5 recipes for delicious dishes with raspberries

5 recipes for delicious dishes with raspberries

Cake, cookies and other sweets

Summer has crossed the middle and, although it amazes us with its weather surprises, it still cheers us with sun and warmth.
This means that raspberries are ripening in gardens and forests! You can have time to stock up on it for the winter, and eat to your heart’s content with fresh food. What don’t siblings cook with this tasty berry! And, of course, they share their recipes with us.

Almond baskets with raspberries from Gerbera_Z

Beautiful and tasty baskets can, in fact, be filled with any berries that you find in your dacha. But our forum member Gerbera_Z recommends making them specifically with raspberries, and not just raspberries, but also with almond flakes!

So, before this, just cut 180 g of butter into pieces or three on a grater, dry 100 g of almonds in a frying pan and also chop.
Knead the dough from 250 g flour, 100 g sugar, 4 tbsp. l. cool water, 1 yolk, almonds and butter. Let the dough rest and roll it out later. The oven must be preheated to 180 degrees in advance.

“We cut out the circles with a ring of suitable diameter,” the creator recommends, “I cut out with a ring with the smallest diameter of the top of the molds.” Roll out the dough to a width of 5 - 7 mm. Then I put the circles in the molds and knead the dough with my hands to the top of the mold. To prevent the bottom of the basket from rising, pour a few large beans into the molds with the dough.

Place the molds with the dough on a baking sheet and bake in the oven for 15-20 minutes. Cool the baskets one hundred percent at room temperature and remove from the molds. Melt 100 g of dark chocolate and apply to the bottom and inner sides of the baskets.

We lay out the berries, you can decorate them with almond flakes.

No-bake raspberry cake from Haruka

This cake recipe from forum member Haruka is for those who don’t want to bother with the oven. In truth, not everyone has one at their dacha, and they’re not up to such feats in the heat!

So, put 6 pieces of “Baked milk” cookies on a dish, grease with condensed milk, let it soak. In the meantime, we will prepare the cream : mix 250 g of curd cheese with condensed milk.
Grease a layer of cookies with cream, place the berries and generously spread the cream on top of the raspberries. Then place a second layer of cookies (6 pieces), grease them with cream and decorate with raspberries, cookie crumbs, grated chocolate and mint sprigs.

And here are the little secrets from Haruka:

– if you don’t combine the cream, but beat it, then the cream will turn out fluffier and larger in size. It is better to cut the mint and lightly sprinkle the entire cake.

Curd cookies with raspberries and chocolate from Coyotic

Forum member Coyotic
this cookie recipe herself, and everyone absolutely loved it:

– For the baby - with cottage cheese, for everyone - with raspberries, for the spouse - with chocolate. So these funny cookies came out,” says the creator of the recipe.

So, take 150 g of butter and grind it with 150 g of sugar. Add 2 eggs, then 200 g of cottage cheese, mix. Add 200-250 g of flour, 2 tsp. baking powder and raspberry jam.

We make small flat cakes from the dough and place them on a baking sheet greased with oil. Bake at 180 degrees for 25-30 minutes. And then comes the most exciting part!

– Cut the hot cookies into halves, place thinly sliced ​​chocolate in the middle, connect the halves so that the chocolate melts. Once the cookies have cooled, sprinkle chocolate chips on top.

Chocolate and raspberry dessert

Perhaps the most solemn recipe from this review is given by forum member Sama_Ya . The raspberries will be surrounded by a sponge cake (not the usual one, but soaked in a special syrup!) and chocolate mousse - just royal company!

So, first (better even the day before) we bake a biscuit .
Preheat the oven to 175 degrees. In a bowl, mix 3 tbsp. l. flour, 1 tbsp. l. starch, 2 tbsp. l. cocoa and ½ tsp. baking powder, sift everything. Beat 2 eggs with sugar into a fluffy foam and carefully fold in the flour mixture. Line a mold (26 cm) with parchment, pour the dough into the mold and smooth it out. Bake for 15-20 minutes. You need to cut off the top crust from the cooled biscuit.

Using a glass, cut out circles from the biscuit, soak them in this syrup : 1/3 cup water, 1/3 cup sugar, 1 tbsp. a spoonful of cognac (or rum or liqueur...). Boil sugar and water, pour in alcohol and let cool.

Now we're making the mousse !
Soak 5 g gelatin in 2 tbsp.
l. water. Melt 100 g of chocolate in the microwave or in a water bath, cool. Whip 200 ml cream (35%) with 3 tbsp. l. sweet powder. The creator of the recipe knows what to create next:

– Add chocolate to cream one spoon at a time, mixing well. Heat the gelatin until all the grains dissolve, add 2 tbsp. l. cream, mix well. Add gelatin and cream to the entire chocolate mass and mix.

