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Raspberry cake, mascarpone and chocolate

Raspberry cake, mascarpone and chocolate

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  • countertop
  • 6 eggs
  • 6 tablespoons water
  • 11 tablespoons sugar
  • 9 tablespoons flour
  • 2 tablespoons black cocoa
  • a sachet of vanilla sugar
  • a vf. salt knife
  • White chocolate cream
  • 250 g mascarpone
  • 200 g white chocolate (good quality)
  • 20 ml milk
  • raspberry
  • Milk chocolate cream
  • 100 g milk chocolate
  • 300 g fresh
  • 1/2 sachet of jelly (12 g)
  • raspberry
  • garnish
  • 400 ml fresh
  • 200 ml sour cream
  • a tablespoon of powdered sugar
  • a sachet of vanilla sugar
  • colored candies

in addition - 100 ml of burnt sugar syrup

Servings: 12

Preparation time: over 120 minutes

RECIPE PREPARATION Raspberry, mascarpone and chocolate cake:

  1. Separate the egg whites from the yolks.

  2. Mix the egg whites with a pinch of salt.

  3. When they are increased in volume and the foamy composition begins to gradually add sugar. I add in the rain that 2 tablespoons. After each tranche mix at the highest stage of the mixer.

  4. After you have added everything, mix until the sugar crystals are NOT felt at all. It will take a while but I said, be patient;).

  5. When the composition is fine, glossy, forms spikes to the touch, you can stop this stage.Preheat the oven.

  6. Add water and yolks and with a spoon mix, from bottom to top (not circular!) Homogenizing.

  7. Sift the flour together with the cocoa over the egg white mixture. Add the vanilla sugar. Homogenize as in the previous stage, stirring gently, from bottom to top.

  8. Prepare a cake form with a diameter of 24 cm by putting baking paper cut to size, after you have greased the form with butter. Press lightly to stick.

  9. Pour the composition, level gently with a spoon and then gently shake the shape to sit as a mixture.

  10. Put the tray in the preheated oven and bake at 165 degrees until it passes the toothpick test (30 -40 min). Do not open the oven during baking for at least the first 15 minutes.

  11. Let it cool and slice it after a few hours. It is best to do it a day before using it.

  12. Prepare the cream White chocolate.

  13. In a metal bowl, melt the white chocolate together with the milk in the bain marie.

  14. Homogenize, leave to cool slightly for 2-3 minutes, pour over the mascarpone and mix.

  15. Prepare the cream milk chocolate.

  16. Moisturize gelatin in 30 ml of water.

  17. Put the chocolate in a kettle with 100 ml of whipped cream. Put on the fire and mix.

  18. Turn off the heat, add hydrated gelatin, mix and leave to cool.

  19. Mix the rest of the whipped cream until it reaches a firm consistency, add the cold chocolate and mix well, stirring lightly.

  20. Prepare a plate that you put the first slice of countertop that you frame in a cake ring.

  21. Syrup with 4-5 tablespoons of burnt sugar syrup and put cream with white chocolate.

  22. Level, put the raspberries and press it lightly with your finger.

  23. Put the second countertop, syrup, spread the milk chocolate cream, put the raspberries and place the third countertop. Syrup.

  24. Let the cake cool for a few hours.

  25. Prepare the whipped cream by mixing all the ingredients together

  26. Remove the cake from the cold, pass the blade of a thin knife between the cake and the ring, gently lift the ring and coat the cake with whipped cream.

  27. Sprinkle with colored candies.

  28. Before portioning, leave it at room temperature for 25-30 minutes.

Chocolate cake with cherries and mascarpone

Discover the recipe for Lidl Kitchen Mascarpone and Chocolate Cake. Enter to see the list of ingredients and preparation instructions! And I combined some of the ingredients that I really like, namely chocolate, cherries and mascarpone. Of course, the cake that came out could only be. Mascarpone cream with coffee, an extremely simple and quick recipe but very fine and. CHOCOLATE CREAM WITH MASCARPONE Food Drinks, Cakes With.

