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Raspberry Cake Ingredients - for the pan - 1 Springform pan (24 cm) - for the dough - 2 eggs - 100 grams sugar - 1 packet Vanilla sugar - 1 pinch salt - 100 grams Pastry flour - 30 grams cornstarch - 1 teaspoon Baking powder - for the filling - 750 grams Raspberries - 100 milliliters Raspberry juice - 1 tablespoon lemon juice - 3 sheets red gelatin - 3 tablespoons raspberry Brandy - 200 grams chopped almonds - for the cream - 3 leaves white gelatin - 3 tablespoons raspberry Brandy - 2 eggs - 3 tablespoons sugar - 1 packet Vanilla sugar - 600 milliliters Whipped cream - 1 Star fruit (carambola) - 250 grams Raspberries - 125 grams white Couverture - 1 tablespoon vegetable oil Preparation steps Separate the eggs. Set the egg whites aside. Beat the egg yolk with 2 tablespoons of warm water until fluffy. Gradually add the sugar and vanilla sugar. Continue beating until the mixture is creamy. Beat the egg whites with the salt until stiff. Stir into the sugar mixture. Mix the flour, cornstarch and baking powder. Sift into the egg mixture and mix. Line a springform pan with parchment paper and fill with the dough. Bake for 30 minutes at 180°C (approximately 350°F). Remove the cake and let cool on a wire rack. Halve once horizontally. Rinse the raspberries. Mix the raspberries, raspberry juice and lemon juice. Soak the red gelatin in a little cold water. Dissolve in the Himbeergeist. Stir into the raspberry mixture. Roast the chopped almonds in a dry pan and set aside. Soak the white gelatin in a little cold water. Squeeze and dissolve in the heated raspberry liqueur. Beat the eggs, sugar and vanilla sugar until frothy. Stir in the dissolved gelatin. Beat the cream until stiff and fold into the egg mixture. Cover the bottom floor of the cake with raspberry cream. Sprinkle with half of the almonds. Spread with half of the cream and top with the second floor. Coat the cake completely with the cream and polka dots. Decorate the rim with the remaining almonds. Cut the star fruit crosswise into slices. Rinse the raspberries, drain and arrange on the cake. Decorate the cake with the star fruit. Chop and melt the chocolate over the hot water bath. Stir in the oil. Chill the mixture until scratch-resistant. Scrape with a sharp knife into rolls and arrange on the center of the cake.
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četvrtak, 10. kolovoza 2017. Rolada sa kokosom i malinama Ne znam kako vi ali ja najčešće spremam zanimljive recepte na osnovu izgleda. Tako sam i ovaj. Kada sam ga krenula pomnije čitati nisam bila sigurna hoće li mi se odgovarati kombinacija malina i kokosa. Ali dopala mi se, i to jako. Svakako preporučam za isprobati. Original recepta možete pronaći na blogu Prstohvat soli. RECEPT: Recept za ispis Za roladu: 4 jaja 100 g šećera 1 vanilin šećer 80 g brašna Za kremu: 500 ml vrhnja za šlag 2 žlice šećera u prahu 100 g kokosa Za premaz: pekmez od maline Za ukras: 250 g malina Zagrijte pećnicu na 180 C. Veliki plitki lim od pećnice obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. U bjelanjke dodajte polovicu šećera pa ih mikserom izradite u čvrsti snijeg. Odložite sa strane. Žumanjcima dodajte drugu polovicu šećera i vanilin šećer pa i njih mikserom izradite u čvrsti snijeg. Ručno umiješajte prosijano brašno. Na kraju umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite po pripremljenom limu. Pecite u prethodno zagrijanoj pećnici 10-12 minuta. Vruću roladu maknite sa lima pa je zarolajte zajedno sa papirom za pečenje. Ohladite. Za kremu mikserom izradite vrhnje za šlag i šećer u prahu dok ne dobijete srednje čvrstu smjesu. Umiješajte i kokos. Razmotajte roladu i odstranite papir. Unutarnju stranu rolade premažite pekmezom od maline. Na pekmez rasporedite 2/3 kreme pa je razmažite u jednoličnom sloju. Maline operite i osušite. Rasporedite maline po kremi ali ostavite nekoliko za ukras rolade. Zarolajte roladu i stavite je na pladanj za posluživanje. Roladu izvana premažite preostalom kremom a ukoliko vam nešto kreme preostalo ukrasno je naštrcajte na vrh rolade. Ukrasite preostalim malinama. Ohladite prije posluživanja. 2 komentara: