Summer Raspberry Cake

Raspberry is a very nutritious fruit and also a fruit that has many benefits for human health. Raspberries can be made into a variety of foods, the most classic of which is summer raspberry cake. Summer raspberry cake has both the sour taste of raspberries and the sweet taste of cake, but it is not easy to make summer raspberry cake. Below, I will introduce you in detail the steps to make summer raspberry cake!

Step 1

Preheat the oven to 190 degrees and line the baking tray with non-stick cloth or non-stick baking paper. First make the chocolate cake slices (chocolate cake slices: 3 eggs, 90 grams of sugar, 75 grams of low-gluten flour, 15 grams of cocoa powder, 20 grams of melted butter): Mix the eggs and sugar and beat until the egg liquid is white and thick. You can draw an 8 shape on the surface by lifting the whisk and it can last for 10 seconds without disappearing. Be careful not to use eggs from the refrigerator, but eggs at room temperature. When the indoor temperature is low, it is best to use a basin of hot water when beating, and you will quickly reach the required state. Sift the low-gluten flour and cocoa powder into the eggs, stir evenly, finally add the melted butter, stir evenly, pour into the baking pan, spread it evenly and tap it twice to remove large bubbles. Place in the upper middle layer of the oven, bake at 190 degrees for about 12 minutes.

Step 2

Turn the cake slices upside down on the baking rack, remove the non-stick cloth while they are still hot, and let them cool for later use; cut the baked cake slices into the size of the mold and place them on the bottom for later use. Soak the gelatin sheets of ingredient B (150 grams of raspberry puree, 40 grams of sugar, 1.5 pieces (7 grams) of gelatin sheets, 150 grams of fresh cream, and 5 ml of rum) in ice water for 5-10 minutes. Add sugar to raspberry puree, stir evenly, heat over low heat until warm, then add softened gelatin sheets, stir evenly and let cool for later use; whip the fresh cream in ingredient B until thick, 50% foamy, then mix with the cooled raspberry puree, finally add rum and stir evenly, pour the raspberry cream paste into the mold lined with cake slices, fill it halfway, gently flatten the surface, and put it in the freezer to solidify for 10 minutes.

Step 3

Bring the milk and cream of ingredient C (60g fresh cream, 30g milk, 110g white chocolate, 50g unsalted butter, 160g fresh cream, 20g sugar) to a boil, then add the chopped chocolate and stir until the chocolate melts. Cut the butter into small pieces and add it to the chocolate, stir evenly, and let it cool to room temperature; whip the fresh cream until thick, and mix it with the cooled chocolate solution to make white chocolate cream paste, take out the mold, and gently pour the chocolate cream paste onto the solidified raspberry mousse, then gently flatten the surface, and continue to put it in the refrigerator to solidify.

Step 4

Soak the gelatin sheets of ingredient D (50g raspberry puree, 10g sugar, 60ml water, 1 gelatin sheet (5g)) until soft, then heat the puree, sugar and water. Turn off the heat after the sugar melts, add the gelatin sheets and stir until melted, then let it cool to room temperature. Take out the mousse from the refrigerator after it is completely solidified, gently pour the raspberry jelly on the surface of the mousse, and then freeze it for 10 minutes until the surface solidifies; take out and decorate with fresh cream lace, and place red fruit pieces and white chocolate chips in the middle.