I overcame my fear, I made my first cake, it was the cake for this year's New Year's Eve, it turned out well, at least that's how the legend goes. Ingredients (760g cream, for 22.5 cm cake): 500 g mascarpone 180 g chocolate (minimum 40% cocoa) 80 g powdered sugar (optional). Fluffy chocolate syrup top and plenty of mascarpone, nutella and snickers cream. A delicious new recipe or… a cake with lots of fruit, diplomat cream with mascarpone and a special fluffy chocolate top, or another kind of cake.

I made the cake, it turned out great. I used LaDorna cream and dark chocolate.

Cake with white chocolate, mascarpone and raspberries

Because I am celebrating today and because I have been waiting for this day for 1 year, I also made a cake to my taste, White chocolate cake, mascarpone and raspberry.

I have the countertop recipe from Dia (cook) it's something new for me because I always made the countertop with butter, this is very simple and it was very good!

300 ml whipped cream

Countertop: Because I also received a food robot as a birthday present and I wanted to put it to work, I made the countertop for the robot and I didn't use the mixer at all.

I put the eggs and the sugar in the robot and mixed them for about 10 minutes, then I added flour, red dye, baking powder and vanilla essence, I mixed well and then I put the composition obtained in the form of a cake lined with paper. baking.

I baked the top for 20-25 minutes until it passed the toothpick test, then I took it out of the mold and let it cool completely.

Cream: I put raspberries and sugar in a saucepan and put them on low heat until the raspberries boiled and softened, then after it cooled I strained it well to remove the seeds.

I beat the whipped cream well with the mixer, then I added mascarpone, the raspberry paste obtained, the mint essence and I mixed everything.

I cut the cake top in 2, I put one part of the cream between the tops and the other on top, I evened it nicely and I put the cake in the fridge for an hour.

In a saucepan I heated 100 ml of sour cream and 100 g of chocolate, I left it on the fire until it heated up, then I took the pan aside and mixed it until all the chocolate melted.

After the cake cooled and the cream stabilized on it, I put white chocolate and sour cream on top and on the edges, I decorated the cake with frozen raspberries and fresh mint leaves.

Cake with mascarpone cream and raspberries

Cake with mascarpone cream and raspberries a comforting and fragrant raspberry cake.

This cake can be prepared with both fresh and frozen raspberries, because it is transformed into a jelly that we mix with mascarpone cream. Blueberries or currants can also be used instead of raspberries.

Wheat ingredient / Ø 23 cm:
4 eggs
100 g old powder
100 g flour
a pinch of salt

Chocolate glaze:
150 g chocolate (I used it with milk and peanuts)
80 g Meggle liquid cream

Raspberry Jelly:
250 g fresh (or frozen) raspberries
50 g sugar
1 tablespoon starch

Mascarpone cream:
500 g mascarpone (or a fine cream cheese)
120 g old powder
200 ml Meggle liquid cream
1/2 sachet of whipping cream


For the countertop, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until a hard foam is obtained, then add half the amount of sugar. Beat the yolks with the second half of the sugar.

Mix the two compositions. Incorporate with ample movements and flour.
The resulting composition will be poured into a cake tin with removable walls, Ø 23 cm. Bake at 180 ° C for 30-40 minutes. When it has passed, the toothpick test is removed and left to cool on a grill. You can also see the preparation method HERE.

It is cut in two, you can optionally syrup it, I didn't do it because I poured melted chocolate with cream or whipped cream on each one, which is only left to cool but not to harden.

Use what chocolate you have or what you like. I had hazelnut chocolate and it was a good idea.

Preparation of mascarpone cream:

Prepare a raspberry jelly beforehand so that it has time to cool. In a saucepan with a double bottom, put raspberries, 2-3 tablespoons of sugar and put on low heat.

Method of preparation

Mix the yolks with the sugar until they turn white.

Add the milk, then the coconut, flour and baking powder.

Beat the egg whites with a pinch of salt.

We incorporate them with the palette in the composition of the egg whites, with slow movements. We also add vanilla.

