Today I made a raspberry cake with a cookie on the side.
I put a piece of biscuit on the side, but I made it not hard or loose.
The combination of refreshing and fragrant raspberries and a soft cream is superb.
I put a lot of raspberries on the cake.
So it’s so good that raspberry seeds are chewed every time I eat it.
(15cm * 5cm, 1pc.)
150g pureed raspberries
5g lemon juice
10g corn starch
♥ For party decoration
58g unsalted butter
4g vegetable oil
45g powdered sugar
35 g egg whites
56g cake dough
♥ Vanilla cookie sponge
4ml vanilla extract
4 egg whites
70 g of sugar
92 g of batter
16g unsalted butter
♥ Mascarpone whipped cream
230g heavy cream
20 g of sugar
20g sweetened condensed milk
100g of mascarpone
5ml Kirsch (optional)
Raspberry Coulis (for decoration)
30g of water
3ml Kirsch (or rum)
* How To Make
00:33 It is advisable to mix and add starch and sugar.
00:54 The starch was added and it became thick.
01:01 Gelatin is prepared by pre-melting it.
01:23 Please put it in the freezer and freeze it for 1~2 hours.
01:28 Let’s make a side decoration.
01:36 Melt the butter in hot water.
01:51 You can use soybean oil, corn oil, grapeseed oil, and canola oil.
02:41 Divide the dough in two.
02:51 Make it any color you like.
03:20 Spread it to a thickness of 1mm to 2mm.
03:41 Please draw the pattern you want.
04:06 Squeeze the white dough.
04:18 Leave it to room temperature for a while making the biscuit.
04:24 If it takes more than 20minutes, cover it to prevent it from drying out.
04:28 Let’s make a vanilla biscuit sponge.
05:02 Divide sugar into 3 pieces and add.
05:26 Whisk for 1 minute at low speed.
06:39 I use butter at about 50 degrees Celsius. (122F)
07:38 After preheating to 190C (347F) degrees, Bake at 180C (356F) degrees for 10~12 minutes.
07:55 Let cool at room temperature.
08:12 Cut it into 4cm width.
08:43 Apply the syrup.
09:51 Press firmly to prevent air from entering.
10:23 Please harden in the refrigerator for 2~3 hours.
10:30 Wrap it in a hot towel.
10:49 Please decorate it beautifully.
11:15 I like the combination of raspberry and soft cream.