A perfect summer dessert that will delight all lovers of creamy desserts. Vanilla cream and raspberry fruit topping, a perfect combination that gives the cake a refreshing taste. The preparation is very simple, and the taste is perfect! First, make the vanilla cream so that it cools and of course hardens. You can make it the day before so that it hardens overnight in the fridge. Follow recipe.
Ingredients: simple, standing time: 30 min., total time: 75 min.
Base:
300 g of butter biscuits
200 ml milk for dipping/ optional
Vanilla Cream:
2 eggs
200 g of granulated sugar
45 g vanilla pudding/ 1 bag
500 ml of milk
150 g of butter/ room temperature.
250 ml of whipping cream
Fruit Cream:
300 g of frozen raspberries
100 g of granulated sugar
20 ml of lemon juice
40 ml of water
10 g density
Preparation:
Vanilla cream:
Mix with hand whisk 2 eggs with sugar and vanilla pudding powder in a small pot. Add 500 ml of milk. Mix everything then put it to cook on steam or cook at a low temperature with constant stirring to get a thick cream.
Put the cream in a clean bowl, cover it with cling film, leave it at room temperature to cool, after 30 minutes transfer to the fridge to cool completely and harden.
After elapsed time, make the cold cream once more with a mixer.
Add diced 150 g of butter at room temperature and mix gently.
In another, bowl, mix the whipped cream into stiff snow on high speed.
When the whipped cream has hardened, using a spoon, slowly add solid snow to the cream, mix gently to combine to slather with the vanilla cream (using the mixing technique from the bottom up). That way you will get a perfect cream.
Then make the fruit cream.
Fruit Cream:
Mix raspberries with sugar, add lemon juice, then put it to cook on a low temperature with constant stirring.
Add water to the fruit juice. Stir to combine with the fruit juice at a low temperature.
Remove the fruit juice from the heat and let it cool.
If you wish, you can squeeze the fruit juice to remove the pits, but it is not necessary.
Drain 1/3 of the fruit juice and remove the pits to decorate the cake.
Place a row of buttered biscuits in a 20 × 30 cm baking tray (You can dip the butter biscuits in milk a little before coating if you like.), which you will cover with vanilla cream.
Spread a thin layer of raspberry juice over the vanilla cream.
Then repeat the process one more time.
At the end, put the last row of biscuits and cover with the rest of the cream.
Decorate as desired, or do with the rest of the raspberry juice from which you have removed the skins.
Put the finished cake in the refrigerator overnight to cool and combine well.
Cut the cold cake into cubes and enjoy the bites.
Buon appetito!
NOTE:
You can also use blueberries instead of raspberries.
Keep the pot in the refrigerator for up to 4-5 days.
#vanilla #cubes #with #raspberries #cake #dessert #summer #holiday #delicious #tasty #cream #biscuits #nobake #dessertlover #foodlover #foodie #foodporn #blog #coffeetimelena #coffeetimewithlenaallin1
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comentarios