Raspberry cake - step-by-step recipes for making chocolate, biscuit, curd or shortbread. Shu with custard and raspberry cream Raspberry and sour cream cream

Cakes have been and will be relevant at any time of the year, but in the summer you want something lighter, rich in vitamins and less in calories. Especially when there are so many healthy berries and fruits on the market. This raspberry, sour cream and chocolate sponge cake is a simple and delicious take on a light summer cake.

It may seem like it's hard to cook, but it's not at all. Despite the number of layers, the cake is very simple to prepare. The only thing is that it will take time for the sour cream layer to harden on the gelatin in the refrigerator.

I would like to note that to assemble the cake I used a mold with a diameter of 19 cm and a side tape 10 cm high. Therefore, my cake came out very tall. If you use a mold with a diameter of 25-30 cm, the cake will turn out to be of standard height.

Biscuit ingredients:

• 5 eggs;
• 5 tbsp. cocoa;
• 1 tbsp. Sahara;
• 1 tbsp. flour;
• 2 tsp baking powder for dough.

Ingredients for raspberry compote:

• 300 g fresh or frozen raspberries;
• 0.5 tbsp. cold water for gelatin;
• 90 g sugar;
• 10 g pectin;
• 10 g gelatin.

Ingredients for soaking the biscuit:

• 1 tbsp. water;
• 0.5 tbsp. Sahara;
• several raspberries.

Ingredients for sour cream on gelatin:

• 1600 g sour cream;
• 400 g powdered sugar;
• 40 g gelatin;
• several raspberries;
• 1 tbsp. cold boiled water.
• additionally: 50 g chocolate.
• a few drops of vanilla extract or a couple of pinches of vanillin;

Ingredients for glaze:

• 50 g dark dark chocolate;
• 50 g butter

Read also:

How to make sponge cake

1. Let's start by preparing a tender berry layer - compote. Essentially, it is raspberry puree with the addition of thickeners: pectin and gelatin. But, despite the thickeners, compote should ideally resemble a cream more than a thick jelly. For raspberry compote we need 300 g of raspberries, cold water, sugar, pectin and gelatin. If you can't find pectin, you can replace it with cornstarch (note that potato starch will not work, only cornstarch).

2. Wash the raspberries under running water, put them in a deep plate and add sugar, mix. Leave for a while so that the raspberries release their juice.

3. Pour 10 g of gelatin into half a glass of cold water and leave it to swell.

4. Transfer the raspberries along with the juice into a saucepan. Mash a little with a spoon so that the raspberries turn into puree. Warm up to about 40-50 °C (the mixture should be hot, but under no circumstances boil yet). Mix sugar with pectin and sprinkle raspberry puree with rain, stirring immediately with a spoon.

5. Let the puree boil and cook for no more than 2 minutes. Then remove the raspberry mass from the heat, let it stand for half a minute so that the puree cools a little and add the swollen gelatin.

6. Mix everything. The gelatin should dissolve.

7. Cover the form for assembling the cake with tracing paper and pour the raspberry compote into it. Let the mixture cool completely at room temperature, and then put it in the freezer until completely set. The frozen solid compote will form an even and beautiful layer of the cake, and when the berry layer is defrosted, in the finished cake it will look like a thick raspberry cream puree.

8. Prepare chocolate sponge cake. In a separate bowl, beat the eggs and sugar with a mixer into white foam. Add flour, baking powder, cocoa powder (if you want the sponge cake to have a chocolate flavor). Pour the biscuit dough onto a parchment-lined baking sheet or a special silicone mat. Bake for 15-20 minutes in a preheated oven at 200 degrees.

9. Remove the finished biscuit from the oven and cool it at room temperature.

10. While the biscuit is cooling, you can cook sweet syrup to soak it. Thanks to it, the biscuit will be moist and tender. For the syrup you will need a glass of water, half a glass of sugar and a few raspberries.

