home » Decorative » Raspberry truffle recipe. Raspberry ganache. Nutritional and energy value

Raspberry truffle recipe. Raspberry ganache. Nutritional and energy value

Hello))) And here I am))) I hope that they still remember and are waiting for me here))) To be honest, I miss you, but it has become very difficult to force myself to return to LiveJournal... No, no, don’t think so, desire I haven’t lost my oven at all, I’m just sorely lacking time and energy.... but I’m trying really hard to scroll through my feed and at least add your masterpieces to my “favorites”! And I brought you a cake)))) Very chocolatey, not at all complicated and indecently delicious)))) The appearance is not ideal, I still don’t understand how I managed to cut the sponge cake so “proportionally”, but it’s not so and important, because it was sooooo delicious))) For the recipe I say a huge THANK YOU to the sorceress Natasha igra_so_vkusom ! Her recipes have never let me down and this cake was no exception! You can watch the original
So, it was, as they say, in the evening, there was nothing to do, and tomorrow guests were planned, and if guests are coming to Tanya, then Tanya must have a cake, and this is a mutual desire of both Tanya and any guests))))) In short Speaking of which, it was decided to bake, I somehow quickly found the recipe and I practically didn’t change the recipe, I changed a few little things, just to make my work easier, since it was already late, so let’s get started!

Ingredients:
For a cake with a diameter of 20 cm

For the biscuit:
120 g almond flour (I didn’t have almond flour, I was too lazy to peel the almonds, so I just crushed the unpeeled almonds as finely as possible in a blender)
150 g sugar
2 eggs
4 yolks
25 g flour
25 g cocoa
5 proteins
60 g powdered sugar

For impregnation:
100 ml water
50 g sugar
60 g raspberries
50 ml raspberry liqueur (I used white rum)

For the ganache:
150 g raspberries
50 ml raspberry liqueur (I used white rum)
25 g powdered sugar
200 g dark chocolate (I used 62%)
200 g butter

For marmalade:
300 g raspberries
120 g powdered sugar
4 g agar
whole raspberries (optional)

For the glaze:
100 g dark chocolate
150 ml heavy cream
25 g glucose

Cooking:

1. It’s best to start by baking the sponge cake, because it needs time to cool, but I baked the sponge cake last, and I didn’t have the strength to wait for it to cool completely, I cut it while it was warm, so I cut it sooooooo crooked.... .
So, the sponge cake is very simple... Mix flour, almond flour, sugar, cocoa with a spoon, add eggs and yolks...

2. Beat it all with a mixer for a few minutes...

3. Beat the whites until soft peaks, gradually add powdered sugar, beat until stiff peaks...

4. Carefully fold the whites into the dough in several steps....

5. I baked the sponge cake in a ring, positioning it at 20 cm, during the baking process the dough rose very much, but since the ring is high, everything was fine, the baking pans are lower than the ring, so if you bake in a mold, then take a diameter larger than 20 cm....

6. Do not grease or sprinkle the mold with anything... Bake at 180 degrees... I baked for 40 minutes..... Cool the finished sponge cake completely on a wire rack....

7. For the raspberry ganache, beat the raspberries with powdered sugar and rub them through a sieve to remove the seeds...

8. Melt the chocolate in any way convenient for you...

9. Add raspberry puree, rum and butter at room temperature to the chocolate...

10. My butter didn’t want to mix, so I blended everything with an immersion blender until smooth...

11. Transfer our ganache into the mold, close the lid and put it in the refrigerator for an hour....

12. Now let's move on to the raspberry layer! For me, she was simply a discovery! Before this, I made similar fruit layers using gelatin, or pectin (it’s still extremely difficult to find pectin in my area), but here Natasha suggests using agar and it’s simply brilliant!!! Agar has many advantages! It's easy to make, hardens quickly, and holds its shape well! So, I did this: beat the raspberries with powdered sugar, grind them through a sieve, pour the raspberry puree into a saucepan, add agar, mix with a whisk until smooth, stirring, bring to a boil, pour into a silicone mold with a diameter of 18 cm. I decided to add fresh berries there. ... I left it to harden, it hardened almost instantly, but at the same time, it did not become rubbery, like with gelatin.....
Well, don’t forget to prepare the impregnation.... To do this, I brought the sugar and water to a boil, lowered the heat and simmered the syrup for about five minutes at a low simmer, removed it from the heat, added raspberry puree and alcohol, stirred, left to cool....

