Now on my Instagram, together with other bloggers and the BakerStore, there is a competition dedicated to Valentine's Day. During the competition, I was very pleased to work with this store! First of all, I left my order before lunch and received it the next day! Very clear and fast. And next day delivery is available both in Moscow and St. Petersburg. They have good prices for many items (for example, almond flour, which I used in this recipe) and objectively polite and unobtrusive managers! What is important to me!

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In this recipe, I used Pierre Hermé's recipe as a pasta dough. Here I will not dwell in detail on various points that relate to the process of preparing pasta, so I suggest reading about them in more detail in this. The recipe there is slightly different, but the principle of working with this type of dough is the same, although it may take a little longer.

You can choose absolutely any filling for this cake! That's the truth. Any of your favorite creams, combinations of flavors, or suddenly decide to embody your wildest ideas. Since my heart was pink, I decided to highlight the color with taste. This is how whipped white chocolate ganache and raspberry coulis were born!

I got the rose flavor from rose water. I buy it from Indian spices. You literally need just a little bit of it to get just a light aftertaste and not a soapy aftertaste. But you can also take rosebuds (you can also buy them in Indian spices and can be found in confectionery stores) and flavor the cream with them. This is done very simply: heat the cream with buds to a boil, but do not boil, cover with film and let it brew. After which, add cream to the required amount in the recipe and continue preparing the ganache.

I would be grateful for the mark #website when publishing your photos on social networks.

Recipe

Preparation of whipped white chocolate ganache:

Preparation of raspberry coulis:

Preparing pasta with Italian meringue:

Assembly:

Preparation Macaron (French: Macaron)- this is a whole art! There are many options fillings for this delicacy. Try, experiment, fantasize and you will certainly find your ideal Macaron filling recipe.
Here are some options fillings for this amazing dish:

Dark chocolate ganache
Dark chocolate – 200 g
Cream 30% and above - 200 ml



- If desired, you can add a little butter;

White chocolate ganache
White chocolate – 400 g
Cream 30% and above - 200 ml
- Break the chocolate into small pieces;
- Bring the cream to a boil, stirring constantly;
- As soon as the cream boils, remove it from the heat and add the chocolate.;
- Mix the mixture well until smooth, you can beat it with a mixer, cool in the refrigerator for 10-12 hours.

Milk chocolate ganache
Milk chocolate - 300 g
Cream 30% and above - 200 ml
- Break the chocolate into small pieces;
- Bring the cream to a boil, stirring constantly;
- As soon as the cream boils, remove it from the heat and add the chocolate;
- Mix the mixture well until smooth, you can beat it with a mixer, cool in the refrigerator for 10-12 hours.

Raspberry ganache
White chocolate - 200g
Raspberry puree - 100g
Cream 30% and above - 50 ml
- Break the chocolate into small pieces;
- Separately mix the cream and raspberry puree, bring this mixture to a boil;
- As soon as the mixture boils, remove from heat and add chocolate;
- Mix the mixture well until smooth, you can beat it with a mixer, cool in the refrigerator for 10-12 hours.

Fruit mascarpone cream
Mascarpone cheese - 200 g
Fruit puree (kiwi, banana, strawberry, etc.) - 70 g
Sugar – 50 g
- Beat mascarpone with sugar
- Gradually add fruit puree

Mascarpone cream with condensed milk
Mascarpone cheese - 200 g
Condensed milk - 50-70 g
- Beat the mascarpone;
- Gradually add condensed milk, continuing to beat until the desired consistency is achieved.

Confiture
You can use any confiture as a filling for macaroons.

Fruit jelly
- Prepare the jelly, let it harden;
- Cut thin circles according to the diameter of the pasta;
- Connect the two macaron halves using jelly.

Raspberry cream
Raspberry puree - 300 g
Sugar - 100 g
Starch - 1 tbsp. l. with a "slide"
Gelatin - 1 tsp.
- Prepare gelatin according to the instructions on the package;
- Separately mix raspberry puree, sugar and starch;
- Bring this mixture to a boil, but do not boil;
- Cook, stirring, until the mixture thickens;
- Remove from heat;
- Add gelatin, mix;
- Cool in the refrigerator for about 12 hours.