11. Place all the ingredients for the syrup into a saucepan and place on low heat. Mash the berries with a spoon, mix the syrup and cook until the sugar dissolves and boils.

12. Using the base of the springform pan, cut out the sponge cake for the raspberry cake. It is very convenient to do this with a curly knife, as in the photo.

13. Makes 2 cake layers. If you use a mold with a diameter of 25 or higher, you will get one cake.

14. The remains of the biscuit will also be useful to us: we will cut them into cubes. We will also grate half of the chocolate bar.

15. Let's prepare everything for the sour cream: low-fat sour cream, fresh raspberries and powdered sugar so that the cream is homogeneous. We will also need gelatin, thanks to which the cream will set, become a little thicker and hold its shape well in the cake. To add vanilla flavor, use vanilla extract, vanillin or vanilla sugar.

16. Pour 40 g of gelatin into a glass of cold boiled water, stir and leave to swell. This amount of gelatin is enough to thicken the cream a little, but it will not be very dense.

17. Place all the sour cream (1600 g) and powdered sugar (400 g) into a deep bowl. Add fresh and washed raspberries, 55-6 drops of vanilla extract or 2 pinches of vanillin.

18. Beat the cream with a mixer at medium speed.

19. Heat the gelatin in a water bath or in the microwave until the grains are completely dissolved and add to the cream. It is very important to ensure that the gelatin does not boil, as this will cause it to lose its gelling properties. Immediately mix the sour cream.

20. Take the frozen layer of raspberry compote out of the freezer and remove it from the mold. Now we will use this mold to assemble the cake.

21. It's time to assemble the sponge cake with raspberries and sour cream. Since I used a small-diameter mold, a high side tape (10 cm) came to my rescue.

22. Assemble the springform pan and place the sponge cake on the bottom. Soak it generously in syrup.

23. Spread about 1/4 of the sour cream, sprinkle with half of the grated chocolate.

24. Lightly dip the biscuit pieces into the cream and sprinkle with grated chocolate.

25. Another layer of sour cream.

26. Spread the frozen compote, lightly pressing it down and sinking it into the cream.

110 options for preparing the “raspberry cream” recipe step by step with photos on the website

For the biscuit, preheat the oven to 180 degrees. Beat eggs with sugar. Add sugar gradually. Beat for at least 10 minutes in a food processor. I beat for 12-15 minutes. The result is an airy dense white mass. Mix cocoa, flour and starch. Sift and add in two additions to the egg-sugar mixture. Mix gently with a spatula until smooth. Pour in the butter and mix gently too. Pour into pan and bake for 20-25 minutes. Check readiness with a wooden stick. The sponge cake is 3.5 cm high. We need 2 of these sponge cakes for this cake.

Alternatively, you can bake one sponge cake for 6 eggs; it will be almost 7 cm high and cut into 4 parts. This is a 6 egg sponge cake. I replaced the cocoa with vanilla pudding.
6 pcs. eggs
180 g sugar
135 gr. flour
45 gr. starch
30 gr. cocoa or 30 gr. vanilla pudding or 30 gr. starch
45 gr. melted butter

For me it's easier to bake 2 biscuits. It is better to bake the biscuits in advance and let them sit/ripen overnight. These biscuits cut very well and do not crumble much.

For raspberry cream and lemon cream, soak gelatin separately for each cream. Whip the cream and put it in the refrigerator (You can whip the cream all at once, then just add its own part to each cream.)
Puree the raspberries. If you do not like seeds in cream, then it is better to rub the pureed raspberries through a sieve. Mix raspberries with yogurt, add sugar or powdered sugar to taste. Melt the gelatin over low heat and pour it into the raspberry-yogurt mixture in a thin stream, while it is better to mix the cream with a mixer so that the gelatin disperses well. Add cream and stir with a spatula.
For lemon cream, add lemon zest, lemon juice, sugar or powdered sugar to the yogurt and stir. Melt the gelatin and pour into the lemon-yogurt mixture. Mix. Add cream and mix gently again.

