How To make Chocolate& Raspberry Cream Torte

Pistachio Raspberry Cake

This Pistachio Raspberry Cake is made of layers of moist Pistachio cake, with Raspberry Jam and Pistachio Ganache as fillings, topped with Pistachio Buttercream.
Recipe:
Pistachio Cake
2 1/4 cup all-purpose flour (287 grams)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter room temperature (113 grams)
1/4 cup vegetable oil (60 ml)
1 1/2 cup granulated sugar (300 grams)
2 large eggs room temperature
2 tsp vanilla extract
1/4 tsp almond extract optional
1 1/4 cup buttermilk (295 ml)
3/4 cup ground pistachios (90 grams)
1 drop green food coloring optional

Raspberry Jam
2 cups raspberries (280 grams)
1/4 cup sugar (50 grams) or any sweetener, you can use maple syrup or honey as well
2 tbsp lemon juice
1 1/2 tbsp cornstarch
3 tbsp water

Pistachio Ganache
1 3/4 cup white chocolate (297 grams)
2/3 cup heavy cream (157 ml)
2/3 cup pistachio paste homemade or store-bought (161 grams)

Pistachio Buttercream
1 1/2 cup unsalted butter softened (339 grams)
3 1/2 cups powdered sugar (437 grams)
3/4 cup pistachio ganache recipe above
1/4 tsp almond extract optional
2 tsp vanilla extract

안정적인 라즈베리 생크림케이크와 초콜릿 꽃 /Raspberry Cake ????Chocolate Cherry blossom.

벚꽃이 내려앉은 라즈베리 생크림 케이크를 만들어 보았어요.
라즈베리는 우리나라 산딸기랑 맛이 약간 달라요. 좀더 새콤하고 향이 진한듯 하네요.
저는 냉동 라즈베리를 사용해서 잼을 만들고 그것으로 라즈베리 생크림을 만들었어요.
시중에 판매 하는 잼으로 만들어 볼까도 생각했지만 씨도 있고 덩어리도 있어서
생크림 만들기는 좀 어렵겠더라고요.

냉동 라즈베리를 완전히 녹인 후 여기에 물을넣고 잘 갈고,씨를 완전히 걸러 주었어요.
여기에 설탕과 전분을 약간 섞어 12분정도 졸여주면 됩니다.
제 가 말씀드린 방법 대로 해야 적당한 점도가 나와서 생크림 만들기 딱 좋습니다.
물론 시중의 라즈베리 퓨레를 구입하여 사용한다면 씨를 거르는 수고가 덜어지겠죠.
대신 판매되는 퓨레는 15%정도의 설탕이 들어있으니 추가하는 설탕의 양만 좀 줄이면 됩니다.
잼 만들때 전분을 약간 넣으면 되직하게 되는데요. 생크림에 퓨레만 넣었을때 처럼 묽어지거나,처지거나, 분리되지 않게 해줍니다.
물론 잼이나 생크림의 맛에는 전혀 영향이 없으니 걱정마세요.
휘핑을 할때 너무 묵직하다 싶으면 약간의 우유를 넣어 농도를 조절 할 수 있습니다.

이 번에도 초콜릿 꽃 장식을 만들었는데요. 좀 다르지만… 벚꽃을 만들고 싶었어요.^^
사방이 샤랄라 벚꽃일 텐데… 놀러 갈 수 가 없으니
집에서라도 이렇게 꽃 장식을 해보았어요… 기분이 풀리네요. ㅎㅎ
영상 마지막에 벚꽃 만드는 방법 보여 드리니 관심 있으시면 끝까지 보아 주세요.
초콜릿 템퍼링 방법은 아래를 참고 하세요.
넘나예쁜 초콜릿 볼 2가지 방법 (진짜 쉬운 초콜릿 탬퍼링).

재료

♥︎ 라즈베리 잼
냉동 라즈베리 200g (녹여서 사용)
물 50g
설탕 55g
옥수수전분 3g

♥︎ 제누아즈 (15 x 7cm 원형 팬)
흰자 115g
설탕 95g
노른자 30g
박력분 95g
우유 30g
식물성 오일 25g

♥︎ 라즈베리 생크림
라즈베리 잼 55g
생크림 300g
설탕 10g
우유 12g (점도에 따라 약간씩 가감)
분홍색 식용색소 약간
805호 라운드깍지

♥︎ 설탕시럽
물 60g
설탕15g
키르쉬 6g

♥︎ 샌드용 라즈베리 잼

♥︎ 벚꽃 초콜릿
화이트 초콜릿 커버춰, 분홍 색소, 음료수병 뚜껑, 쿠킹호일


Raspberry cake with chocolate Cherry blossoms!!

