Cake “Raspberry cloud” Recipe
It’s just impossible to stop! A very delicious cake for any holidays. Cooking is also very simple, be sure to try it.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Sand base:
Raspberry jelly:
  • 500ml Waterboiling
  • 400gram Jellyraspberry (weight of the powder for its preparation)
  • 400gram Raspberriesnecessarily frozen
Butter cream:
Meringue:
Instructions
  1. Mix all the ingredients for the dough in the bowl of a blender. Hit. Roll the dough into a ball.
  2. Cover the bottom of the split mold with high sides measuring 15×21 cm with baking paper and lay out the dough in an even layer, slightly lifting the sides. Prick the dough with a fork and put it in the refrigerator for 30 minutes.
  3. Bake in a preheated 180°C oven for 15 minutes. Non-parliamentary. The next layer will be filled with jelly. Since I was baking the dough in a baking dish, I took off the baking paper, carefully shifted the dough form (it is very fragile) onto a sheet of foil, on top of which I put food wrap, and then pressed everything very tightly to the side of the frame. This is necessary so that the jelly does not leak out when pouring into the mold. Dilute 400 g of jelly powder in 500 g of hot water. Cool, stirring occasionally.
  4. Level up frozen!!! raspberry. This is necessary in order for the jelly to harden quickly. Instead of raspberries, you can use strawberries, strawberry puree or cherries, but they must be frozen!
  5. And pour pre-cooked, cooled and starting to thicken jelly. Do not be surprised that for such a mass of jelly powder we use only 500 ml of water instead of 1 liter, it needs less, because we need a more stable and firm layer, because we also add berries, and then frozen raspberries will give juice. And one more IMPORTANT note – so that the layers of cream and meringue do not slip off the jelly, it should be slightly sticky!!! I have it frozen almost immediately thanks to frozen raspberries. So, the advice is to prepare the CREAM before pouring the jelly!!!
  6. Put mascarpone, cream, vanilla and powder in a whipping container. The whip.
  7. Apply the cream evenly on the jelly and send it to the refrigerator.
  8. Whisk the whites into a stable foam and, without stopping whipping, gradually introduce sugar and whisk until it completely dissolves. Add the starch and whisk again. Place the meringue measuring 15×21 cm on a sheet of baking paper and sprinkle almonds on top. Bake in a preheated 100°C oven with the door slightly ajar for 45 minutes. If necessary, you can increase or decrease the baking time. Focus on your oven. The finished meringue should be crispy and baked, even slightly cracked. Cool the meringue. And put it on top of the cream.
  9. Refrigerate for at least 2 hours, preferably overnight, so it will be easier to cut into portions.
  10. Decorate the cake with raspberries and a sprig of mint. Mmmm… it’s amazing! Indeed – A CLOUD!
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