Today I will present you with a recipe for a raspberry cake, which everyone will be able to prepare. It does not require much confectionery skills and looks very nice.
Biscuit
It is best to bake biscuit a day in advance, so that it is easier to cut and does not crumble too much.
INGREDIENTS
6 eggs
155 grams of wheat flour
50 grams of potato flour
50 grams of sugar
Whisk the separated proteins until foam is obtained, then mix at medium speed and gradually add sugar. Mix the proteins until the sugar is completely dissolved, about 10-15 minutes.
When the lumps of sugar are no longer detectable, add the egg yolks one by one to the whites, mixing all the time.
Add sieved wheat flour and potato flour in three parts to beaten eggs, gently stirring with a spoon (never with a mixer!).
Pour the prepared mixture into a baking tin with the lined with baking paper. The sides of the cake pan should not be covered with paper or fat so that the sponge cake can "climb".
Bake biscuit in 170 degrees of Celsius, about 40 minutes.
Creme
INGREDIENTS
500 ml of cream 36%
250 grams of mascarpone cheese
Sugar
We whip the cream and mascarpone. I added about 3 tablespoons of sugar, but it is worth to check the taste and sweeten as you like. At this stage you can add fruits to the mass, such as raspberries, strawberries, blueberries. Just mix them with the mass at the lowest power of the mixer. You can also add dissolved chocolate about 200g, but then you need to add 2 tablespoons of gelatin, dissolved in half a glass of water.
Folding the cake
We cut the biscuit into three equal tops. Each of them is saturated. I chose water with lemon and sugar, but tea, coffee or liqueur or other alcohol will also be good.
The mass should be divided into three parts. Two will be inside and one will be covered with a cake.
Apply the cream to the saturated sponge cake top, level it and put on the next top, pressing it slightly. Repeat the procedure.
The last table top is also worth soaking in. Cover the whole cake thoroughly with the remaining cream, levelling its edges.
Leave it in the fridge for a minimum of one hour.
Decoration
The way we decorate our cake is our individual case. I can only add that the sugar mass will not work here, because it will be dissolved by the whipped cream that we covered the cake with.
I sprinkled coconut shavings on the sides of the cake, but the almonds will also look good.
To make the top decoration I used butter mass.
200 grams of butter should be rubbed with a mixer to obtain white powder, then add 200 grams of white chocolate, melted and cooled. I divided the mixture into two parts. I added pink food coloring to the first one and left the second one white. The mass prepared in this way, using a confectionery sleeve, I decorated the cake.
For decoration you can also use the ready-made sugar flowers, which are available in every supermarket.
As you can see, the cake is very simple to make. You can change the flavors and decorations depending on the occasion for which you need it.
Bon appetit! :)
As an Australian we love coconuts in cakes. The lamington which is filled with raspberry jam (usually) is an iconic cake from back home. Your cake is very beautifully presented in pastel ! Bravo. Where did you find the recipe ?
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The recipe for biscuit is a classic Polish recipe. Almost everyone knows it. The rest of the cake is my own idea, which I try to change every time. Thank you very much!
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I love polish food. Especially platski (potato cakes ). I'm lucky that we have some great polish food here in London.
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wao. its so looks great
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In English language ? :O
I am joking. Great recipe :)
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You speak engilsh what problem?😀 recipe 👌 Zjadłbym
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