I made jam using frozen raspberry and raspberry whipped cream from it.
After the frozen raspberry was completely melted, ground with some water and the seeds were filtered.
Mix sugar and starch a little and boil it for 12 minutes.
I considered to make it with jam bought at the store, but there are seeds and chunks
It would be a little difficult to make fresh cream.
It should be done according to the method I mentioned,
so it has a moderate viscosity and is perfect for making raspberry whipped cream.
When making jam, add a little starch to make it thick. Your cream will not be thin, sag, or separate.
Of course, there is no effect on the taste of jam or whipped cream, so don't worry.
If you feel it is too heavy when whipping, you can add a little milk to adjust the concentration.

I made chocolate flower decorations again.
Cherry blossoms are everywhere these days. But we should be at home.
So I wanted to have cherry blossom chocolate on this cake. ^^
I feel relieved. ????
I show you how to make a cherry blossom at the end of the video.
If you are interested, please keep watching.

Follow the link for how to temper chocolate.
“Chocolate Balls(Easy Chocolate tempering method)“ —

Ingredients

♥ ︎ Raspberry jam
200g frozen raspberries (thawed before use)
50g water
55g sugar
3g Corn starch

♥ ︎ Genoise (15 x 7cm round pan)
115g egg white
95g sugar
30g egg yolk
95g cake flour
30g milk
25g vegetable oil

♥ ︎ Raspberry whipped cream
55g raspberry jam
300g heavy cream
10g sugar
12g milk (slightly added or decreased depending on viscosity)
Little pink food coloring
#805 Round tip

♥ ︎Syrup
60g water
15g sugar
6g Kirsch

♥ ︎ Raspberry jam for the layer.

♥ ︎ Cherry Blossom Chocolate
White chocolate coverture, pink food coloring, beverage bottle cap, Aluminum foil

Raspberry Chocolate Layer Cake

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! It’s rich, full of chocolate and heavenly! Recipe:

Chocolate & raspberry cream cake

Happy Mother’s Day ???? #northernnic

RASPBERRY CAKE FILLING RECIPE

This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!

Raspberry Cake Filling Recipe:

24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water

Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.

Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.

Dissolve cornstarch into ½ cup water.

Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.

Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.

Pour the mixture into a bowl and allow it to cool completely.

*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!

Super Easy Vanilla Cake Mix Recipe

This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)

Ingredients

• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)

Instructions

1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.

Swiss Meringue Recipe -

#RaspberryCakeFilling
#CakeDecorating
#Raspberries

NO BAKE RASPBERRY CHEESECAKE

#raspberry #cheesecake #cake #pie #nobake #cream #foodie #food #recipe #shorts

RASPBERRY MIXTURE
225 gr raspberries (frozen)
90 gr granulated sugar

CHEESECAKE MIXTURE
200 gr cream cheese
250 gr mascarpone
16 gr cream stiffener (2 packets)
65 gr granulated sugar
8 gr vanilla sugar (1 packet)
400 ml whipping cream

FILLING
300 gr tea biscuits
150 ml milk

TOPPING
75 ml whipping cream
125 gr white chocolate

Put the raspberries and sugar in a frying pan over medium-high heat. Bring them to a boil for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top of it. Add the raspberry mixture and press it down well with a spatula or spoon to strain out the seeds. Transfer the raspberry juice to a piping bag.

In a deep bowl, combine the cream cheese, mascarpone, whipped cream stiffener, sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the whipping cream and mix until stiff.

Take a tea biscuit, dip it in the milk, and arrange it in a springform pan. Repeat this process.

Spread the cream cheese mixture over the biscuits and smooth it out evenly. Drizzle some of the raspberry juice on top. Repeat with another layer of tea biscuits, cream, and raspberry juice. Add another layer of tea biscuits and spread the remaining cream mixture over them. Smooth it out evenly.

Heat the whipping cream until it almost boils. Add the broken white chocolate and let it sit for 1 minute. Stir until smooth.

Evenly spread the white chocolate ganache over the cheesecake. Pipe some of the raspberry juice on top and run a toothpick through it for decoration. Cover the raspberry cheesecake and refrigerate to set, preferably overnight.

Slice the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.

Tips:

Replace vanilla sugar with vanilla extract.
Substitute mascarpone with your favorite cream cheese.
Adjust sugar to taste.