How To make Chocolate Raspberry Cream Cake
chocolate cake layer : 3 ounces semisweet chocolate
6 tablespoons unsalted butter
1/3 cup sugar
4 eggs
1/2 cup ground almonds
1/2 cup fresh bread crumbs
raspberry mousse: two 10-ounce packages frozen raspberries 3/4 cups sugar
2 tablespoons raspberry liqueur
2 tablespoons water
1 envelope unflavored gelatin
1 cup heavy whipping cream
finishing: 1 cup heavy whipping cream
2 tablespoons sugar
1 basket fresh raspberries
confectioners' sugar
For the cake layer:
Preheat oven to 350 degrees and set rack in middle of the oven. Butter a 10-inch springform pan and line the bottom with a disk of parchment cut to fit. Cut chocolate and place it in a heatproof bowl. Place bowl over a pan of hot water and allow chocolate to melt. Stir melted chocolate smooth and allow to cool.
Beat butter and sugar by machine on medium speed until soft and fluffy. Beat in chocolate and scrape bowl and beaters. Beat in two of the eggs, one at a time, then beat in the ground almonds. Beat in remaining eggs, then bread crumbs. Scrape batter into prepared pan and smooth top. Bake for about 20 minutes, until well risen and firm. Cool cake in pan on a rack. Unmold cake,
wrap and chill until needed. To assemble dessert, trim top of cake straight and cut cake to a 9-inch diameter by using the
OUTSIDE of a 9-inch springform pan as a guide. Assemble pan and force cake layer into pan. Chill cake in pan until ready to fill with mousse.
For the mousse:
Combine raspberries and sugar in a non-reactive saucepan and bring to a boil over medium heat. Lower heat and simmer until slightly thickened. Puree in food processor and strain away seeds. Chill puree. To assemble mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin on surface. Allow to soak 5 minutes. Place bowl over gently simmering water and allow gelatin to melt; cool slightly. While gelatin is melting, whip cream until lightly firm, but not grainy. Whisk gelatin into puree, then fold puree into cream. Quickly pour mousse over chocolate layer in pan. Cover with plastic wrap and chill until set, 8 hours to overnight.
To finish dessert, whip cream with sugar and spread evenly on mousse. Chill to set cream, then run knife between cream and side of pan. Remove springform side; garnish top with raspberries; sprinkle berries with confectioners' sugar.
How To make Chocolate Raspberry Cream Cake's Videos
안정적인 라즈베리 생크림케이크와 초콜릿 꽃 /Raspberry Cake ????Chocolate Cherry blossom.
벚꽃이 내려앉은 라즈베리 생크림 케이크를 만들어 보았어요.
라즈베리는 우리나라 산딸기랑 맛이 약간 달라요. 좀더 새콤하고 향이 진한듯 하네요.
저는 냉동 라즈베리를 사용해서 잼을 만들고 그것으로 라즈베리 생크림을 만들었어요.
시중에 판매 하는 잼으로 만들어 볼까도 생각했지만 씨도 있고 덩어리도 있어서
생크림 만들기는 좀 어렵겠더라고요.
냉동 라즈베리를 완전히 녹인 후 여기에 물을넣고 잘 갈고,씨를 완전히 걸러 주었어요.
여기에 설탕과 전분을 약간 섞어 12분정도 졸여주면 됩니다.
제 가 말씀드린 방법 대로 해야 적당한 점도가 나와서 생크림 만들기 딱 좋습니다.
물론 시중의 라즈베리 퓨레를 구입하여 사용한다면 씨를 거르는 수고가 덜어지겠죠.
대신 판매되는 퓨레는 15%정도의 설탕이 들어있으니 추가하는 설탕의 양만 좀 줄이면 됩니다.
잼 만들때 전분을 약간 넣으면 되직하게 되는데요. 생크림에 퓨레만 넣었을때 처럼 묽어지거나,처지거나, 분리되지 않게 해줍니다.
물론 잼이나 생크림의 맛에는 전혀 영향이 없으니 걱정마세요.
휘핑을 할때 너무 묵직하다 싶으면 약간의 우유를 넣어 농도를 조절 할 수 있습니다.
이 번에도 초콜릿 꽃 장식을 만들었는데요. 좀 다르지만… 벚꽃을 만들고 싶었어요.^^
사방이 샤랄라 벚꽃일 텐데… 놀러 갈 수 가 없으니
집에서라도 이렇게 꽃 장식을 해보았어요… 기분이 풀리네요. ㅎㅎ
영상 마지막에 벚꽃 만드는 방법 보여 드리니 관심 있으시면 끝까지 보아 주세요.
초콜릿 템퍼링 방법은 아래를 참고 하세요.
넘나예쁜 초콜릿 볼 2가지 방법 (진짜 쉬운 초콜릿 탬퍼링).
