Glazed Boucher cake with raspberry-nut cream

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Carefully separate the yolks from the proteins and whisk at high speed to a dense yellow mass, adding half the sugar norm.

3. Step 3:

   

   The mixer is thoroughly washed, wiped dry. Start whipping the whites at low speed. With the formation of soft peaks, we gradually increase the speed and pour the remaining sugar in small portions. Whisk until dense, stable peaks. The protein mass should be stationary.

4. Step 4:

   

   Sift starch together with flour. Whipped egg yolks with sugar are mixed with a spatula with 1/3 of the proteins. We do this with careful movements from top to bottom so that the dough does not lose volume.

5. Step 5:

   

   Then, through a sieve, sift half of the starch mixture with flour into the dough and mix gently as well.

6. Step 6:

   

   Alternate proteins and flour. The last to introduce proteins.

7. Step 7:

   

   We get a homogeneous dough.

8. Step 8:

   

   We lay parchment on a sheet, lubricate with oil and spread out circles with a diameter of about 5 cm from the dough. It is desirable to get an even number of circles. I got 14 pieces.

9. Step 9:

   

   Bake in heated to 180 degrees. bake for 15-20 minutes until browning. Let it cool completely on the sheet.

10. Step 10:

    

    Let's do the glaze. Mix sugar, cocoa, soft butter.

11. Step 11:

    

    Add milk, mix, put on a slow fire. Stirring, bring the glaze to a boil. Cook until lightly thickened for 4-5 minutes.

13. Step 12:

    

    The cooled halves (7 pieces) are pricked on a fork and dipped in hot glaze.

14. Step 13:

    

    Put on a dish and let the glaze harden a little.

15. Step 14:

    

    Sprinkle coconut chips on top of the glaze for decoration (this is optional).

16. Step 15:

    

    Now it's the cream's turn. We take the oil at room temperature, chop the nuts.

17. Step 16:

    

    Beat the butter with a mixer, gradually introduce the yolk, without stopping whipping.

18. Step 17:

    

    Then add powdered sugar, add cognac drop by drop for flavoring.

19. Step 18:

    

    As a filler, add nuts and raspberries.

20. Step 19:

    

    Whisk until smooth fluffy cream.

21. Step 20:

    

    Turn the remaining biscuit halves with the convex side down. Using a syringe or spoon, spread the cream in the middle of each mug.

22. Step 21:

    

    Cover the top with halves with chocolate glaze and put it in the refrigerator so that the cream is a little rusty and the Boucher is soaked (at least 2 hours). And we treat everyone to tea with delicious cakes! Bon appetit!