We divide the composition in two.

Grease with butter and cover with baking paper, a round tray with a diameter of 26 cm.

We put the first half of the composition in the tray, we put it in the hot oven, at a suitable temperature for 12 minutes.

When ready, bake the second sheet. Let them cool.

First of all, we thaw the raspberries.

White chocolate, broken into pieces, put it in a stainless steel bowl with liquid cream.

Transfer them to the steam bath, stirring constantly until the chocolate is completely melted.

Put the cream in the fridge for 5-6 hours (or you can prepare it in the evening and leave it in the fridge overnight).

After this time, take the cream out of the fridge, mix it at high speed until it becomes frothy.

Incorporate the mascarpone and vanilla, mix them lightly.

In a saucepan mix the water with the sugar, put them on the fire and let them boil for 3-4 minutes.

Take the syrup off the heat, put the lemon juice, the lemon peel strips and let the syrup cool.

On a plate we place the first countertop sheet and around it we put a detachable ring.

Syrup the top, put a layer of cream and half of the raspberries.

We pass the biscuits through the syrup, we place them over it, then we come again with a layer of cream and the rest of the raspberries.

Place the sheet on the countertop, syrup it and put the last part of the cream.

Level and put the cake in the fridge for 3-4 hours.

Cream and cold cream, put them in a bowl, along with powdered sugar.

We mix them at the right speed until we get a foam.

Take the cake out of the fridge and open the ring.

Cover the edges of the cake with whipped cream, make a few whipped cream on top, using a pos.

On top we decorate with chocolate candies, and on the edges we "throw" some pearl decorations.

Raspberry and chocolate cake

Today I share with you a recipe for my soul, a delicious Raspberry and Chocolate Cake.

10 years ago, I said YES wholeheartedly. It was a dream come true, a new beginning and here we are after the first 10 years, richer with two wonders of beautiful boys, wiser, more tolerant, but with the same inner passion. Thank God for everything he has given us and for our family!
At the wedding, I dreamed of a beautiful, tasty cake, but it turned out somewhat in addition to what I wanted. It's not bad, that's all our trouble. But now, celebrating such a beautiful wedding, I made a cake to my taste. I wanted it to be a tiered cake, but a & # 8220 beginner & # 8221 mistake changed my plans, so two cakes came out. & # 8220The mistake & # 8221 was that I didn't let it stick together enough, and that was pressed for time, so I had to adjust as I went.

If you decide to try the recipe, consider taking the time to prepare it, not like me, overnight. It's not complicated to do, it just takes time to wait. It has three generous layers of cream, and for each layer, it is necessary to allocate at least one hour.
I would also recommend using quality ingredients, and as fresh as possible.
It was a fantasy of tastes, fresh mint from the garden, wild raspberries, blueberries, chocolate.
Happy Birthday to us! I love you so much!

  • for countertop:
  • 180 gr unsalted butter
  • 80 gr raw sugar
  • 1 pinch of salt
  • 4 tablespoons black cocoa tip
  • 1 vrf. baking soda knife
  • 1/2 sachet baking powder
  • 6 hen eggs
  • 2 pieces boiled beets (must be well boiled, soft)
  • 1 lg sweet milk
  • 230 gr flour
  • for mint cream:
  • 400 gr dark chocolate
  • 300 gr sour cream
  • a few strands of fresh mint
  • 400 gr sour cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • for raspberry cream:
  • 300 gr white chocolate
  • 300 gr sour cream
  • 300 gr fresh raspberries
  • 1 small boiled beet
  • 400 gr sour cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • for cranberry cream:
  • 100 gr white chocolate
  • 250 gr mascarpone
  • 1 vanilla pod
  • 400 gr sour cream
  • 2 tablespoons powdered sugar
  • 200 gr blueberries
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • glaze:
  • 300 gr dark chocolate
  • 1 cube butter (50 gr)
  • 50 ml of sweet milk
  • decor:
  • fresh fruits
  • chocolate candies

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

From these ingredients, resulted two cakes, diameter 24 cm and 18 cm, respectively. If desired, reduce the quantities to a single cake.

First of all, leave the ingredients for at least 1 hour at room temperature, but not more, as it is very hot.
Prepare one or two round shapes provided with baking paper. I usually moisten the baking paper on one side and then place it in the baking dish, it will be more malleable to lay.
Turn on the oven over medium heat.

In a bowl put the soft butter, salt, sugar and cocoa and mix well until the composition becomes frothy.
Mix the beets in a blender until you get a fine paste and add it over the butter. We incorporate.
Add one egg at a time, mixing well after each one. Sift flour with baking powder. Quench the baking soda with a tablespoon of milk and add over the composition. We incorporate the flour in two tranches, we will obtain a viscous composition, which we divide into the two forms of baking. Bake in the oven over medium heat for about 45-50 minutes. After approx. 45 minutes, prick the countertop carefully, using a toothpick. If it comes out clean, it means that the countertop is baked and we can turn off the fire.

Remove from the oven, leave to cool, then remove from the baking trays and transfer them to some kitchen grills. Let them cool completely before cutting them. Only after they have cooled completely, we cut them with a knife with a wide and serrated blade. Be careful how you handle, the countertop has a very, very tender texture.

We prepare the first layer of cream.
We hydrate the gelatin in 50 ml of water.
Wash and break the mint leaves. Add 30 ml of plain water and put in a blender until the whole composition becomes a paste. Strain well and set aside the juice obtained.

Prepare a steam bath, and melt 400 gr of sour cream, 400 gr of dark chocolate and mint juice. As the cream heats up, the chocolate will melt. Stir continuously until you get a homogeneous, fluid composition. Add the gelatin and leave it on the fire for a few more minutes, then set it aside.

In a bowl, preferably metal, beat 400 gr cream until it gets thick, then add powdered sugar and mix until you get a strong cream. We put it in the fridge.

Cut each top into two equal layers, place in each baking dish, one layer of top, we can syrup with a little raspberry syrup or sweetened tea.
Remove the whipped cream from the fridge, incorporate the chocolate cream in two tranches, homogenize the composition, then pour in the two forms of baking, to obtain somewhat equal layers. Put the trays in the fridge for at least an hour.

After an hour, prepare the second layer of cream.
Lightly wash the raspberries. We stop 50-100 gr of raspberries, we put the rest in the freezer. Blend the raspberries, beets and then strain so that no seeds remain. We hydrate the gelatin in 50 ml of water.
We prepare a steam bath again, we put 300 gr of sour cream, 300 gr of white chocolate, and fruit puree. Let it heat well, then mix continuously until you get a fluid, homogeneous composition, then add gelatin and mix. Leave for a few minutes, then set aside.

Mix in a metal bowl, 400 gr sour cream, until it gains consistency, then add powdered sugar and mix a little more. Let cool until the white chocolate composition cools well.
After it has cooled well, we incorporate the white chocolate cream in the whipped cream, in two tranches. Remove the lightly frozen raspberries and mix it into the cream.

Remove the cake tins from the fridge, press lightly by hand to see if they are well coagulated. Attention, we do NOT pour the raspberry composition directly into the form, but we use a polish with which we put little by little from the composition, so as not to create pressure on the dark chocolate layer. Level and put back in the fridge for at least another hour. This composition is even more fluid, so it would need at least an hour in the refrigerator. After this time, take the molds out of the fridge, press lightly to see if it is coagulated and carefully place the second layer of countertop. We syrup a little if you want, then we put them in the fridge again and we prepare the last cream.

Put hydrated gelatin in 50 ml of water. We put the blueberries in the freezer.

In a bowl, melt the white chocolate. We split and grate the vanilla seeds from the pods, we add over the hot chocolate. Let it cool a bit, then take out the mascarpone cheese and mix it a little, adding hot chocolate over it. We heat the gelatin slightly, so that the granules melt, but we don't boil it, so be careful, we incorporate it in the mascarpone.
Separately, prepare the cream in the same way as in the previous creams. Incorporate whipped cream into mascarpone cream, in two tranches. Add the lightly frozen blueberries, and do not mix much so as not to color the white of the cream.

