Raspberry cream for cake
Description
The recipe won't take much time. To ensure the cream delights with its flavor, take the time to carefully strain the raspberries through a sieve—hard seeds can ruin the cream's delicate texture. Also note that the cream must be thoroughly chilled before spreading it on the cake. Even slightly warm, it remains too liquid. Follow the recipe and recommendations, and the dish will surely impress you with its taste. Serve chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Place the raspberries in the bowl. If you are using fresh-frozen berries, do not thaw them completely. Puree the raspberries with an immersion blender.
- 3
Step 3
Pass the resulting mixture through a sieve with small holes.
- 4
Step 4
In a bowl, combine the egg and sugar. Beat with a mixer until fluffy.
- 5
Step 5
Sift the flour into the egg mixture.
- 6
Step 6
Add 200 ml of milk and mix well with a blender.
- 7
Step 7
In a saucepan, bring 200 ml of milk to a boil. Gradually pour in the egg-milk mixture, stirring constantly.
- 8
Step 8
Over medium-low heat, stirring, bring the mixture to a boil. Add the raspberry purée. Continue simmering, remembering to stir constantly with a whisk.
- 9
Step 9
Cook the cream until the first bubbles appear. As soon as it starts to "sputter," remove from heat.
- 10
Step 10
Cover the hot cream with plastic wrap to prevent a skin from forming. Cool.
- 11
Step 11
Spread the cake with the well-chilled cream.
- 12
Step 12
Done.