Summer is the season of berries and fruits. I would like to cook delicious and healthy desserts. This is the time for experimentation. Everything turns out easily and naturally. And even if you don't know how to decorate cakes, then this time of year each of your cake will be a small unique masterpiece. You can give free rein to imagination and make stunning compositions from seasonal berries and fruits.
It is necessary
- - 3 large eggs
- - 100 gr flour
- - 110 grams of sugar
- - 1/2 tsp baking powder
- - 1/4 tsp salt
- - vanillin on the tip of a knife
- - 100 ml of milk
- - 30 grams of butter
- - 250 gr ricotta cheese
- - 200 ml of cream from 33%
- - 3-4 tbsp. icing sugar
- - 1 bar of white chocolate (90-100gr)
- - wafer rolls (the number depends on the diameter of the mold in which you will bake. I have 16 cm and it took 2 packs)
- - 400 gr fruits, seasonal berries (I have pink cherries and blueberries)
- - fast-setting cake jelly dr.oetker
Instructions
Step 1
First, let's prepare the cake. Its preparation is reminiscent of the classic biscuit recipe. You need to separate the whites from the yolks. Beat the whites with a mixer until they increase in volume by five times. Gradually add sugar while continuing to beat. When the mass is stable, add the yolks one at a time, whisking thoroughly each time. Add sifted flour, baking powder and salt to the dough, and gently stir in with a wooden or silicone spatula from edge to center. Milk 50 ml (the remaining 50 will go into ganache) with butter, heat to melt the butter, and cool slightly. Add the warm mixture to the dough, also stirring in with a spatula. Cover the bottom of the form in which you will bake with parchment, grease it with oil. Pour the dough into a mold.
Step 2
I cooked this sponge cake in a saucepan on a hotplate for about 1, 5 hours over low heat. If cooked in the oven, then about 30-35 minutes. When the biscuit is ready, let it cool for about 20 minutes. Take it out of the mold and leave it to cool completely.
Step 3
While the biscuit is baking and cooling, prepare the cream and ganache. Beat the cooled cream with a mixer at high speed with powdered sugar until firm peaks. When we get whipped cream, add ricotta to them, first drain the excess liquid, and beat at low speeds for literally a minute or two until a homogeneous mass is obtained. You can basically just mix with a spoon. The cream is ready, put it in the refrigerator. Ganache is generally made from chocolate and cream. However, in this recipe, it acts as a glue, so we take millet 50 ml of milk, heat it, chop chocolate into it, and continue heating over low heat, stirring, until the chocolate is completely dissolved. Remove the mass from heat, cool to room temperature and put in the refrigerator.
Step 4
When our cake is completely cool, we cut it lengthwise into 2 parts. We spread half of the cream on one part. Put a layer of fruits and berries on top (about 1/4 part). Put another 1/4 of the cream on top. cover with the second half of the cake. and distribute the rest of the cream on top. Do not grease the sides with cream!
Step 5
We take wafer rolls and ganache. We lubricate each tube on one side and glue it to the sides. The more the ganache has time to cool, the thicker it will be and the better it will hold the tubes. Thus, you need to glue the whole cake. Fix the tubes with a beautiful ribbon. After that, put the remaining fruits on top (they must first be washed and dried). Prepare the jelly according to the instructions and, while it has not cooled, gently pour the fruit over it, trying not to get on the waffles. Put the finished cake in the refrigerator for at least 2 hours so that it is soaked.
Step 6
Remove the tape when feeding. The ganache should set well, and the straws will not fall off even while cutting the cake. The cake turns out to be very tender and delicious!
