Culinary recipes and photo recipes

Culinary recipes and photo recipes

Biscuit with raspberries

Biscuit is a specific pastry, naturally, delicious, but otherwise it would not be so popular, both as a separate dessert and as the base for half of all cakes (even the most expensive in the world). Not almost everyone takes on the task of making biscuits, for fear of wasting the ingredients or simply not being able to cope with the task. How to bake a biscuit? How to cope with the traditional culinary task given to us, which not many people can do right away? Let's sort it all out!

Ingredients for making raspberry sponge cake:

• chicken eggs – 3 pcs.
• sugar – 1 glass
• wheat flour – 1.5 cups
• soda – 0.5 tsp.
• fresh raspberries – 150-200 g
• butter – 2-3 g

Recipe for making sponge cake with raspberries:

Separate the whites from the yolks into separate dry dishes. Combine egg yolks with sugar (half the norm). It is much better to cool the eggs in the refrigerator before cooking, this will make them easier to beat, especially the whites.

Grind them well so that the mass doubles and so that the sugar is one hundred percent dissolved in the yolks.

Beat the whites separately. First, you should beat them without sugar with a whisk, and then carefully add sugar, without stopping whisking. There will also be 2-3 times more whipped whites, it’s better to beat until thick, but it’s difficult to create this with just a whisk, so you can use a mixer.

Pour the whipped whites into the whipped yolk mass, mix lightly, but do not beat, so as not to release oxygen from the dough for a regular sponge cake.

Carefully and slowly add wheat flour and soda. Mix.

You will get a somewhat runny biscuit dough. There is no need to make it thicker, because it will taste “hard” and not at all airy.

Grease a mold with a diameter of 20 cm with butter (butter), you can cover it with parchment and lightly sprinkle with flour. Pour the dough and place clean, fresh raspberries on top of it.

Preheat the oven and place the raspberry sponge cake in it. It needs to be baked for 20-25 minutes at 220C. Do not open the oven! Biscuit is a very warm baked product, fastidious and special, it requires careful handling. Give the finished biscuit time to cool, so it will not settle when cutting.

Sponge cake with raspberries, regular recipe with photo

Delicious sponge cake with fresh raspberries, step-by-step recipe with photos

“The raspberry lured us to itself...” - this is how Valentina Legkostupova sings about the savory and fragrant summer berry. And can you argue with this? How many recipes can you count that have raspberries as an ingredient? A lot of? Naturally! After all, this is a very popular berry in the summer. It is especially widely used for making a wide variety of baked goods. Pie made from the freshest raspberries is known in almost all countries. Housewives prepare it not only as an ordinary homemade delicacy, but such baked goods successfully decorate any festive feast. The versatility of the berry and its pleasant sweet taste with a slight sourness provide such a field of activity that sometimes you can get confused. After all, you can use virtually any kind of dough: unleavened, yeast, shortbread, and biscuit. Place the berries inside the pie and decorate the surface with it. Well, isn’t this a holiday for any housewife, as the leading experimenter in the kitchen? Raspberry sponge cake occupies a respectable space in this “moderate” list. Do you understand why? Not every housewife will boldly take on the task of making biscuits. This is a rather specific baked product. But it’s very tasty. And this is precisely why this type of cake is very popular, because sponge cakes are the basis for almost all recognizable cakes, even the most expensive ones. And all the complexity is only at first glance. In fact, if you first follow the instructions correctly, you can simply and easily prepare raspberry sponge cake. And over time, this simple recipe will become a favorite and unpretentious one.

Ingredients:

• 5 eggs;
• 1.5 tbsp. Sahara;
• 2.5 tbsp. flour;
• a small pinch of salt;
• 50 g butter;
• 2 tsp baking powder for dough;
• 300 g fresh or frozen raspberries;
• 2 tbsp. starch (preferably corn starch).

