Raspberry truffle cake. Raspberry ganache
The cake is just a chocolate bomb! Bang! Raspberry Bomb! Bang! Truffle bomb! Om-Nom-nom! Wonderful cake from Natalia - Igra_so_vkusom – thank you so much for the recipe! Highly recommend.
Ingredients for “Raspberry Truffle Cake”:
Nutritional and energy value:
Recipe for “Raspberry Truffle Cake”:
Chocolate almond sponge cake.
Weigh all ingredients.
Divide 5 eggs into whites and yolks.
Sift 25 grams of flour, 120 grams of almond flour, 25 grams of cocoa and 1/8 teaspoon of baking powder (optional, this is not in the recipe) several times.
Beat 2 whole eggs and 4 yolks with 150 grams of sugar for a couple of minutes.
Add flour to this mixture and beat with a mixer at medium speed for 1-2 minutes.
To make the meringue, beat 5 egg whites until soft peaks form. Continuing to beat, add 60 grams of powdered sugar. Beat until stiff peaks form. Do not overbeat - if it is whipped, set aside. Gently fold the whipped whites into the egg-flour mixture in three additions.
This is the dough we got. Pour one-fourth of the mixture into a 20 cm mold - the bottom is covered with baking paper, the walls are greased and sprinkled with flour. Distribute evenly over the pan. The thickness of the cakes should be no more than 1 cm.
Lightly tap the pan on the counter to ensure the cake is even. Bake in an oven preheated to 180 degrees for about 13-14 minutes. Willingness to check with a match.
Bake 4 cakes this way. The dough won't settle, don't worry. It’s good if you have the opportunity to bake all the biscuits at once. I did not have. I baked two at a time. And the first time, one at a time - and nothing happened to the test.
Here is our baked sponge cake. Cool on a wire rack, remove paper.
Raspberry marmalade. What I would do first to save time.
Heat 300 g of raspberries with 150 g of sugar over low heat until the sugar dissolves. Grind the mixture with a blender and rub through a sieve so that there are no seeds. Return to the saucepan and heat. Add 4 grams of agar-agar and bring to a boil. Pour into a 20 cm mold and refrigerate until set.
It is better to take a silicone mold - the marmalade turns out soft, you need it to be easy to remove from the mold. I used a regular springform pan for baking biscuits. Lightly coated the walls and bottom with vegetable oil. I placed cling film on the bottom and closed the mold. I lined the walls with ribbons (4-5 cm wide) cut from cling film - so that the film lay on the bottom and covered the walls at the same time. Several ribbons were needed, covering the entire width of the form.
Vegetable oil helped hold the cling film so that it did not move away from the walls. I hope you know what I'm talking about...ugh.
When the marmalade has frozen, you just need to open the mold and, together with the bottom and film, place the marmalade on the surface of the sponge cake, well, more on that later. So, the marmalade hardens in the refrigerator
Making raspberry ganache.
Grind 150 grams of raspberries and 25 grams of powdered sugar in a blender until pureed. Remove the seeds by rubbing through a sieve. Heat over low heat to 40 degrees.
Melt chocolate in a water bath - 200 gr. I used 70% chocolate; in general, the higher the cocoa content in the chocolate, the brighter and richer the cake will be.
Add 200 grams of butter at room temperature and raspberry puree. Add 50 ml raspberry liqueur.
Mix everything until smooth, homogeneous mass. Place in the refrigerator for at least 1-2 hours. The mixture should thicken, but not harden - approximately like butter at room temperature - spread well and not run.
Syrup. Bring 100 grams of water and 50 grams of granulated sugar to a boil. Meanwhile, squeeze the juice from 60 grams of raspberries. Add to boiled syrup. Add 50 ml of raspberry liqueur there. Boil to syrup.
Girls, I’m “slowing down” here…. How to squeeze juice from 60 grams of raspberries.... I was too lazy to even think. I simply added defrosted raspberries and juice to the syrup, boiled for a while, and added liqueur. Then I simply strained it all through a strainer while it was warm.
Assembly.
Place the first cake in a ring, soak in syrup, apply a layer of ganache, use 1/3. Place the second cake layer on top, soak it in syrup,
Place a layer of marmalade and cover with the third cake layer. Soak the third cake layer with syrup and add a layer of ganache.
Cover with the 4th cake layer, coat the top and sides with a layer of ganache.
About assembling the cake..... I made the cake twice - once with raspberry flavor, the second with orange. My raspberry marmalade turned out to be too soft, BUT.... it didn't spread, which is important. Then I left the ganache in the refrigerator overnight - the recipe said “at least 1-2 hours”, well…. but if you force a fool to pray to God, as they say, he will bruise his forehead. The ganache froze like a cob, so I had to soften it in the microwave. Therefore, for the first time I assembled the cake “in my hands”, without a ring.