Remove the shapes from the refrigerator, carefully pour the white composition, level, put back in the refrigerator, ideally until the next day.

We prepare the icing quickly. Melt the steam, chocolate, butter and milk on a steam bath, mix well, then leave to cool. Take the cakes out of the fridge and glaze them to taste, garnish with fruit, chocolates, etc.

Let cool until ready to serve.

I have some recommendations:
1. use quality chocolate
2. gelatin must not reach boiling point, otherwise you risk not freezing the compositions.
3. Since the cakes will come out high, I cut a cardboard with a high base that I attached to the baking trays. (see photo)
3. Allow enough time for the creams to thicken nicely, still remain frothy, not to come out compacted.
4. Handle the fragile countertop carefully.

RECIPE PREPARATION Dessert cake with raspberries, chocolate and mascarpone:

Heat 200ml liquid cream to near boiling point. Turn off the heat and add 200g of broken chocolate pieces and mix well. Allow to cool completely and refrigerate for a few hours (or overnight).
For the top, place the cocoa in a bowl and pour the boiling water, stirring constantly, until smooth, then leave to cool. Strain the composition so that it does not remain cocoa lumps.
Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue, which makes spikes when you remove the blades from the mixer. Rub the yolks with the other half of the sugar until they become white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition. Incorporate the flour mixed with baking powder and at the end, in 2-3 installments, the meringue.
Pour the composition into a tray (28 cm in diameter) lined on the bottom with baking paper and grease the edges with butter. Place the tray in the oven over medium heat for about 40 minutes, until the top becomes firm to the touch. Remove to a grill and leave to cool. After it has cooled completely, cut the top into two discs.
Raspberry Cream:
Put the raspberries in a pot, add the sugar, water and simmer for 5-10 minutes. Put in a sieve and grind with a fork, then press to drain the juice. Allow the resulting juice to cool completely.

Mix the liquid cream.

Separately mix the mascarpone with the sugar, then add the liquid cream and mix well.

The gelatin is hydrated in 50 ml of cold raspberry juice, and after 10 minutes it melts in a bain-marie. Mix the gelatin with the raspberry juice and then add over the mascarpone cream and mix.

Place the first countertop on a plate and place the adjustable cake ring around it. Pour half of the raspberry cream and place the second top on top. Pour the rest of the raspberry cream over the counter and put the plate in the fridge for 2 hours.

Remove the chocolate cream from the cold and mix well. Separately mix the cream (not too hard) and add over the chocolate cream and mix.

A sharp knife (previously passed through hot water) is passed around the edges of the cake. The ring around the cake then comes off.

Cover the edges of the cake with chocolate cream and decorate the cake according to your imagination.

Fill the ice cream cone with chocolate cream and place on the cake. Sprinkle the ornaments and place the chocolates.

Melt the chocolate (10g) in the microwave, put it in a bag, cut a corner and decorate the croissant.

Tort Mousseline

This Mousseline cake is the embodiment of the perfect dessert, with different textures, from yogurt and chocolate mousses, to fresh fruit and wet cocoa tops.

Today I made something sweet after the challenge I launched online, according to Cristina's recipe and I thought it would be interesting to continue this series of challenges, to bring more tasty recipes, easy to make and to it is not lost. The name of the cake is suggestive, Mousseline cake due to the 2 mousses it contains, yogurt, chocolate and fine mascarpone cream.

Cocoa top, with 3 layers of creams, is a cake full of berries, fine, aromatic, refreshing and with sweet and sour contrasts but also chocolate.

All you have to do is respect the amount of ingredients, but also the way to prepare it to make this wonder that has almost instantly disappeared from us.

Stay by the list of ingredients, but also the preparation explained step by step.

