Raspberry ganache. Cake "raspberry truffle" Raspberry ganache
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These gorgeous little almond cakes have taken the world by storm. Macarons consist of two almond halves-shells glued together with a filling. Just thanks to the filling, pasta can have fantastically diverse tastes! Sweet and gastronomic, each time you change the filling, you will get a completely new dessert. You can see the recipe and secrets of making pasta. In this article, we will present 10 popular toppings for these pastries.
The most common and win-win filling option. Almost everyone loves chocolate, and when combined with macaroons, it's just a bomb. And this filling is extremely easy to make.
Depending on the type of chocolate, the proportions are as follows:
100 gr dark chocolate: 200 gr cream 33%
100 gr milk chocolate: 150 gr cream 33%
100 gr white chocolate: 100 gr cream 33%
Melt chocolate in a water bath and mix with cream.
To obtain a lighter structure, ganache can be whipped with a mixer, for this it needs to be slightly cooled.
You can also get a double filling by depositing ganache around the circumference of the pasta, and put a berry in the center, such as a cocktail cherry or raspberry, or jam or any other filling, as your fantasy tells you.
Mascarpone fruit cream
Delicate cream based on mascarpone cheese you can cook with any berries or fruits. And it's just done once or twice.
- Mascarpone cheese - 200 g;
- Fruit puree (raspberries, strawberries, bananas, etc.) - 70 g;
- Sugar - 50 g.
Whisk mascarpone with sugar. Add puree and mix on low speed.
I am very stubborn - if you need to learn how to temper chocolate, then you must! :) But it's not easy to temper, at the same time I tried a new recipe from William Kerley, again reducing the amount four times from the original one. Truffles with raspberry ganache, covered with milk chocolate and sprinkled with freeze-dried raspberry powder. I tried this time to slightly change the temperature for the chocolate at the control points. This time 50-26-30, last time 50-27-29. Divorces are less, but they are still present. I couldn't resist and changed the recipe a little. For ganache, dark chocolate 68% and 63% is taken there, and I replaced the second part with milk for a softer taste. I also again covered it with milk, not dark chocolate, and instead of cocoa powder for rolling, I took sublimated raspberries ground to a powder state. I recently did with it and in the photo there is a jar in which we sell it.
For ganache
- 100 g raspberry puree
- 15 g invert sugar
- 125 g dark chocolate
- 125 g milk chocolate
- 21 g butter
Puree together with invert sugar bring to a boil and cool to 70 degrees. pour it over the melted chocolate, stir.
Add room temperature butter, cut into small pieces. Mix thoroughly until smooth.
Leave at room temperature for an hour to ripen. Transfer to a pastry bag with a 12 mm nozzle, pipe the truffles onto a silicone mat and refrigerate for 2-3 hours. At first I tried to do as the book says, but I didn't like the shape of the truffles. And I rolled them into balls after the refrigerator.
For coverage
- 300 g tempered dark chocolate (I used milk chocolate)
- cocoa powder (I used freeze-dried raspberry powder)
1. Because of the sprinkling, the taste and aroma of raspberries are felt stronger. I specially made a part with cocoa for testing, I liked it less. Freeze-dried raspberries add a pleasant sourness, melting on the tongue when bitten.
2. Again I tried to play with the settings in Lightroom for a change.
3. Interesting traces remained from the spiral on the top, since I used it for the first time and did not master how to properly lay the truffle on the mat afterwards. But it seemed to me even more effective :)
Hello))) And here I am))) I hope that they still remember and wait for me here))) To be honest, I missed you, but it became sooo difficult to force myself to return to LiveJournal ... No, no, you don’t think, desire I haven’t lost my oven at all, it’s just that I don’t have enough time and energy .... but, I really try to flip through the tape and at least put your masterpieces in the “favorites”! And I brought you a cake)))) Very chocolatey, not at all complicated and indecently delicious)))) The appearance is not perfect, how I managed to cut the biscuit so "proportionally" I still don’t understand, but it’s not so and it’s important, because it was sooooo delicious))) For the recipe, I say a huge THANK YOU to the sorceress Natasha game_so_vkusom
! Her recipes have never let me down and this cake is no exception! The original can be viewed
So, it was, as they say, in the evening, there was nothing to do, and tomorrow guests were scheduled, and if guests are coming to Tanya, then Tanya should have a cake, and this is such a mutual desire of both Tanya and any guests))))) In short speaking, it was decided to bake, the recipe was somehow quickly found and I practically did not change the recipe, I changed some little things a little, just to simplify my work, since the time was already late, so let's get started!
Ingredients:
For a cake with a diameter of 20 cm
For the biscuit:
120 grams of almond flour
150 g sugar
2 eggs
4 yolks
25 g flour
25 g cocoa
5 proteins
60 g powdered sugar
For impregnation:
100 ml water
50 g sugar
60 g raspberries
50 ml raspberry liqueur (I had white rum)
For ganache:
150 g raspberries
50 ml raspberry liqueur (I use white rum)
25 g powdered sugar
200 g dark chocolate (I have 62%)
200 g butter
For marmalade:
300 g raspberries
120 g powdered sugar
4 g agar
whole raspberries (optional)
For glaze:
100 g dark chocolate
150 ml heavy cream
25 g glucose
Cooking:
1. It is best to start with baking a biscuit, because it needs time to cool down, otherwise I baked a biscuit last, and I didn’t have the strength to wait for it to cool completely, I cut it warm, so I cut it sooooooooo crookedly .... .
