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Frische Himbeeren und Schokoladenspäne darauf verteilen.
Raspberry opera cake
Have a back session at the weekend? And then to look at a beautifully layered cake, even better to eat it? You can with this recipe :)
"Cake is love made of dough."
For a baking sheet lined with parchment paper:
3 egg yolks
1 pinch of salt
Stir 2 tablespoons of water into a light mass.
Beat 3 egg whites until stiff. Give to the crowd.
Fold in 90g of flour. Spread out into a rectangle on the baking sheet so that you can later cut 3 pieces of the same size. Bake for about 10-15 minutes. Toothpick test worth it. Let cool down.
Boil 200g frozen raspberries in a pan
Add 1 tbsp lemon juice
Stir in 1/2 pack of vanilla cream powder until the mixture thickens
150g softened butter, stir together with the raspberry-vanilla mixture.
Add 40g powdered sugar. Leave to cool so that you can finally spread it well on the biscuit.
100g chocolate of your choice
Melt 30g butter in a pan. Allow to cool slowly, stirring occasionally.
Cut the biscuit into 3 pieces of the same size so that you can stack them nicely (you can snack on the leftovers :)
Spread 1/4 raspberry mixture on top. Spread 1/3 ganache on top, repeat until you have spread the third layer of ganache.
Whip 1/2 dl of cream, place under the last quarter of the raspberry mixture. First layer on the opera cake.
Scatter fresh raspberries and chocolate shavings on top.
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