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A Raspberry Dome Cake For Christmas Recipe

A Raspberry Dome Cake For Christmas Recipe
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Serving : 1
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Prepare the ingredients before making A Raspberry Dome Cake For Christmas in your home. Then, follow these steps below to serve A Raspberry Dome Cake For Christmas for your family or friends.

Ingredients: A Raspberry Dome Cake For Christmas

  • <Spongecake batter>
  • 50 grams Cake flour
  • 3 Eggs
  • 70 grams Granulated sugar
  • 30 ml 35% heavy cream
  • <Raspberry Bavarois>
  • 200 grams Frozen raspberries
  • 150 ml Milk
  • 70 ml 35% heavy cream
  • 50 grams Granulated sugar
  • 6 grams ●Powdered gelatin
  • 30 ml ●Water
  • <Decorations>
  • 200 ml ○35% fat Heavy cream
  • 15 grams ○Granulated sugar
  • 1 Raspberries and your favorite fruits

How to Make A Raspberry Dome Cake For Christmas

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make A Raspberry Dome Cake For Christmas in your home by yourself.

    Step 1
  • Sift the cake flour twice. Bring the eggs to room temperature. Spread out parchment paper in a 30 cm square pan. Preheat the oven to 180C. Defrost the frozen raspberries in the fridge.
  • Step 2
  • Make the spongecake. Place the eggs and granulated sugar into a bowl and place in a hot water bath, mix with a hand mixer at high speed for 3 minutes, remove from the hot water bath for 2 minutes, and whip at low speed for 1 minute. Stick a toothpick 1 cm in, and once it can stand in the meringue without falling, it's done.
  • Step 3
  • Add the cake flour, and mix thoroughly with a rubber spatula until it's no longer floury and the batter becomes shiny. Add the cream warmed to body temperature in the microwave, and continue mixing.
  • Step 4
  • Pour into a flat cake pan and smooth out the surface. Bake in an oven at 180 °C for 11 minutes. Let cool on a baking rack.
  • Step 5
  • Wrap a dome shaped cake mold or large bowl loosely with plastic wrap. Slice the sponge cake from Step 4 into appropriate sizes, and line the mold or bowl with the slices. Don't leave any gaps as much as possible.
  • Step 6
  • Make the bavarois. Put the powdered gelatin in water and let it soak. Add milk and granulated sugar to a saucepan, heat until it's almost boiling, and dissolve the granulated sugar. Remove from the heat, add to the gelatin liquid, and dissolve.
  • Step 7
  • Blend the Step 6 mixture and the raspberries in a blender until smooth.
  • Step 8
  • Put the Step 7 mixture in a bowl and cool it over ice. Thicken while mixing with a whisk. Add the heavy cream, and mix well. Pass the mixture through a strainer.
  • Step 9
  • Pour the Step 8 mixture into the mold from Step 5. Chill in the refrigerator for more than 3 hours to let it set. After it has set, cover the top with the remaining sponge cake.
  • Step 10
  • Decorate the cake. Carefully unmold the set cake from Step 9 onto a plate. Mix granulated sugar and heavy cream together and whip until soft peaks form. Cover the surface of the cake with the cream using a palette knife.
  • Step 11
  • Decorate with fruit and so on.
  • Step 12
  • Slice carefully...
  • Step 13
  • This is what the cross section looks like!
  • Step 14
  • This is the 35% heavy cream I used.
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