And finally, let's start assembling ! At the bottom of the glass we place a soaked circle of sponge cake, a layer of mousse, raspberries, again sponge cake, mousse and raspberries. Let's put it in the refrigerator for a couple of hours. You can sprinkle chocolate on top and serve.

Raspberry topping with citric acid from Mirage

If there are still raspberries left and you need to preserve them longer, here’s another recipe from our culinary professional Mirage . Now she will tell you how to make raspberry topping - it’s completely easy, but it can be needed for a huge number of dishes and drinks!

The topping, writes the creator, can be used for desserts, fruit drinks, and compotes. It's great to pour over ice cream. The mixture is slightly gelled.

So, put a kilogram of uncooked raspberries in a huge saucepan and heat over high heat, stirring until the juice boils. After this, reduce the heat, and cook the raspberries for another 10 minutes under a closed lid, stirring them a couple more times. We rub the steamed raspberries through a sieve.

“I have just a wonderful grater for such matters from the Moulinex office,” shares Mirage, “still old, about 20 years old. Two grids.” I rub through the smallest one. Almost three minutes - and everything is ready. I specifically weighed the result - only 110 grams of waste!

In a saucepan, mix raspberries, 350 g sugar, 0.5 tsp. citric acid. Stir and cook, stirring, over low heat for about 10 minutes. Pour the finished topping into dry, unstained, hot jars. The containers need to be filled directly under the lid, screw the lids on - very carefully, as described by the creator in another recipe! And place the containers upside down until they cool.

What do you cook with raspberries? Share with us!

Almond cake with raspberries

Almond cake with raspberries is an indescribably delicious delicacy that should be prepared specifically in the summer, with berries that have just been picked from the bush. Naturally, at the moment the freshest fruits are available to us at any time of the year, but they cannot compare with the taste and smell of seasonal ones. Therefore, study our recipe and start making it, especially since creating it is not as difficult as it may seem at first glance. All other ingredients of the almond and raspberry cake are also completely available. If you can’t find cream cheese, replace it with good cottage cheese: it will turn out great too.

• cottage cheese – 400 g
• vanilla sugar – 1 tsp.
• dark chocolate – 30 g
• sugar – 1 cup + 2 tsp.
• gelatin granules – 7 g (1 sachet)
• corn starch – 1 tbsp. l.
• cream 35% fat – 125 ml
• raspberries – 300 g
• butter – 3 tbsp. l.
• whole peeled almonds – 1.5 cups
• sour cream – 150 ml
• cream cheese – 250 g
• almond flakes and a handful of fresh raspberries for decoration
• salt

STEP-BY-STEP COOKING RECIPE

Raspberries for almond cake should be rubbed through a fine sieve, even if you previously punched them with a blender. This way you will get rid of the seeds, and the berry puree will turn out especially tender.

Instead of the almond and raspberry cake base we suggested, you can use a chocolate sponge cake (for example, ready-made) or crushed up your favorite cookies mixed with butter.

Key words

Just

In Italy, choux pastry is called the same as in France - “shu”. Translated from French this is .

There is a huge amount in cookbooks, magazines, blogs and websites of varying degrees of reliability.

The celebratory cake is the main character of the celebratory tea party; it is one of the best and...

difficult

The recipe for this cake uses frangipane, a soft nut paste. Unlike marzipan, it...

average

difficult

The recipe was developed by the technologists of the United Confectioners company and claims to be the venerable title of cake.

difficult

When Our Motherland gave Alaska to America, it was a big mistake. This cake, it seems to us, is in everyone.

difficult

Tender shortcakes with condensed milk, butter cream and the fragrant freshness of raspberries - delicious.

Well, a very tasty cake. I made a double portion with blueberries in a large form - we ate it all.

Pass raspberries through a sieve to obtain a homogeneous puree. You can, of course, process it with a blender, but almost everything gets in the way of small bones, so it’s better to use a sieve.

Why rub raspberries through a sieve?

I made this cake, I used mascarpone cheese, it suited it very well, it didn’t take much time to make, but the taste amazed our whole family, it was sooooo tasty, tender and airy. I really liked it with strawberries.

For Guest 07/08/2012 16:01:57 Naturally, you can. )

good day! Tell me, is it possible to replace the corn starch with potato starch? Thank you!

I baked a cake for my daughter's birthday! I really liked it. Light and not cloying. You can experiment with shortbread and jelly!

