Birthday cake recipes | Raspberry cake recipe | जन्मदिन केक नुस्खा
8 min. Amazing white Chocolate birthday Cake. Fresh raspberry cake recipe. How to make CHOCOLATE CAKE from scratch. Birthday cake decoration with white chocolate roses.
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00:00 Chocolate birthday Cake
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Ingredients:
00:25 Sponge:
5 eggs
140 g (5 oz) granulated sugar
60 ml (2 fl oz) sunflower oil
60 ml (2 fl oz) water
150 g self raising flour
100 g (3.5 oz) white chocolate
1 tsp baking powder
pinch of salt
02:15 Soft Cheese Cream:
200 g (7 oz) white chocolate
500 g (17.6 oz) soft cheese
250 ml (8.5 fl oz) heavy cream
250 g (8.8 oz) mascarpone
1 tbsp vanilla extract
03:56 Filling:
6 tbsp raspberry jam
500 g (17.6 oz) raspberries
pink food colouring
Chocolate flavour:
300 g (10.6 oz) white chocolate
Method-Sponge:
1. Preheat oven 180°C (350°F) GAS 4. Grease 20 cm ( 7.8 in ) round baking cake tin and line the bottom with baking paper.
2. Melt the white chocolate in a heatproof bowl over a pan of hot water.
3. Separate the egg whites from yolks.
4. In a big bowl, whisk the egg yolks with sugar into smooth foam.
5. In a smaller bowl, whisk the egg whites with pinch of salt until stiff peaks form and set aside.
6. Pour the lukewarm melted chocolate into the egg yolk mixture, whisk until you get high and fluffy foam.
7. Mix the self raising flour with baking powder and pour over the egg yolk mixture.Mix together gently.
8. Finally, put the whipped egg whites into the yolk mixture and stir gently.
9. The mixture place in the baking tin and bake for about 40 - 45 minutes.
Method-Cream:
1. Melt the white chocolate in a heatproof bowl over a pan of hot water; set aside until it is ready to use.
2. Whisk the cheese, mascarpone and cream together until it is creamy.
3. Add the vanilla extract, melted white chocolate and mix until it combines. Refrigerate the cream for half an hour.
4. ASSEMBLY
Method
1. Cut the sponge for three layers.
2. Place the first sponge layer on the working plate, spread with raspberry jam and cheese cream. Decorate the cream with raspberries.
3. Put the second cake layer on top and again spread with the jam and cream, decorate the cream with raspberries.
4. Finally, cover with the third layer . Press the cake gently by hand and spread the top and side of cake with cream.
5. Put the cake in the refrigerator for half an hour.
6. Divide the remaining cream into three parts and use pink food colouring to make various shades of pink.
7. Spread the cream carefully around the cake from the darkest to the lightest, from the bottom up.
8. Put the cake in the refrigerator for 2 hours.
9. Decorate with chocolate flavours, raspberries, mint leaves or according to yours ideas.
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Very useful is:
Rotating Cake Turntable - you can buy it on Amazon:
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Please watch:
Very nice Mango Cake with soft cheese | mango cake design
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Please watch: Buttercream Heart Shaped Cake with Jelly Diamonds | Fondant Roses
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9'39 Christmas Fondant Cake | Fondant icing | Birthday Cake
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Chocolate-Cake/Recipes|chocolate mirror glaze
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Fresh Berry Chantilly Cake
Fresh Berry Chantilly Cake is a delicious vanilla sponge cake layered with fresh berries and topped with mouth watering mascarpone and Chantilly cream.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Vanilla Sponge Cake
• 1 cup unsalted butter, room temperature
• 1 ½ cups sugar
• 2 teaspoons vanilla extract
• 1 ¼ cups whole milk, warmed to 100 degrees F
• 3 large eggs, room temperature
• ¼ cup vegetable oil
• 3 ½ cups cake flour
• 4 teaspoons baking powder
• ½ teaspoon salt
Chantilly Cream
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• 8 ounces mascarpone cheese, softened
• 2 cups powdered sugar
Berry Filling
• ⅔ cup seedless raspberry or strawberry jam
• ¼ cup water
• 4 cups fresh berries, strawberry, blackberry, raspberry, or blueberries
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
✅Instructions
00:22 - How to make vanilla sponge cake for Fresh Berry Chantilly Cake
02:59 - How to make Chantilly cream
04:19 - How to make berry filling for Fresh Berry Chantilly Cake
05:02 - How to assemble Fresh Berry Chantilly Cake
Vanilla Sponge Cake
1️⃣ 00:15 - Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:22 - In a large mixing bowl, use a hand mixer to cream the butter and sugar together, 2 minutes, until creamy. Beat in vanilla extract.
3️⃣ 00:51 - Use a fork to combine the milk, eggs, and vegetable oil together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt.
4️⃣ 01:35 - Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
5️⃣ 02:35 - Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
Chantilly Cream
1️⃣ 02:59 - In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.
2️⃣ 03:16 - In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
3️⃣ 03:53 - Fold whipped cream and cream cheese mixture together using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble cake.
Berry Filling
1️⃣ 04:19 - Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.
2️⃣ 04:42 - In a microwave safe bowl, stir together jam with water. Microwave until melted, about 30 seconds.
Assemble Cake
1️⃣ 05:02 - Slice each vanilla cake layer in half to create four layers.
2️⃣ 05:22 - Spread 1/3 of the jam filling onto the bottom cake layer. Top with an even layer of chantilly cream and then place 2/3 cup of fresh berries on top of the cream.
3️⃣ 05:39 - Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Optional garnish the top with additional berries.
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How to make Cake fillings for all Cake flavors with Raspberries/Vanilla /Red velvet /Chocolate
How to make thick Cake fillings for all Cake flavors with Raspberries/Vanilla Cake /Red velvet cake/Chocolate Cake
IF YOU WOULD LIKE TO BUY ANY OF MY CAKE TOOLS, THE RESPECTIVE LINKS ARE INCLUDED BELOW
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TYLOSE POWDER
Chocolate Raspberry Cake
Steps by step how to Decorate a Chocolate raspberry Cake, decorated with a Chocolate Lace.
Ingredients you will need to build the cake:
2 chocolate cake - 6” sound size cut in half lengthwise.
4 cups buttercream
1/2 cup semi sweet chocolate
1/4 cup raspberry purée
Ingredients to decorate:
1/4 cup semi sweet chocolate
1/8 cup white chocolate
fresh raspberry
powdered sugar for dusting
Tools to decorate the cake:
offset spatula
bowls
plastic spatula
plastic scraper
rum table
piping bag
star tip
cake plate
parchment paper
ruler
marker
Tons of love ❤️
Raspberry Chocolate Tart – Bruno Albouze
This raspberry-chocolate pie-cake concept dessert offers an amazing combination of flavors. From bottom to top: chocolate crust filled with raspberry incrusted almond cream pie, raspberry jam and soft chocolate ganache. The cake is then finished with fresh raspberry halves and crowned with a beautiful chocolate lace. An ideal and original made from scratch Valentine's gift.❤️.
Recipe:
1. Blind baked chocolate tart shell.
2. Almond cream
100g softened butter
100g almond meal
100g powdered sugar
15g flour
50g eggs
50g heavy cream
Ganache
125g milk
125g heavy cream
60g egg yolks
30g sugar
200g bittersweet chocolate.
400g fresh raspberries
300g raspberry jam.
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