Assembling the cake: place a sponge cake in a split ring, put half of the raspberry cream on it, again the sponge cake, then all the lemon cream, the sponge cake, the rest of the raspberry cream and cover with the sponge cake on top. The height of the cake depends on the thickness of your sponge cakes. You can soak the biscuit as desired. I didn't soak it this time. Place the cake in the refrigerator until completely frozen. Better for the night.

You can decorate the cake as you wish. I lined the cake with cream cheese frosting. I found the recipe on Andrey Rudkov’s blog. For one serving of cream, beat 115 grams of butter at room temperature with 100 grams. powdered sugar for 7 minutes until white. Then add 340 gr. cold curd cheese (Philadelphia, Almete, Hochland...) and beat for another 5-7 minutes. For this cake I used 1.5 servings of cream.

Well, in the end I filled it with glaze with smudges.

Desserts with bright, juicy, aromatic raspberries always remain popular and loved, because this sweet ruby ​​berry makes the taste of any dish rich and unique. Raspberry cake is an excellent solution for Sunday tea or a festive dinner, because, decorated with a scattering of berries, it will become not only a wonderful dessert, but also a real table decoration. To make a raspberry cake, you can use your favorite sponge cake recipe, simply adding a cream based on raspberry jelly or jam.

How to make raspberry cake

The technology for preparing this dessert is relatively simple, because for raspberry cake you can use cakes from any type of dough - sponge cake, custard, puff pastry, but berries go best with sponge cake. Also juicy and sweet raspberries can highlight and complement the taste of any cream, so the result in preparing raspberry cake will depend solely on your gastronomic preferences and culinary imagination. The main thing is to remember important points regarding cooking baked goods with raspberries:

1. This berry is very juicy and can greatly dilute the cream, so first it is better to cook raspberry jelly with the addition of starch or gelatin, and only then mix it with sour cream, cream, cottage cheese or another base for the cream.
2. For the same reason, to decorate the top of the cake or form raspberry layers between the layers, the berries need to be washed and dried well.
3. If you use frozen raspberries, they need to be thawed and placed in a sieve to remove excess liquid.
4. The peculiarity of this berry is the presence of a large number of small hard seeds, which slightly spoil the taste of the finished dish, so when preparing raspberry cream or jelly, it is better to first rub the berries through a sieve.

Raspberry Cake Recipes

The perfect recipe for raspberry cake - quick to prepare and with a set of simple, affordable ingredients. Below are step-by-step instructions with photos of raspberry desserts combining different types of cakes and creams. Each of these recipes can be called ideal because it does not require special confectionery skills or large financial outlays.

Chocolate cake with raspberries

• Time: 1 hour 29 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 685.5 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

The combination of airy chocolate sponge cake, delicate butter cream and aromatic raspberry confiture will appeal not only to desperate lovers of chocolate and fresh berries, but also to the most picky gourmets. The appearance of such a simple, but at the same time very refined delicacy is also unlikely to leave anyone indifferent, because bright raspberry rubies carelessly scattered on a dark shiny canvas of chocolate glaze look very attractive and appetizing.

Ingredients:

• chicken eggs – 4 pcs.;
• granulated sugar – 1 tbsp;
• flour – 100 g;
• butter – 50 g;
• cocoa powder – 3 tbsp;
• fresh raspberries – 650 g;
• starch – 1.5 tbsp;
• lemon juice – 1 tbsp;
• sour cream – 800 ml;
• condensed milk – 220 ml;
• raspberry syrup for impregnation – 50 ml;
• dark chocolate – 1 bar.