I saw a similar recipe, but it contains 20 g of gelatin, is it possible to add more gelatin, or will 7 g be enough?

A very tasty and tender cake came out. The interior is light and airy. Changed the recipe slightly. Instead of a shortbread according to the recipe, I prepared a chocolate sponge cake and added a handful of crushed almonds to it. I put a little less sugar in the raspberry mass than indicated in the recipe, otherwise the raspberry inside would have turned out cloying. Apparently my sugar is quite sweet. I recommend tasting for sweetness as you make it and not pouring in the indicated amount right away. Lightly fried almond flakes for decoration. Thanks for your recipes! With them I always get everything right the first time! I already imagine myself as an expert :)

Wonderful cake! I “cunned” with raspberries, currants, cranberries, lingonberries, and even lemon!

The cake is easy to make, very light and delicious. The family always demands it on holidays.

Is it diluted with 1.5 tablespoons of starch in 0.5 glass of water?

raspberry cake – The most exciting thing in blogs

Cake WITHOUT baking | Curd cake with berries

Easy and frisky recipe for cottage cheese cake with raspberries

#cake #curdcake #raspberry #easy recipe

Ingredients:
cookies – 150 g
butter – 60-70 g
cottage cheese – 540 g
sweet powder – 120-150 g
sour cream – 170 g
gelatin – 2 small leaves
berries (any) – 200 g
sugar – 55 g
gelatin – 2 small leaves

GORGEOUS RASPBERRY TRUFFLE CAKE

Hi all! Now let's prepare a very tasty cake! Rich chocolate taste with berry sourness. Not only is it delicious, but it can also be prepared during Lent!

Ingredients for a 16 cm cake.

➮ soda 1 tsp with a slide

➮ vegetable oil 75 g

➮ apple cider vinegar 1 tbsp

➮ dark (bitter) chocolate 420 g

➮ burning water 350 g

If you need a specifically Lenten cake, then read the composition of the chocolate

Please do not use the frame in your own posts. ©Beauti_Flash

Thank you for quoting and pressing the “Like” button.

Raspberry mousse cake

Such a delicious cake, ah, the most delicate raspberry cloud, breathtakingly airy and fragrant mousse. I even wanted to call the cake Raspberry Cluster, but the cake is the author’s, it goes in the book under the moderate title Raspberry Mousse Cake. I thought it would be disrespectful if I gave my name to the cake.

Recipe from Olesya Kuprin’s book “Would you like some cake?”

Raspberry cake with yogurt and nuts - for lovers of tender, juicy cakes!

CORTIGGGG

Flour – 3 cups

Baking powder – 2 teaspoons

Soda – 1 teaspoon

Salt – ½ teaspoon

Butter – 170 g (room temperature)

Sugar – 1.25 cups

Vanillin – 1 teaspoon

Sour cream or yogurt – 2 cups

Brown sugar – ¼ cup

Cocoa powder – 1 tablespoon

Raspberries (fresh or defrosted) – 1.5 cups

Raspberry cake (step by step)

Find out the recipe for making the cake using the link

Raspberry cake

For the sand base:
150 g butter
4 tbsp.
sugar 1 yolk
250-300 g flour
1/2 tsp.
baking powder (or 1/4 tsp soda, quenched with vinegar) For the inside:
700 g raspberries
2 tbsp.
sugar 1 tbsp.
starch 250 ml.
water Additionally useful:
Butter for greasing the mold

1. Melt the butter slightly.
To do this, place a container with butter cut into small pieces in a container with hot water for 5-10 minutes. 2.Add yolk and sugar to the melted butter.
Mix thoroughly. Add baking powder or soda dissolved in vinegar. 3.Add half the flour and mix with a fork.
Add the remaining flour evenly to knead the dough. The dough should be soft and easy to knead with your fingers. 4. Grease the pie pan with butter.
Distribute the finished dough with your hands over the mold in such a way that a side 4 cm high is formed. Bake in an oven preheated to 180 degrees for 20-25 minutes until the dough acquires a golden color. 5.For the inside, grind 100 g of raspberries using a blender or mash the raspberries with a fork until pureed.
Add 200 ml to the purchased puree. water, sugar and bring to a boil over low heat. Dissolve starch in 50 ml. cool water. Add starch evenly to the raspberry puree, stirring constantly. When the mixture begins to thicken, remove from heat and add the remaining raspberries. Mix carefully. 6.Place the filling on the sand base.
Cool the finished pie to room temperature. Bon appetit!

No title

Killing for peace is like fucking for chastity.