I placed the sponge cake on a surface covered with cling film, soaked it, and spread ganache on top. The second sponge cake – I spread marmalade on top with a spatula, etc. The cake turned out amazing anyway! So, if you want, collect it in a ring, if you want, “in your hands.” Who is comfortable and who has what experience.
Preparing chocolate glaze. Bring 150 ml of cream to a boil along with 25 grams of glucose (you can use honey). Pour over chocolate (100g) broken into small pieces. Leave for a couple of minutes, then stir until a homogeneous, smooth mass. Here I was tempted to add 4 grams of butter to the glaze. I will always do this - the glaze turned out gorgeous, and also with marble stains.
Cool the glaze to room temperature. Place cake on a wire rack placed on top of a shallow baking sheet. Line the bottom of the baking sheet with cling film. Pour glaze onto the cake, starting from the center, then along the sides, helping the glaze drain with a spoon or other available tool. You can level the top of the cake with a spatula, heated in a jar of hot water and wiped dry. From experience, if it doesn’t work out from the first movement, then it won’t work out perfectly; it didn’t work out for me.
Decorate the cake as desired. I decorated with truffles. Leilochka has this recipe in her Truffle cake http://www.povarenok .ru/recipes/show/268 38/ - a cake that I loved so much that I started looking for similar ones, as a result of which I came across this one - Raspberry Truffle . This is a delicious candy recipe. I’ll just remind you of it and write it down, as I did.
I’m very persistent - if I have to learn how to temper chocolate, then I have to! :) But it’s not easy to temper, at the same time I tried a new recipe from William Curley, again reducing the quantity by four times from the original. Truffles with raspberry ganache, dipped in milk chocolate and sprinkled with freeze-dried raspberry powder. This time I tried to slightly change the temperature for the chocolate at the control points. This time 50-26-30, last time 50-27-29. There are fewer divorces, but they are still present. I couldn't resist and changed the recipe a little. For the ganache, they use dark chocolate 68% and 63%, and I replaced the second part with milk chocolate for a softer taste. I also covered it again with milk chocolate, not dark chocolate, and instead of cocoa powder for coating, I used freeze-dried raspberries ground to powder. I recently made it with it and in the photo there is a jar in which we sell it.
For the ganache
- 100 g raspberry puree
- 15 g invert sugar
- 125 g dark chocolate
- 125 g milk chocolate
- 21 g butter
Bring the puree together with invert sugar to a boil and cool to 70 degrees. pour it over the melted chocolate and stir.
Add room temperature butter cut into small pieces. Mix thoroughly until smooth.
Leave at room temperature for an hour to mature. Place in a pastry bag fitted with a 12 mm nozzle, pipe the truffles onto a silicone mat and refrigerate for 2-3 hours. At first I tried to do it as the book said, but I didn’t like the shape of the truffles. And after refrigeration, I rolled them into balls.
To cover
- 300 g tempered dark chocolate (I used milk chocolate)
- cocoa powder (I took freeze-dried raspberry powder)
1. Because of the sprinkling, the taste and aroma of raspberries are felt more strongly. I specially made a part with cocoa to try, I liked it less. Freeze-dried raspberries add a pleasant acidity, melting on the tongue when bitten.
2. Again I tried to play with the settings in Lightroom for a change.
3. The spiral left interesting marks on the top, since I was using it for the first time and had not mastered how to properly place the truffle on the mat. But I thought it was even more effective :)
Delicious rich chocolate raspberry cake! Lots of chocolate and a delicious layer of raspberry marmalade (yes, it turned out to be soft marmalade, thanks to agar-agar)!
Thanks to Natalya igra_so_vkusom for a clear, understandable and accessible recipe.
Of course, it turned out a little crooked (after all, it was not in vain that she said “assemble the cake in a ring”), but the taste did not suffer from this)
For a cake d 20 cm (8-10 servings) you need
Biscuit: (my changes in brackets)
120 almond flour
150 g sugar
2 eggs
4 (5) yolks
25 g flour
25 g cocoa without sugar
5 proteins
60 g powdered sugar
Place flour, sugar, eggs, yolks, flour and cocoa in a mixer bowl, mix at medium speed for 1-2 minutes.
Beat the whites with powdered sugar until stiff peaks form. Add to the dough, mix gently. Bake at 180C until done, cut into four layers. Or bake 4 cakes (dividing the dough into 4 parts of 180 g each), for 15 minutes at 180 g.
