Surprisingly, quite by accident, the cake turned out to be almost lean (gelatin does not seem to be considered lean product, but if you replace it with agar, then the cake will be completely lean). According to my journal, it is noticeable that I do not strive to reduce calories or lean food, and I always thought that everything dietary is not very tasty, but this cake changed my ideas - crumbly, very chocolate cakes and raspberry soufflé with a slight sourness - it's very tasty!

200 g frozen strawberries
juice of 1/2 lemon
1 st. l. grenadine syrup (optional)
150 g powdered sugar
15 g (1.5 sachets) HAAS gelatin

Line a 16cm x 27cm tin with parchment paper.
Lightly grease the paper with vegetable oil.
Defrost strawberries (retaining the released juice, along with which to chop),
add powdered sugar lemon juice and grenadine, grind in a blender to smooth puree.
I use an immersion blender for this step, followed by a whisk attachment for whipping.
Add gelatin to strawberry puree, stir, let stand for 3 minutes,
heat and continue stirring until the gelatin is completely dissolved.
Beat the gelatin mass cooled to room temperature with a mixer until soft peaks,
in a very large bowl, the mass will change color, become light and increase greatly in volume.
Transfer the mass to the mold, smooth the surface.
Leave the mold at room temperature for 10-24 hours, uncovered.
Sprinkle the work surface with an even layer of powdered sugar, through a strainer.
Flip the clouds onto the powdered sugar. Carefully remove baking paper.
Cut the layer into squares, for this, grease a large sharp knife with vegetable oil,
make one cut, rinse the knife in warm water, dry thoroughly, grease with oil and
make another cut, rinse the knife again, dry it, oil it, and so on.
Roll the squares on all sides in powdered sugar and serve.

It is clear that instead of strawberries I have raspberries. I did not add lemon or syrup, but added a little water. And gelatin added 1 sachet (10 g.). Whipped, quickly laid out on the cake (wrapped with foil, or if there is a detachable form of a suitable size, use it), leveled and put in the refrigerator for 10 minutes. After 10 minutes, I covered the top with a second cake and put the cake in the refrigerator for the night.

In the meantime, I'll show you how the cake looked like in a section, and if you are interested in it, read the recipe for it below and look at the photo ..

So, to prepare the "SMAK" cake, you will need (at the rate of 2 cakes - they turn out to be quite high and are easily cut into two parts each, which I later did - thus, having received 4 biscuit cakes):

for the BISCUIT DOUGH:

Eggs 8 pieces,

Sugar 300 gr,

White flour of the highest grade (wheat) 200 gr,
- Potato starch 100 gr,

Lemon 1 pc.

For raspberry soufflé you will need:

Fresh raspberries (you can also use frozen) 300-400 gr,

Powdered sugar 250 gr,

Gelatin 20 gr,

Fatty cream (zo-z5%) - 600 gr.

For the CHOCOLATE GLAZE:
- Cocoa 4 tablespoons,
- Sugar 2 tablespoons,
- Hot water - 7 tablespoons,

Butter 100 gr,

Bar of black (culinary) chocolate - 50 gr.

For IMPREGNATION of biscuit cakes:

Raspberry jam (pitted) 2 tbsp. spoons for impregnation and plus another 2 tablespoons for the top cake to level the bumps,

Liquor (I had with Tia Maria coffee aroma, but you can use any other, or no liquor at all) 2 tbsp. spoons,

coffee drink from instant coffee(or it could be tea) - 4 tbsp. spoons.

For decoration:
- Berries (raspberries, strawberries, like mine or use your own options)
- Chocolate tubes for decorating cakes,

I made out the inscription with congratulations by drawing with a pencil with icing (this is a sugar-protein drawing mass) - it can also be replaced with white chocolate melted in a water bath.