Lemon curd
Eggs (yolks) - 2 pcs.
Starch - 40 g
Butter - 25 g
Lemon - 2 pcs.
Sugar – 40 g
- Grate the lemon zest on a fine grater;
- Grind the egg yolks with sugar;
- Separately, in a saucepan, dilute starch in 200 ml of water, add oil, and stirring constantly, bring to a boil;
- Remove from heat, cool;
- Add lemon zest, sugar and egg yolks;
- Beat everything together with a mixer.

Bon appetit and creative success!

The cake is just a chocolate bomb! Bang! Raspberry bomb! Bang! Truffle bomb! Om-Nom-nom! Wonderful cake from Natalia - Igra_so_vkusom – thank you so much for the recipe! Highly recommend.

Ingredients for “Raspberry Truffle Cake”:

Recipe for “Raspberry Truffle Cake”:

Chocolate almond sponge cake.
Weigh all ingredients.
Divide 5 eggs into whites and yolks.
Sift 25 grams of flour, 120 grams of almond flour, 25 grams of cocoa and 1/8 teaspoon of baking powder (optional, this is not in the recipe) several times.

Beat 2 whole eggs and 4 yolks with 150 grams of sugar for a couple of minutes.

Add flour to this mixture and beat with a mixer at medium speed for 1-2 minutes.

To make the meringue, beat 5 egg whites until soft peaks form. Continuing to beat, add 60 grams of powdered sugar. Beat until stiff peaks form. Do not overbeat - if it is whipped, set aside. Gently fold the whipped whites into the egg-flour mixture in three additions.

This is the dough we got. Pour one-fourth of the mixture into a 20 cm mold - the bottom is covered with baking paper, the walls are greased and sprinkled with flour. Distribute evenly over the pan. The thickness of the cakes should be no more than 1 cm.
Lightly tap the pan on the counter to ensure the cake is even. Bake in an oven preheated to 180 degrees for about 13-14 minutes. Willingness to check with a match.
Bake 4 cakes this way. The dough won't settle, don't worry. It’s good if you have the opportunity to bake all the biscuits at once. I did not have. I baked two at a time. And the first time, one at a time - and nothing happened to the test.

Here is our baked sponge cake. Cool on a wire rack, remove paper.

Raspberry marmalade. What I would do first to save time.
Heat 300 g of raspberries with 150 g of sugar over low heat until the sugar dissolves. Grind the mixture with a blender and rub through a sieve so that there are no seeds. Return to the saucepan and heat. Add 4 grams of agar-agar and bring to a boil. Pour into a 20 cm mold and refrigerate until set.
It is better to take a silicone mold - the marmalade turns out soft, you need it to be easy to remove from the mold. I used a regular springform pan for baking biscuits. Lightly coated the walls and bottom with vegetable oil. I placed cling film on the bottom and closed the mold. I lined the walls with ribbons (4-5 cm wide) cut from cling film - so that the film lay on the bottom and covered the walls at the same time. Several ribbons were needed, covering the entire width of the form.
Vegetable oil helped hold the cling film so that it did not move away from the walls. I hope you know what I'm talking about...ugh.
When the marmalade has frozen, you just need to open the mold and, together with the bottom and film, place the marmalade on the surface of the sponge cake, well, more on that later. So, the marmalade hardens in the refrigerator

Making raspberry ganache.
Grind 150 grams of raspberries and 25 grams of powdered sugar in a blender until pureed. Remove the seeds by rubbing through a sieve. Heat over low heat to 40 degrees.

Melt chocolate in a water bath - 200 gr. I used 70% chocolate; in general, the higher the cocoa content in the chocolate, the brighter and richer the cake will be.

Add 200 grams of butter at room temperature and raspberry puree. Add 50 ml raspberry liqueur.

