Cake "Raspberry hit"

Among the wide variety of cakes, puff pastry cakes occupy a special place. Cake "Raspberry hit" is a very beautiful cake with airy and light cakes and very tasty, original raspberry custard with cream.

Ingredients

• For protein dough:
• Proteins - 8 pcs.
• Sugar - 400 g
• Lemon juice - 2 teaspoons
• Starch - 30 g
• Almond flour - 1 teaspoon
• Chopped almonds - 60 g
• Boiling water - 2 tbsp. spoons
• For cream:
• Yolks - 8 pcs.
• Sugar - 300 g
• Starch - 60 g
• Raspberries - 600 g
• Milk - 250 ml
• Cream - 500 ml
• Water - 2 tbsp. spoons

Directions

1. In eight eggs, we separate the yolks from the whites. Cover the yolks with a lid and put them in the refrigerator.
2. Beat the whites, in the process of whipping, add 2 teaspoons of lemon juice. Without stopping beating, gradually add 400 grams of granulated sugar. Beat until a strong foam is obtained.
3. Pour two tablespoons of boiling water into the resulting protein mass, pour 30 grams of starch, mix lightly, add 1 teaspoon of almond flour and 60 grams of chopped almonds. Gently mix until a homogeneous protein dough is obtained.
4. You can bake cakes for this cake in baking sheets of any shape, be sure to line the bottom and walls of the baking sheet with baking paper. We bake cakes in two forms with a diameter of 28 centimeters. Divide the resulting dough into two approximately equal parts and spread in an even layer in the prepared forms.
5. We bake for 20 minutes at a temperature of 140 degrees Celsius, then reduce the temperature to 110 degrees and bake for another 2-2.5 hours.
6. Turn off the oven and leave the cakes in it to dry until completely cooled.
7. We take out the cooled cakes from the oven, remove the paper and put it on a wooden board.
8. Let's prepare the filling. 500 grams of fresh raspberries (you can use frozen raspberries), wipe through a sieve, discard the seeds.
9. Pour 60 grams of starch into a bowl, add 2 tablespoons of water, eight yolks and mix well until a homogeneous mixture is obtained (no lumps).
10. Add 200 grams of sugar to the resulting mixture, mix and add the prepared raspberry puree.
11. We mix everything well and, without stopping stirring, pour in 250 milliliters of boiling milk.
12. Pour the resulting mixture into a saucepan and cook, stirring constantly over low heat, until the cream thickens. Pour the cream into a cold dish, cover and cool.
13. Let's prepare the cream. Pour 500 milliliters of cold cream with at least 30% fat into a mixer bowl, add 5 tablespoons of sugar and beat into a strong foam, do not beat, otherwise you will get butter. The third part of the butter cream is set aside in a separate bowl to decorate the cake.
14. Add the chilled raspberry custard to the remaining buttercream in batches, stirring until smooth.
15. Let's start assembling the "Raspberry Hit" cake. In the form in which the cake was baked, put the cake with the even side down and spread 2/3 of the raspberry cream on it, level it, cover with the second cake, with the even side up and lightly press. Remove the form, grease the top of the cake with the remaining raspberry cream.
16. We cover the sides of the cake with white butter cream and decorate the top of the cake in accordance with our taste and mood.
17. Be sure to decorate the Raspberry Hit cake with raspberries. We put the finished cake for 5-6 hours in the refrigerator and serve it to the festive table. Enjoy your meal!