The great gastronome Auguste Escoffier said that the dessert does not forgive three sins: unnecessary complexity, cloying, and heaviness. We managed to avoid all these sins. Nothing enhances the heady aroma of ripe raspberries like the not-too-sweet sour cream. Cornflakes added to the cake bring this dessert closer to the canons of healthy eating.
It is necessary
- For the cake:
- - 120 g corn flakes;
- - 30 g of coconut;
- - 200 g of white chocolate;
- - red currants and mint (for decoration).
- For filling:
- - 6 g of gelatin in plates;
- - 200 g of kaymak;
- - 100 g sour cream (20%);
- - 150 ml cream (30%);
- - 110 g icing sugar;
- - 350 g raspberries.
Instructions
Step 1
To create a crust, crush the cornflakes lightly with your hands or a knife. Brown the coconut flakes in a dry frying pan.
Step 2
Melt the white chocolate in a water bath. Pour chopped cornflakes and coconut into the chocolate and stir until smooth.
Step 3
Cover the bottom of a baking dish with a diameter of 22-24 cm with parchment. Spread out the mixture and spread evenly over the bottom. Place in refrigerator.
Step 4
Prepare the cream. Soak gelatin in ice water. In a bowl, combine the kaymak, sour cream, cream and 80 g of powdered sugar. Add squeezed gelatin and beat with a mixer until smooth and fluffy.
Step 5
The finished cream should be voluminous and light. Put 100 g of raspberries in a saucepan, add the remaining 30 g of powdered sugar.
Step 6
Bring the raspberry-sugar mixture to a boil. Remember to stir constantly. Remove from heat, crush the berries into a puree, cool and pass through a sieve.
Step 7
Save some raspberries for garnish. Add the remaining raspberries to the cream. Then add the raspberry puree and gently knead the cream with a spoon. Try not to damage whole berries.
Step 8
Place the sour cream on top of the cooled chocolate-corn crust and refrigerate for an hour. Serve the tart, garnish with berries and mint.
