Composition / ingredients
Cooking method
1. Turn the oven on 180 degrees Celsius.
2. Prepare two round split molds with a diameter of 20 cm. If there are no two forms in the household, then you will have to bake cakes in turn. Cover the bottom of the mold and the sides with parchment, pre-cut to the appropriate size.
3. Prepare the dough for the cake.
To do this, sift the flour into a separate clean and dry bowl. Add baking powder and a little salt.
In the bowl of a mixer, beat the egg whites with milk to a fluffy foam.
Beat butter of a soft consistency with a mixer at medium speed until creamy. Add sugar, pour in vanilla extract and beat the butter mass again until smooth.
Mix all three components of the dough in several stages. Beat the dough again with a mixer at medium speed.
4. Divide the dough into two equal parts and bake the cakes in a preheated oven for 25-30 minutes each. Check readiness with a toothpick.
Separate the finished cakes with a sharp knife from the walls of the mold and turn them over on the table. Remove the cake from the mold and remove the parchment.
5. Prepare raspberry puree and icing for the cake.
Get the frozen raspberries out of the freezer in advance and defrost at room temperature. Drain the excess water and grind the berries to a puree in a blender. Discard the raspberry puree on a fine sieve and strain from the seeds. Add vanilla extract to raspberry puree and mix well.
Beat butter of a soft consistency, cream cheese and a little salt with a mixer until smooth. Add powdered sugar and beat again with a mixer, getting a smooth shiny cream.
6. Assemble the cake.
Spread the bottom cake with raspberry puree. Put another cake on top and spread it with a thin layer of creamy glaze.
Put the cake and cream icing in the refrigerator for half an hour so that the cream becomes thicker and more plastic.
After transferring the icing into a pastry syringe, choose a nozzle with a star tip and decorate the top and sides of the cake with shaped elements resembling roses. Decorate the top of the cake with whole raspberries.
Before serving, cool the cake for 5-6 hours to soak it.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Salt - 0 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
- Vanilla extract - 321 kcal/100g
