Raspberry and cream cake with thermomix

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13 March, 2022

This time we will share a recipe for a great dessert, a delicious cake that is very easy to make Raspberry and cream cake with thermomix.

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biscuits, cream and raspberries are the main ingredients, we will tell you how it is done. It is really delicious. This recipe calls for raspberries

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Ingredients of raspberry cake and cream with thermomix

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Preparation of raspberry and cream cake with thermomix

biscuits, cream and raspberries are the main ingredients, we will tell you how it is done. It is really delicious. This recipe calls for raspberries

Raspberry and cream cake with thermomix

People

Cooking time:

35 minutes

Total Time

35 minutes

Kitchen

Spanish

Category:

desserts with thermomix Vegetarian Recipes with Thermomix

Ingredients of raspberry cake and cream with thermomix

for the cookie

150 grams of almond powder
130 grams of sugar
6 egg whites

for Bavarians

4 sheets of edible gelatin
250 grams of canned lychees
300 grams of liquid cream
2 egg whites
250g raspberries
Lemon zest.

Preparation of raspberry and cream cake with thermomix

Start by preheating the oven to 180°C.
Pulverize the sugar in the glass of the very dry thermomix, program.
10 seconds / Speed 10.
Separate 80 grams of sugar and reserve.
The other 50 grams of sugar, leave them in the glass of the thermomix and mix it with the powdered almonds, program.
3 seconds / Speed 6.
Reserve this mixture in a separate container. Reserve.
Later, in the glass of the clean and dry thermomix, place the butterfly and pour the egg whites, program.
4 minutes / speed 3.
When you finish beating the egg whites, pour them over the mixture of icing sugar and powdered almonds and mix with the spatula slowly but until well integrated.
Then pour this mixture into a tart pan and spread it across the entire surface. Bake for 20 minutes at 180°C.
While the base is baking, place the gelatin sheets in a bowl of cold water to hydrate for a few minutes.
Then, again in the glass of the thermomix (previously washed and dried) pour 50 grams of canned lychees along with the lemon zest, program.
3 minutes / Temperature 60° / Speed 1.
When you finish these first 3 minutes, add the gelatin and mix, program.
10 seconds / speed 4.
To continue, pour the icing sugar that was reserved along with the rest of the lychee preserves, program.
30 seconds / Speed 9.
Reserve this mixture in a bowl for a few minutes.
Again in the glass of the thermomix clean and dry, place the butterfly pour the egg whites to beat as meringue, program.
4 minutes / speed 4.
Pour the egg whites into a clean, dry container and set aside.
Again, in the glass of the thermomix add the cream to beat, program.
4 minutes / speed 4.
Mix very gently with the spatula the three mixtures, the egg whites beaten to the point of meringue with the cream together with the lychee jelly.
Now it’s time to assemble. When the base of the cake is ready, remove it from the oven and let it cool.