Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
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Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
- My baking and camera equipments:
Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:
Camera:
Lens:
Tripod:
Music Epidemic Sound:
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Thanks for watching !
Fresh Raspberry Buttercream Recipe
Learn how to make raspberry buttercream with fresh (or frozen) raspberries! Freeze-dried berries are still my favorite way to flavor buttercream, but this method with fresh berries is a close second ???????? the secret is reducing the raspberry purée to evaporate most of the liquid + amplify the flavor. Full recipe + cake pairing ideas here:
FRESH RASPBERRY BUTTERCREAM
YIELD: 3 Cups
INGREDIENTS:
5 Oz (1 Cup) fresh raspberries see notes for using frozen raspberries
1 Cup (226g) unsalted butter, room temperature
3 1/2 Cups (420g) powdered sugar
pinch of salt
INSTRUCTIONS:
1. Purée the raspberries in a food processor, then place in a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature before moving on.
2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Add the powdered sugar about a cup at a time and mix on low speed until fully incorporated.
3. Add the (room temperature!) reduced raspberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.
My Freeze-Dried Raspberry Buttercream Recipe:
More recipes + cake decorating tutorials on my blog:
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DELICIOUS Raspberry Mousse CAKE | Soft mousse texture and fresh raspberry flavor | Baking Cherry
This raspberry cake is the perfect holiday dessert! You will love the soft vanilla cake paired with the sweet tartness of the raspberry mousse. So delicious!
0:00 - Intro
0:07 - Making the Raspberry Puree
1:49 - Making the Vanilla Cake
3:34 - Making the Rasberry Filling
6:50 - Unmolding the Cake
7:28 - Serving the Cake
7:42 - Eating this Delicious Raspberry Mousse Cake
#cake #recipe #dessert
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ULTIMATE Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!
GET THE RECIPE:
The ultimate chocolate raspberry cake recipe! If you love chocolate and raspberries, this is definitely the cake for you! The delicate and rich buttermilk chocolate cake layers are dotted with fresh raspberries! Then the cake is filled with more crushed raspberries and frosted with my new ‘Raspberry Buttercream’! This berry frosting is everything! It’s fluffy, fruity and delicious! Garnish this festive and stunning cake with more raspberries for your next special occasion or holiday celebration! It’s a great cake for Valentine’s Day, too!
INGREDIENTS:
For Chocolate Raspberry Cake Layers:
4 large eggs
1 cup (200 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
1 tsp vanilla extract
½ cup (90 g) semi-sweet chocolate chips, melted
2 cups (250 g) all-purpose flour
2 tsp (8 g) baking powder
2 tsp (6 g) baking soda
¼ tsp salt
1/3 cup (33 g) dark cocoa powder
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
For Filling:
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
¼ cup (60 ml) raspberry liqueur
Extra raspberries, for garnish
For Raspberry Buttercream:
1 cup (125 g) fresh or frozen raspberries
¼ cup (50 g) white granulated sugar
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
Red concentrated gel food coloring, optional
1 tsp citric acid, optional
1 tsp raspberry extract, optional
GET THE RECIPE:
SUPPLIES/TOOLS:
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Dark Cocoa Powder: – I love Hershey’s Special Dark Cocoa Powder for baking! It makes any dessert extra rich and chocolate-y!
*Decorating Tips: – This set of jumbo cake decorating tips includes all my favorites!
*Disposable Pastry Bags: – I love to use disposable pastry bags and these come in a bulk roll that will last you a long time!
*Ateco Turn Table: – If you love to bake cakes, this classic turn table is a must!
*Use this Cake Scrapper ( and these Offset Cake Spatulas ( to get the buttercream extra smooth!
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
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*KitchenAid Handheld Mixer:
*Wusthof Ikon Knife Set:
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*Mauviel Copper Frying Pans:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
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라즈베리 생크림 케이크 How to Make Raspberry Cream Cake 딸기 케이크
안녕하세요.
분 베이크입니다.
오늘은 맛있는 라즈베리가 한 가득 들어간
라즈베리 생크림 케이크를 만들어 보겠습니다.
이 케이크는 정말 맛이 있어요~~
만들어 보시길 바랍니다.
