Raspberry sponge cake is an ideal baked product that even a novice cook can make. During the harvest season of such aromatic berries, you can prepare it every day, serving a biscuit with tea or coffee, or creating delicious cakes or desserts based on it. The number of chicken eggs according to the recipe can vary from 3 to 5 pieces, but the amount of flour and granulated sugar should remain the same and be measured in one container. That is, with the glass you used to measure sugar to create baked goods, you also measure the amount of premium wheat flour. Sift or not sift the flour - as desired. By the way, you can add flavorings to the biscuit dough: vanilla, citrus, etc. The most important secret of preparing a biscuit is to never open the oven door during baking and after it.
Ingredients
- 4 chicken eggs
- 1 tbsp. Sahara
- 1 tbsp. wheat flour
- 2 pinches of salt
- 100 g raspberries
- oil for greasing the mold
Preparation
1. Wash the raspberries in water and dry lightly with paper towels. To create a sponge cake, we will choose berries that are not juicy and that hold their shape well. Break the chicken eggs into the bowl of a food processor and add salt and granulated sugar. If you are used to creating a sponge cake by separating the whites and yolks, then beat them separately. If not, then beat the eggs for 4-5 minutes at high speed into a fluffy foam.
2. Sift the premium wheat flour and pour it into the container with the egg mixture, mix at low speed so as not to release air bubbles from the dough. At the same moment, turn on the oven at 180-200 degrees.
3. Grease the pan with odorless butter or vegetable oil, both the bottom and the sides. Pour the prepared biscuit dough into the mold. Let's put raspberries in it in a chaotic order - juicy berries are laid on top of the dough so that they do not have time to settle to the bottom in it.
4. Immediately place the mold in the preheated oven and bake the sponge cake for about 20 minutes, keeping an eye on the baking surface. As soon as it is browned, turn off the heat and leave the baked goods in the oven for another 10 minutes so that they do not settle due to contact with cool air from the outside.
“The raspberry beckoned us…” – this is how Valentina Legkostupova sings about the tasty and aromatic summer berry. And can you argue with that? How many recipes can you count that have raspberries as an ingredient? A lot of? Certainly! After all, this is a very popular berry in the summer. It is especially widely used for preparing a wide variety of baked goods. Fresh raspberry pie is known in many countries. Housewives prepare it not only as a simple homemade delicacy; such baked goods successfully decorate any holiday feast. The versatility of the berry and its pleasant sweet taste with a slight sourness provide such a field of activity that sometimes you can get confused. After all, you can use almost any dough: unleavened, yeast, shortbread, and biscuit. Place the berries both inside the pie and decorate the surface with it. Well, isn’t this a holiday for any housewife, as the most important experimenter in the kitchen? Raspberry sponge cake takes pride of place in this “modest” list. Do you know why? Not every housewife will boldly take on making a biscuit. This is a rather specific pastry. But it’s very tasty. And this is precisely why this pie is very popular, because sponge cakes are the basis for almost all known cakes, even the most expensive ones. In general, all the complexity is only at first glance. In fact, if you strictly follow the instructions at first, you can easily and simply prepare raspberry sponge cake. And over time, this simple recipe will become a favorite and unpretentious one.
Ingredients:
- 5 eggs;
- 1.5 tbsp. Sahara;
- 2.5 tbsp. flour;
- a small pinch of salt;
- 50 g butter;
- 2 tsp baking powder for dough;
- 300 g fresh or frozen raspberries;
- 2 tbsp. starch (preferably corn starch).
A simple recipe for raspberry pie
1. First, let's deal with the berries. We sort through the raspberries, removing spoiled specimens that can ruin the result. Next, rinse the raspberries under a weak stream of cool water, remove excess liquid with a paper towel, or let it dry. Now place the berry in a suitable container and fill it with half a glass of sugar. Shake to mix everything. Raspberries are a delicate berry, so we do this as carefully as possible. Let it sit for a while to drain off any juice that will be released. Next, add starch to the raspberries and gently shake again until it is evenly distributed. During the baking process, it should absorb excess liquid and prevent the future biscuit from getting too wet.
2. Break the eggs into a deep bowl and add sugar according to the recipe.
3. Using a mixer, beat the eggs with sugar until foamy. After all, the airier the dough, the tastier and more tender the raspberry sponge cake itself will be.
4. Now we begin to introduce wheat flour. Carefully, slowly, pour in a spoon or two, mix, lifting the dough from the bottom. We also introduce baking powder for the dough.
5. When all the flour has been added, stir it with a mixer at medium speed. The readiness of the dough will be indicated by the bubbles formed on the surface.
7. Mix with a mixer. As soon as the dough begins to come together on the beaters, it means it is ready. Its consistency is exactly what you need. The thickness of the dough should be slightly thicker than sour cream or simple biscuit dough for a cake.
8. Pour the finished dough into a baking dish. It is better to use silicone. There is no need to lubricate it. It’s quite easy to get the finished pie out of it.
