Raspberry is a very good thing, we can eat it directly, we can also choose to make dessert, make jam and many other ways to eat it.
Raspberry has good nutritional value, medicinal value and edible value, so the economic benefits are also relatively good.
Raspberry cake is a dessert made from raspberries, flour, almond flour, etc. It tastes sweet and delicious. So how to make a delicious raspberry cake, learn quickly.
Ingredients: 80 grams of flour, 100 grams of raspberry jam, 35 grams of corn oil, 6 drops of lemon juice, 55 grams of milk, 5 eggs, 60 grams of sugar, and 1 8-inch hollow mold.
Production Method:
Separate the eggs into whites and yolks before placing the yolks in a container. Pour the milk into the egg yolks and mix well with a hand or electric egg beater.
Pour in the corn oil and continue to mix for about 5 minutes, until thickened. Sprinkle in the flour and stir until the flour is free of lumps. Stir the batter until it thickens.
Add the raspberry jam and mix with a whisk until it turns pink.
Beat the egg whites for 60 seconds, and the first bubbles appear. Add the caster sugar in three batches, stir at high speed for 40 seconds and continue to add the caster sugar
Because the cake is made with a hollow mold, the egg whites should not be too hard, only need to beat 90%.
Take one-third of the egg whites into the raspberry egg yolk mixture and mix well. Pour the evenly mixed cake batter into the egg whites again
Gently toss to mix evenly. This way the cake batter should be a fine thick paste.
Pour the cake batter into the mold and shake the cake batter to make it flat and smooth. Preheat the oven at 150 degrees for 10 minutes and bake at 150 degrees for 40 minutes.
After baking, use a tool to poke it without sticking, and demold it after three hours.
At the end of the plate, if you want to look beautiful, you can decorate with fresh raspberries, so that a delicious raspberry cake is ready.
You can also make raspberry yogurt mousse cake and raspberry chocolate rolls. You can try whichever one you like.