Cooking method:

1. For the sponge cake, beat the whites with half a glass of sugar into a fluffy foam.
2. Add the yolks one at a time, continuing to beat the mixture until stiff peaks appear. Add flour, mix gently.
3. Pour melted but cooled butter (30 grams) along the edge of the dough and mix thoroughly.
4. Place the biscuit dough into a springform pan lined with parchment and greased with any fat. Bake in an oven preheated to 200-210 degrees for about 32-35 minutes.
5. Cool the baked sponge cake until dry, divide into two even layers, and soak in syrup.
6. Place the sour cream in a gauze bag and leave under pressure for a couple of hours. Mix the thick sour cream with condensed milk and beat.
7. Place 400 grams of raspberries in a saucepan, add half a glass of sugar and lemon juice. Boil over medium heat for several minutes.
8. Dilute the starch with ice water and carefully pour into the raspberry confiture. Keep on fire for another one and a half to two minutes.
9. Cover the bottom cake with a thin layer of cream and form a thick border around the edges using a pastry syringe.
10. Place cooled raspberry confiture in the middle of the cream well. Cover everything with the top crust.
11. Melt a chocolate bar and 20 grams of butter in a water bath. Drizzle hot chocolate icing over the top of the dessert.
12. Garnish with remaining berries.

Biscuit

• Time: 67 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 659.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

Simple to prepare, but incredibly tasty - sponge cake with raspberries. For it you need to bake a classic sponge cake, cut it into cake layers and layer them with sour cream, placing each layer with berries. If baking isn't your thing, you can use store-bought sponge cakes: with them the process will be much easier and faster, but everyone will like the result in any case.

Ingredients:

• eggs – 5 pcs.;
• sugar – 1 tbsp.;
• flour - 1 tbsp;
• baking powder for dough – 1.5 tsp;
• sour cream 30% fat – 700 g;
• powdered sugar – 180 g;
• fresh raspberries – 500 g.

Cooking method:

1. Combine eggs with sugar, beat into strong foam.
2. Gently stir in the flour mixed with baking powder.
3. Pour the dough into a baking sheet lined with parchment paper and coated with vegetable oil.
4. Bake the biscuit at a temperature of 180-200 degrees for about half an hour.
5. Beat sour cream with powdered sugar.
6. Wash the raspberries and dry them on a sieve.
7. Divide the finished sponge cake into three or four cake layers using a knife or thread.
8. Grease each cake generously with cream and place a raspberry layer on top.
9. Decorate the top with raspberries and large chocolate chips.

Almond

• Time: 1 hour 55 minutes.
• Number of servings: 9 persons.
• Calorie content of the dish: 709.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: medium.

There are several recipes for almond cake supplemented with raspberries: there are variations of the traditional recipe that involve cooking the cake in the oven and almond-raspberry desserts without baking. They all turn out extremely tasty and interesting. Read how to make the same delicious and beautiful raspberry-almond cake without baking, as in the photo from cookbooks and magazines.

Ingredients:

• whole peeled almonds – 370 g;
• dark chocolate – 40 g;
• butter – 65 g;
• powdered sugar – 2 tbsp;
• cottage cheese – 350 g;
• cream cheese – 300 g;
• cream – 100 ml;
• sugar – 1 tbsp.;
• sour cream – 165 ml;
• gelatin – 8 g;
• vanilla sugar – 1 packet;
• starch - 1 tbsp;
• raspberries (fresh or frozen) – 350 g;
• some almond flakes and raspberries for decoration.

Cooking method:

1. Using a coffee grinder, turn the almonds into flour and fry in butter until golden brown (7-8 minutes).
2. Place chopped chocolate and powdered sugar into the roasted almonds. Over low heat, bring the mixture until smooth, stirring constantly.
3. Place the chocolate-almond base for the dessert into a round springform pan, smooth it out, and place it in the refrigerator for half an hour.
4. Mix cottage cheese with sour cream, half the usual and vanilla sugar, cream cheese. Beat.
5. Dissolve the gelatin in a water bath, add it to the curd and cream filling, and mix thoroughly.
6. Whip the cream separately and add to the rest of the mixture.
7. Place the finished curd and cream filling on the chocolate-almond base. Flatten. Keep in the refrigerator for an hour.
8. Rub the raspberries through a sieve, mix with the remaining sugar and starch diluted with ice water. Boil the confiture until thick.
9. Place the cooled raspberry mixture on top of the curd and cream filling, leaving the edges free.
10. Sprinkle the edges with almond flakes and decorate with berries.