Raspberry truffle cake

Decoration: Chocolate icing, raspberries, caramel nuts, edible gold

For a cake d 20 cm (8-10 servings) you need

120 almond flour

25 g cocoa without sugar

60 g sweet powder

Place flour, sugar, eggs, yolks, flour and cocoa in a mixer bowl, mix at medium speed for 1-2 minutes.

Beat the egg whites with the sweet powder until stiff peaks form. Add to the dough, mix carefully. Bake at 180C until done, cut into four shortcakes. Or bake 4 shortcakes, depending on your preference.

Syrup for impregnation

60 g raspberries (squeeze juice)

50 ml raspberry liqueur

Bring water and sugar to a boil, add raspberry juice, liqueur, simmer over low heat until syrup is obtained.

50 ml raspberry liqueur

25 g sweet powder

200 g dark chocolate

200 g butter at room temperature

Grind the raspberries with sweet powder in a blender, remove the seeds by rubbing through a sieve, add liqueur, heat over low heat to 40C

Melt the chocolate in a water bath, add butter and raspberries. Stir until the ingredients are completely combined. Cool, put in the refrigerator for 1-2 hours.

Heat the raspberries and sugar over low heat, stir until the sugar dissolves. Grind with a blender, remove the seeds by rubbing through a sieve, and return to the heat. Add agar-agar and bring to a boil. Pour into a 18 cm diameter mold and leave until set.

100 g dark chocolate

150 ml heavy cream (38%)

Melt the chocolate in a water bath. Bring cream + glucose to a boil. Add cream to chocolate, stir.

Place the first cake in a ring, soak in syrup, apply a layer of ganache, use 1/3. Place the second shortbread on top, soak it in syrup, lay out a layer of marmalade, and cover with the third shortbread. Soak the third cake with syrup and add a layer of ganache. Cover with the 4th cake layer, coat the top and sides with a layer of ganache. Prepare the glaze, cool to room temperature, and decorate the cake. Place in the refrigerator.

Decoration to suit your taste. I have raspberries, caramelized nuts, edible gold.

Cake with raspberries and snow-white chocolate

Ingredients

• Snow-white chocolate 170 g
• Milk 480 ml
• Butter 225 g + for greasing
• Flour 415 g + for sprinkling
• Baking powder 1 tbsp. spoon
• Salt ¾ teaspoon
• Sugar 400 g
• Large eggs 4 pieces
• Vanilla extract 2 teaspoons
• Raspberries 500 g
• Raspberry jam or jam 6 tbsp. spoons
• Large chicken whites 6 pieces
• Sugar 400 g
• Butter 450 g
• Snow white chocolate 225 g

Manufacturing method

Break the chocolate into pieces and place in a heatproof container. Fill with milk.

Place the container on a pan of bubbling water so that it does not touch the water. Stir constantly until the chocolate melts. Cool to room temperature.

Preheat oven to 180°C. Grease and flour three round tins 20 cm across. Line the bottom with a round piece of parchment.

Combine flour, baking powder and salt.

Using a mixer, beat the softened butter and sugar into a fluffy mass.

Reduce the speed of the device and add the eggs one at a time, beating thoroughly each time. Finally add vanilla extract.

With the mixer still running, add the flour and chocolate milk alternately, starting with the flour and finishing with it. After each addition, thoroughly beat the dough.

Place the dough into the molds. Bake for about 40 minutes. Check readiness with a toothpick: it should come out dry.

Remove from the oven and let the shortcakes rest for 10 minutes. Then remove them from the molds and cool one hundred percent.

Using a mixer in a heatproof bowl, beat the whites with sugar until a homogeneous mass emerges.

Place the bowl over a pan of bubbling water so that it does not touch the water. Beat the egg whites for about 3 minutes until they are warmed through and the sugar has melted.

Remove the bowl from the bath. Beat the mixture with a mixer for another 5–10 minutes until the protein mass cools and becomes fluffy.

Add softened butter cubes and stir on low speed. At first, there may be lumps in the mass. Continue whisking until smooth.

Melt the chocolate, cool, add to the butter mixture and stir. The cream should be homogeneous and gentle.

Leave the third part of the raspberries for decoration. Cut others approximately in half.

If the tops of the cakes have risen, cut them off so that the layers are even.

Place one shortbread on a serving plate. Lubricate it with half of the jam or marmalade. Spread about a third of the cream on top, and press half of the chopped raspberries into it.

Top with the second crust and repeat layers of the interior. Place the third shortbread on top. Cover it and the sides of the cake with the remaining cream. Decorate the dessert with raspberries.

Desserts and pastries European cuisine