재료
♥︎ 라즈베리 잼
냉동 라즈베리 200g (녹여서 사용)
물 50g
설탕 55g
옥수수전분 3g
♥︎ 제누아즈 (15 x 7cm 원형 팬)
흰자 115g
설탕 95g
노른자 30g
박력분 95g
우유 30g
식물성 오일 25g
♥︎ 라즈베리 생크림
라즈베리 잼 55g
생크림 300g
설탕 10g
우유 12g (점도에 따라 약간씩 가감)
분홍색 식용색소 약간
805호 라운드깍지
♥︎ 설탕시럽
물 60g
설탕15g
키르쉬 6g
♥︎ 샌드용 라즈베리 잼
♥︎ 벚꽃 초콜릿
화이트 초콜릿 커버춰, 분홍 색소, 음료수병 뚜껑, 쿠킹호일
Raspberry cake with chocolate Cherry blossoms!!
I made jam using frozen raspberry and raspberry whipped cream from it.
After the frozen raspberry was completely melted, ground with some water and the seeds were filtered.
Mix sugar and starch a little and boil it for 12 minutes.
I considered to make it with jam bought at the store, but there are seeds and chunks
It would be a little difficult to make fresh cream.
It should be done according to the method I mentioned,
so it has a moderate viscosity and is perfect for making raspberry whipped cream.
When making jam, add a little starch to make it thick. Your cream will not be thin, sag, or separate.
Of course, there is no effect on the taste of jam or whipped cream, so don't worry.
If you feel it is too heavy when whipping, you can add a little milk to adjust the concentration.
I made chocolate flower decorations again.
Cherry blossoms are everywhere these days. But we should be at home.
So I wanted to have cherry blossom chocolate on this cake. ^^
I feel relieved. ????
I show you how to make a cherry blossom at the end of the video.
If you are interested, please keep watching.
Follow the link for how to temper chocolate.
“Chocolate Balls(Easy Chocolate tempering method)“ —
Ingredients
♥ ︎ Raspberry jam
200g frozen raspberries (thawed before use)
50g water
55g sugar
3g Corn starch
♥ ︎ Genoise (15 x 7cm round pan)
115g egg white
95g sugar
30g egg yolk
95g cake flour
30g milk
25g vegetable oil
♥ ︎ Raspberry whipped cream
55g raspberry jam
300g heavy cream
10g sugar
12g milk (slightly added or decreased depending on viscosity)
Little pink food coloring
#805 Round tip
♥ ︎Syrup
60g water
15g sugar
6g Kirsch
♥ ︎ Raspberry jam for the layer.
♥ ︎ Cherry Blossom Chocolate
White chocolate coverture, pink food coloring, beverage bottle cap, Aluminum foil
Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
-------------------
Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
-------------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
The BEST-Ever Raspberry Whipped Cream Frosting Recipe!! Extra FLUFFY & Fruity! With REAL Fruit!
FULL RECIPE HERE:
Fluffy, cream and light raspberry-flavored whipped cream frosting made with cream cheese, white chocolate and real raspberries! Super pipeable and holds it's shape!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Layered Chocolate Raspberry Cake
A deliciously rich and moist four-layered Chocolate Raspberry Cake is the perfect decadent dessert for any special occasion. Four layers of dark chocolate cake, creamy chocolate frosting, and a luscious raspberry filling. The entire cake is frosted with a silky ganache that envelops this gorgeous masterpiece. It is pure indulgence!
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
- My Instagram:
Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
- My baking and camera equipments:
Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:
Camera:
Lens:
Tripod:
Music Epidemic Sound:
- If you like the video, please leave a like and share this video.
- Subcribe my channel for more videos. And click the bell so you don't miss my new videos :
__________
➥ Business inquiries: thythan.recipes@gmail.com
__________
Thanks for watching !
라즈베리 생크림 케이크 /Raspberry cake
* 자세한 설명을 보시려면 자막을 켜주세요.
안녕하세요. 조꽁드입니다!
이번주 커뮤니티 퀴즈는 많은 분들이 정답을 맞추셨어요 ㅋㅋㅋ 너무 쉬웠나요.
이번 케이크는 바로 라즈베리 생크림 케이크 입니다.
요즘은 라즈베리 생과가 없기 때문에 냉동 라즈베리를 사용했습니다.
그래서 멋들어지게 라즈베리 장식도 할수가 없어서 좀 속상했습니다.
내년에는 라즈베리(산딸기 말고요) 생과를 좀 구해서 원없이 장식좀 해보고 싶네요.
커뮤니티란에 제가 국내에 구할 수 있는 곳 질문 올렸습니다.
아시는분 댓글 부탁 드립니다. ^^
케이크에는 새콤달콤한 라즈베리잼과 함께 고소한 크럼블을 레이어드 했어요.
자칫 라즈베리 잼만 있다면 달기만 하다던가 많이 먹다보면 물릴수 있는데요.
크럼블이 씹히면서 지루하지 않은 맛을 느끼도록 해보았습니다.