Soufflé cake

• Time: 47 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 731.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Western European.
• Difficulty: medium.

The raspberry soufflé cake turns out to be very tender, airy and melts in your mouth. The bottom of the dessert is a soft crust that can be baked according to any of the sponge cake recipes or made from cookies. The top of the delicacy is a bright and fragrant layer of raspberry jelly, and the middle is the most delicate raspberry-curd cream. Read below to learn how to prepare this original and incredibly delicious dessert.

Ingredients:

• shortbread cookies – 300 g;
• butter – 180 g;
• natural honey – 1 tsp;
• raspberries – 750 g;
• sugar – 1 tbsp.;
• cottage cheese – 220 g;
• heavy cream – 210 ml;
• vanillin – 1 pack;
• gelatin – 30 g.

Cooking method:

1. Turn the cookies into crumbs using a blender, stir with softened butter and honey.
2. Place the sand base in the cake pan and press down with your fingers.
3. Boil the raspberries and sugar over medium heat for a couple of minutes, then pass through a sieve.
4. Pour gelatin over three tablespoons of cold water and leave to swell.
5. Add swollen gelatin into the hot raspberry mass and stir well.
6. Beat the chilled cream with a mixer until thick.
7. Grind the cottage cheese thoroughly until smooth, add vanillin, pour in half of the raspberry syrup. Stir.
8. Gently add whipped cream to the curd-raspberry mixture and stir.
9. Pour the soufflé curd-raspberry mixture onto the sand base and smooth it out. Place in the refrigerator for 20-25 minutes.
10. When the soufflé has set, cover it with the remaining raspberry syrup. Allow to harden completely in the refrigerator.

Curd

• Time: 1 hour 32 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 724.8 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty: medium.

Always Curd cakes, supplemented with various fruits or berries, remain popular. Making raspberry cake with cottage cheese or cheesecake, as the Americans call this dessert, is not very difficult, but its taste will be amazing in any case. All thanks to a successful combination of ingredients - sweet shortcrust pastry, delicate cream cheese and sweet and sour raspberries.

Ingredients:

• chicken eggs – 2 pcs.;
• sugar – 250 g;
• vanilla sugar – 1 packet;
• butter – 100 g;
• sour cream – 0.5 tbsp;
• baking powder – 1 tsp;
• flour – 200 g;
• cream cheese – 0.5 kg;
• raspberries – 400 g;
• heavy cream – 125 ml.

Cooking method:

1. Sift flour, mix with baking powder.
2. Cut the cold butter into small cubes and rub with flour into crumbs.
3. Lightly beat one egg with 100 grams of sugar, pour into flour and butter, knead the dough. Keep in the refrigerator for about half an hour.
4. Combine cream cheese with 100 grams of sugar, vanilla sugar, egg and sour cream. Beat well.
5. Transfer the chilled dough into a greased pan, level it, and form not very high sides.
6. Pour the creamy filling over the dough, arrange the raspberries (reserve a few for decoration).
7. Place in an oven preheated to 180 degrees for 33-36 minutes.
8. Whip the cream with the remaining sugar, decorate the top with this mixture and berries.

Meringue cake

• Time: 53 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 476.9 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Italian.
• Difficulty: medium.

Do you want to pamper yourself and your household with an interesting dessert with raspberries that is tasty and not too high in calories? Make a simple yet elegant meringue cake like the one in the following photo. Curd cream will perfectly complement the delicate composition of soft shortcrust pastry, crispy meringue and fresh berries, making the dessert light and airy, and a scattering of ruby ​​sweet raspberries will be the ideal completion of a bright, mouth-watering picture.

