Are you puzzled over what to serve as dessert for your guests on a hot summer day? Agree, "Napoleon" with its heavy butter cream is not the best option … But this cake with sour cream and fresh raspberries, which melts in your mouth, is an excellent solution!
It is necessary
- - 500 g of fresh raspberries;
- - 10 plates of sheet gelatin;
- - 625 ml sour cream 25%;
- - 500 ml of cream 33%;
- - 4 tablespoons powdered sugar (or to taste);
- - 20 pcs. cookies "Savoyardi" ("Ladies fingers");
- - 30 ml of lemon juice;
- - 250 ml "Mascarpone".
Instructions
Step 1
Soak gelatin in cold water in accordance with the instructions on the package.
Step 2
Punch 375 g of fresh raspberries with a blender until the consistency of puree with the addition of lemon juice and rub through a sieve to get rid of small seeds.
Step 3
Beat the sour cream until fluffy and thick in a blender with added sugar. Add mashed raspberries to it, beat until smooth.
Step 4
5 tbsp put the cream in a refractory dish and heat slightly in a water bath. Gently dissolve the gelatin in warm cream and mix this mixture with the rest of the cream.
Step 5
Whip 250 ml of cream and mix with cream. Put the mixture in the refrigerator for about 20 minutes, so that it sets slightly.
Step 6
Meanwhile, on a serving dish, place a side from a split form with a diameter of 24 cm. Lay out the bottom and edges of the biscuits.
Step 7
Take the cream out of the refrigerator and stir in whole fresh raspberries, leaving some for garnish. Transfer the cream to a cookie basket and refrigerate for about 2 hours.
Step 8
Beat "Mascarpone" with powdered sugar. Whip the cream and mix with the cream cheese. Put the sour cream on top of the cake and put in the cold for at least 5 hours. For serving, carefully remove the side and garnish with raspberries on top. You can also carefully tie it with a matching ribbon.
