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Recipes: Healthy A Raspberry Dome Cake For Christmas

A Raspberry Dome Cake For Christmas. This tart cake goes best with a vanilla glaze on top. Get the recipe from Little Spice Jar. This cake is so light, it basically feels like you're eating zero calories.

A Raspberry Dome Cake For Christmas I wanted to make a strawberry mousse cake. I made it into a cute dome-shape for Christmas. These domes of creamy caramel mousse are filled with fresh raspberry jelly inserts and covered in a light caramel glaze. You can have A Raspberry Dome Cake For Christmas using 16 ingredients and 14 steps. Here is how you achieve that.

Ingredients of A Raspberry Dome Cake For Christmas

  1. Prepare of <Spongecake batter>.
  2. It's 50 grams of Cake flour.
  3. It's 3 of Eggs.
  4. You need 70 grams of Granulated sugar.
  5. It's 30 ml of 35% heavy cream.
  6. It's of <Raspberry Bavarois>.
  7. Prepare 200 grams of Frozen raspberries.
  8. It's 150 ml of Milk.
  9. It's 70 ml of 35% heavy cream.
  10. Prepare 50 grams of Granulated sugar.
  11. You need 6 grams of ●Powdered gelatin.
  12. It's 30 ml of ●Water.
  13. It's of <Decorations>.
  14. It's 200 ml of ○35% fat Heavy cream.
  15. It's 15 grams of ○Granulated sugar.
  16. You need 1 of Raspberries and your favorite fruits.

Fragments of homemade pralines, caramelized almonds, stud the sides like crunchy jewels. My caramel mousse-raspberry domes have a romantic name: Dreams of Florence. … All finished with a raspberry jelly glaze and white chocolate curls. Chocolate Curls White Chocolate Sweet Desserts Dessert Recipes Dessert Ideas Cake Dome Mousse Cake Creations Christmas Baking. Yummy Raspberry Mousse cakes with a jelly centre.

A Raspberry Dome Cake For Christmas step by step

  1. Sift the cake flour twice. Bring the eggs to room temperature. Spread out parchment paper in a 30 cm square pan. Preheat the oven to 180C. Defrost the frozen raspberries in the fridge..
  2. Make the spongecake. Place the eggs and granulated sugar into a bowl and place in a hot water bath, mix with a hand mixer at high speed for 3 minutes, remove from the hot water bath for 2 minutes, and whip at low speed for 1 minute. Stick a toothpick 1 cm in, and once it can stand in the meringue without falling, it's done..
  3. Add the cake flour, and mix thoroughly with a rubber spatula until it's no longer floury and the batter becomes shiny. Add the cream warmed to body temperature in the microwave, and continue mixing..
  4. Pour into a flat cake pan and smooth out the surface. Bake in an oven at 180 °C for 11 minutes. Let cool on a baking rack..
  5. Wrap a dome shaped cake mold or large bowl loosely with plastic wrap. Slice the sponge cake from Step 4 into appropriate sizes, and line the mold or bowl with the slices. Don't leave any gaps as much as possible..
  6. Make the bavarois. Put the powdered gelatin in water and let it soak. Add milk and granulated sugar to a saucepan, heat until it's almost boiling, and dissolve the granulated sugar. Remove from the heat, add to the gelatin liquid, and dissolve..
  7. Blend the Step 6 mixture and the raspberries in a blender until smooth..
  8. Put the Step 7 mixture in a bowl and cool it over ice. Thicken while mixing with a whisk. Add the heavy cream, and mix well. Pass the mixture through a strainer..
  9. Pour the Step 8 mixture into the mold from Step 5. Chill in the refrigerator for more than 3 hours to let it set. After it has set, cover the top with the remaining sponge cake..
  10. Decorate the cake. Carefully unmold the set cake from Step 9 onto a plate. Mix granulated sugar and heavy cream together and whip until soft peaks form. Cover the surface of the cake with the cream using a palette knife..
  11. Decorate with fruit and so on..
  12. Slice carefully....
  13. This is what the cross section looks like!.
  14. This is the 35% heavy cream I used..

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! For the raspberry ice cream: puree the raspberries in a blender or food processor. Press through a sieve into a bowl. Cut the cake into thin slices and press into the base and sides of the bowl. Tightly press each slice together so that there are no gaps.