9. Place the raspberries, which were previously mixed with starch, on top of the dough in the mold.
10. If the berry still releases a lot of juice, then you can lightly sprinkle the top of the pie with starch or flour. This will absorb excess liquid and the cake will not be soggy on top. Place the mold in the oven preheated to 180°C for 35-40 minutes.
11. Check the readiness of the pie with a wooden skewer. If it is dry, the baked goods are ready. It is advisable to remove the fresh raspberry pie from the mold when it has cooled slightly.
12. Raspberry sponge cake is ready! The baked goods turn out incredibly tasty and aromatic. During the cooking process, the berry gives off such a smell that you have to count every minute until the oven door opens. Raspberry pie is essentially a very simple homemade recipe, but the result exceeds all expectations. Bon appetit!
Recipe sponge cake with raspberries:
Separate the whites from the yolks into separate dry dishes. Combine egg yolks with sugar (half the norm). It is very advisable to cool the eggs in the refrigerator before cooking, then it will be easier to beat them, especially the whites.
Grind them thoroughly until the mass doubles and the sugar is completely dissolved in the yolks.
Beat the whites separately. First, beat them without sugar with a whisk, and then carefully add sugar, without stopping whisking. There will also be 2-3 times more whipped whites, it is advisable to beat until thick, but it is difficult to do this with just a whisk, so you can use a mixer.
Pour the whipped whites into the whipped yolk mass, mix lightly, but do not beat, so as not to release oxygen from the dough for a simple sponge cake.
Carefully and slowly add the wheat flour and soda. Mix.
You will get a somewhat runny biscuit dough. There is no need to make it thicker, as it will taste “hard” and not at all airy.
Grease a mold with a diameter of 20 cm with butter (butter), you can cover it with parchment and lightly sprinkle with flour. Pour the dough and place clean fresh raspberries on top of it.
Preheat the oven and place the raspberry sponge cake in it. You need to bake it for 20-25 minutes at 220C. Do not open the oven! Biscuit is a very delicate baked product, finicky and special, it requires careful handling. Give the finished biscuit time to cool, so it will not sag when cutting.
Raspberry sponge cake is ready!
We can say that biscuit baking takes a leading position, and all because it is the easiest way to make something delicious. From this dough you can make various cakes and pastries; charlotte with apples is especially popular. Undoubtedly, we all love charlotte with apples, but this does not mean that you need to strictly adhere to the recipe. Next, you will learn how to prepare a simple and delicious sponge cake with raspberries and a step-by-step recipe with photos awaits you. Since I mostly choose desserts that are easy to prepare, this dessert is just as simple.
Making raspberry sponge cake
Products for the pie
- 1 cup flour
- 1 cup of sugar
- 5 eggs
- 1 packet of vanillin
- 2 cups raspberries (fresh or frozen)
Step-by-step recipe for making raspberry sponge cake
Divide the eggs into whites and yolks.
Pour sugar into the whites, add a pinch of salt and a little citric acid.
Beat the whites until fluffy, thick white mass.
Add vanillin to the yolks and beat with a fork.
Pour the beaten yolks into the whites and mix gently with a spoon.
Add flour and mix everything gently until smooth.
Pour half of the finished dough into the multicooker mold. If you don’t have a multicooker, then it’s okay, since all these steps can be repeated with a regular baking dish, and then place the cake to bake in the oven, not in the multicooker.
Place half the raspberries on top.
Fill with the remaining dough.
Spread the remaining berries evenly on top.
If you are preparing a pie in a slow cooker, then close the lid and set the baking mode. If you bake in the oven, then you need to preheat the oven to 180 -200C and place the form with the dough in it and bake until done for about 30 - 40 minutes.
Leave the finished sponge cake with raspberries in the mold for a while so that it cools down a little. After this, the cake will settle a little and can be easily removed from the mold.
Sprinkle the raspberry sponge cake with powdered sugar and serve. Bon appetit!
2016-01-11T03:40:06+00:00 admin bakery [email protected] Administrator Feast-onlineRelated Categorized Posts
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Cakes have been and will be relevant at any time of the year, but in the summer you want something lighter, rich in vitamins and less in calories. Especially when there are so many healthy berries and fruits on the market. This raspberry, sour cream and chocolate sponge cake is a simple and delicious take on a light summer cake. It may seem like it's hard to cook, but it's not at all. Despite the number of layers, the cake is very simple to prepare. The only thing is that it will take time for the sour cream layer to harden on the gelatin in the refrigerator.
I would like to note that to assemble the cake I used a mold with a diameter of 19 cm and a side tape 10 cm high. Therefore, my cake came out very tall. If you use a mold with a diameter of 25-30 cm, the cake will turn out to be of standard height.