PREPARATION:____________

1. Cooking the dough:
a) To do this, in 8 eggs, we separate the whites from the yolks. Beat the whites at medium speed with a mixer into a large foam and gradually (in about 3 doses) add 150 grams of sugar to them. Continue whisking until you get a thick foam. In this case, you need to be careful not to kill the proteins.

b) Add 150 g of sugar to the separated yolks and beat with a mixer until a white fluffy mass is obtained. In the whipped yolks, add HALF (!) Whipped proteins, gently mix with a spoon in one direction, add the zest of the whole lemon and the juice of half (!) Lemon, and gently mix again.

c) 200 g of premium flour mixed with 100 g potato starch, mix and add to the resulting mixture of yolks and half of the proteins with lemon. Now, add the remaining whipped proteins and mix again until a homogeneous dough is obtained.

d) Divide the resulting dough into two parts (I had to bake twice, because there is only one form at home, but you, having 2 forms, can speed up the preparation of biscuit cakes in time) My form is 26 cm in diameter. Line the bottom of the form with baking paper, spread part of the dough into it (I want to draw attention to the fact that I lightly smeared the paper with butter so that the cake falls behind easier when baking) and bake for about 40 minutes in a well-heated oven at 180 degrees Celsius. Readiness is checked with a wooden stick. We take out the finished biscuit from the oven and let it cool slightly in the form. I repeated the same to create 2 cakes from the rest of the dough. We remove the detachable form and paper, put the resulting biscuit cakes on a towel and cover with a towel, leave it to rest for several hours. Then, I carefully cut each cake lengthwise. In total, I got 4 cakes about a centimeter wide, maybe a little more.

While the biscuit is resting, prepare the soufflé filling. I will make it from raspberries (the same can be done with strawberries, cherries, currants, cranberries - other berries you love) As I said earlier, you can use frozen berries and in this option, of course, they will need to be thawed in advance .

Let's get started:

1. I used gelatin powder in cooking: to split it, I just need to add it to 8 tablespoons of hot water and then dilute it with a volume of at least 500 ml, getting a good jelly. So I don't have to pre-soak it, as if me, for example, used ordinary gelatin / here ATTENTION! - please, if you are using gelatin, then pre-soak it in cold water for 15-20 minutes /. I'll show you what my gelatin looked like - the recipe calls for 20 grams, so I had to use 2 bags, because. in one only 12 grams.

2. In a blender, grind raspberries with powdered sugar (200g) in puree. Then, since there are a lot of seeds in raspberries, we pass the raspberry puree through a sieve. In the case of other berries, such as strawberries, it is not necessary to pass through a sieve, because. they are less pitted.

3. Transfer the cream to a separate bowl and, adding the remaining powdered sugar to them, beat well with a mixer until thick.

NOTE: for those who use ordinary gelatin (if there are about 6 pieces in the plates then), you will need to separate 100 grams from the cream before whipping. You will need this cream in order to add gelatin swollen from water to them. This will be more correct than adding gelatin to raspberry puree and do not forget to squeeze the gelatin plates from the water and warm the cream slightly (this can be done in the microwave, for example). Further, in this case, you will need to add raspberry puree, gradually (!) mixing it into gelatin with cream, and only after that, add cream already (!) Whipped with powdered sugar to the remaining 500 grams!

4. I follow the conditions of the story of my application, so I add 4 more tablespoons of raspberry puree to 4 tablespoons of hot water and dilute gelatin powder in them, while whisking well. Remember!!! - It is ALWAYS better to add powder to liquid mass than vice versa. Why? - I answer: because in this way you will save yourself from unnecessary work and do not spoil the products, because. gelatin will not leave clots and will not curl when mixed.

5. Gradually (in several stages) add the gelatin mixture to the raspberry puree, breaking everything with a mixer until smooth.

6. If you will be decorating the cake with berries, you'd better leave some of the whipped white cream right away, so that you can then put the berries on top of the cake, as I did.

7. Next, to the raspberry puree, in which we already have gelatin, gradually add whipped cream in small amounts and beat with a mixer each time until all the cream comes out and a homogeneous thick mass is whipped - RASPBERRY SOFFLE. I am silent, what smells my kitchen was full of ... I love the smell of raspberries! What is good about such a soufflé - that it leaves the freshness of raspberries, the aroma is not lost, and in the cake it creates a feeling of softness, extraordinary tenderness - you can compare it with bird's milk - you know such a cream that we love? ;) - that's like, only berry.

