Sponge cake with raspberries and sour cream is a great dessert option for any occasion! This cake turns out to be very tasty and moderately sweet with a very beautiful cut. It perfectly combines airy moist biscuit cakes with sour cream. A layer of raspberry jelly adds a bright and aromatic berry sourness.
By the way, the biscuit in this cake is not quite ordinary, but with the addition of almonds, which makes it especially tasty and aromatic.
Making such a cake is not too difficult. It is only important to observe small nuances and you will definitely succeed.
Also in this recipe I will tell you all the tricks for making a colored meringue, with which we will decorate our cake.
Be sure to prepare such a cake for a holiday, it is very tasty and awesomely beautiful! No one can resist a piece of such a cake.
Ingredients:
Sponge cake (mold diameter 21 cm):
- eggs - 6 pcs.
- flour - 160 g
- sugar - 150 g
- almond petals - 45 g
- honey - 3 tsp l.
- vegetable oil - 1 tbsp. l.
- salt - 1 pinch
Raspberry Jelly:
- raspberries - 600 g
- sugar - 150 g
- water - 50 ml
- gelatin - 10 g
- starch - 8 g
Sour cream:
- sour cream 20% - 800 g
- sugar - 150 g
- thickener for sour cream - 32 g
- vanilla sugar - 10 g
Impregnation syrup:
- sugar - 1/2 cup
- water - 1/2 cup
Meringue:
- sugar - 170 g
- egg whites - 100 g
- icing sugar - 30 g
Step by step recipe
Cooking a biscuit
1. First, let's make a biscuit.
Pour 45 g of almond petals into a chopper. Grind the almonds into crumbs.
2. Break 6 eggs into a bowl, dividing them into white and yolk. Make sure both bowls are dry and clean.
3. Add a pinch of salt to the proteins. We begin to whisk.
4. When the protein structure is destroyed, gradually add 150 g of sugar to them. Beat the whites with sugar until a strong and stable foam. When turning the bowl over, the whipped egg whites should not fall out.
5. Add 3 tsp to the yolks. honey. Beat them until smooth.
6. Gradually add the yolks with honey to the well-beaten whites. Beat everything until a homogeneous strong foam.
7. Add chopped almonds to this and pour 1 tbsp. vegetable oil. Stir gently so that the mass does not fall off.
8. Here we add 160 g of flour to the dough, in 2-3 approaches, be sure to sift it through a sieve. Mix the dough with a spatula. Stir gently and briefly. The mass must remain airy.
9. Put the dough in a mold, the bottom of which is covered with parchment paper. The diameter of my mold is 21 cm. Distribute the dough in shape with a spatula so that there is no slide.
10. We put everything in the oven preheated to 180 degrees. We bake the biscuit for about 40-45 minutes.
11. Turn the sponge cake while still hot on the wire rack and let it cool completely.
The biscuit is cold. We take it out of the mold.
12. Cut the biscuit into 3 approximately equal cakes. Cut off the top crust from the top cake.
Cooking the jelly layer
13. Pour 10 g of gelatin into a bowl and pour 50 ml of water. Mix everything and leave the gelatin to swell.
14. We take 600 g of raspberries and grind through a sieve to remove all the seeds. I had frozen raspberries, I defrosted them beforehand. You can also use fresh raspberries.
15. We take 150 g of sugar and add 8 g of starch to it. We mix everything.
Pour sugar and starch into the prepared raspberries and mix.
16. We put on fire.
Cook over medium heat, stirring constantly. After boiling, cook for another 1 minute and remove from heat.
17. Let cool for 2-3 minutes and add the swollen gelatin. We mix everything. Let this mass cool to room temperature.
Cooking syrup for impregnation
18. Pour 0.5 cups of water into a bowl and add half a glass of sugar. We put on fire. Bring the syrup to a boil, boil for 1 minute and remove from heat. Let the syrup cool.
Cooking sour cream
19. Pour 800 g of sour cream into a bowl, add 150 g of sugar and add about 1 tbsp. l. vanilla extract or 10 g of vanilla sugar. Mix everything with a mixer until the sugar dissolves. I use sour cream with a fat content of 20%.