Ingredients:

• chicken eggs – 2 pcs.;
• granulated sugar – 180 g;
• butter – 75 g;
• milk – 3 tbsp;
• lemon juice – 1/3 tsp;
• baking powder – 1 tsp;
• vanillin – 1 pack;
• flour – 85 g;
• curd cheese – 650 g;
• cream – 210 ml;
• powdered sugar – 100 g;
• gelatin – 1 tsp;
• fresh raspberries – 0.5 kg.

Cooking method:

1. Beat softened butter with 80 grams of sugar and half of vanilla.
2. Mix in the egg yolks one at a time and pour in the milk.
3. Add sifted flour and mixed with baking powder.
4. Knead the shortbread dough, transfer it to a pan lined with parchment and greased with any fat, spread over the bottom.
5. Beat the egg whites with lemon juice, remaining sugar and vanilla. Place in an even layer on the dough.
6. Send to bake at 180 degrees for half an hour.
7. Pour gelatin with a small amount of cold water and let it swell.
8. Beat curd cheese with powdered sugar and cream, add gelatin dissolved in a water bath.
9. Place the finished cream in a heap on the cooled base, sprinkle raspberries on top, slightly pressing some of the berries into the cream.

No-bake raspberry cake

• Time: 19 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 587.4 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: easy.

There are several options for making a raspberry cake without baking - it could be a soufflé cake, a curd-raspberry dessert based on cookie crumbs, or an airy composition of store-bought meringue and fresh berries. However, there is an equally interesting and tasty recipe for such a delicacy - from ready-made waffle cakes, cream from butter and condensed milk and juicy sweet raspberries.

Ingredients:

• square wafer cakes – 1 pack;
• butter – 200 g;
• condensed milk – 380 ml;
• boiled condensed milk – 230 g;
• raspberries – 600 g;
• dark chocolate – 45 g.

Cooking method:

1. Beat softened butter with two types of condensed milk.
2. Coat each waffle cake generously with cream, and sprinkle a large handful of raspberries on top. Assemble the cake.
3. Melt the chocolate in a water bath and make a pattern on the surface of the cake.
4. Garnish with raspberries and mint leaves.
5. Place in the refrigerator to harden.

With frozen raspberries

• Time: 1 hour 16 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 654.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Western European.
• Difficulty: medium.

Chocolate cake with frozen raspberries is always successful, tasty, aromatic and festive. This dessert with a rich chocolate flavor and a pleasant raspberry note will definitely please all guests and household members. The main thing is that before assembling the cake, do not forget to hold the raspberries on a sieve for a while to remove excess liquid after defrosting.

Ingredients:

• chicken eggs – 6 pcs.;
• dark chocolate – 400 g;
• butter – 180 g;
• sugar – 2 tbsp;
• flour - 1 tbsp;
• vanillin – 1 pack;
• heavy cream – 180 ml;
• frozen raspberries – 200 g.

Cooking method:

1. Melt 250 grams of chocolate in a water bath.
2. Let cool, then stir in the egg yolks one at a time.
3. Beat the butter heated to room temperature with 1 cup of sugar and vanilla until lightened and increased in volume.
4. Continuing to beat, stir in the chocolate-yolk mixture. Add sifted flour in parts.
5. Separately, beat the whites with half a glass of sugar until soft peaks form. Mix the whipped whites into the main mixture in several additions.
6. Place the dough in the prepared pan and place in the oven for 45 minutes, preheated to 180 degrees.
7. Cut the cooled cake in half.
8. Heat the cream in a saucepan until it boils, add the remaining chocolate broken into slices.
9. Remove from heat and stir the cream until the chocolate is completely dissolved.
10. Grind the raspberries with half a glass of sugar, add a third of the cooled cream.
11. Spread this chocolate-cream-raspberry filling over the bottom cake layer and cover with the top layer.
12. Cover the top and sides of the cake with chocolate cream and decorate to your taste.

With raspberry jam

• Time: 51 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 714.8 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

If you want to make something unusual and original from raspberries, try the recipe for pancake cake with raspberry jam and delicate buttercream. This dessert will be especially relevant on Maslenitsa, but on ordinary days it is perfect for a family tea party or a children's party. The step-by-step recipe described below will tell you how to prepare such an unusual but very tasty dessert.

