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Print Recipe
 Cake "Raspberry Dessert" Recipe
We have wonderful autumn weather now, there are still a lot of raspberries in the garden, beautiful, sweet, alas, already the last. I bring to your attention a recipe for a very tasty and light cake with raspberries. You can use frozen berries. A cake without baking, one might even say, with elements of tiramisu.
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 England
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
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 England
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. The cake mold is 23x13 cm, wash the raspberries, put them in a ladle, add two tablespoons of water and cook for a couple of minutes.
    The cake mold is 23x13 cm, wash the raspberries, put them in a ladle, add two tablespoons of water and cook for a couple of minutes.
  2. Rub the resulting mass through a sieve to get rid of the bones.
    Rub the resulting mass through a sieve to get rid of the bones.
  3. Whisk the resulting puree until set aside.
    Whisk the resulting puree until set aside.
  4. Dissolve coffee in 150 ml of hot water, add rum or a little liqueur, cool. It is not necessary to add alcohol, you can add flavor to coffee. Pour into a wide plate.
    Dissolve coffee in 150 ml of hot water, add rum or a little liqueur, cool. It is not necessary to add alcohol, you can add flavor to coffee. Pour into a wide plate.
  5. Grease the cake pan with a small amount of vegetable oil and cover with cling film so that its edges protrude above the edges of the mold. The oil is used to ensure that the film sticks to the mold and does not fidget, also later it will help us take the cake out of the mold.
    Grease the cake pan with a small amount of vegetable oil and cover with cling film so that its edges protrude above the edges of the mold. The oil is used to ensure that the film sticks to the mold and does not fidget, also later it will help us take the cake out of the mold.
  6. Whisk the cream to thick peaks, add mascarpone and sour cream, powdered sugar and mix. Add raspberry puree. Try it on sugar, if necessary, add more powdered sugar to your taste, you can add a little lemon juice to taste. Mix it.
    Whisk the cream to thick peaks, add mascarpone and sour cream, powdered sugar and mix. Add raspberry puree. Try it on sugar, if necessary, add more powdered sugar to your taste, you can add a little lemon juice to taste. Mix it.
  7. Fill the gelatin with the remaining cold water to swell. Preheat in a water bath until completely dissolved. Cool.
    Fill the gelatin with the remaining cold water to swell. Preheat in a water bath until completely dissolved. Cool.
  8. Add gelatin to two tablespoons of the filling mixture. Then pour this mass into the rest of the filling and mix with a whisk. Put about a third of the filling on the bottom of the mold. Put savoyardi cookies on top, soaking it in coffee and rum.
    Add gelatin to two tablespoons of the filling mixture. Then pour this mass into the rest of the filling and mix with a whisk. Put about a third of the filling on the bottom of the mold. Put savoyardi cookies on top, soaking it in coffee and rum.
  9. Thus, alternate layers of filling and cookies. The number of cookies is indicated approximately, it all depends on how many layers you get. The last layer should be made of cookies. Leave a place between the cookies and the side of the mold, without pressing it with the butt, then the cake will turn out without stripes, like mine.
    Thus, alternate layers of filling and cookies. The number of cookies is indicated approximately, it all depends on how many layers you get. The last layer should be made of cookies. Leave a place between the cookies and the side of the mold, without pressing it with the butt, then the cake will turn out without stripes, like mine.
  10. Put the mold in the refrigerator until it hardens. Turn the frozen cake onto a cutting board, take out the mold. Then put the dish on top of the cookies and turn it over on the cake together with the board, remove the board, carefully remove the cake from the film.
    Put the mold in the refrigerator until it hardens. Turn the frozen cake onto a cutting board, take out the mold. Then put the dish on top of the cookies and turn it over on the cake together with the board, remove the board, carefully remove the cake from the film.
  11. Bon appetit!
    Bon appetit!
  12. Enjoy)
    Enjoy)
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