Raspberry Jello Cake «Orbit»

Steps

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  1. Let's make a poppy sponge. Gently separate 6 egg whites from yolks. By means of the mixer whip the egg whites with a pinch of salt to stable peaks, gradually adding sugar to them. Ingredients for poppy layer: Chicken eggs - 6 pcs; Sugar - 6 tbsp; Wheat flour - 6 tbsp; Dry poppy - 80 g.
  
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  2. Add one by one yolks to whipped egg whites, each time mixing with a mixer at a minimum speed to a homogeneous consistence.
  
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  3. Then add sifted wheat flour to the dough. Using a rubber spatula, mix the sponge dough to homogeneity.
  
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  4. Then add dry poppy to the dough. Mix the dough again gently to a homogeneous consistence.
  
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  5. Pour the ready sponge dough into a bowl of multicooker or a heat-resistant ware with a diameter of 22 cm. Let’s bake sponge in a multicooker on Baking mode for 50 minutes. In the oven sponge should be baked at 180 degrees on an average level for 30-35 minutes depending on the features of your oven.
  
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  6. In the same way, let’s prepare a white sponge, excluding the dry poppy and adding a pinch of vanillin to the dough. Bake sponge in a multicooker or oven, checking the readiness with a wooden skewer. Ingredients for white layer: Chicken eggs - 4 pcs; Sugar - 4 tbsp; Wheat flour - 4 tbsp; Vanillin - at the tip of the knife.
  
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  7. Let's make some cream. In a small saucepan combine sugar, potato starch and two chicken eggs. Ingredients for cream: Chicken eggs - 2 pcs; Sugar - 150 g; Potato starch - 5 tbsp; Milk - 350 ml; Butter - 300 g; Vanillin - at the tip of the knife.
  
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  8. Mix the substance thoroughly until homogeneity.
  
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  9. Constantly stirring the mixture, pour into it the warm milk.
  
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  10. Put the pan on the fire. Constantly stirring the cream with a wire whisk, let’s cook it on low fire until thickening. When the cream starts to "boil," get it off the fire. Cover the cream with food wrap and cool it down to room temperature.
  
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  11. Whip softened butter in a separate ware. Without stopping to whip the butter, add to it 1 tablespoon of the custard base, each time stirring the cream to homogeneous consistence.
  
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  12. The finished cream should be thick and homogeneous. To make it easier to work with, it can be sent to the fridge for 20-30 minutes.
  
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  13. Let’s make raspberry jello. Sort the fresh raspberry, grind in puree with the help of a submersible blender. Grate the puree through the sieve to get rid of the seeds. Then add sugar to the raspberry puree. Ingredients for raspberry jello: Fresh raspberry - 500 g and 300 g for decoration; Sugar - 4 tbsp; Water - 6 tbsp; Instant gelatin - 30 g.
  
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  14. Pour the instant gelatin with cold water and leave it for 10-15 minutes to bulk up. Then heat the gelatin slightly on a water bath or in a microwave oven to make it liquid.
  
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  15. Add gelatin to raspberry puree, mix the substance to homogeneous consistence.
  
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  16. Cover two baking molds with a diameter of 22 cm with a food wrap. Pour the equal amount of raspberry puree into each mold. Send the preparations to the fridge for 1-2 hours so that the jelly is completely set.
  
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  17. Let's gather the cake. Cut poppy layer in halves. Put one half of the layer on a flat dish or cake plate.
  
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  18. Divide the ready cream into 6 parts (2 parts we will need to decorate the top and sides of the cake, and the remaining 4 parts to grease the layers). Apply 1/6 of the cream on the poppy layer.
  
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  19. Put raspberry jelly on top of the cream. Carefully remove the food warp from the jelly.
  
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  20. Grease white sponge layer with the second part of the cream. Put the sponge layer on the raspberry jelly cream down. Then apply the cream on white layer again. Put the second layer of raspberry jelly on top. Apply cream to the second part of the poppy layer and put it on the raspberry puree cream down.
  
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  21. Now it is left to decorate the top and sides of the cake with the remaining cream. As a decor, I used fresh raspberry and white coconut chips. Send the ready cake to the fridge for a few hours to insist and saturate. Fresh raspberry - 500 g and 300 g for decoration; Sugar - 4 tbsp; Water - 6 tbsp; Instant gelatin - 30 g.
  
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  22. Bon Appetite!