To make raspberry cake you will need:
for the biscuit:
- 5 eggs;
- 5 tbsp. cocoa;
- 1 tbsp. Sahara;
- 1 tbsp. flour;
- 2 tsp baking powder for dough.
for raspberry compote:
- 300 g fresh or frozen raspberries;
- 0.5 tbsp. cold water for gelatin;
- 90 g sugar;
- 10 g pectin;
- 10 g gelatin.
for soaking the biscuit:
- 1 tbsp. water;
- 0.5 tbsp. Sahara;
- several raspberries.
for sour cream on gelatin:
- 1600 g sour cream;
- 400 g powdered sugar;
- 40 g gelatin;
- several raspberries;
- 1 tbsp. cold boiled water.
- additionally: 50 g chocolate.
- a few drops of vanilla extract or a couple of pinches of vanillin;
for glaze:
- 50 g dark dark chocolate;
- 50 g butter.
Recipe for sponge cake with raspberries, raspberry compote and sour cream.
1. Let's start by preparing a tender berry layer - compote. Essentially, it is raspberry puree with the addition of thickeners: pectin and gelatin. But, despite the thickeners, compote should ideally be more reminiscent of cream than dense jelly. For raspberry compote we need 300 g of raspberries, cold water, sugar, pectin and gelatin. If you can't find pectin, you can replace it with cornstarch (note that potato starch will not work, only cornstarch).
2. Wash the raspberries under running water, put them in a deep plate and add sugar, mix. Leave for a while so that the raspberries release their juice.
3. Pour 10 g of gelatin into half a glass of cold water and leave it to swell.
4. Transfer the raspberries along with the juice into a saucepan. Mash a little with a spoon so that the raspberries turn into puree. Warm up to about 40-50 °C (the mixture should be hot, but under no circumstances should it boil). Mix sugar with pectin and sprinkle raspberry puree with rain, stirring immediately with a spoon.
5. Let the puree boil and cook for no more than 2 minutes. Then remove the raspberry mass from the heat, let it stand for half a minute so that the puree cools a little and add the swollen gelatin.
6. Mix everything. The gelatin should dissolve.
7. Cover the form for assembling the cake with tracing paper and pour the raspberry compote into it. Let the mixture cool completely at room temperature, and then put it in the freezer until completely set. The frozen solid compote will form an even and beautiful layer of the cake, and when the berry layer is defrosted, in the finished cake it will look like a thick raspberry cream puree.
8. Prepare chocolate sponge cake. In a separate bowl, beat the eggs and sugar with a mixer into white foam. Add flour, baking powder, cocoa powder (if you want the sponge cake to have a chocolate flavor). Pour the biscuit dough onto a parchment-lined baking sheet or a special silicone mat. Bake for 15-20 minutes in a preheated oven at 200 degrees.
9. Remove the finished biscuit from the oven and cool it at room temperature.
10. While the biscuit is cooling, you can cook sweet syrup to soak it. Thanks to it, the biscuit will be moist and tender. For the syrup you will need a glass of water, half a glass of sugar and a few raspberries.
11. Place all the ingredients for the syrup into a saucepan and place on low heat. Mash the berries with a spoon, mix the syrup and cook until the sugar dissolves and boils.
12. Using the base of the springform pan, cut out the sponge cake for the raspberry cake. It is very convenient to do this with a curly knife, as in the photo.
13. Makes 2 cake layers. If you use a mold with a diameter of 25 or higher, you will get one cake.
14. The remains of the biscuit will also be useful to us: we will cut them into cubes. We will also grate half of the chocolate bar.
15. Let's prepare everything for the sour cream: low-fat sour cream, fresh raspberries and powdered sugar so that the cream is homogeneous. We will also need gelatin, thanks to which the cream will set, become a little thicker and hold its shape well in the cake. To add vanilla flavor, use vanilla extract, vanillin or vanilla sugar.
16. Pour 40 g of gelatin into a glass of cold boiled water, stir and leave to swell. This amount of gelatin is enough to thicken the cream a little, but it will not be very dense.
17. Place all the sour cream (1600 g) and powdered sugar (400 g) into a deep bowl. Add fresh and washed raspberries, 55-6 drops of vanilla extract or 2 pinches of vanillin.
18. Beat the cream with a mixer at medium speed.
19. Heat the gelatin in a water bath or in the microwave until the grains are completely dissolved and add to the cream. It is very important to ensure that the gelatin does not boil, as this will cause it to lose its gelling properties. Immediately mix the sour cream.
20. Take the frozen layer of raspberry compote out of the freezer and remove it from the mold. Now we will use this mold to assemble the cake.
21. It's time to assemble the sponge cake with raspberries and sour cream. Since I used a small-diameter mold, a high side tape (10 cm) came to my rescue.
22. Assemble the springform pan and place the sponge cake on the bottom. Soak it generously in syrup.
23. Spread about 1/4 of the sour cream, sprinkle with half of the grated chocolate.
24. Lightly dip the biscuit pieces into the cream and sprinkle with grated chocolate.
25. Again a layer of sour cream.
26. Spread the frozen compote, lightly pressing it down and sinking it into the cream.
27. Next comes the biscuit layer; we also soak it in the remaining syrup.
28. Pour in the remaining sour cream. Place the cake in the refrigerator until completely frozen, preferably overnight.
