Chocolate cake with raspberry and lemon cream

#Chocolate cake with raspberry and lemon cream

I want to share with you a recipe, in my opinion, a simple but very tasty and tender cake. The recipe was made after many experiments with biscuits and creams.

For 1 biscuit per form 26 cm:
4 eggs
120 g of sugar
90 gr. flour
30 gr. starch
20 gr. cocoa
30 gr. melted butter

Raspberry cream:
250 ml. natural yogurt (I use 3.5% fat content)
1 cup raspberries (frozen pre-unfrozen)
500 ml. cream (I have 30%)
6 plates of gelatin (this is 10 gr free-flowing)
sugar or powdered sugar add to taste

Lemon cream:
250 gr. natural yoghurt
250 ml. cream
4 plates of gelatin (it is 6,5 gr free-flowing)
peel and juice of one big lemon
sugar or powdered sugar add to taste

For biscuit, heat the oven to 180 degrees. Egg whipped with sugar. Sugar to pour gradually. Beat for at least 10 minutes in a combine. I shake for 12-15 minutes. The result is an airy, dense white mass. Mix cocoa, flour and starch. Sift and add in two meals to the egg-sugar mass. Mix gently with spatula until smooth. pour in butter and mix well. Pour into the mold and bake for 20-25 minutes. Willingness to check with a wooden stick. Biscuit is obtained by a height of 3.5 cm. For this cake we need 2 such biscuits.
as an option you can bake one biscuit for 6 eggs, it is obtained by the height of almost 7 cm and cut into 4 parts.

It’s easier for me to bake 2 biscuits. Biscuits better bake in advance and let them sleep for a night / ripen. Cut these biscuits very well and do not crumble heavily.

for raspberry cream and lemon cream soak gelatin separately for each cream. Whip the cream and put it in the refrigerator. (You can whip the cream all at once, then just add your own part to each cream.)
Raspberry is mashed. if you do not like bones in the cream, then it is better to wipe the rumpled raspberries through a sieve. Mix raspberries with yoghurt, add sugar or powdered sugar to taste. melt the gelatin on a slow fire and pour a thin trickle into the raspberry yoghurt mass, while it is better to mix the cream with a mixer, so that the gelatin is well dispersed. Add the cream and mix with a spatula.
For lemon cream add yoghurt, lemon peel, lemon juice, sugar or sugar powder and mix. Melt the gelatin, pour into the lemon-yoghurt mass. Mix. Add the cream and mix again neatly.

Assembling the cake: put a sponge cake in the detachable ring, put half the crimson cream on it, again biscuit, then the whole lemon cream, biscuit, the raspberry cream residue and top with the biscuit. The height of the cake depends on the thickness of your biscuit cakes. Impregnate biscuit can be at will. I did not permeate this time. Remove the cake to the refrigerator until it is completely solidified. Better at night.

You can decorate a cake at will. I evened the cake with cream on cream-chiz. The recipe was found in Andrei Rudkov’s blog. for one serving of cream, you need to beat 115 grams of room temperature oil with 100 grams. sugar powder for 7 minutes to white. Then add 340 gr. cold cheese cheese (Philadelphia, almet, hochland …) and whisk another 5-7 minutes. For this cake, I took 1.5 servings of cream.

well, and eventually filled the icing with smudges.

I think that you can experiment with berries in this recipe. Well I can imagine replacing raspberries with blueberries or blackberries. as well as a small amount of cream can be replaced, for example, with fat-free cottage cheese, then the cream will get a little denser, but less fatty.

Bon Appetit


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