The most popular dessert of this summer: Raspberry cream cake in 15 minutes. The cake melts in your mouth. This is the most delicious cake I have ever eaten. Easy and quick recipe. Tender raspberry cake in 15 minutes! I have never eaten such a delicious and moist cake. You will bake this cake every day. This is an extremely delicious cake recipe.
Recipe and ingredients:
Formula 1
For powder:
2 eggs
60g (4 tablespoons) sugar
8g (2 teaspoons) vanilla sugar
Pinch
80g (1/2 cup) flour
1/2 teaspoon baking powder
Peel of a lemon
10g (2 teaspoons) boiling water
Baking pan 28x18cm
Bake in a preheated oven at 356°F (180°C) for 25 minutes
For the raspberry jam:
600g (4 cups) raspberries
50g (1/4 cup) sugar
2 tablespoons lemon juice
For cream:
first:
700g (3 cups) cream cheese
600g (3 cups) 33% fat heavy cream
130g (1 cup) powdered sugar
9g (3 teaspoons) gelatin
60g (4 tablespoons) water
Mix 2/3 sorbet with 1/2 raspberry jam
Leave in the refrigerator for 1 hour
2:
14 Savoiardi biscuits
The rest of the cream
For the jelly layer:
1/2 raspberry jam
3g (1 teaspoon) gelatin
20g (1 tablespoon) water
Leave in the refrigerator for 4 hours
Formula 2
For powder:
2 eggs
80g (2/5 cup) sugar
8g (2 teaspoons) vanilla sugar
Pinch
80ml (1/3 cup) milk
40g (3 tablespoons) vegetable oil
120g (3/4 cup) flour
1 teaspoon baking powder
20g (1.5 tablespoons) cocoa powder
Baking pan 28x18cm
Bake in a preheated oven at 338°F (170°C) for 20 minutes
For blueberry ice cream:
500g (3 cups) blueberries
45g (3 tablespoons) sugar
300g (1.3 cups) cream cheese
400g (2 cups) 33% fat heavy cream
30g (2 tablespoons) sugar
9g (3 teaspoons) gelatin
60g (4 tablespoons) water
Leave in the refrigerator for 1 hour
For the chocolate ice cream:
300g (1.3 cups) cream cheese
400g (2 cups) 33% fat heavy cream
200g white chocolate
100g (1/2 cup) 33% fat cream
3g (1 teaspoon) gelatin
20g (1 tablespoon) water
Leave in the refrigerator for 3 hours
For chocolate couverture:
200g chocolate
120g (1/2 cup) butter
Leave in the refrigerator for 15 minutes
Formula 3
For powder:
5 eggs
150g (3/4 cup) sugar
Pinch
160g (1 cup) flour
1 teaspoon baking powder
30g (1/4 cup) shredded coconut
Baking pan 28x18cm
Bake in a preheated oven at 356°F (180°C) for 35 minutes
For cream:
500g (3 cups) berries
100g (1/2 cup) sugar
2x9g (3 teaspoons) gelatin
2x60g (4 tablespoons) water
200g (1 cup) 33% fat heavy cream
500g (2 cups + 2 tablespoons) cream cheese
60g (4 tablespoons) sugar
To soak:
100g (2/5 cup) milk
2 teaspoons sugar
Leave in the refrigerator for 4 hours
For the jelly layer:
150g berry jam
6g (2 teaspoons) gelatine
45g (3 tablespoons) water
Leave in the refrigerator for 1 hour
