| Cook Time | 120 minutes |
| Servings |
Ingredients
Sponge:
- 250 gram Flour wheat / Flour
- 6 pieces Chicken eggs
- 200 gram Sugar
Raspberry layer:
- 300 gram Raspberries
- 90 gram Sugar
- 70 gram White chocolate
- 10 gram Gelatin
- 90 ml Water
- 100 ml Cream
Cream cheese:
- 240 gram Cottage cheese
- 100 gram Sugar powder
- 180 gram Butter
- 4 tablespoons Coconut shavings
Ingredients
Sponge:
Raspberry layer:
Cream cheese:
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Instructions
- Prepare the sponge cake. - Beat the eggs with sugar until the volume increases two or 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 to keep the dough from falling 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 is 18 cm in diameter. - After the biscuit is baked, put it on the Board and let it cool completely. Then cut the cooled biscuit into three cakes, the top of the biscuit is also cut off.
- Preparing the raspberry layer. - Put fresh or frozen raspberries in a saucepan, add 50 ml of water and sugar. Put on the fire and wait for the raspberries to give the juice, and the sugar is completely dissolved.
- Heat the cream, but do not bring to a boil, add white chocolate to the cream. Stir until the chocolate is completely dissolved.
- - Strain the cooked raspberries through a sieve.
- - 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 must be at a temperature not higher than 50 g.)
- - Divide the raspberry mass into two equal parts. The split ring (we will need two rings) is made in the size of 15 cm, the bottom of the ring is covered with cling film and poured into forms of raspberry-chocolate mass. We send it to the freezer until the gelatin is completely stabilized.
- Prepare the 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 parts of cottage cheese and coconut. Mix at low speed of the mixer.
- Collect the cake. - the first layer - the crust, on the cake, apply the cheese cream, and then the raspberry layer. On top of the raspberry layer, cover with cream.
- - second layer - cake, on the cake, apply the cheese cream, and then the raspberry layer. On top of the raspberry layer, cover with cream.
- - the third layer - the crust and the cream cheese. Top the cake with cream and put it in the refrigerator to stabilize the cream.
- The top of the biscuit, which we cut, is crushed using a blender into crumbs.
- Cover the cake with biscuit crumbs. And put it in the refrigerator for impregnation.
- The finished cake is decorated as desired.
- The cake turns out to be the most tender!
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