Raspberry pie and cream with thermomix
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1 October, 2019
Raspberry pie and cream with thermomix
This time we will share a recipe for a great dessert, raspberry cake and cream with thermomix. It is really delicious.
Raspberry pie and cream with thermomix
Raspberry pie and cream with thermomix
Ingredients
- For the cookie
- 150 grams of almond powder
- 130 grams of sugar
- 6 egg white
- For bavarois
- 4 sheets of edible jelly
- 250 grams of canned lychees
- 300 grams of liquid cream
- 2 egg whites
- 250 g raspberries
- Lemon zest.
Instructions
- Start by preheating the oven to 180 ° C.
- Spray the sugar in the thermomix glass very dry, program. 10 seconds / Speed 10.
- Spread 80 grams of sugar and reserve.
- The other 50 grams of sugar, leave them in the thermomix glass and mix with the almonds powder, program. 3 seconds / Speed 6.
- Reserve this mixture in a separate container. Reserve
- Subsequently, in the clean and dry thermomix glass, place the butterfly and pour the egg whites, program. 4 minutes / Speed 3.
- After beating the egg whites, pour them over the mixture of icing sugar and almonds powder and mix with the spatula slowly but that is well integrated.
- Then, pour this mixture into a cake pan and spread it over 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 thermomix glass (previously washed and dried) pour 50 grams of canned lychees together with the lemon zest, program. 3 minutes / Temperature 60 ° / Speed 1.
- When you finish these first 3 minutes, add the jelly and mix, program. 10 seconds / Speed 4.
- To continue, pour the icing sugar that was reserved with the rest of canned lychees, program. 30 seconds / Speed 9.
- Reserve this mixture in a bowl for a few minutes.
- Again in the clean and dry thermomix glass, 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 reserve.
- Again, in the thermomix glass add the whipping cream, program. 4 minutes / Speed 4.
- Mix the three mixtures very gently with the spatula, the whipped whites about to meringue with the cream together with the lychee jelly.
- Now it's time to assemble. When the cake base is ready, remove it from the oven and let it cool.
- Once the cake base has cooled, pour the cream mixture, spread over the entire cake surface, decorate with the raspberries all over the surface and refrigerate for at least 2 hours.
I hope you enjoy this great raspberry cake and cream with thermomix, do not forget to leave your comments.Up to the next recipe!
Receta por karen