Recipe Cake with white chocolate and raspberry jelly
My dear ones, thank you very much for all the wishes you sent me yesterday for my birthday. I hope I managed to answer everyone, if I missed someone it was by mistake not intentional. I warmly embrace you all and serve you (daaaa… virtual… what to do if otherwise it is not possible? :)))) with a generous portion of this cake with white chocolate and raspberry jelly that I celebrated with of dear friends.
cake with white chocolate and raspberry jelly roll recipe
“>3 tablespoons oil
“>1 sachet Dr. Oetcker strawberry pudding
“>For the cream:
“>250 ml whipped cream
“>For raspberry jelly:
“>2 tablespoons sugar
“>1 envelope Jelee Cake
“>100 g egg white
“>1 tablespoon concentrated strawberry and raspberry syrup
“>For the decoration with popcorn:
“>1 tablespoon oil
Preparation Cake "Spiral with white chocolate and raspberry jelly"
White chocolate and raspberry jelly cake top:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a strong and glossy meringue. Mix the yolks with the oil, then pour over the meringue. Mix lightly with a spoon or at the lowest speed of the mixer. Separately mix the flour with the pudding powder and the baking powder, then incorporate it into the composition, mixing lightly with a spoon, with movements from bottom to top.
- I really wanted to make the rozzzzz countertop :)))) that's why I used pudding powder. If you want it "normal" replace it with starch or even flour.
The obtained composition is poured into a tray (42/29 cm) lined with baking paper
and bake on medium heat for about 15-20 minutes, until it begins to brown slightly on top. Remove the top on a grill and leave to cool.
White chocolate cream:
Melt the broken chocolate on low heat, with whipped cream. Bring to the boil, set aside and mix. Let cool until the cream cools very well and thickens. Mix the cream until it becomes fluffy.
- I don't know what the "secret" of white chocolate is, but after melting, it hardly hardens. That's why I also used whipped cream hardener. If you have a "needle in her coat" :))) don't use it anymore.
We mix the raspberries very well with the vertical mixer, then we put it on low heat together with the sugar. Bring to the boil, add the starch and stirring constantly, boil until it reaches the consistency of a cream. Set aside and leave to cool.
Whisk the egg whites with a pinch of salt. When the foam has become hard, add the sugar spoon by spoon, mixing well after each one. At the end we will get a glossy foam, which makes spikes when we remove the blades from the mixer. Add the pudding powder and mix gently, then the concentrated syrup.
Put the meringue in a posh and in a tray as large as possible, lined with baking paper, sprinkle the small meringues.
Put the tray in the oven over medium heat, with the oven door open. Leave in the oven until the meringues dry.
Melt the white chocolate over low heat or in the microwave, together with a teaspoon of oil. Homogenize, then pour on a piece of baking paper. Level in a thin layer, put it in the freezer for 1 minute to harden a little, cut the popcorn into a biscuit shape, then put it back in the freezer until it hardens completely.
Assembling White Chocolate Cake and Raspberry Jelly:
Spread the white chocolate cream over the cooled top and level. Ochiometrically (or with a ruler :)))) divide and cut the countertop into 4 strips, lengthwise.
We take a strip and roll it, then we put it on the plate where we will serve the cake. We put the other strips in continuation of the first rolled strip, thus forming a larger auger / spiral.
We finish the cake with a little whipped cream.
We put a ring of cake around the cake. If we do not have a ring of the right size, we make one from aluminum foil. Pour the raspberry puree and level lightly with a spoon.
Prepare the gelatin according to the instructions on the envelope, then pour it over the raspberry puree. Refrigerate until it hardens very well and the surface of the cake becomes shiny.
Garnish with chocolate popcorn and meringues.
- The meringues would be preferable to place on the cake before serving, otherwise it will soften.
Chocolate lovers can try the dark chocolate version . Of course, a delight! :))