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Sponge cake "Valentine" with raspberry confit and cream

Sponge cake "Valentine" with raspberry confit and cream

Category: Confectionery
Sponge cake Valentine with raspberry confit and cream

Ingredients

Hot milk sponge cake
egg C1 3 pcs.
sugar 150 g
butter 60 g
milk 120 ml.
baking powder 7 g
premium wheat flour 165 g
salt chips.
vanilla taste
Raspberry cream
raspberry puree b / c 100 g
yolk 2 pcs.
chocolate white 40 g
instant gelatin 5 g
water 30 g
sugar 25 g
Raspberry confit
raspberry puree b / c 200 BC
sugar 50 g
water 30 g
instant gelatin 5 g
corn starch 10 g
Curd butter cream
cottage cheese 400 BC
powdered sugar 130 BC
condensed milk 130 BC
butter 280 g
vanilla taste
Additionally
shape d 18
ring shape d 16

Cooking method

  • Hot milk sponge cake

    Sponge cake Valentine with raspberry confit and creamMix flour with salt and baking powder.
    Sponge cake Valentine with raspberry confit and creamPut butter in milk, put on fire and bring to a boil.
    Sponge cake Valentine with raspberry confit and creamBeat eggs with sugar until they increase in volume by 2-3 times. Add vanilla.
    Sponge cake Valentine with raspberry confit and creamSift flour. and mix gently by folding.
    Sponge cake Valentine with raspberry confit and creamMix gently by folding.
    Sponge cake Valentine with raspberry confit and creamPour almost boiling milk in two to three doses. Mix gently each time.
    Sponge cake Valentine with raspberry confit and creamYou should get an airy dough.
    Sponge cake Valentine with raspberry confit and creamCover the bottom of the dish with baking paper. Flatten. I baked in a ring. The bottom of the ring was tightened with foil.
    Sponge cake Valentine with raspberry confit and creamBake in an oven preheated to 165 degrees for 40-45 minutes. Willingness to check with a wooden skewer.
    Sponge cake Valentine with raspberry confit and creamGet the biscuit. Allow it to cool until warm on a wire rack. Cut out of shape. Allow to cool completely. Wrap in plastic wrap and refrigerate for 4-12 hours. Can be left up to a week.

    Raspberry cream

    Sponge cake Valentine with raspberry confit and creamSoak gelatin and leave to swell for 10-15 minutes. Beat the yolks with sugar until creamy. Add raspberry puree, stir. Put chocolate (icing) in a tall glass, gelatin on top of it.
    Sponge cake Valentine with raspberry confit and creamPut the yolk-raspberry mixture on the stove and, with constant stirring, bring it to a slight thickening. Do not boil. The temperature of the mixture is 82 C. Do it with minimal heat.
    Sponge cake Valentine with raspberry confit and creamPour the cream into a glass with chocolate and gelatin. Let stand for 2-3 minutes.
    Sponge cake Valentine with raspberry confit and creamPunch the mass with a blender until smooth. Cool to room temperature, covered with a contact foil, or with constant stirring.
    Sponge cake Valentine with raspberry confit and creamTighten the ring with a diameter of 16 centimeters on one side with foil. Place on a flat board.
    Sponge cake Valentine with raspberry confit and creamPour out the cream. Flatten. Place in the freezer for 40-60 minutes. We need the mass not to freeze, but to stabilize so that it can be taken with our hands. If you have two identical rings and have time, then you can simply refrigerate until it is completely stabilized. This will take several hours.

    Raspberry confit

    Sponge cake Valentine with raspberry confit and creamMix starch with sugar.
    Sponge cake Valentine with raspberry confit and creamMix the raspberry puree with the starch-sugar mixture. Put on fire, bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat, add swollen gelatin and mix thoroughly.
    Sponge cake Valentine with raspberry confit and creamWe cover the ring with a diameter of 16 centimeters on one side with cling film. We try to avoid wrinkles. We put on a flat board. Pour out the confit, let it cool and put it in the freezer. Time, like a step with cream.

    Curd - butter cream

    Sponge cake Valentine with raspberry confit and creamPut cottage cheese, condensed milk, icing sugar and vanilla in a bowl. I have all the food at room temperature.
    Sponge cake Valentine with raspberry confit and creamUse a blender to move the food until smooth.
    Sponge cake Valentine with raspberry confit and creamBeat soft butter until fluffy and whitening.
    Sponge cake Valentine with raspberry confit and creamIntroduce the curd part of the cream into the butter in parts. The cream is airy.