라즈 베리잼 또한 설탕을 많이 줄여서 많이 달지 않습니다.
또 크림에는 화이트 초콜릿을 넣어서 라즈베리의 신맛을 약간 중화해 보았습니다.
최대한 만들기 어렵지 않게 레시피를 짜 보았습니다.
먹어 보니 정말 맛있었습니다. 영상 잘 보시고 만들어 보세요.
아 요즘 여름이라 생크림 휘핑 하기가 좀 잘 안돼죠.
이때 저는 동물성 생크림과 함께 동물성 휘핑크림(매일유업)이나 식물성 생크림(골드라벨)을 전체량의 8~10% 정도만 섞어서 사용합니다. 동물성 휘핑크림은 소량을 판매 하니 구입해서 사용하기 좋은것 같아요. 나머지는 머.. 요리해 먹으면 되죠. ㅎ
동물성 휘핑크림은 너무 많이 섞으면 생크림이 너무 되직해지니 유의해야 합니다.
그리고 생크림의 맛도 좀 떨어지는것 같아요.
여름에는 요렇게 한번 해 보세요.
케이크 시트는 별립법으로 했습니다.
이것은 제가 아주 예전에 올린 별립법 제누아즈 영상속의 레시피를 아주 약간 수정한 버전 입니다.
아 그런데 한 외국분이 너는 별립법 스폰지를 왜 제누아즈라고 부르냐고 항의? 댓글을 다셨습니다. 이것은 제누아즈가 아니고 스폰지 케이크 또는 비스퀴라고 불러야 한다고 말이죠.
저도 알지만 그냥 우리나라 사람들은 제누아즈라고 편의상 부른다고 어설픈 답을 했더니요..
자기는 프랑스의 경력 9년차 페스트리 쉐프라고 하면서 둘은 다르니, 명칭을 정정하는것이 좋다고 요청하셨습니다. 쉐프의 부심이 매우 나타나있습니다.
그래서 아! 넵~! 알겠습니다. 라고 했습니다.
요즘은 저도 될수있으면 제누아즈라고 안 부르고 별립법 스폰지라고 하고 있습니다.
둘 중에 머든 전 중요하지 않습니다만….
그럼 맛있는 케이크 만들기 시작할까요?
재료
♥︎ 크럼블
박력분 53g
설탕 21g
소금 1g
차가운 버터 30g
♥︎ 별립법 스폰지 (15cm 1호)
박력분 90g
소금 1g
달걀흰자 105g
설탕 90g
달걀 노른자 3개 (52~55g)
우유 30g
식물성오일 22g
꿀6g
바닐라 익스트랙 3g
♥︎ 라즈베리 잼
냉동 라즈베리 230g
물 40g
설탕 53g
젤라틴 2g
♥︎ 화이트 초콜릿 생크림
화이트초콜릿 45g
데운 생크림(40~50℃) 40g
차가운 생크림 390g
♥︎ 라즈베리 화이트 초콜릿 생크림
화이트 초콜릿 생크림 중 265g
라즈베리 잼 36g
♥︎설탕 시럽
물 60g
설탕 20g
♥︎ 도구
#1M 윌튼 깍지
레브젠 핸드믹서 (300w)
법랑 에어프라이어 용기(내부 사이즈15x7cm)
* Please turn on the caption for more details.
Hello. I am Joconde!
For the community quiz, many people guessed what the this week's cake is correctly.
Are there so many clues?
This cake is raspberry whipped cream cake.
Since there is no raspberry fresh fruit these days, I used frozen raspberries.
So I couldn't decorate the raspberries to look nice.
Next year, I want to get some fresh raspberry fruits and try to decorate them without any fuss.
The cake is layered with sweet and sour raspberry jam and savory crumble.
If there is only raspberry jam, it is just sweet, or you may get bored while enjoying cake.
Raspberry jam also has less sugar so it's not too sweet.
I also added white chocolate to the cream to slightly neutralize the sourness of the raspberry.
I tried to make the recipe as easy as possible to make.
It was really delicious when I had it. Please watch the video and make it.
Shall we start?
Ingredient
♥︎ Crumble
53g cake flour
21g sugar
1g salt
30g cold butter
♥︎ Sponge (15cm)
90g cake flour
1g salt
105g egg white
90g sugar
3 egg yolks (52~55g)
30g milk
22g vegetable oil
6g honey
3g vanilla extract
♥︎ Raspberry Jam
230g frozen raspberries
40g water
53g sugar
2g gelatin
♥︎ White Chocolate Whipped Cream
45g white chocolate
40g warm heavy cream (40~50℃)
390g cold heavy cream
♥︎ Raspberry White Chocolate Whipped Cream
265g white chocolate whipped cream
36g raspberry jam
♥︎simple syrup
60g water
20g sugar
♥︎ Tools
#1M Wilton tip
Revgen Hand Mixer (300w)
Enamel air fryer container (inner size 15x7cm)