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Raspberry Cake Making

Raspberry Cake Making

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Raspberry Cake Making
  • for the cake
  • 60 g margarine
  • 2 coffee linc new flour
  • 4 eggs
  • 2 coffee cups of granulated sugar
  • 1 pinch salt
  • For Raspberry cream
  • 500 g fresh or frozen raspberries
  • 1 cup of granulated sugar
  • 3 cups milk
  • 1 packet of vanilla
  • 5 egg yolks
  • 3 tablespoons cornstarch
  • 2 sheets of gelatin
  • 4 tablespoons water
  • For the above
  • 2 packets of plain whipped cream powder
  • 2 cups cold milk


Directions
  1. Melt margarine is milder
  2. Beat the eggs.
  3. whisk, add sugar.
  4. Stir in a pinch of salt and continue whisking.
  5. Beat margarine add.
  6. Empty the dough into a greased round mold.
  7. Bake in a hot oven.
  8. Leave to cool.
  9. Make half of the raspberry puree.
  10. Puree half cup sugar mix well.
  11. Mix 3 cups of milk, add vanilla and remaining sugar.
  12. Beat the egg yolks with the cornstarch.
  13. Sweetened milk and egg mixture and cook in a saucepan.
  14. Melt the gelatine leaves 4 tablespoons warm water and stir, add the cream.
  15. Beat the mixture Stir raspberry puree
  16. Cut 2 slices of cake to cross.
  17. Place the cream and spread on bottom slice of the clamp plates.
  18. Sprinkle half of the raspberry taking.
  19. Turn off onto the other slice of cake.
  20. Coat the whipped cream over the cake clap cold milk.
  21. Soak for 30 minutes in the refrigerator Decorate with raspberries and whipped cream.
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