Raspberry ganache. Raspberry truffle cake
Hello))) And here I am))) I hope that they still remember me and wait for me))) Frankly, I missed, but it became sooo difficult to force myself to return to LJ ... No, no, don't think, desire I haven’t lost the oven at all, it’s just that time and energy is sorely lacking .... but, I try very hard to flip through the tape and at least add your masterpieces to the "favorites"! And I brought you a cake)))) Very chocolate, not at all complicated and obscenely tasty)))) The appearance is not ideal, how I managed to cut the biscuit so "proportionally" I still don’t understand, but this is not so and important, because it was sooooo tasty))) For the recipe I say a huge THANKS to the sorceress Natasha igra_so_vkusom
! Her recipes have never let me down and this cake is no exception! The original can be viewed
So, it was, as they say, in the evening, there was nothing to do, and tomorrow there were guests, and if guests are coming to Tanya, then Tanya should have a cake, and this is such a mutual desire for both Tanya and any guests))))) In short speaking, it was decided to bake, the recipe was somehow quickly found and I practically did not change the recipe, I changed some little things a little, just to simplify my work, since the time was already late, so let's get started!
Ingredients:
For a cake with a diameter of 20 cm
For biscuit:
120 g of almond flour (I didn't have almond flour, I was too lazy to peel the almonds, so I just chopped 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 icing sugar
For impregnation:
100 ml of water
50 g sugar
60 g raspberries
50 ml raspberry liqueur (I had white rum)
For ganache:
150 g raspberries
50 ml raspberry liqueur (I have white rum)
25 g icing sugar
200 g dark chocolate (I have 62%)
200 g butter
For marmalade:
300 g raspberries
120 g icing sugar
4 g agar
whole raspberries (optional)
For glaze:
100 g dark chocolate
150 ml heavy cream
25 g glucose
Cooking:
1. It is best to start with baking a biscuit, because it needs time to cool down, otherwise I baked the biscuit last, and I did not have the strength to wait for it to cool completely, I cut it warm, so I cut it well, oooooo very crooked ... ...
So, the biscuit 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 the icing sugar, beat until hard peaks ... 
4. Carefully mix the proteins into the dough in several steps .... 
5. I baked a sponge cake in a ring, setting it to 20 cm, during the baking process the dough rose sooooo much, but since the ring is high, everything was fine, the baking tins are lower than the ring, so if you bake in the form, then take a diameter larger than 20 cm ... 
6. We do not grease or sprinkle the form ... We bake at 180 degrees ... I baked for 40 minutes ..... Cool the finished biscuit completely on the wire rack .... 
7. For raspberry ganache, beat raspberries with powdered sugar and grind through a sieve from 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 oil did not want to stir in any way and I interrupted everything with an immersion blender until smooth ... 
11. We shift our ganache into the form, close the lid and send it to the refrigerator for an hour .... 
12. Now let's move on to the raspberry layer! For me, it was just a discovery! Before that, I made such fruit layers on gelatin, well, or on pectin (the right to find pectin is still extremely difficult in my area), but here Natasha suggests using agar and it's just brilliant !!! Agar has solid advantages! It is done simply, freezes quickly, keeps its shape well! So, I did this: beat raspberries with powdered sugar, rubbed through a sieve, poured raspberry puree into a saucepan, added agar, mixed with a whisk until smooth, while stirring, poured into a silicone mold with a diameter of 18 cm.I decided to add fresh berries there. ... I left it to freeze, it froze almost instantly, but, at the same time, it did not become rubbery, like with gelatin ...
Well, do not forget to prepare the impregnation ... For this, I brought the sugar and water to a boil, lowered the heat and boiled the syrup for about five minutes at a low boil, removed from the heat, added raspberry puree and alcohol, mixed, left to cool ... 
13. Cut the biscuit into 4 layers, saturate them with impregnation, put 1/3 of the ganache on the first cake, cover with the second cake ... 
14. Lay out the raspberry layer on top, it comes out of the silicone mold very easily ... 
15. Put the third cake on top, half of the remaining ganache, cover the ganache with the last fourth cake and level our cake with the remaining ganache, send it to the refrigerator for several hours ... 
16. For the glaze, we drown 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 ... nozzles .... 
Have a nice tea and good mood))) I love you)))
Delicious rich chocolate raspberry cake! A lot of chocolate and a delicious layer of raspberry marmalade (yes, it turned out to be soft marmalade, thanks to agar-agar)!
Thanks to Natalia igra_so_vkusom for a clear, understandable and accessible recipe.
Of course, it turned out a little crooked (after all, it was not for nothing that she said - "collect 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 icing sugar
Put flour, sugar, eggs, yolks, flour and cocoa in a mixer bowl, mix at medium speed for 1-2 minutes.
Beat whites with powdered sugar until stable peaks. Add to the dough, mix gently. Bake at 180C until tender, cut into four cakes. Or bake 4 cakes (dividing the dough into 4 pieces of 180 g each), 15 minutes each at 180 g.
Impregnation syrup
100 g of water
50 g sugar
60 g raspberries (squeeze the juice)
50 ml raspberry liqueur
Bring water and sugar to a boil, add raspberry juice, liqueur, boil over low heat until syrup is obtained.