This is what the Raspberry Soufflé looks like at the end of its preparation. Pay attention to the density and color (soft pink .. I would say the color of a flamingo)

So, we have two important components ready: biscuit and soufflé. You can proceed to the assembly of the cake :) .. Personally, I prefer the "wet" biscuit in this cake, so I offer my own version of impregnation for it. There are a different number of ways to prepare them, as well as chocolate icing, which we will need to decorate the cake later. Choose your already familiar and to your taste, but I will leave my version:

8. Preparing the IMPREGNATION: all of the above components are mixed - I have this Tia Maria liqueur (I chose it precisely because the biscuit inside the cake also reminded me a little of the taste of chocolate, because this liqueur tastes like coffee), coffee drink and raspberry jam. I heat everything in the microwave, stir until smooth, - ready! Next, with a brush I apply impregnation on the cakes (only on one side!). I do this when assembling the cake (see photo)

9. We collect the cake "SMAK":

It is better to do this in the same form in which the biscuit cakes were baked: this way the cake will be neat and even. We fix the form and put it on the bottom first biscuit cake. We smear it with impregnation. After 5 minutes, put a part of the raspberry soufflé on top and evenly distribute it over the entire surface of the soaked biscuit. Next, - the next cake, - again impregnation, - again soufflé. If you wish, you can distribute fresh raspberries in the middle layer of the cake, but I didn’t do this, because I used up 400 g of fresh raspberries in the preparation of the soufflé. chocolate icing such a cake, or you can just decorate with berries and leave it with a biscuit sponge with soufflé filling - that's great too! ;))

The last one (I only had 3 cake layers in the cake, it turned out to be very high and I didn’t use 4 cake layers in the assembly, but I did very delicious dessert, which I called ROXY - I will show it at the very end) there is no need to lubricate the soufflé cake. Before applying chocolate icing on it, I smooth out its irregularities with ordinary jam (raspberry in this cake), heating it in microwave oven to a liquid state.

The cake is assembled. We put it in the refrigerator right in the form and proceed to the preparation of the CHOCOLATE GLAZE.

10. Cooking chocolate icing:

a) We heat the water (in this case, I do it in an electric kettle .. at the same time I made coffee for myself;). I send cocoa, sugar, chopped chocolate tiles to the saucepan, pour hot water and stir everything. Then I put the saucepan on the fire and bring its contents to a boil (attention: BEFORE! But not to a boil !!!), constantly stirring with a spoon so that lumps do not form for about 3 minutes ...

b) Take it off the fire frosting and, still hot, add butter. Mix well - frosting is ready!

11. Slightly cool the icing (no need to wait long: 5 minutes is enough, it cools quickly and thickens, turning into chocolate). Take the cake out of the fridge and cover the top layer of the cake with icing. It is better to do this from the middle of the cake to the edges, evenly spreading with a spatula (you can use a table knife).

Note: DO NOT POUR ALL THE Icing AT ONCE!) - you will need to decorate the sides of the cake with it and may need to re-pour it on top. I do this: in the middle of the top layer of the cake I add about 5-6 tbsp. tablespoons of glaze Spread evenly with a spatula and put back in the fridge. After 10-15 minutes I look: is it worth it again to pour chocolate icing. If so, then I add a little water to the remaining glaze (literally a spoon), heat it up on fire again and repeat the process, or simply apply it to those places where the glaze is needed. Leaving the cake in shape, I put it in the refrigerator for about half an hour.

At this time, I am preparing decorations for him from berries and other things (in my version, this is the inscription "happy birthday, Patricia" in English from icing)

12. Making Decorations:

a) How the inscription was made from icing (you can repeat the same thing by making icing yourself - look on Google how it is done at home, I have it ready-made, store-bought - in a tube that you just need to warm up in hot water and you can use it write words):

On a sheet of paper, you write the necessary words, cover the sheet with a transparent cling film (or a transparent paper file);

Draw on top of letters (or patterns) with ready-made icing;

Leave for 5-6 hours until completely hardened and then transfer the letters or patterns on the cake to the right places.

13. We proceed to the final stage - decorating the "SMAK" cake.

To do this, we release the cake from the mold and set it on a dish, after smearing the bottom of the dish a little with cream (or the remnants of the soufflé) so that the cake remains well fixed. To be honest, it’s better to transfer it immediately to the grill and smear the sides with chocolate icing there, but I didn’t risk it, because I soaked the cakes and was afraid that the cake would not violate its beauty when moving later from the grill to the dish. So, carefully, with the help of the same spatula, I smeared the sides of the cake with chocolate icing.

Then, I needed (remember? I put some white whipped cream in the fridge? ;) white cream, which I covered part of the top of the cake with...

Now, I can lay out the icing letters in the middle of the cake. Arrange strawberry figurines and flowers, decorating the middle of the flower with cream and placing raspberries on it. Rosemary leaves (you can also add menthol) ... Chocolate sticks ..... THE CAKE IS READY!

