Raspberry Truffle Cake

Recipe Raspberry Truffle Cake

Structure:
Biscuit almond chocolate
Raspberry ganache
Raspberry marmalade
Decoration: Chocolate glaze, raspberry, nuts, caramel, edible gold

For cake d 20 cm (8-10 servings) you need

Biscuit:
120 almond flour
150 g of sugar
2 eggs
4 egg yolks
25 g flour
25g cocoa sugar
5 proteins
60 g of powdered sugar

Flour, sugar, eggs, egg yolks, flour and cocoa folded into the mixer bowl and mix at medium speed for 1-2 minutes.
Protein shake up with sugar to stable peaks. Add to the dough, mix gently. Bake at 180C until cooked, cut into four cakes. Or bake 4 cakes, whatever you like.

Syrup for impregnation

100 g water
50g sugar
60 g raspberries (squeeze the juice)
50 ml of raspberry liqueur

Bring water and sugar to a boil, add the raspberry juice, liquor, Uvarov on low heat until the syrup.

Raspberry ganache

150g raspberries
50 ml of raspberry liqueur
25 g of powdered sugar
200 g dark chocolate
200 g of butter at room temperature

Raspberry with powdered sugar crushed blender, remove the bones rubbing through a sieve, add the liqueur, heat over low heat until 40C
Melt chocolate in a water bath, add oil, raspberry. Stir until all ingredients compounds. Cool, remove the mines in the refrigerator for 1-2 hours.

Raspberry marmalade

300 g of raspberry
150 g of sugar
4 g agar

Raspberries with sugar heat over low heat, stirring until sugar is dissolved. Grind the blender, remove the stones rubbing through a sieve back into the fire. Add agar boil. Pour into a mold of 18 cm leave d before curing.

Chocolate glaze

100g dark chocolate
150 ml whipping cream (38%)
25 g glucose

Melt chocolate in a water bath. Cream + glucose bring to boil. Cream added to a chocolate mix.

Build:

First put the cake in the ring, soak the syrup, put a layer of ganache, use 1/3. On top put the second cake, soak it with syrup, put a layer of marmalade, cover third cake. 3rd soak the cake with syrup, put a layer of ganache. Cover 4th Cake, smear top and sides of a layer of ganache. Prepare the glaze, cool to room temperature, to decorate a cake. Hide in the fridge.

Decoration of your choice. I have raspberries, walnuts in caramel, edible gold.

Raspberry Truffle Cake - http://wonderdump.com/raspberry-truffle-cake/

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