Creamy raspberry soufflé cake.

Creamy raspberry soufflé cake.

Ingredients:
For the test:

• 2 eggs,
• 60 sugar,
• 40 g flour,
• 2 tbsp cocoa powder,
• 1/3 tsp baking powder,
• 1 tbsp melted butter.
  For the white mousse:
• 500 g mascarpone,
• 200 ml cream 33%,
• 100 g of powdered sugar,
• 3 tsp instant gelatin,
• 100 ml water,
• 3 tbsp of any cream liqueur.
  For the raspberry jelly:
• 500 g raspberries,
• 4 tbsp sugar,
• 100 ml water,
• 3 tsp gelatin.
  To soak the biscuit:
• 100 ml of ready-made raspberry sauce,
• 2 tbsp hot water,
• raspberries, mint, chocolate for decoration.

Preparation:

1. First, prepare the raspberry jelly. Soak the gelatin in water for the time indicated on the package. Beat the raspberries and sugar in a blender and rub through a sieve. Dissolve gelatin by heating in the microwave. It is very important not to overheat! Combine with raspberry juice. Pour into a round mold with a diameter of 12 cm. Place in the refrigerator for 4-5 hours until completely set.

2. For the sponge cake, beat the eggs with sugar until fluffy. In a separate bowl, sift flour, baking powder and cocoa through a sieve. Gently fold into the egg mixture. Lastly, add the oil. Pour the dough into a greased mold with a diameter of 16-18 cm. Bake in a preheated oven at 180 degrees, about 10-12 minutes. Cool on a wire rack.

3. For the mousse: soak the gelatin for the time indicated on the package. Beat mascarpone with cream, powder and liqueur at low speed. Dissolve gelatin in water. Place 1/3 of the mousse in a separate bowl and mix with gelatin. Next, add the remaining 2/3 parts in two batches.

4. Assembling the cake: place the biscuit cake on the bottom of the pastry ring, soak it in raspberry sauce mixed with water. Pour a little less than half of the mousse on top. Place in the refrigerator for several hours until the mousse hardens. Remove the raspberry jelly from the mold and place it on top of the frozen mousse and pour out the rest. Place in the refrigerator for 5-6 hours, or preferably overnight.
   Before serving, remove from pan and decorate to taste.

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