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Print Recipe
 Cake "Raspberry Cloud" Recipe
Incredibly fabulous cake with raspberry and coconut flavor will not leave anyone indifferent.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Raspberry layer:
Cream cheese:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Raspberry layer:
Cream cheese:
Instructions
  1. Prepare a sponge cake. - Beat the eggs with sugar until the volume increases two to three times. - Add parts of the sifted flour to the beaten eggs, gently mix the mass from top to bottom with a wooden or silicone spatula. The dough should be airy. We try not to let the dough fall off. Transfer the dough to a greased baking dish. Put in a preheated 180 * C oven for 25-30 minutes (check readiness with a toothpick). The biscuit mold has a diameter of 18 cm. - After the biscuit is baked, put it on a board and let it cool completely. Then the cooled sponge cake is cut into three cakes, the top of the biscuit is also cut off.
    Prepare a sponge cake. - Beat the eggs with sugar until the volume increases two to three times. - Add parts of the sifted flour to the beaten eggs, gently mix the mass from top to bottom with a wooden or silicone spatula. The dough should be airy. We try not to let the dough fall off. Transfer the dough to a greased baking dish. Put in a preheated 180 * C oven for 25-30 minutes (check readiness with a toothpick). The biscuit mold has a diameter of 18 cm. - After the biscuit is baked, put it on a board and let it cool completely. Then the cooled sponge cake is cut into three cakes, the top of the biscuit is also cut off.
  2. We prepare the raspberry layer. - Put fresh or frozen raspberries in a saucepan, add 50 ml of water and sugar. We put it on the fire and wait until the raspberries give juice, and the sugar completely dissolves.
    We prepare the raspberry layer. - Put fresh or frozen raspberries in a saucepan, add 50 ml of water and sugar. We put it on the fire and wait until the raspberries give juice, and the sugar completely dissolves.
  3. Preheat the cream, but do not bring it to a boil, add white chocolate to the cream. Stir until the chocolate is completely dissolved.
    Preheat the cream, but do not bring it to a boil, add white chocolate to the cream. Stir until the chocolate is completely dissolved.
  4. - Strain the cooked raspberries through a sieve.
    - Strain the cooked raspberries through a sieve.
  5. - Add white chocolate melted in cream to the raspberry juice. - Gelatin is diluted in 40 ml of water and added to the raspberry-chocolate mass (the mass should be at a temperature no higher than 50 gr.)
    - Add white chocolate melted in cream to the raspberry juice. - Gelatin is diluted in 40 ml of water and added to the raspberry-chocolate mass (the mass should be at a temperature no higher than 50 gr.)
  6. - Divide the raspberry mass into two equal parts. The split ring (we will need two rings) is made 15 cm in size, the bottom of the ring is covered with cling film and we pour the raspberry-chocolate mass into the molds. We send it to the freezer until the gelatin is completely stabilized.
    - Divide the raspberry mass into two equal parts. The split ring (we will need two rings) is made 15 cm in size, the bottom of the ring is covered with cling film and we pour the raspberry-chocolate mass into the molds. We send it to the freezer until the gelatin is completely stabilized.
  7. Prepare cream cheese. - Beat the soft butter well with a mixer with powdered sugar until a fluffy white cream is obtained. Most importantly, do not interrupt the oil! Enter the cottage cheese and coconut chips in parts. Mix on a low speed mixer.
    Prepare cream cheese. - Beat the soft butter well with a mixer with powdered sugar until a fluffy white cream is obtained. Most importantly, do not interrupt the oil! Enter the cottage cheese and coconut chips in parts. Mix on a low speed mixer.
  8. Assemble the cake. - the first layer is a cake, put cheese cream on the cake, and then a raspberry layer. Smear cream on top of the raspberry layer.
    Assemble the cake. - the first layer is a cake, put cheese cream on the cake, and then a raspberry layer. Smear cream on top of the raspberry layer.
  9. - the second layer is a cake, put cheese cream on the cake, and then a raspberry layer. Smear cream on top of the raspberry layer.
    - the second layer is a cake, put cheese cream on the cake, and then a raspberry layer. Smear cream on top of the raspberry layer.
  10. - the third layer is a cake and cream cheese. Top the cake with cream and put it in the refrigerator to stabilize the cream.
    - the third layer is a cake and cream cheese. Top the cake with cream and put it in the refrigerator to stabilize the cream.
  11. The top of the biscuit, which we cut, is crushed with a blender into crumbs.
    The top of the biscuit, which we cut, is crushed with a blender into crumbs.
  12. Cover the cake with biscuit crumbs. And we put it in the refrigerator for impregnation.
    Cover the cake with biscuit crumbs. And we put it in the refrigerator for impregnation.
  13. We decorate the finished cake as desired.
    We decorate the finished cake as desired.
  14. The pie turns out to be the most tender!
    The pie turns out to be the most tender!
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