    Assembling the cake

    Sponge cake Valentine with raspberry confit and creamRemove the biscuit, unfold and cut into three cakes.
    Sponge cake Valentine with raspberry confit and creamLay the sides of the form with a confectionery tape or a stationery file. Lay out the first cake, lightly grease with cream. Put the cream in the center.
    Sponge cake Valentine with raspberry confit and creamMake bumpers out of cream and grease the top with a thin layer of cream.
    Sponge cake Valentine with raspberry confit and creamCover with the second cake layer. Grease thinly with cream, put confit, make a side of cream and grease with cream.
    Sponge cake Valentine with raspberry confit and creamCover with the last crust. Grease thinly with cream, cover and refrigerate for 4-8 hours.
    Sponge cake Valentine with raspberry confit and creamTake out, release from the form and tape. Finally flatten the cake and decorate as you like.
    Sponge cake Valentine with raspberry confit and cream
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Decorated with candies
Sponge cake Valentine with raspberry confit and creamLollipops
(ang-kay)


Delicious cake. The biscuit is fluffy, creamy and sweet. Creme and confit give a raspberry flavor and sourness. I did not soak the cakes. For me they are already wet. The cream goes very well with all flavors. Recommend!

Trishka
What a beauty, festive and elegant cake!
Thanks for the wonderful recipe!
Tatyana1103
Angela, beauty everything, as I adore the combination of sweet and sour products, everything is there means, I will definitely cook it for my men on February 23
Galina Byko
Angela is a very beautiful birthday cake!
But the size is too small
Svetlana777
Angela, smart girl, looking at your masterpieces, and after reading in another Temka how much you can do, I just thought - are you sleeping at all or you don't have 24 hours in a day
The cake is awesome, I'm puzzled, she also loves your recipes. Thank you
zvezda
Angela thank you very much for your master classes !! They are irreplaceable and priceless, especially those who are just starting to get involved in this !!
What I didn't write .. because I'm sure that you made the decoration yourself
ang-kay
Girls, thanks for stopping by. The cake turned out to be very tasty and uncomplicated. Bake. You will not regret.
Quote: Galina Byko
only the size is too small
If you are a big family, then just drink tea. But it's big. I forgot to weigh it, but I probably have one and a half kilograms.
Quote: Svetlana777
do you sleep at all or do you not have 24 hours a day
I sleep. It does not always happen as I told you. But it’s better than sitting around. Some kind, but earnings.
Quote: zvezda
you made the decoration yourself
Of course. Except for small hearts. It is sugar topping)
zvezda
What made such beautiful hearts out of?
ang-kay
Sponge cake Valentine with raspberry confit and creamLollipops
(ang-kay)

I wrote there that to cook up to 150 degrees, but better up to 155-160.
zvezda
Thank you! I have not seen .. it would be necessary to give a reference here too ?! NOT..?? It will come in handy for many!
ang-kay
I'll do it)
zvezda
How not to love you ?!
ang-kay
Olya, probably you can not love. We are all different. I can annoy someone.
zvezda
Quote: ang-kay
annoy someone.
Don't not ... can just envy
Loksa
ang-kay, Angela, what a pretty cake turned out! I love the design. I hadn’t baked this biscuit yet, but I was looking in his direction, does it taste milky? Leveling the cake with the same cream? How does he behave, is he reaching for the staple or not? Thank you!
ang-kay
Oksana, Thank you)
Quote: Loksa
Does it taste milky?
It is very creamy and moist.
Quote: Loksa
Lined the cake
Yes. Him and aligned. But I didn't really need gloss. On the cream I made the texture with a spatula - strips.
Quote: Loksa
reaching for a staple or not?
Oksana, did it and leveled it several times. When great. Everything is smooth and does not last. And when I suffer. Most likely depends on the products. The cream itself is delicious.
Here, he behaved perfectly.
Cream cake with "Confetti" curd cream
Tyetyort
Angela, insert 5 kopecks. Weight without decoration 2 kg is almost equal. In my opinion, while theoretical, the cake is excellent! I love such exquisite combinations of the same taste in different states! I also added a mousse layer on milk chocolate with profiteroles stuffed with raspberry kurd ...
I read that the freshness of the curd affects the finishing properties of the curd cream, no more than 3 days from the date of production.
ang-kay
Elena, thanks for calculating the weight. Somehow I didn’t think to do it.
Quote: Tyetyort
I will also add a mousse layer on milk chocolate with profiteroles stuffed with raspberry curd ...
Linen, but not a lot? It seems to me that you will not understand the taste if you insert something else? Or instead of something?
Quote: Tyetyort
no more than 3 days from the date of production.
I've heard that too. But I had homemade cottage cheese, even from the freezer. And he behaved differently. I don't bake cakes often, so I can't say anything for sure myself.
Tyetyort
Angela, different customers. Someone is simpler, and sometimes I show off ... But the cake comes out interesting, no worse than yours!
I repeat once again that you have just gorgeous proportions!
Sponge cake Valentine with raspberry confit and cream
Shokko-Baroque with orange.
If my photo is inappropriate, I'll remove it, I don't know how to use a spoiler ...
ang-kay
Elena, and I thought that you want to add mousse and profiteroles with a Kurd to this particular cake. And so yes, if only mousse and profiteroles, then another matter. Did not understand each other.
Quote: Tyetyort
inappropriate
Let it be.

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