Syrup for impregnation
100 g water
50 g sugar
60 g raspberries (squeeze juice)
50 ml raspberry liqueur
Bring water and sugar to a boil, add raspberry juice, liqueur, simmer over low heat until syrup is obtained.
Raspberry ganache
150 g raspberries
50 ml raspberry liqueur
25 g powdered sugar
200 g dark chocolate
200 g butter at room temperature
Grind the raspberries with powdered sugar in a blender, remove the seeds by rubbing through a sieve, add liqueur, heat over low heat to 40C
Melt the chocolate in a water bath, add butter and raspberries. Stir until the ingredients are completely combined. Cool, put in the refrigerator for 1-2 hours.
Raspberry marmalade
300 (380) g raspberries
150 (180) g sugar
4 g agar-agar (5 g - 2 tsp without top)
Heat raspberries and sugar over low heat, stir until sugar dissolves. Grind with a blender, remove the seeds by rubbing through a sieve, return to the heat. Add agar-agar and bring to a boil. Pour into a 18 cm diameter mold and leave until hardened.
Chocolate glaze
100 g dark chocolate
150 ml heavy cream (38%)
25 g glucose (flower honey)
Melt the chocolate in a water bath. Bring cream + glucose to a boil. Add cream to chocolate, stir.
Place the first cake in a ring, soak in syrup, apply a layer of ganache, use 1/3. Place the second cake layer on top, soak it in syrup, lay out a layer of marmalade, and cover with the third cake layer. Soak the third cake layer with syrup and add a layer of ganache. Cover with the 4th cake layer, coat the top and sides with a layer of ganache. Prepare the glaze, cool to room temperature, and decorate the cake. Place in the refrigerator.
Decoration to suit your taste. I have raspberries, caramelized nuts, edible gold
Raspberry ganache is a sophisticated way to pamper the chocoholic's taste buds with a new zesty flavor. Making this delicacy, in principle, is not very difficult if you know the ratio of ingredients for standard chocolate ganache. It consists of heavy cream and chocolate in a 1:2 ratio. Well, in raspberry ganache, the part reserved for liquid will be cream and raspberry puree, that’s the whole difference, nothing difficult.
The color of raspberry dark chocolate ganache is no different from pure chocolate. I mean, you don’t need to think that it will be crimson in color either. It's chocolate.
To taste... um... just ganache is simply delicious; Raspberry ganache is delicious and interesting! Especially if you enhance its own subtle raspberry note with an additional fresh raspberry. I also use alcoholic confectionery flavoring in my recipe. Cognac, rum and raspberry liqueur are good in this regard.
To obtain raspberry puree, rub the raspberries through a metal sieve.
Finely chop the chocolate.
Melt the chocolate in a water bath while stirring continuously.
Stir 2-3 tablespoons of raspberry puree into the chocolate.
We drip cognac. It is convenient to drip cognac by lowering a cocktail straw into the bottle to a depth of a couple of centimeters and holding its open end with your finger. This allows you to extract just a drop. We don't need any more.
Stir in the cream.
Raspberry ganache is similar to chocolate sauce. It is not as smooth in consistency as plain chocolate ganache.
Raspberry ganache should be used immediately after preparation, while it is warm.
After a couple of hours it hardens. The surface becomes less shiny, but the relief is still preserved. So raspberry ganache can be used as a filling-layer-coating of the cake, as a cream, and as an independent dessert.
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These gorgeous little almond cakes have taken the world by storm. Macarons consist of two almond shell halves glued together with a filling. Thanks to the filling, macarons can have a fantastic variety of flavors! Sweet and gastronomic, each time changing the filling, you will get a completely new dessert. You can see the recipe and secrets of making macarons. In this article we will present 10 popular fillings for these pastries.
The most common and win-win filling option. Almost everyone loves chocolate, and in combination with macaroons it’s just a bomb. This filling is also extremely easy to make.
Depending on the type of chocolate, the proportions are as follows:
100 g dark chocolate: 200 g cream 33%
100 g milk chocolate: 150 g cream 33%
100 g white chocolate: 100 g cream 33%
Melt the chocolate in a water bath and mix with cream.
To obtain a lighter structure, the ganache can be whipped with a mixer; for this it needs to be slightly cooled.
You can also get a double filling by pipetting ganache around the circumference of the macaroons, and putting a berry in the center, such as a cocktail cherry or raspberry, or jam or any other filling, as your imagination tells you.
Fruit mascarpone cream
You can prepare a delicate creamy cream based on mascarpone cheese with any berries or fruits. And it’s easy to do once or twice.
- Mascarpone cheese – 200 g;
- Fruit puree (raspberries, strawberries, bananas, etc.) – 70 g;
- Sugar – 50 g.
Beat the mascarpone with sugar. Add puree and mix on low speed.