ingredients:
CREAM
25 oz fresh raspberries
1 whole egg
2 egg yolk
3 g of sugar
5 sheets of gelatin
10 ounces white chocolate
2 dl cream
5 tablespoons Maraschino (or other liqueur that is flavored agrees with raspberries)
CHOCOLATE COATING
One slip of gelatin
1.5 dl cream
8 oz dark chocolate
DOUGH
2 eggs
4 g of sugar
1 teaspoon grated lemon peel
a pinch of salt (for snow)
3 g of flour
PRELJEV with raspberries
10 oz raspberry
1/2 tablespoons sugar
1/2 pack of red toppings for cakes
PROCEDURE
Oblong mold (eg, ribbed for "deer ridge") pan with plastic wrap and plastic at the bottom of the Arrange dense, three in a row, cleaned raspberries hole facing upward.
For the cream Beat one whole egg and egg yolks with sugar. Gelatin leaf immerse in cold water for 4 minutes and is dissolved in a separate pot over low heat. White chocolate melt over hot water and stir in the cream of the eggs, then add the melted gelatin. Briskly stir in order to gelatin blended with cream. Add Maraschino / liquor in cold whipped cream.
Pour the cream to raspberry.
Place the mold in the refrigerator for some cures.
For chocolate spread, soak the gelatin in cold water for 4 minut. Beat cream.
Melt chocolate steamed, and hot, add the gelatin. Stir over low heat until gelatin is completely finish to cool, add the cream mixture.
Spread the cream over the hardened yellow cream.
Put the cake back in the refrigerator for curing, and during this time, prepare the biscuit. Preheat oven to 200 °. C. Mix the egg yolks with the sugar and lemon zest. Beat solid whites (and crumbs salt) and add it alternately with flour into the egg yolk.
On baking paper, draw a rectangle measuring your mold (mine is smaller: 32.5 x 10 cm). Carefully apply a spoon to a drawn part of the biscuit mixture, making sure you do not exceed the edges of the line. Bake cake layer about 6-8 minutes view him you are not burnt. Try a toothpick if baked. If the toothpick is dry, baked it. Cool it and put chocolate spread over the mold.
When the cake hardens prepare half red sauces cake as directed on the bag.
Remove the cake and invert it onto a plate for serving. Remove foil.
The rest of the raspberries passed to a pulp, add sugar, stir.
The topping for the cake mix in the mashed raspberries and sugar and pour over cake.
CREAM
25 oz fresh raspberries
1 whole egg
2 egg yolk
3 g of sugar
5 sheets of gelatin
10 ounces white chocolate
2 dl cream
5 tablespoons Maraschino (or other liqueur that is flavored agrees with raspberries)
CHOCOLATE COATING
One slip of gelatin
1.5 dl cream
8 oz dark chocolate
DOUGH
2 eggs
4 g of sugar
1 teaspoon grated lemon peel
a pinch of salt (for snow)
3 g of flour
PRELJEV with raspberries
10 oz raspberry
1/2 tablespoons sugar
1/2 pack of red toppings for cakes
PROCEDURE
Oblong mold (eg, ribbed for "deer ridge") pan with plastic wrap and plastic at the bottom of the Arrange dense, three in a row, cleaned raspberries hole facing upward.
For the cream Beat one whole egg and egg yolks with sugar. Gelatin leaf immerse in cold water for 4 minutes and is dissolved in a separate pot over low heat. White chocolate melt over hot water and stir in the cream of the eggs, then add the melted gelatin. Briskly stir in order to gelatin blended with cream. Add Maraschino / liquor in cold whipped cream.
Pour the cream to raspberry.
Place the mold in the refrigerator for some cures.
For chocolate spread, soak the gelatin in cold water for 4 minut. Beat cream.
Melt chocolate steamed, and hot, add the gelatin. Stir over low heat until gelatin is completely finish to cool, add the cream mixture.
Spread the cream over the hardened yellow cream.
Put the cake back in the refrigerator for curing, and during this time, prepare the biscuit. Preheat oven to 200 °. C. Mix the egg yolks with the sugar and lemon zest. Beat solid whites (and crumbs salt) and add it alternately with flour into the egg yolk.
On baking paper, draw a rectangle measuring your mold (mine is smaller: 32.5 x 10 cm). Carefully apply a spoon to a drawn part of the biscuit mixture, making sure you do not exceed the edges of the line. Bake cake layer about 6-8 minutes view him you are not burnt. Try a toothpick if baked. If the toothpick is dry, baked it. Cool it and put chocolate spread over the mold.
When the cake hardens prepare half red sauces cake as directed on the bag.
Remove the cake and invert it onto a plate for serving. Remove foil.
The rest of the raspberries passed to a pulp, add sugar, stir.
The topping for the cake mix in the mashed raspberries and sugar and pour over cake.
No comments:
Post a Comment