Regular raspberry pie recipe

1. First, let's deal with the berries. We sort through the raspberries, removing spoiled specimens that can spoil the outcome. Next, rinse the raspberries under a weak stream of cold water, remove excess liquid with a cardboard towel, or let it dry. Now place the berry in a suitable container and fill it with half a glass of sugar. Shake to mix everything. Raspberries are a warm berry, so we do this very carefully. Let it sit for a while to drain off any juice that has been released. Next, sprinkle the raspberries with starch and shake gently again until it is evenly distributed. During the baking process, it should absorb excess liquid and prevent the future biscuit from getting too wet.

2. Break the eggs into a deep bowl and add sugar according to the recipe.

3. Using a mixer, beat the eggs with sugar until foamy. After all, the airier the dough, the tastier and more tender the raspberry sponge cake itself will be.

4. Now we begin to introduce wheat flour. Carefully, slowly, pour in a spoon or two, mix, lifting the dough from the bottom. We also introduce baking powder for the dough.

5. When all the flour has been added, stir it with a mixer at medium speed. The readiness of the dough will be indicated by the bubbles formed on the surface.

6. Next, add butter to the dough. It must be very soft, so it is better to take it out of the refrigerator in advance so that it rests at room temperature.

7. Mix with a mixer. When the dough begins to come together on the beaters, it means it is ready. The mixture is exactly as needed. The thickness of the dough should be slightly thicker than sour cream or regular biscuit dough for a cake.

8. Pour the finished dough into a baking dish. It is better to use silicone. There is no need to lubricate it. It’s quite easy to get the finished pie out of it.

9. Place the raspberries, which were previously mixed with starch, on top of the dough in the mold.

10. If the berry still produces a lot of juice, then you can lightly sprinkle the top of the pie with starch or flour. This will absorb excess liquid and the cake will not be soggy on top. Place the mold in the oven, previously preheated to 180°C, for 35-40 minutes.

11. Check the readiness of the pie with a wooden skewer. If it is dry, the baked goods are ready. It is better to remove the pie from the freshest raspberries from the mold when it has cooled slightly.

12. Sponge cake with raspberries is ready! The baked goods come out indescribably tasty and fragrant. During the manufacturing process, the berry gives off such a smell that you have to count every minute until the oven door opens. Raspberry pie is, in fact, a very ordinary homemade recipe, but the result exceeds all expectations. Bon appetit!

Angel sponge cake with raspberries

Sponge cake made with egg whites only

Ingredients for “Angel sponge cake with raspberries”:

• Wheat flour / Flour – 70 g
• Salt - 1 pinch.
• Egg white – 6 pcs.
• Citric acid - 0.5 tsp.
• Sugar - 140 g
• Raspberries - 70 g

Number of servings: 10

Nutritional and energy value:

Recipe for “Angel sponge cake with raspberries”:

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Sponge cake with raspberries

As for me, light and tasty pastries with the freshest berries are the best summer treat. This time I prepared the most delicate sponge cake with fragrant raspberries.

Ingredients

• 90 g softened butter
• 160 g sugar
• 3 eggs grade D1
• 350 ml warm milk
• 450 g flour
• 2 teaspoons baking powder
• 300 g raspberries
• sweet powder

Manufacturing

Separate the yolks from the whites. Add sugar and soft butter to a bowl with yolks. Beat the mixture until fluffy with a mixer or whisk.

In small portions, alternately with milk, mix 200 grams of flour into the mixture.

Mix the remaining flour with baking powder, and then combine with the dough.

Beat the egg whites into a fluffy foam and carefully fold them into the dough.

Grease a springform pan with high sides with butter and pour half of the dough into it. Place 150 grams of washed and dried raspberries on top.

Pour the remaining dough into the mold, sprinkle with the remaining berries and bake the pie in an oven preheated to 180 degrees for 45-50 minutes.

About 5 minutes before the end of baking, check with a dry wooden toothpick or a stick to see if the cake is baked in the middle. If the middle is still damp, increase the temperature to 200 degrees.

Cool the raspberry sponge cake at room temperature.

Using a small strainer, dust the surface with sweet powder. Cut into portions and serve with cool cream, milk or oriental coffee.

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