Cake “Raspberry Heart”
by Editorial Staff
Heart cake – a recipe with a photo of a chocolate biscuit with a raspberry-creamy soufflé.
Ingredients
For the biscuit:
- 4 eggs
- 200 g sugar
- 200 g flour + 4 tbsp cocoa
- 1 teaspoon cookie powder (baking powder)
- 1 tbsp sour cream
For the cream:
- 500 ml heavy cream (not less than 30%)
- 75 g sugar (+/- to taste)
- 300 g (+100 g for decoration) raspberries
- 1 tbsp gelatin
- 1 tbsp powdered sugar
Directions
- Beat the whites with a pinch of salt.
- Grind the yolks with sugar and sour cream.
- Mix baking powder with flour and cocoa.
- Add flour to the yolks, stirring with a wooden spoon.
- Add proteins, stir.
- Bake a biscuit, cool, cut into two halves horizontally.
Raspberry-creamy soufflé: - Soak gelatin in cold water (or milk).
- Whip the cream. Set aside a little to decorate the top of the cake with a pastry bag.
- Grind raspberries with sugar.
- Pour warmed and strained gelatin into the pounded raspberries.
- Mix the whipped cream with the raspberry mixture.
- Cover the bottom cake with cream, cover with the top cake, and grease with cream again. Grease the sides of the cake.
- Put the deferred raspberries on the cake, as in the photo. Powder with icing sugar using a strainer.
- Decorate the edges of the cake with cream using a pastry sleeve. The raspberry cake is ready!
- The raspberry cake is ready!
Enjoy your meal!
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