Raspberry ganache
150 g raspberries
50 ml raspberry liqueur
25 g icing sugar
200 g dark chocolate
200 g butter at room temperature
Grind raspberries with powdered sugar with a blender, remove the seeds by rubbing through a sieve, add liquor, heat over low heat to 40C
Melt the chocolate in a water bath, add butter, raspberries. Stir until the ingredients are fully 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 with sugar over low heat, stir until sugar dissolves. Grind with a blender, remove the seeds by rubbing through a sieve, return to fire. Add agar-agar and bring to a boil. Pour into a 18 cm d form and leave until solidified.
Chocolate glaze
100 g dark chocolate
150 ml heavy cream (38%)
25 g glucose (flower honey)
Melt the chocolate in a water bath. Bring the cream + glucose to a boil. Add cream to chocolate, stir.
Put the first cake in a ring, soak in syrup, apply a layer of ganache, use 1/3. Put the second cake on top, saturate it with syrup, lay out a layer of marmalade, cover with the third cake. Soak the 3rd cake with syrup, put a layer of ganache. Cover with the 4th cake layer, coat the top and sides with a layer of ganache. Prepare the icing, cool to room temperature, decorate the cake. Put in the refrigerator.
Decoration of your choice. I have raspberries, caramelized nuts, edible gold
The Raspberry Truffle cake is something!Very chocolatey, not complicated at all and obscenely delicious !!!
You will need:
For a cake with a diameter of 20 cm
For biscuit:
120 g of almond flour (I didn't have almond flour, I was too lazy to peel the almonds, so I just chopped the unpeeled almonds as finely as possible in a blender)
150 g sugar
25 g cocoa
60 g icing sugar
For impregnation:
100 ml of water
50 g sugar
60 g raspberries
50 ml raspberry liqueur (I had white rum)
For ganache:
150 g raspberries
50 ml raspberry liqueur (I have white rum)
25 g icing sugar
200 g dark chocolate (I have 62%)
200 g butter
For marmalade:
300 g raspberries
120 g icing sugar
4 g agar
Whole raspberries (optional)
For glaze:
100 g dark chocolate
150 ml heavy cream
25 g glucose
How to cook:
1. It is best to start with baking a biscuit, because it needs time to cool down, otherwise I baked the biscuit last, and I did not have the strength to wait until it cools completely, I cut it warm, so I cut it well, oooooo very crooked ... ...
So, the biscuit 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 the icing sugar, beat until hard peaks ...
4. Carefully mix the proteins into the dough in several steps ....
5. I baked a sponge cake in a ring, setting it to 20 cm, during the baking process the dough rose sooooo much, but since the ring is high, everything was fine, the baking tins are lower than the ring, so if you bake in the form, then take a diameter greater than 20 cm ...
6. We do not grease or sprinkle the form ... We bake at 180 degrees ... I baked for 40 minutes ..... Cool the finished biscuit completely on the wire rack ....
7. For raspberry ganache, beat raspberries with powdered sugar and grind through a sieve from 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 oil did not want to stir in any way and I interrupted everything with an immersion blender until smooth ...
11. We shift our ganache into the form, close the lid and send it to the refrigerator for an hour ....
12. Now let's move on to the raspberry layer! For me, it was just a discovery! Before that, I made such fruit layers on gelatin, well, or on pectin (the right to find pectin is still extremely difficult in my area), but here it is proposed to use agar and this is just brilliant !!! Agar has solid advantages! It is done simply, freezes quickly, keeps its shape well! So, I did this: beat raspberries with powdered sugar, rubbed through a sieve, poured raspberry puree into a saucepan, added agar, mixed with a whisk until smooth, while stirring, poured into a silicone mold with a diameter of 18 cm. I decided to add fresh berries there .. .. I left it to freeze, it froze almost instantly, but, at the same time, it did not become rubbery, like with gelatin ...
Well, do not forget to prepare the impregnation ... For this, I brought the sugar and water to a boil, lowered the heat and boiled the syrup for about five minutes at a low boil, removed from the heat, added raspberry puree and alcohol, mixed, left to cool ...
Raspberry ganache is a sophisticated way to pamper the taste buds of a chocolatier with a new spicy flavor. Making this delicacy, in principle, is not very difficult if you know the ratio of ingredients for a standard chocolate ganache. It consists of heavy cream and chocolate in a 1: 2 ratio. Well, in raspberry ganache, the liquid part will be cream and raspberry puree, that's the whole difference, nothing difficult.
The color of raspberry ganache made from dark chocolate does not differ from pure chocolate one. I mean, you don't need to think that it will be crimson in color. It's chocolate.
To taste ... um ... just ganache is just delicious; raspberry ganache is tasty and interesting! Especially if you enhance its own subtle raspberry note with an additional fresh raspberry berry. I also use alcoholic confectionery flavor in my recipe. In this regard, cognac, rum and raspberry liqueur are well suited.
To obtain raspberry puree, rub raspberries through a metal sieve.
Chop the chocolate finely.
With continuous stirring, melt the chocolate in a water bath.
Stir 2-3 tablespoons of raspberry puree into the chocolate.
Dripping cognac. It is convenient to drip cognac by dropping a cocktail tube into the bottle to a depth of a couple of centimeters and holding its open end with your finger. This allows you to extract exactly the droplet. We don't need more.
Stir in the cream.
Raspberry ganache is similar to chocolate sauce. It is not as smooth in consistency as plain chocolate ganache.
Raspberry ganache should be used immediately after cooking while it is warm.
After a couple of hours, it freezes. The surface becomes less shiny, but the relief is still preserved. So raspberry ganache can be used both as a filling-layer-coating of a cake, as a cream, and as an independent dessert.
