Balladyna cake with raspberries recipe

Recipe for a delicious chocolate cake with mascarpone and raspberries in raspberry jelly.

4.63 z 16 ocen

Prep Time 1

Cook Time 40

Course Cakes

Kuchnia Polish cuisine

Servings 24

Calories 196 kcal

500 g mascarpone cheese (chilled)
500 ml heavy cream (well chilled - I used 30%)
approx 70 g powdered sugar (- half a cup - or to taste)
2 teaspoons gelatin (+ a little cold water - just enough to lightly cover the gelatin)
approx 250 g raspberries (fresh)

Lightly beat the egg whites and gradually add sugar - beat for a few minutes until the egg whites become very thick and white.
4 egg whites, 200 g sugar
Sift both flours and unsweetened cocoa through a sieve.
70 g wheat flour - all-purpose, 70 g potato starch, 2 tablespoons unsweetened cocoa
Add the egg yolks to the beaten egg whites and gently mix.
4 egg yolks
Add the flour and mix gently just until combined.
Line the bottom of the baking pan with parchment paper, but leave the sides unlined.
Pour in the sponge cake batter and level it.
Bake at 170 degrees (fan-assisted) for about 25-30 minutes - until a skewer comes out clean.
After baking, cool the sponge cake well - it's best to bake it the day before - then cut it into two layers.

Transfer the mascarpone cheese to a larger bowl, add powdered sugar, and mix briefly.
500 g mascarpone cheese, approx 70 g powdered sugar
Pour in the heavy cream and beat on high speed until the cream becomes thick.
500 ml heavy cream
Check the sweetness of the cream and add more powdered sugar if desired.
Pour cold water over the gelatin and let it sit for 1-2 minutes. Once it swells, heat it briefly until liquid.
2 teaspoons gelatin
Add 1-2 tablespoons of cream to the gelatin and mix.
Pour the gelatin into the rest of the mascarpone cream and quickly mix.
In a baking pan lined with parchment paper or cling film, place the bottom layer of the sponge cake.
If you wish, soak it - I used water mixed with two teaspoons of sugar and a little lemon juice.
Spread about half of the cream over the sponge cake and press fresh raspberries into it.
Spread the rest of the cream.
Cover the cake with the second layer of sponge cake - you can also lightly soak it.

Dissolve the jellies in hot water and mix thoroughly.
2 packets raspberry jelly, 700 ml water
Add raspberries - if you have them frozen, do not thaw them beforehand.
approx 400 g raspberries
Set aside the jelly to cool and slightly set.
Once the raspberry jelly starts to set, pour it over the Balladyna cake and refrigerate the cake for several hours.

When cutting the cake into 24 servings, one slice will have approximately 262 calories.

Serving: 100gCalories: 196kcalWeglowodany: 19gProtein: 3gTłuszcz: 12g

Keyword balladyna with raspberries, chocolate cake with mascarpone

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