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Raspberry cake with crème patisserie

A delicious cookie & crust with raspberry and crème patisserie. A fruity cookie & crust is a party to bake and eat. Get started quickly!

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25 min. preparar
25 min. cocinando
esperando
8 - 12 people

Lo que necesita para raspberry cake with crème patisserie:

Ingredientes

  • 500 gram FunCakes Special Edition Mix for Sweet Cookie & Crust
  • 250 gram FunCakes Almond paste
  • 100 gram FunCakes Mix for Crème Patisserie
  • 250 ml of water
  • 250 ml of whipped cream
  • 155 gram unstalted butter
  • 8 g Klop-fix
  • 2 boxes raspberries
  • 1 egg (aproxx. 50 g)
  • Mint leafs
  • Liquid flower honey

Necesidades

  • FunCakes Magic Roll-Out Powder
  • FunCakes decorating bags
  • Wilton Recipe Right ® Springform pan 25 cm
  • Wilton decorating tip #1A
  • Wilton - Wide Glide - Rolling Pin
  • Wilton Parchment Paper
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Receta de Raspberry cake with crème patisserie

1

Prepare 500 g FunCakes Special Edition Mix for Cookie & Crust as indicated on the package and let it rest for at least one hour in the fridge.

2

Preheat the oven to 180 °C (convection oven 160 °C).

3

Knead the dough after rising in the fridge and roll it out until a 1,5 cm thickness on a with Magic Roll-Out Powder covered work surface. Cut out the right shape with the edge of the springform and place it with the edge of the springform on a with baking paper covered baking plate. Fill a decorating bag with the diluted almond paste and cover the dough bottom with it. Leave 1 cm along the edge free of almond paste. Bake the bottom for 20-25 minutes. After baking, remove the ring and let the bottom cool down completely.

4

Prepare 100 g FunCakes Mix for Crème Patisserie as indicated on the package.

5

Beat the whipped cream with the icing sugar and a bag of Klop-fix. Add the whipped cream to the crème patisserie and stir is until everything is absorbed into one even cream. This is the Swiss cream. Fill a decorating bag with tip #1A and cover the bottom with a generous spiral of Swiss cream starting in the middle.

6

Cover the layer of Swiss cream completely with raspberries and mint leafs here and there. Then drizzle the honey with a zigzag movement over the raspberries. You’ll see that the honey will be absorbed by the raspberries leaving behind several drops.

Sólo un poco antes de que pueda disfrutar de su cakes. No olvides compartir tu creación: #funcakesbyme

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