Cakes with maple syrup

Step-by-step cooking

1. Step 1:

   

   Make raspberry marmalade first. To do this, we need 150 ml of raspberry puree. That is, about 350 grams of frozen raspberries or fresh I punch with a blender. If the ice cream is frozen, we will let it melt. Filter through a sieve. Fill the gelatin with water in advance and add the squeezed gelatin to the hot syrup. Let it cool down. Whisk the cream. And mix it with the cooled raspberries. We pour everything into molds. I have a hemisphere. I poured not quite full. The main thing is that they would coincide

2. Step 2:

   

   Making shortbread dough. So, mix the yolks with sugar, add butter, flour and baking powder. Knead the dough, roll out and cut out circles and put them in the freezer for 2-3 hours.We make mugs according to our final form. I had 9cm diameter mugs

3. Step 3:

   

   Bake at 160g until golden brown, 20 min. And we put them aside for now.

4. Step 4:

   

   Making mousse. Fill the gelatin with water. Mix the cream with the yolks, and add maple syrup. Mix everything well, put on fire and stirring, cook to 85 degrees.

5. Step 5:

   

   Pour hot cream and add gelatin immediately, mix and add mascarpone, beat everything with a mixer. I added more vanilla sugar. We let our mass cool down, I even put it in the refrigerator so that it thickens a little.

7. Step 6:

   

   Prepare the dessert molds. I have round shapes with a diameter of 9 cm. We wrap them with a film.

8. Step 7:

   

   Pour our mousse into the molds and put the marmalade in the middle. As if scrolling it inside. So that mousse closes it. We put it in the freezer for 5 hours, you can stay overnight.

9. Step 8:

   

   I still have mousse left and I made such balls, poured it into special molds. The next day we take everything out of the freezer.To remove the molds, you need to remove the film from the bottom and walk along the sides with a hairdryer, then the circles will quickly come off. Now we will velour them. So, I covered the cakes with velour. 60 g cocoa butter and 40 g white chocolate and 1 tsp white dry chocolate paint. We heat everything separately, mix it with paint and punch it with a blender. Strain through a sieve

10. Step 9:

    

    I decorated with chocolate. To do this, I took the chocolate, melted it in the microwave and spread it on a special film with chocolate drawings. Which I cut off in advance according to the shape. So, when the chocolate started to harden slightly, I wrapped it around our mold. When it freezes completely, we remove the film and the chocolate remains of this shape. We put our cake on a sand stand and wrap it with chocolate. Enjoy your meal.

11. Step 10:

    

    This will be the cut! You can decorate the top with more berries. Everything is to your taste.