The raspberry is a bright red fruit that is round and full. It is tender, juicy, and has a strong aroma. Every part of the raspberry—the fruit, seeds, roots, stems, and leaves—has been used in medicine due to its long history of medicinal use and diverse applications.
Raspberries are nutritionally rich, packed with vitamins B2, C, and E, along with minerals like calcium, zinc, and magnesium. They also contribute to improved eyesight, enhanced beauty, and support brain function and development.
Raspberries contain a large number of strong antioxidants. Long-term consumption can improve vision, especially for young people and the elderly, helping with symptoms such as double vision and blurred vision.
The flavonoids found in raspberries possess antibacterial and anti-inflammatory properties, help lower blood pressure, and offer anti-allergic effects. They also improve circulation in the skin, increase skin capillary elasticity, and stimulate skin cell regeneration, resulting in a beautifying effect.
The antioxidants in raspberries repair damage caused by free radicals in the brain, enhancing memory and stimulating active thinking. This is particularly beneficial for individuals who engage in intensive mental activities.
Raspberries are versatile in cooking, with a classic dish being summer raspberry cake. This cake balances the sour raspberries with sweet cake. However, making it isn't simple. What are the steps to make this cake?
1. Preheat the oven to 190°C and line a baking pan with non-stick parchment paper. Begin by making the chocolate cake layers. In a bowl, combine 3 eggs, 90g sugar, 75g low-gluten flour, 15g cocoa powder, and 20g melted butter. Whip the eggs and sugar until the mixture turns white and very thick.
The mixture should form a figure-eight shape when lifted and hold its shape for 10 seconds without collapsing. Note: Ensure the eggs are at room temperature. If they're too cold, place the bowl over hot water to warm them quickly. Sift the low-gluten flour and cocoa powder into the egg mixture, mix thoroughly, and then add the melted butter.
Pour the batter into the baking pan, smooth the surface, and gently tap it twice to remove large air bubbles. Position the pan in the upper middle of the oven and bake for about 12 minutes.
2. Remove the cake layers from the pan and flip them onto a baking sheet. While still hot, remove the non-stick parchment. Set aside and cut the baked cake to fit the mold size.
Place the cake layers at the bottom of the mold and prepare for layer B. Mix 150g fruit puree, 40g sugar, 1.5 gelatin sheets (7g), and 150g whipping cream. Soak gelatin sheets in ice water for 5-10 minutes. Warm fruit puree and sugar over low heat, then add softened gelatin sheets and mix well.
Let the mixture cool. Whip the cream until stiff peaks form. Fold whipped cream into a cooled raspberry mixture. Pour raspberry cream into mold over cake layers, filling halfway. Tap gently to remove air bubbles. Freeze for 10 minutes to set.
3. In a saucepan, combine 60g whipping cream, 30g milk, 110g white chocolate, 50g unsalted butter, 160g whipping cream, and 20g sugar. Heat until the cream just starts to boil, then add chopped chocolate and stir until melted. Add butter in small pieces and mix well.
Allow the mixture to cool to room temperature. Whip the remaining 160g whipping cream until thick, then fold it into the cooled chocolate mixture to create a white chocolate cream paste. Remove the mold from the freezer and gently pour the white chocolate cream over the solidified raspberry mousse. Tap gently to remove air bubbles and refrigerate again to set completely.
4. In a saucepan, combine 50g raspberry puree, 10g sugar, and 60ml water. Add 1 gelatin sheet (5g) and heat the mixture. Once the sugar has dissolved, remove it from the heat and add the gelatin sheet.
Stir until it melts, then let the mixture cool to room temperature. Once the raspberry mousse in the mold is fully set, gently pour the raspberry jelly on top. Return the mold to the freezer for 10 minutes or until the jelly layer solidifies.
And there you have it, a delicious freshly baked raspberry cake.