20. Pour a thickener for cream or sour cream into this mass. It took me 32 g. But you follow the instructions on the package of the thickener you will be using. Beat the sour cream with a thickener until stable.
If there is no thickener, then sour cream can be weighed in gauze.
We collect the cake
21. We put the culinary ring and put the first cake on the bottom. Put an acetate film between the culinary ring and the cake. Squeeze the ring to the size of a biscuit. Instead of the acetate film, you can use a cut plastic folder for papers or parchment paper.
Soak the cake with sugar syrup.
22. The raspberry jelly has already cooled to room temperature and has begun to thicken a little.
Pour half of the jelly onto the soaked sponge cake. Distribute it evenly over the surface. We put the cake in the refrigerator to freeze the raspberry layer. This takes approximately 15 minutes.
23. The crimson layer is frozen. Put some of the sour cream on top. Distribute it evenly over the entire surface.
We put the second cake. We also saturate it well with sugar syrup.
24. Pour out the second part of the raspberry jelly and distribute it over the cake. Put it in the refrigerator to freeze again.
On the frozen jelly, apply a layer of sour cream. About a fourth of the sour cream should remain, it will be needed to decorate the cake.
25. We also soak the third biscuit cake with sugar syrup. Put it on the soaked side of the cream.
26. Saturate with sugar syrup. Put it on the soaked side of the cream. We cover everything with cling film and put in the refrigerator for at least 4 hours, or better overnight.
Cooking meringues
27. While the cake is infused, prepare a meringue to decorate it.
Pour 100 g of protein into a bowl and add 170 g of sugar. We put everything on a steam bath. The bottom of the bowl should not touch the water.
28. When heating the proteins with sugar, mix them so that the protein does not curl. Make sure that no water gets into the proteins. Heat the proteins with sugar to 50 degrees. If there is no thermometer, then be guided by the sugar, as soon as it completely dissolves, remove the proteins from the heat.
29. Pour the heated proteins into a clean and dry bowl. We all begin to beat at first at a low speed, gradually increasing it to maximum. Beat until firm and firm. It took me 3 minutes.
30. For better stability, pour 30 g of powdered sugar into the whipped egg whites. Beat for another 1 minute.
31. Divide the whipped whites into 3 approximately equal parts.
We paint each of the parts with food colors in yellow, pink and green colors. I use gel food colors.
32. Spread a piece of cling film on the table. Put all the yellow meringue on the film. Lay out the pink layer on top. And the last one is to put the green meringue layer. We carefully wrap the film in a tube.
33. We twist the ends of the film. There should be no air in the film.
Cut off one of the ends.
34. We insert the adapter into the culinary bag and put on the nozzle. Insert a foil meringue inside the culinary bag.
35. To deposit the meringue, I use an open sprocket # 864 Ateko attachment.
36. Place the meringue on a baking sheet covered with parchment paper. We make different curls. From the remaining meringue we set aside small turrets.
37. We put everything in the oven preheated to 80 degrees. Dry the meringue in the top + bottom mode for about 1.5-2 hours. It all depends on the oven and the size of the meringue itself. When drying, it is advisable to keep the oven ajar to the size of a matchbox so that excess moisture comes out.
The dried meringue can be easily removed from the parchment. The finished meringue is stored in a tightly closed box, at room temperature in a dark place. You can store it for 1 month.
We decorate the cake
38. The cake is already infused. Remove the culinary ring and acetate film from it.
Decorate the cake on the sides and on top with the remaining sour cream. First, apply a thin rough layer of cream to nail in the crumbs.
39. Then we apply the rest of the cream and smooth it beautifully with a spatula or wide knife.
Decorating the cake
40. Put the finished meringue beautifully on top of the cake in a circle. Then we fill in the middle.
41. For beauty, I sprinkled the cake with white and pink sugar sprinkles on top.
I also decorated the bottom of the cake with sprinkles in order to visually separate it from the white backing. If the backing had been of a different color, this might not have been done.
The cake with honey cakes and raspberry jelly turned out to be beautiful, delicate and delicious. Airy biscuit cakes with honey and almond crumbs, tender sour cream and a fragrant raspberry layer with a slight sourness go well with each other. Be sure to cook it, it's delicious.
Video recipe
The recipe is taken from my culinary site. gotovimop.com