Cream-raspberry cake-souffle

Cream-raspberry cake-souffle

Delicious jelly, and even in contrast with creamy mousse and chocolate biscuit … Very delicious turns cake!

Cooking time: 60 minutes + cooling.
Servings: 6-8 pieces.


For the test:

Eggs — 2 pcs.
Sugar — 60 g
Flour — 40 g
Cocoa powder — 2 tbsp. L.
Baking Powder — 0,75 tsp.
Melted butter — 1 tbsp. L.

For white mousse:

Mascarpone — 500 g
Cream 33% — 200 ml
Sugar powder — 100 g
Instant gelatin — 3 tsp.
Water — 100 ml
Any creamy liqueur — 3 tbsp. L.

For raspberry jelly:

Raspberry — 500 g
Sugar — 4 tbsp. L.
Water — 100 ml
Gelatin — 3 tsp.

For impregnation of biscuit:

Ready-made raspberry sauce — 100 ml
Hot water — 2 tbsp. L.
Raspberry — for decoration
Mint — for decoration
Chocolate — for decoration

Cream-raspberry cake-souffle


1. Prepare raspberry jelly. Gelatine soak in water for the time indicated on the package. Raspberries with sugar punch in a blender and rub through a sieve. Gelatine to dissolve, warming in microwave. It is very important not to overheat! Connect with raspberry juice. Pour into a round shape with a diameter of 12 cm. Put in the refrigerator for 4-5 hours, until it is completely solidified.
2. Prepare the biscuit. Beat eggs with sugar until fluffy. In a separate bowl, sift through flour, baking powder and cocoa. Gently mix in the egg mass. The last step is to enter the oil. Pour the dough into a shape 16-18 cm in diameter, oiled. Bake in preheated oven at 180 ºC for about 10-12 minutes. Cool on the grate.
3. Prepare the mousse. Soak gelatin for the time indicated on the package. Beat mascarpone with cream, powder and liqueur at a low speed. Gelatine is dissolved in water. Put aside a portion of the mousse and mix it with gelatin in a separate bowl. In two steps add the remaining ⅔ parts.
4. Collect the cake: lay the biscuit on the bottom of the confectionery ring, soak it with raspberry sauce mixed with water. Top with a little less than half the mousse. Put in the refrigerator for several hours before solidifying mousse. Remove the raspberry jelly from the mold and put it over the frozen mousse and pour out the remaining jelly. Put in the refrigerator for 5-6 hours, and preferably at night.
5. Before serving, pull out of the mold, decorate to taste.

Bon Appetit!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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