How To make Chocolate& Raspberry Cream Torte
CHEF FREDDY'S LITE DESSERTS FOR THE CAKE 6 tb Xtra lite corn oil spread
1 c Sugar
1 c Skim milk
1 t White vinegar
1/2 t Vanilla extract
1 1/4 c Flour
1/3 c HERSHEY'S Cocoa or European style cocoa
1 t Baking soda
1/4 c Red raspberry jam
FOR THE RASPBERRY CREAM 10 oz Frozen red raspberrys -- thawed, drained
1 1/3 oz Dry whipped topping
1/2 c Cold skim milk
3 dr Red food coloring
>>>To make the cake... Preheat oven to 350o... Spray a 15<"x10"x1" jelly roll pan with PAM or other cooking spray... In a med. saucepan over low heat, melt the corn oil spreadand stir in the sugar... Remove from the heat and stir in the milk, vinegar and vanilla... In a small bowl stir together the flour, cocoa, and baking soda, and then add it gradually to the sugar mixture, stirring with a wisk until wel blended... Pour into prepared pan and bake 16 to 18 min.or until wooden pick inserted into center comes out clean... Cool for 10 min. remove from pan to wire rack... Cool completely...
>>>To make the filling and assemble... Thaw and drain the frozen raspberrys, then put in blender container and blend until smooth...In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla* and add the red food coloring... fold in the raspberry puree'...
Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or serving plateand spread itb jam on top, the spread a scant 3/4 cup of the cream filling over the jam... Repeat with the other 3 cake pieces... Use the remaining jam and cream filling to garnish the top as you desire... Refrigerate the torte until ready to serve...
>>>Nutritional Info... per serving<<<
170 Calories 0mg Cholesterol 3gm Protein 100mg
Sodium 34gm Carbohydrates 40mg Calcium 3gm Fat
from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in Watertown NY on CYBEREALM BBS at (315)-786-1120
How To make Chocolate& Raspberry Cream Torte's Videos
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:
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.
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
Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
My IG:
For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
My baking and camera equipments:
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Thanks for watching !
Almond Raspberry Cake #cakedecorating #cake
Chocolate and Raspberry Cake
Today I made this cake with a chocolate base filled with chocolate ganache and raspberry jam! Decorated with raspberry whipped cream, raspberry jam and a little bit of chocolate ganache! This cake is so chocolaty and perfectly combine with the sweetness of the raspberry jam! I'm not a pro, but I love baking and specially decorating cakes and desserts in general. I hope you enjoy it!
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