Raspberry cake
Description
The recipe won't take much time. The raspberry‑cottage cheese layer turns out soft and delicate. We add the minimum amount of gelatin, 15 grams per 750 ml of liquid. Therefore, the cream sets but remains soft and resembles a light soufflé. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a bowl, add a third of a cup of sugar, then add the egg and the tincture.
- 3
Step 3
Add the soft butter and blend everything with a blender.
- 4
Step 4
Add flour and baking powder. Knead the dough.
- 5
Step 5
Spread the prepared dough in the pan. Form a rim around the edge. Prick the dough with a fork. Bake at 190‑200 °C for about 12 minutes.
- 6
Step 6
Prepare the cream. In a bowl, add cottage cheese, sour cream, and 2/3 cup of sugar.
- 7
Step 7
Blend the raspberries with a blender. Keep a handful of berries whole for cake decoration.
- 8
Step 8
Transfer the ground raspberry into a sieve and mix. Add raspberry juice to the cream.
- 9
Step 9
Mix the cream with a blender.
- 10
Step 10
Remove the cake base from the oven and drizzle it with raspberry juice.
- 11
Step 11
First, soak the gelatin in water. When it swells a bit, heat it to 70 °C. Pour the hot gelatin into the cream and mix everything well.
- 12
Step 12
Pour the cream onto the base, filling up to the edges of the side. Place the cake in the refrigerator for 3 hours.
- 13
Step 13
Transfer the finished cake onto a plate.
- 14
Step 14
Decorate the cake with berries and mint leaves.
- 15
Step 15
The summer raspberry cake is ready.