Honey heart cake with raspberries – a very tasty cake.
Honey heart cake with raspberries - Tatjana Stojanović - Recipes and Cookbook online
Honey heart cake with raspberries - very tasty cake.
Early
- 2 pieces of eggs
- 200 g of sugar
- 250 grams of flour
- 200 ml milk
- 100 ml of oil
- 1 bag of baking powder
- 1 bag of cinnamon
first fill
- 600 ml of milk
- 2 bags of sweet cream pudding
- 5 spoons of sugar
- 125 g butter
second filling
- 200 ml of sweet cream
- 100 g of chocolate
dressing
- 300 g of raspberries
- 3 spoons of sugar
- 1 small spoon of density
- 50 ml of water
- 500 ml of sweet cream
- First prepare the second filling.
Pour the sweet cream into a saucepan and heat it over low heat. It only needs to be warmed up, it should not boil.
In another bowl, break the chocolate and pour the hot cream over it.
Knead until the chocolate melts.
Leave it at room temperature to cool and then put it in the refrigerator while you prepare the other ingredients.
Put 500 ml of milk with sugar to boil.
Mix the pudding in 100 ml of milk and cook in boiling milk.
Leave the filling to cool.
while the filling is cooling, make the crust.
mix all the ingredients for the crust and bake for about 20 minutes at 180 degrees.
When the crust is baked, let it cool down a bit and then cut it horizontally to get two crusts.
Put the raspberries in a saucepan with sugar, add water and let it cook for about 5 minutes. Towards the end, add a small spoonful of thickener.
Mix everything well. The filling should remain a little thinner, it should not be very thick.
When the pudding filling has cooled, combine it with whipped butter.
Remove the chocolate cream from the refrigerator and whip it into a thick cream.
Now fill the cake.
Put half of the raspberries on the first crust, it should be a little thinner so that it penetrates the crust, so that the crust is juicy.
Spread half of the pudding filling over the raspberries and the chocolate cream filling over it.
Put another crust on top and repeat the process.
Over the raspberry crust, then white filling, then chocolate filling.
Cover the entire cake with whipped cream (500 ml).
Read more:
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
