Delicate Raspberry Cream Cake


For the Sponge Cake:

2 eggs

1.5 tbsp flour

2.5 tbsp sugar

1 tbsp potato starch

Raspberry Jelly:

350 ml water

2 packets of cake jelly


Raspberry-Sour Cream Jelly:

300 ml sour cream

300 g raspberries

2 packets of gelatin

Sugar to taste (about 250 g)

Curd Layer:

500 g cottage cheese

300 ml heavy cream

100 ml milk

2 packets of vanilla sugar

2 packets of gelatin

Coconut flakes


Prepare Raspberry-Sour Cream Jelly (overnight):

Heat raspberries with sugar and 2 tbsp of water to boiling, strain through a fine sieve.

Dissolve gelatin in a third cup of boiling water, mix with raspberry puree, gradually introduce into sour cream while whisking.

Pour the mixture into hemisphere molds and leave overnight.

Prepare the Sponge Cake:

Beat egg yolks with 2 tbsp of sugar, beat egg whites separately with the remaining sugar, then mix them together.

Sift starch and flour into the egg mixture. Pour into a mold and bake a thin sponge cake.

Assembling the Cake:

Place the sponge cake in a circular mold with a detachable bottom, creating a border.

Arrange the raspberry-sour cream hemispheres around the edge.

Prepare Curd Layer:

Mash cottage cheese, beat with sugar, vanilla sugar, heavy cream, and milk. Dissolve gelatin in hot water, add it to the mixture.

Pour the curd mixture over the raspberries, level it with a spatula, and refrigerate until set.

Prepare Jelly for the Cake:

Place berries on top of the curd layer and pour cake jelly over them.

Sprinkle coconut flakes on the cake border.

Final Touch:

Allow the cake to set in the refrigerator.

Serve and enjoy this delicious and refreshing cake!

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