The Take It Easy Chef
Party cake with raspberries and white chocolate
A tasty recipe. The vegetarian dessert contains the following ingredients: flour (flour to pollinate), vanilla bean, sugar, eggs, cornstarch, white chocolate, whipped cream, raspberry liqueur (liquorice), raspberry jam (370 g), raspberries and fresh mint (15 g).
- 150 g flour baking flour to pollinate
- 1 vanilla bean
- 350 g sugar
- 10 Eggs
- 100 g cornstarch
- 300 g White chocolate
- 1,5 liter whipped cream
- 75 ml raspberry Liqueur liquor
- 1 pot Raspberry Jam 370 g
- 600 g raspberries
- 1 bag fresh fresh mint 15 g
Unscrew the soil from the spring form, cover it with parchment paper and clip it back into its shape. Sprinkle spring form thinly with flower. Cut the vanilla pod lengthwise and scrape out seeds (= vanillemerg) with a sharp knife. Pouring Vanillemerg with sugar. Divide eggs (no egg yolk may end up in protein). In large bowl, mix egg yolks with 100 g of vanilla sugar into light yellow, airy cream.
Preheat the oven to 175 ° C. In fat-free bowl with clean mixer proteins with pinch of salt, beat very stiffly. Add 150 g of vanilla sugar during the beating in portions. Prote the egg whites carefully with egg yolk. Flour and cornstarch over seven and toss through in a few strokes. Mix and smooth out the mixture over 3 spring forms. Base in the middle of the oven in approx. 35-40 min. Cooking trays (take the smallest shape after approx. 30 min. From the oven). Allow the bottom to cool down.
Put white chocolate in bowl over pan with just not boiling water. Let chocolate melt gently. Sweep the chocolate on a metal plate, let it set in a refrigerator. After approx. 20 min. Take a plate with chocolate from the refrigerator, place on the work surface and place against the wall (prevents slipping). Push wide palette knife slightly under chocolate and push gently, so that curls appear.
In a large bowl, whip half of whipped cream with 50 g of vanilla sugar. Cut cake bottoms into 2 layers each time by first slicing with a large knife. Then cut the cake into a layer until it is turning. Pour open cut pies with liqueur. Heat jam in saucepan, until jam becomes liquid. Spread 1 part of each cake thinly with jam, and then with whipped cream. Divide half of raspberries over cake bottoms.
Place the top cake halves on halves with raspberries. Stir in the rest of the whipped cream with the remainder of vanilla sugar and sprinkle the top and sides of cakes generously with whipped cream. Drill out in the middle of cakes with an apple-drilled hole.
Picking leaves of fresh mint from twigs. Cakes with chocolate curls, garnish rest of raspberries and fresh mint. Place cakes on etagere and build them up.
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