초콜릿 부스러기는 딸기맛 컴파운드 초콜릿을 사용하시는 것이 더 간편한 거 같아요~
특별히 완벽한 아이싱을 할 필요도 없고
예쁜 핑크 칼라의 사랑스런 케이크를 쉽게 만들 수 있어요.
부드럽고~ 촉촉한~~
라즈베리 생크림 케이크~~!!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
*재료/ ingredients
( 5cm *12cm 케이크 / 5개 )
● 바닐라 스펀지 케이크
달걀 4개 (약 200~215g)
설탕 100g
소금 한 꼬집
바닐라 익스트랙 5ml
꿀 25g
우유 40g
박력분 125g
무염버터 40g
* 라즈베리 혼합물
라즈베리 퓨레 180g
딸기 퓨레 70g (없다면 라즈베리 퓨레로 대체 가능 )
설탕 45g
전분 4g
* 라즈베리 생크림
라즈베리 혼합물 85g
생크림 530g
설탕 50g
* 초콜릿 부스러기
화이트 초콜릿 150g
(또는 딸기맛 컴파운드 초콜릿)
초콜릿 전용 색소
* 시럽
설탕 40 g
물 60g
키르쉬 5ml
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주세요..
키르슈를 넣고 섞어 주세요.
** 사전준비
1. 모든 재료를 실온에 준비합니다.
2. 가루류는 체쳐 줍니다.
3. 우유와 버터를 따듯하게 준비합니다.
4. 오븐을 170도로 예열합니다.
5. 틀에 유산지를 깔아 주세요.
**만드는 방법
1. 달걀에 설탕,소금,꿀,바닐라 익스트랙을 넣고 중탕으로 40~42도까지 올려 주세요.
2. 고속으로 휘핑하여 색이 아이보리로 변하면서 풍성한 볼륨이 생길때까지 휘핑합니다.
-- 리본이 그려지고 3초 정도 후에 없어지는 정도까지 휘핑해 주세요.
-- 저단으로 기공정리 해 주세요.
3. 40~45도 사이에 우유를 넣어 주세요.
--- 우유를 먼저 넣으면 반죽의 유동성이 좋아져서 가루를 더 쉽게 섞을 수 있어요.
4. 가루를 두 번에 나눠서 섞어 주세요.
5. 55~60도까지 데운 버터에 반죽의 일부를 덜어내서
섞어주어 텍스춰를 맞춰 주세요.
6. 신속하고 매끄럽게 섞어 주세요.
7. 팬닝후에 꼬치로 기포를 다시 정리해 주고.
8. 탕~!!쳐 줍니다.
9. 170도로 예열한 오븐에서 160도로 12~14분 정도 구워 주세요.
10. 가운데를 손바닥으로 살짝 눌러보아 물렁하지 않고 탄탄하면 오븐에서 꺼내세요.
11. 오븐에서 나오자마자 탕~! 쳐서 수증기를 빼 주고, 뒤집어서 식힙니다.
12. 3장으로 슬라이스 해 줍니다.
13. 초콜릿 부스러기를 만들어 주세요.
14. 라즈베리 혼합물을 만들어 주세요.
15. 라즈베리 생크림을 만들어서 냉장에서 휴지합니다.
16. 영상처럼 몽따주 해 주세요.
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Track : Hemio -
Music by Hemio
Follow Artist :
시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
Raspberry Filling Recipe for cake
Yummy raspberry filling recipe for cake and cupcakes! Easily make your own fresh raspberry filling!
Raspberry Filling Recipe
1 lb fresh raspberries (omit the 1/3 cup water if using frozen raspberries)
2 Tablespoons freshly squeezed lemon juice
1/3 cup granulated sugar
1/3 cup water
3 Tablespoons corn starch
Buttercream recipe:
1M piping tip:
Large Pastry bags:
Check out this tutorial to learn how to stack and fill a cake:
Check out my Amazon store front for all the cake decorating supplies that I use. *earns commissions
You can check out my new book release, Icing On Top: buttercream exclusive cake decorating, on Amazon:
You can follow me on Facebook and Instagram *Becky Beverly is part of an affiliate network and receives compensation for sending traffic to partner sites.