Malinowa delicja
RASPBERRY DELICJA
BisZKOPT MATERIALS:
4 eggs, room temperature
3/4 cup of sugar
3/4 cup cake flour
1 teaspoon of potato flour
a little salt
MATERIALS IN RASPBERRY LINING:
500ml whipping cream 30%
250 g of mascarpone cheese
3 tablespoons of sugar
1 raspberry jelly
500 g of raspberries, fresh or frozen
1/4 cup of water
OTHER THAN THAT:
2 x raspberry jelly
700 ml of hot water
1 large package of delicacies or the like, eg Raspberry
* 1 glass with a capacity of 250 ml.
How to make
- Forms with dimensions of 24 × 24 cm or slightly larger coated with baking paper. Flour flour into a bowl. Separate the protein from the yolk and mix it with a little salt on the stiff foam. At the end of mixing, gradually add sugar until the mass is thick and shiny. We reduce the mixer speed to a minimum and add one egg yolk. Finally, in a few small portions, add the sifted ingredients and mix very gently with a large spoon or spatula. We put the mold in and bake at 180 C for about 30-35 minutes. dry stick. After baking, let it cool.
- Put the two jelly in hot water and let it cool, then put it in the refrigerator until it is slightly hardened.
- 350 g of raspberries are heated together with water until they begin to boil and break. We rub the filter, remove the seeds. Then reheat, remove from heat and add gelatin, stir until dissolved with sugar. Let it cool completely.
- Mix the cream together with mascarpone for thick cream, then gradually add the raspberry mass and mix only for combination. We add fresh raspberries and combine gently. We use biscuits and put delicious food on it. Put it in the refrigerator until the mass is cut. We poured the soaring jelly and put it back in the fridge for several hours or all night.