13. Cut the sponge cake into 4 layers, soak them with impregnation, put 1/3 of the ganache on the first cake layer, cover with the second cake layer....

14. Place a raspberry layer on top; it comes out of the silicone mold very easily....

15. Place the third cake layer on top, half of the remaining ganache, cover the ganache with the last fourth cake layer and level our cake with the remaining ganache, put it in the refrigerator for several hours....

16. For the glaze, melt the chocolate, bring the cream and glucose to a boil, add the cream to the chocolate, mix it, let the glaze cool a little and grease the cake with it... if you let the glaze stand longer, then it can be piped through a pastry bag in beautiful patterns through nozzles....

Enjoy your tea and good mood))) I love you)))

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 truffle cake is something!

Very chocolatey, not at all complicated and indecently delicious!!!

You will need:

For a cake with a diameter of 20 cm

For the biscuit:

120 g almond flour (I didn’t have almond flour, I was too lazy to peel the almonds, so I just crushed the unpeeled almonds as finely as possible in a blender)

150 g sugar

25 g cocoa

60 g powdered sugar

For impregnation:

100 ml water

50 g sugar

60 g raspberries

50 ml raspberry liqueur (I used white rum)

For the ganache:

150 g raspberries

50 ml raspberry liqueur (I used white rum)

25 g powdered sugar

200 g dark chocolate (I used 62%)

200 g butter

For marmalade:

300 g raspberries

120 g powdered sugar

4 g agar

Whole raspberries (optional)

For the glaze:

100 g dark chocolate

150 ml heavy cream

25 g glucose

How to cook:

So, the sponge cake is very simple... Mix flour, almond flour, sugar, cocoa with a spoon, add eggs and yolks...

2. Beat it all with a mixer for a few minutes...

3. Beat the whites until soft peaks, gradually add powdered sugar, beat until stiff peaks...

4. Carefully fold the whites into the dough in several steps....

6. Do not grease or sprinkle the mold with anything... Bake at 180 degrees... I baked for 40 minutes..... Cool the finished sponge cake completely on a wire rack....

7. For the raspberry ganache, beat the raspberries with powdered sugar and rub them through a sieve to remove the seeds...

8. Melt chocolate in any way convenient for you...

9. Add raspberry puree, rum and butter at room temperature to the chocolate...

10. My butter didn’t want to mix, so I blended everything with an immersion blender until smooth...

11. Transfer our ganache into the mold, close the lid and put it in the refrigerator for an hour....

12. Now let's move on to the raspberry layer! For me, she was simply a discovery! Before this, I made similar fruit layers using gelatin, or pectin (it’s still extremely difficult to find pectin in my area), but here it’s suggested to use agar and it’s simply brilliant!!! Agar has many advantages! It's easy to make, hardens quickly, and holds its shape well! So, I did this: beat the raspberries with powdered sugar, grind them through a sieve, pour the raspberry puree into a saucepan, add agar, mix with a whisk until smooth, stirring until it comes to a boil, pour into a silicone mold with a diameter of 18 cm. I decided to add fresh berries there.. .. I left it to harden, it hardened almost instantly, but at the same time, it did not become rubbery, like with gelatin.....

Well, don’t forget to prepare the impregnation.... To do this, I brought the sugar and water to a boil, lowered the heat and simmered the syrup for about five minutes at a low simmer, removed it from the heat, added raspberry puree and alcohol, stirred, left to cool....

152,846

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.