Cake with raspberry and white chocolate


Cake with raspberry and white chocolate

Ingredients

Dough:

Powdered sugar – 240 g
Large egg yolks – 6 pieces.
Flour – 600 g + 30 g
Butter – 250 g
Sol – 3 g (1/2 h. L.)
Zest of 1 lemon
Cold water – 45-75g (3-5 v. L).

Filling:

White chocolate – 45 g
Fresh or frozen raspberries – 600 g
Brown sugar – 60 g
Juice and zest of 1/2 lemon

Preparation:

1. Prepare the dough. Mix the flour, butter and salt with a fork that looked like a mass of loose sand.

2. In parallel, beat with a mixer powdered sugar with the yolks, add the zest. Then, when the mass will be homogeneous, gradually pour the entire slurry, stirring continuously at low speed mixer, to the flour. Mix 3-4 minutes. The dough should have a soft, supple texture.

Divide the dough into two parts, one part add the item 3-5. l. cold water, 30 g of flour and knead well. Screw both parts in plastic wrap, form a ball and put into the refrigerator at least 1 hour.

3. Next, roll out the dough to a thickness of 2 mm and then remove the cold for 30 minutes.

4. Preheat oven to 190 C, put the dough (without water) in the shape forming bumpers. Dough prick with a fork. Put on top of the load on the parchment paper.

5. Put the form with the dough in the oven for about 10 minutes (until soft).
Remove from the oven. Cool.

6. In a water bath to melt the white chocolate and a brush to grease the bottom of a sand foundation. Send in the cold for a few minutes.

7. Prepare the filling. Mix the raspberries, lemon juice and zest.

8. Sprinkle brown sugar sand base, evenly lay on top berry-lemon mixture and then sprinkle with brown sugar.

9. Of the remaining test (with water) cut into long strips of a thickness of 1 cm. The spinning strip in a spiral, adorn cake from the center to the circumference. The strips are fastened together with water.

10. Pie put in a preheated 190 ° C oven for 15-20 minutes, then cool down and get in shape.

Bon Appetit!

Cake with raspberry and white chocolate

Cake with raspberry

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