So, the biscuit is very simple ... Mix flour, almond flour, sugar, cocoa with a spoon, add eggs and yolks .... 
2. Beat it all with a mixer for a few minutes ... 
3. Beat the whites to soft peaks, gradually add the powdered sugar, beat to hard peaks ... 
4. Carefully mix the proteins into the dough in several steps .... 
5. I baked a biscuit in a ring, setting it to 20 cm, during the baking process the dough rose very much, but since the ring is high, everything was fine, the baking molds are lower than the ring, so if you bake in a mold, then take a diameter larger than 20 cm .... 
6. We don’t grease or sprinkle the form with anything ... We bake at 180 degrees ... I baked for 40 minutes ..... We completely cool the finished biscuit on a wire rack .... 
7. For raspberry ganache, beat raspberries with powdered sugar and grind through a sieve from the seeds ... 
8. Melt chocolate in any way convenient for you ... 
9. Add raspberry puree, rum and room temperature butter to chocolate ... 
10. My oil didn’t want to stir in any way and I interrupted everything with a submersible blender until smooth ... 
11. We shift our ganache into a mold, close the lid and send it to the refrigerator for an hour .... 
12. Now on to the raspberry layer! For me, it was just a discovery! Before that, I made similar fruit layers on gelatin, well, or on pectin (it’s still extremely difficult to find pectin in my area), and here Natasha suggests using agar and it’s just brilliant!!! Agar has a lot of advantages! It's easy to make, dries quickly and holds its shape well! So, I did this: beat the raspberries with powdered sugar, rubbed through a sieve, poured the raspberry puree into a saucepan, added agar, mixed with a whisk until smooth, stirring, brought to a boil, poured into a silicone mold with a diameter of 18 cm. I decided to add fresh berries there. ... I left it to harden, it froze almost instantly, but at the same time, it did not become rubbery, as with gelatin .....
Well, do not forget to prepare the impregnation .... To do this, I brought the sugar and water to a boil, lowered the heat and boiled the syrup for five minutes at a low boil, removed from the heat, added raspberry puree and alcohol, mixed, left to cool .... 
13. Cut the biscuit into 4 layers, soak them with impregnation, put 1/3 ganache on the first cake, cover with the second cake .... 
14. Put a raspberry layer on top, it comes out of the silicone mold very easily.... 
15. We put the third cake on top, half of the remaining ganache, cover the ganache with the last fourth cake and align our cake with the remaining ganache, send it to the refrigerator for several hours .... 
16. For the icing, melt the chocolate, bring the cream with glucose to a boil, add the cream to the chocolate, mix them, let the icing cool a little and grease the cake with it ... if you let the icing stand longer, then it is quite possible to drop it through a pastry bag with beautiful patterns through nozzles.... 
Have a nice tea party and good mood))) I love you)))
Delicious rich chocolate raspberry cake! A lot of chocolate and a delicious layer of raspberry marmalade (yes, it turned out to be soft marmalade, thanks to agar-agar)!
Thanks to Natalia igra_so_vkusom for a clear, understandable and accessible recipe.
Of course, it turned out a little crooked (after all, she didn’t say in vain - “collect the cake in the ring”), but the taste did not suffer from this)
For a cake d 20 cm (8-10 servings) you need
Biscuit: (my changes in brackets)
120 almond flour
150 g sugar
2 eggs
4 (5) yolks
25 g flour
25 g cocoa without sugar
5 proteins
60 g powdered sugar
Put flour, sugar, eggs, yolks, flour and cocoa into a mixer bowl, mix at medium speed for 1-2 minutes.
Beat egg whites with powdered sugar until stiff peaks. Add to batter, mix gently. Bake at a temperature of 180C until tender, cut into four cakes. Or bake 4 cakes (dividing the dough into 4 parts of 180 g each), for 15 minutes at 180 g.
Syrup for impregnation
100 g water
50 g sugar
60 g raspberries (squeeze juice)
50 ml raspberry liqueur
Bring water and sugar to a boil, add raspberry juice, liquor, boil over low heat until syrup is obtained.
Raspberry ganache
150 g raspberries
50 ml raspberry liqueur
25 g powdered sugar
200 g dark chocolate
200 g butter at room temperature
Grind raspberries with powdered sugar with a blender, remove the seeds by rubbing through a sieve, add liquor, heat over low heat to 40C
Melt the chocolate in a water bath, add butter, raspberries. Stir until the ingredients are completely combined. Cool, refrigerate for 1-2 hours.
Raspberry marmalade
300 (380) g raspberries
150 (180) g sugar
4 g agar-agar (5 g - 2 tsp without top)
Heat raspberries with sugar over low heat, stir until sugar dissolves. Grind with a blender, remove the bones by rubbing through a sieve, return to the fire. Add agar-agar and bring to a boil. Pour into a mold d 18 cm leave until solidified.
Chocolate glaze
100 g dark chocolate
150 ml heavy cream (38%)
25 g glucose (flower honey)
Melt the chocolate in a water bath. Bring cream + glucose to a boil. Add cream to chocolate, stir.
Put the 1st cake in a ring, soak in syrup, apply a layer of ganache, use 1/3. Put the 2nd cake on top, soak it with syrup, put a layer of marmalade, cover with the third cake. Soak the 3rd cake with syrup, lay out a layer of ganache. Cover with the 4th cake, coat the top and sides with a layer of ganache. Prepare frosting, cool to room temperature, decorate cake. Remove to refrigerator.
Decoration to your taste. I have raspberries, caramelized nuts, edible gold
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