The delicate and fragrant “Raspberry Heart” cake from the Ukrainian confectioner Lisa Glinskaya is perfect for the festive table on Valentine’s Day, writes WomanEL.
Lisa shared the recipe for a delicious cake on Instagram.
Perfume forever: 5 vintage scents that do not lose popularity Nikita Dobrynin became the host of a new project
Friends, how often do you use wine? For example, I like to cook using it. Wine jelly, mousse, marmalade, marshmallows, pear in wine, quince in wine sauce, fondant with wine sauce, duck magret with sauce… and much more, Glinskaya said.
Ingredients:
Sponge cake:
- 90 g protein;
- 60 g sugar;
- 30 g coconut flakes (fine);
- 40 g of powdered sugar;
- 20 g of flour.
Mousse:
- 200 g semi-sweet rose wine Villa UA Shateau le Grande;
- 10 g gelatin + 50 ml water;
- 60 g protein;< /li>
- 60 g sugar 200 ml cream (30–35%).
Raspberry marmalade:
- 150 ml Villa UA semi-sweet rose wine Shateau le Grande;
- 20 g sugar;
- 8 g gelatin + 40 ml water 150 g raspberries (frozen).
For the coconut sponge cake, beat the egg white, add sugar, beat well again. Mix coconut, powdered sugar and flour. Add to the whites and mix. Bake the heart-shaped sponge cake for 20 minutes at 170°. Cool.
Pour gelatin with cool water for 10 minutes. The wine should boil for 1-2 minutes. Add the gelatin mass to the hot wine. Add the whipped egg whites with sugar and whipped cream, mix.
Take the sponge cake out of the mold, place it on a dish with a side from the mold. Pour in the mousse and put in the refrigerator for 2 hours.
For marmalade, boil 150 g of wine for 1-2 minutes, then pour in the prepared gelatin, add frozen raspberries. Pour the marmalade over the mousse and refrigerate for 3 hours. Delicious holidays…
Previously, we shared a recipe for glazed cheese curds with strawberry filling from Lisa Glinskaya.