A friend and her mother-in-law, as well as their guests and friends were very pleased. I was pleased to hear from them best wishes and addressed to me .. After all, the celebration and feast of the birthday took place thanks to my efforts))

And here, the very dessert that I made from 4 cakes ... I called it ROXY and it contains: raspberry soufflé, soaked biscuit, chocolate icing, I just decorated it with watering the top of the dessert .. fresh strawberries (whole) on top ..

And I wish you all beautiful holidays and strawberry-raspberry mood! :)

Sincerely, Victoria Millington!

I saw raspberries in the granny's market ... of course, I could not resist, I bought a basket. It turned out to be so sweet and fragrant that it was hard to stop, so as not to just gobble up everything at once on the way home. True, it doesn’t look very good anymore, of different sizes, a lot of mint, not at all suitable for a photo. Therefore, it was decided to use it differently, in the form delicious jelly, and even in contrast with creamy mousse and chocolate biscuit ... The cake turned out very tasty! Just to the point of obscenity.)))

For test:
- 2 eggs,
- 60 sugar,
- 40 g flour,
- 2 tbsp cocoa powder
- 1/3 tsp baking powder,
- 1 tbsp melted butter.

For white mousse:
- 500 g mascarpone,
- 200 ml cream 33%,
- 100 g of powdered sugar,
- 3 tsp instant gelatin,
- 100 ml of water,
- 3 tablespoons of any cream liqueur.

For raspberry jelly:
- 500 g raspberries,
- 4 tbsp sugar
- 100 ml of water,
- 3 tsp gelatin.

For impregnation of biscuit:
- 100 ml of ready-made raspberry sauce,
- 2 tbsp hot water,
- raspberries, mint, chocolate for decoration.

First, let's make the raspberry jelly. Soak gelatin in water for the time indicated on the package. Punch raspberries with sugar in a blender and rub through a sieve. Dissolve gelatin by heating in the microwave. It is very important not to overheat! Combine with raspberry juice. Pour into a round shape with a diameter of 12 cm. Place in the refrigerator for 4-5 hours, until completely solidified.
For sponge cake, beat eggs with sugar until fluffy. In a separate bowl, sift flour, baking powder and cocoa through a sieve. Gently fold into the egg mixture. Lastly, add oil. Pour the dough into a mold, 16-18 cm in diameter, greased with oil. Bake in a preheated oven at 180 degrees for about 10-12 minutes. Cool on a wire rack.
For mousse: soak gelatin for the time indicated on the package. Beat the mascarpone with cream, powder and liqueur at low speed. Dissolve gelatin in water. Set aside 1/3 of the mousse in a separate bowl and mix with gelatin. Next, add the remaining 2/3 parts in two passes.
We collect the cake: put a biscuit on the bottom of the confectionery ring, soak with raspberry mixed with water. Pour a little less than half of the mousse on top. Place in the refrigerator for several hours until the mousse has set. Remove the raspberry jelly from the mold and place on top of the frozen mousse and pour out the rest. Place in the refrigerator for 5-6 hours, preferably overnight.
Before serving, remove from the mold, decorate to taste.

The most accurate and complete description: raspberry souffle cake recipe with photos - from the best chefs in a large but informative article collected from all corners of the net and books.

In the summer, we do not lose interest in sweets, but we most often refuse cream cakes and pastries. In most cases summer desserts are ice cream, all kinds of mousses, soufflés, cooling cocktails, etc. For their preparation, we often use seasonal berries and fruits.

To decorate a summer holiday, or just to please your loved ones, you can cook light cake with raspberry soufflé. The combination of pronounced chocolate flavor sponge cake with delicate raspberry mousse will not leave you indifferent. By the way, this cake can also be made from frozen raspberries or other berries.

cook chocolate biscuit. To do this, separate the eggs into whites and yolks. Beat egg whites with a portion of sugar with a mixer until stiff.

Mix the yolks with the rest of the sugar and also beat with a mixer until the sugar dissolves and the mass becomes airy.

In a separate bowl, combine heavy cream with chocolate. Put the dishes on water bath and melt the chocolate. Or melt the chocolate in the microwave. Mix well so that the mixture becomes homogeneous. Leave the mass to cool slightly.

Pour the melted chocolate into the beaten yolks in small portions and mix thoroughly.

In the resulting yolk-chocolate mixture, add beaten egg whites in parts.

Mix the mass gently, with movements from the bottom up, so as not to disturb its air structure.