Ingredients:

• chicken eggs – 3 pcs.;
• sugar – 3 tbsp;
• milk – 500 ml;
• salt – 0.5 tsp;
• soda – 1/3 tsp;
• flour - 1 tbsp;
• vegetable oil – 2.5 tbsp;
• raspberries – 300 g;
• powdered sugar – 200 g;
• cream cheese – 150 g;
• condensed milk – 175 ml;
• cream – 120 ml.

Cooking method:

1. Lightly whisk the eggs with sugar and salt.
2. Pour in half the milk heated to a temperature of 50-52 degrees.
3. Add flour, stir mixture until smooth.
4. Dilute the dough with the remaining milk, add baking soda and vegetable oil.
5. Bake pancakes and stack them.
6. Mix raspberries with 150 grams of powdered sugar, cook over low heat for 10 minutes, stirring constantly.
7. Rub the slightly cooled jam through a sieve.
8. Mix cream cheese and condensed milk. Beat.
9. Separately, beat the cream with the remaining powder. Mix both masses.
10. Assemble the cake, alternately coating the pancakes with butter cream and raspberry jam. Cover the top pancake with a thick layer of cream, and make streaks of jam.

Video

Preparing the choux pastry.

Pour water into a saucepan, add salt, sugar and butter cut into pieces.

Place over medium heat and cook until the butter melts. Remove from heat and stir in flour.

Return to the stove and cook, stirring constantly, until the dough forms a ball and a crust begins to form on the bottom, about 2-3 minutes.

Remove the pan from the heat and transfer the dough into a bowl. Add the eggs one at a time, stirring after each until completely smooth with a spatula. If you are using a stand mixer, mix on the lowest speed possible. A regular mixer with whisks will not work. Constantly monitor the consistency - the dough should not become too liquid. To be on the safe side, it is better to beat the last egg with a fork and add it in parts. The dough should be smooth and shiny.

We transfer it into a pastry bag with a regular round nozzle with a diameter of 10-11 mm.

Cooking craquelin. To do this, grind the butter with flour and sugar until it forms a soft dough.

Roll out the dough between two layers of parchment to a thickness of about 1.5-2 mm.

Put it in the freezer.

Prepare raspberry cream.

Beat the yolks with half the sugar and starch until the mixture turns light.

We rub the raspberries through a sieve. You should get about 200 g of puree. Add half the sugar and lemon juice to it, put it on the stove and bring to a boil. Remove from heat.

Stirring constantly with a whisk, pour the raspberry puree into the yolk mixture. We return it back to the pan and put it on the fire again. Cook over low heat, stirring constantly, until the cream thickens.

Place in a bowl and cover with cling film so that it comes into contact with the surface of the cream. Cool completely.

Prepare the custard.

Beat the yolks with sugar until white.

Add flour and beat again. Bring the milk to a boil. Pour into the egg mixture in a thin stream, whisking continuously. Pour into a clean ladle and place over medium heat.

Cook, stirring constantly with a whisk, until the mixture thickens.

Remove the ladle from the heat. Add butter a couple of cubes at a time, stirring well after each addition. Then add vanilla essence and finely chopped chocolate and stir until it dissolves.

Transfer the cream to a bowl. Cover the surface with cling film and place in the refrigerator.

On a baking sheet covered with parchment or a silicone mat, place shu with a diameter of about 3.5 cm.

Remove the rolled out craquelin from the freezer. Let it sit for a couple of minutes at room temperature, then cut out circles with a diameter slightly larger than the seeded shu. Place a circle on each shu and press lightly.

Place in an oven preheated to 180 degrees and bake until done and golden brown, about 30-35 minutes.

Let cool. Cut off the top third of each bun. First fill the cakes with raspberry cream.

And then custard.

Cover with cut-off lids.

Enjoy your tea!