cooking program:

oven

Note

Cake Raspberry euphoria (master class)

Cake Raspberry euphoria (master class)

Cake Raspberry euphoria (master class)

Pilgrim73
It is a masterpiece!!!
irza
I react to raspberries like a cat to valerian! From one smell I am milling ... And here is such an abundance. Took to bookmarks

Natalochka, thanks !!!
Chef
Quote: Pilgrim73

It is a masterpiece!!!
+100500!!
natapit
Thank you all very much for your first reviews and kind words !!!
Medusa
Quote: Baker

+100500!!
The boss was greedy for something!
Such creations, from which the soul sings, the heart rate quickens, the nostrils swell and the secretion of all sorts of digestive secrets enters the phase of active flood, and even from a unique pastry chef, and even a wonderful women's holiday brought to us in the only wonderful feminine holiday VERY VERY VERY are expensive!
Here it is just right to bow before the author and performer, as before GODDESSshouting BRAVO! BIS! MORE! MORE! MORE!!!
natapit
Medusa! Thank you so much! : girl_red: say too, I'm just a woman in love with cooking!
Medusa
Trust the old ladies' man, sybarite, sweet tooth and glutton that people like you are marzipans PIECE!
lu_estrada
Natasha !!!!! one word - euphoria yayaya ....
Everything related to raspberries is my childhood memory - my mother's garden and a huge raspberry and buckets of raspberries - huge, fragrant, transparent and sweet, like your Raspberry Euphoria!
Slastena
Natasha bravo the cake is just lovely, I join everyone. It's just drooling, I decided to do it, I’ll break my forehead, but I may not make it so beautiful, but it will definitely be delicious, in general, it’s in the bookmarks! Thank you so much Natasha, you are lovely that you please us with such masterpieces
Arka
What can I add? ..
Delightful rendition of a delicious cake! Bravo, Nata!
I admire your talent!
Spinner
Natasha! I absolutely love your recipes. You are a miracle!
Slonique
No words ...
Evgeniya82
Natalia, hello.
Please tell me how to make a biscuit, I got completely confused in these grams, and you can't write about pcs, at least approximately.
Evgeniya82
In this phrase in the preparation of a biscuit "Add protein (40 g), yolk and beat until fluffy homogeneous mass" - how's that? like adding a whole egg?
natapit
Thank you all very much for your kind words and compliments!

Evgeniya82! unfortunately biscuits, and even more so the mona, require great accuracy! so we have to weigh.

add the protein (40 g) means not whipped, but the yolk must be whipped separately, and then add!
Yelenium
Explain pazhaluysta for especially * talented * === Mix almond flour with powdered sugar. If you don't have almond flour, you can make it yourself - punch the peeled almonds and powdered sugar together in a blender.
Add protein (40g), yolk and beat until fluffy, homogeneous, then add flour in 2 steps and mix by folding - from bottom to top and in a circle. ===

where to add it and in what state ooooooooo really want to try your cake thanks
Yelenium
beat the yolk, add the UNBOTTED protein to it (), and then into the flour?
Karry79
Made a cake. I wanted to replace gelatin with a new chip (agar). 6 grams of agar did not help. The cake floated off the dish. They ate with spoons. The frosting seemed VERY sweet. Most importantly, the glaze also does not freeze and sticks to the knife all the time. I'd like to try to repeat the experiment. But I don't know how much agar-agar should be taken. I'm afraid both to overdo it and to underdo it.
Era
natapit, thanks for MK! Needless to say, only delight!
Wonderful, amazing, magical!
inucya
Natasha, tell me what role does protein play in mousse, is it important there?
I am light
Natalya, please tell me why the ingredients for the jelly contain 300 g of raspberry puree, and when cooking, 100 g is used, where did the other 200 g go?
natapit
The moderators have already written to me ... it can be seen during the moderation of the recipe, they have lost something, but I will post the full 1st step here especially for you!

1. Cook the day before. Soak gelatin in cold water. Heat 100 g of raspberry puree and dissolve sugar and squeezed swollen gelatin in it. Add 200 g of puree to the remaining and mix well. Place in a mold 25 cm in diameter covered with cling film. Allow to harden and freeze. good luck and thanks for paying attention!
I am light
Thank you, now everything is clear
Ilona
Natasha, I've already fixed everything! I probably brushed it off somehow by accident. I always try to double-check everything, but apparently it was sewn up even then. Sorry!
natapit

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