Other mousse cakes, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Countertop ingredients:

  • 5 eggs
  • A pinch of salt
  • 150 g caster sugar
  • 130 g white flour type 000
  • 40 g of good quality cocoa
  • 50 g butter with at least 80% fat

Ingredients for syrup:

  • 200 ml of water
  • 100 g caster sugar
  • 1 tablespoon vanilla essence
  • Grated peel of a lemon

Ingredients for yogurt mousse:

  • 500 g Greek yogurt with 10% fat
  • 100 g caster sugar
  • 8 g gelatin
  • 1 teaspoon vanilla extract
  • 150 g whipped cream
  • 50 g powdered sugar
  • 100 g mure

Ingredients for chocolate mousse:

  • 200 g chocolate with 50% cocoa
  • 40 g butter
  • 2 g gelatin
  • 250 g whipped cream
  • 100 g raspberries

Ingredients for mascarpone cream:

  • 250 g mascarpone
  • 150 g whipped cream
  • 100 g powdered sugar
  • For decoration: fruit, chocolate, mint, etc

Countertop preparation method:

Preheat the oven to 170 degrees.

Sift the flour together with the cocoa in a bowl and set aside.

In a large bowl, beat the egg whites with a pinch of salt until they leave waves on the surface of the bowl. Gradually add the sugar and beat until the composition looks shiny.

We pour them over the egg white composition and incorporate them

Add the flour in 3 slices and mix gently with movements from top to bottom.

Pour the composition into a round tray, lined on the bottom with baking paper measuring 22 cm. Bake for about 32-35 minutes or until the toothpick test passes.

Remove the top and leave it for another 10 minutes in the tray in which I baked it, then on a grill and let it cool completely.

Preparation for syrup:

Put the water, sugar, lemon peel and vanilla essence in a kettle and bring to a boil, then let it cool completely.

All creams must be made before mounting, do not make them all at once as they will harden.

For all the creams we will beat the cream separately, and following these steps:

Beat the cream until it leaves light waves on the surface, such as a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, the taste and it will not look like vegan cream.

Put all the gelatin, from both mousses, to hydrate in 50 ml of cold water for at least 10 minutes.

Preparation for yogurt mousse:

The yogurt must be at room temperature and we put the sugar and vanilla essence on it. Stir and set aside.

Check if the sugar is melted, add 40 g of hydrated and heated gelatin in yogurt,

then gradually incorporate the cream.

How to prepare the chocolate mousse:

Melt the chocolate butter on a bain marie, set aside until it reaches room temperature.

Add 50 g of the total amount of unbeaten cream, which must be at room temperature, and lightly incorporate it with a spatula. If you put it cold it will harden.

Incorporate a third of the amount of whipped cream into the chocolate, add the difference of 20 g of melted gelatin and the rest of the cream, mixing gently and with wide movements.

Preparation for mascarpone cream:

The mascarpone must be at room temperature and mix it lightly, gradually add the cream and incorporate it with a spatula.

We place a countertop on a plate, we syrup it with a third of the amount of syrup, we add the yogurt mouse, the blackberries.

Put the second countertop and press lightly, pour the chocolate mouse and raspberries.

Put the third countertop, press lightly and coat the cake in mascarpone cream. Decorate and let cool for 3-4 hours.

The ground biscuits are mixed with melted chocolate in a few tablespoons of milk and sugar. It is spread on the bottom of a tray with removable walls and placed in the refrigerator.

Put the gelatin sheets in cold water to hydrate, pour the condensed milk into a pan and heat over low heat.
When hot, remove from the heat, add the broken chocolate and mix until the chocolate melts.
Until this cream cools, beat the whipped cream, put mascarpone and mix until smooth. .
Squeeze the gelatin and melt it in the microwave together with the liqueur.
Add gelatin and vanilla essence.
Mix well, remove the tray from the refrigerator and pour the cream over the counter.
Leave in the fridge for about 2 hours (the cream must be well coagulated)

Mix the raspberries with the sugar and boil for 10 minutes, add the lemon juice.

After leaving it in the fridge for 2 hours (the cream must be well coagulated), add the hot raspberry icing to the cake with mascarpone and white chocolate.


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