Raspberry pastry
Description
This recipe won't take much time. Although preparing raspberry cake cannot be called simple, the result will exceed your boldest expectations. 1. First, bake a sponge cake. Choose any trusted recipe and bake a thin cake sheet on a baking tray. If desired, divide the dough into two parts and add cocoa to one—this will make the cake even more beautiful. 2. Let the baked sponge cake cool completely (preferably leave it overnight). 3. Pour raspberries into a small saucepan and add sugar. Place over low heat and simmer briefly. 4. Meanwhile, soak gelatin in warm water separately and let it swell. 5. Remove raspberries from heat and let cool. Carefully strain through a sieve to remove all seeds. 6. Whip cream with a whisk or mixer until soft peaks form. 7. Add the swollen gelatin to the strained raspberries and mix thoroughly. 8. Then add the whipped cream and mix again until smooth. 9. To make restaurant-style raspberry cake at home, you'll need small liqueur glasses or cups. Pour the prepared mousse into them and let set completely. 10. Using the same molds, cut small circles from the sponge cake. Layer them, alternating white and dark cake rounds, then carefully place the mousse on top. To easily release the mousse from the mold, dip the glass for a second into boiling water and immediately invert it onto the cake layer. Garnish the raspberry cake with fresh berries and serve right away, chilled.