Raspberry Cake
Description
The baked treat is prepared simply and quickly. Making the “Bird’s Milk” cake with raspberries is not difficult at all: it is enough to bake a sponge cake, prepare a cream soufflé, and combine them together. A step-by-step recipe will help you make it. Use high-quality agar-agar with good gelling strength; if you are not sure about it, simply increase its amount. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients. Take the butter, eggs, and condensed milk out of the refrigerator in advance so they can reach room temperature.
- 2
Step 2
Carefully separate the eggs into whites and yolks. Add vegetable oil and a packet of vanilla sugar to the yolks and beat for about 5 minutes until fluffy.
- 3
Step 3
Add the cornstarch to the egg yolks, then gradually add 175 grams of sugar while continuing to whisk.
- 4
Step 4
Pour milk into the egg yolk mixture and stir.
- 5
Step 5
Mix the flour, baking powder, and starch. Add them in portions to the milk-egg yolk mixture and knead the dough.
- 6
Step 6
Prepare a 20–22 cm baking pan. Preheat the oven to 175 degrees. Pour the batter into the pan and bake the sponge cake for about 30–35 minutes until done; check doneness with a wooden skewer. When piercing the cake layer, it should come out dry.
- 7
Step 7
Cool the finished sponge cake on a wire rack, then cut it into 3 layers.
- 8
Step 8
Place 150 grams of raspberries in a saucepan and gently heat until the raspberries start releasing their juice.
- 9
Step 9
Rub the warmed raspberries through a sieve to remove the seeds. Measure out 100 grams of raspberry juice.
- 10
Step 10
Beat 140 grams of softened butter until fluffy, add condensed milk, and beat again. Set aside.
- 11
Step 11
Rinse the mixer whisk before whipping the egg whites. Whip the egg whites with a pinch of salt and also set them aside for a while.
- 12
Step 12
Pour 50 grams of water into a saucepan, add the agar-agar, and mix. Add 100 grams of raspberry juice, and mix once again.
- 13
Step 13
Add 350 grams of sugar, thoroughly mix the sugar with the dissolved agar-agar. Set it to heat over medium heat.
- 14
Step 14
Heat the syrup while stirring to 108 degrees. The mixture should begin to bubble and rise upward. Remove the saucepan from the heat.
- 15
Step 15
In a thin stream, pour the sugar syrup into the whipped egg whites, beating until thickened. Then, in 2–3 additions, fold in the whipped butter mixture. At first, the mass will thin slightly, but then it should stabilize again, as agar-agar begins to set at a temperature of 40 degrees. Beat until smooth.
- 16
Step 16
You can assemble the cake in a ring: place the bottom sponge layer and line the inside edge with acetate tape. Spread half of the soufflé cream over it, then add fresh raspberries. Then repeat this combination once more. Place the third sponge layer on top and refrigerate for 3 hours to stabilize. The cake can also be assembled without a ring in the same order. Work fairly quickly, as the soufflé cream sets fast.
- 17
Step 17
Before covering the cake with chocolate glaze, take it out of the refrigerator and remove it from the mold and acetate film.
- 18
Step 18
Break the chocolate into small pieces and add the butter (50 grams). Melt the chocolate in short 10–15 second bursts over 2–3 rounds.
- 19
Step 19
Using a spatula, spread the chocolate glaze over the cake and decorate with fresh raspberries. You can sprinkle it with crushed pistachios. The chocolate glaze sets quickly, and the cake is practically ready to serve.