For the sponge cake and a 24 cm in diameter springform pan:
200 g of all-purpose flour
5 middle-sized eggs
250 g of sugar
30 g of cocoa powder
135 g of vegetable oil
100 ml of water
1/2 tsp of baking soda
4 g of baking powder
1/2 tsp of salt
For the jello layer:
250 ml of raspberry puree
250 ml of water
5 g of agar
50 g of sugar
Jello-decoration:
150 ml of raspberry juice
350 ml of water
5 g of agar
50 g of sugar
For the cream:
500 ml of milk
2 eggs
120 g of sugar
50 g of flour
50 g of butter
10 g of gelatin
70 ml of water
250 ml of heavy whipping cream
30 g of icing sugar
1 tsp of vanilla extract
To cover the cake:
200 ml of heavy whipping cream
icing sugar to taste
The cake is 2.8 kg
Негізгі бет Тәжірибелік нұсқаулар және стиль "Ruby Emerald" Cake
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