Add pre-sifted wheat flour and baking powder. Mix thoroughly and gently so that flour lumps do not form.

Line a baking sheet with parchment. Distribute chocolate dough over the entire surface, forming a rectangle of approximately 30x40 cm. Level the surface.

Bake the chocolate sponge cake in a preheated oven at 180 degrees until cooked through, about 6 to 8 minutes. When the cake is ready, remove it from the baking sheet: cover it on top with another parchment and turn it over. Carefully separate the parchment on which it was baked from the cake.

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Let it cool, then cut out the cake, suitable in shape and size for a detachable form in which you will collect the cake.

Prepare a chocolate biscuit. To do this, separate the eggs into whites and yolks. Beat egg whites with a portion of sugar with a mixer until stiff.

Mix the yolks with the rest of the sugar and also beat with a mixer until the sugar dissolves and the mass becomes airy.


In a separate bowl, combine heavy cream with chocolate. Put the dishes in a water bath and melt the chocolate. Or melt the chocolate in the microwave. Mix well so that the mixture becomes homogeneous. Leave the mass to cool slightly.


Pour the melted chocolate into the beaten yolks in small portions and mix thoroughly.


In the resulting yolk-chocolate mixture, add beaten egg whites in parts.


Mix the mass gently, with movements from the bottom up, so as not to disturb its air structure.


Add pre-sifted wheat flour and baking powder. Mix thoroughly and gently so that flour lumps do not form.


Line a baking sheet with parchment. Spread the chocolate dough over the entire surface, forming a rectangle approximately 30x40 cm. Level the surface.


Bake the chocolate sponge cake in a preheated oven at 180 degrees until cooked through, about 6 to 8 minutes. When the cake is ready, remove it from the baking sheet: cover it on top with another parchment and turn it over. Carefully separate the parchment on which it was baked from the cake.

Let it cool, then cut out the cake, suitable in shape and size for a detachable form in which you will collect the cake.

You can bake a chocolate biscuit in a special ring or round shape. Then there will be no trimmings, since the cake will immediately be the desired shape.

You can cook if you wish.

Start preparing the raspberry soufflé for the cake. First, soak the gelatin in cold water. Leave it to "swell".


Prepare raspberry puree. To do this, grind about 450 g of raspberries through a sieve. The berry is rubbed so that there are no seeds in the soufflé. Add a part of sugar (100g) to the resulting puree and mix. Put on a small fire and cook the mass for no more than 1-2 minutes, so that the sugar dissolves.

In winter, you can make raspberry mousse for a frozen raspberry cake.

Combine swollen gelatin with hot raspberry puree. Mix well so that it dissolves completely. Cool the resulting mass to room temperature.


While the puree is cooling, you can beat the whites with sugar. First, beat the whites with sugar with a whisk steam bath, and when the protein mass is heated to 630C (after about 5-6 minutes), remove from the bath and continue beating the proteins with a mixer until a stable mass is formed.


In a separate bowl, beat heavy cream with a mixer until fluffy.

Attention!

For heavy cream to whip better, it must be very cold. Egg whites will only whip into a firm mass if you use dry whisks and a bowl, and without a trace of fat. Otherwise, your work will not be crowned with success.

Place the cooled cake in a detachable form, and soak well with syrup. For syrup, combine sugar and cold water, put on fire and cook for 2-3 minutes. Remove from heat and cool, add cognac and stir.

If you first cover the sides of the form with a special acetate film or strips cut from a file folder, then finished cake it will not be difficult to remove from the mold, and the sides will remain even and beautiful.

While the cake is soaking in the syrup, finish making the raspberry mousse. In the cooled raspberry puree, add whipped cream in small portions and mix well.


Then combine the whipped proteins with the resulting mass. Stir gently.


Pour the resulting creamy mousse with raspberries into a detachable form (on top of the cake) and smooth the surface well. To prevent air bubbles from forming in the mousse, you can shake the mold a little. Cover with cling film and refrigerate for a few hours (ideally overnight) to firm up the mousse.


Remove the finished base from the mold, after walking along its edges with a sharp knife to slightly separate the mousse from the sides of the mold.

Attention!

To prevent the cake from “falling apart”, it must be removed from the mold only when the mousse is completely frozen.

Fill the surface of the cake with mirror glaze and decorate with raspberries and mint leaves.


Cake "Raspberry soufflé" is ready. Serve it cold by taking it out of the refrigerator.