Mix everything until smooth, homogeneous mass. Place in the refrigerator for at least 1-2 hours. The mixture should thicken, but not harden - approximately like butter at room temperature - spread well and not run.

Syrup. Bring 100 grams of water and 50 grams of granulated sugar to a boil. Meanwhile, squeeze the juice from 60 grams of raspberries. Add to boiled syrup. Add 50 ml of raspberry liqueur there. Boil to syrup.
Girls, I’m “slowing down” here…. How to squeeze juice from 60 grams of raspberries.... I was too lazy to even think. I simply added defrosted raspberries and juice to the syrup, boiled for a while, and added liqueur. Then I simply strained it all through a strainer while it was warm.

Assembly.
Place the first cake in a ring, soak in syrup, apply a layer of ganache, use 1/3. Place the second cake layer on top, soak it in syrup,

Place a layer of marmalade and cover with the third cake layer. Soak the third cake layer with syrup and add a layer of ganache.

Cover with the 4th cake layer, coat the top and sides with a layer of ganache.
About assembling the cake..... I made the cake twice - once with raspberry flavor, the second with orange. My raspberry marmalade turned out to be too soft, BUT.... it didn't spread, which is important. Then I left the ganache in the refrigerator overnight - the recipe said “at least 1-2 hours”, well…. but if you force a fool to pray to God, as they say, he will bruise his forehead. The ganache froze like a cob, so I had to soften it in the microwave. Therefore, for the first time I assembled the cake “in my hands”, without a ring.
I placed the sponge cake on a surface covered with cling film, soaked it, and spread ganache on top. The second sponge cake – I spread marmalade on top with a spatula, etc. The cake turned out amazing anyway! So, if you want, collect it in a ring, if you want, “in your hands.” Who is comfortable and who has what experience.

Preparing chocolate glaze. Bring 150 ml of cream to a boil along with 25 grams of glucose (you can use honey). Pour over chocolate (100g) broken into small pieces. Leave for a couple of minutes, then stir until a homogeneous, smooth mass. Here I was tempted to add 4 grams of butter to the glaze. I will always do this - the glaze turned out gorgeous, and also with marble stains.

Cool the glaze to room temperature. Place cake on a wire rack placed on top of a shallow baking sheet. Line the bottom of the baking sheet with cling film. Pour glaze onto the cake, starting from the center, then along the sides, helping the glaze drain with a spoon or other available tool. You can level the top of the cake with a spatula, heated in a jar of hot water and wiped dry. From experience, if it doesn’t work out from the first movement, then it won’t work out perfectly; it didn’t work out for me.
Decorate the cake as desired. I decorated with truffles. Leilochka has this recipe in her Truffle cake http://www.povarenok .ru/recipes/show/268 38/ - a cake that I loved so much that I started looking for similar ones, as a result of which I came across this one - Raspberry Truffle . This is a delicious candy recipe. I’ll just remind you of it and write it down, as I did.

These gorgeous little almond cakes have taken the world by storm. Macarons consist of two almond shell halves glued together with a filling. Thanks to the filling, macarons can have a fantastic variety of flavors! Sweet and gastronomic, each time changing the filling, you will get a completely new dessert. You can see the recipe and secrets of making macarons. In this article we will present 10 popular fillings for these pastries.

Chocolate ganache for macarons

The most common and win-win filling option. Almost everyone loves chocolate, and in combination with macaroons it’s just a bomb. This filling is also extremely easy to make.

Depending on the type of chocolate, the proportions are as follows:

100 g dark chocolate: 200 g cream 33%

100 g milk chocolate: 150 g cream 33%

100 g white chocolate: 100 g cream 33%

Melt the chocolate in a water bath and mix with cream.

To obtain a lighter structure, the ganache can be whipped with a mixer; for this it needs to be slightly cooled.

You can also get a double filling by pipetting ganache around the circumference of the macaroons, and putting a berry in the center, such as a cocktail cherry or raspberry, or jam or any other filling, as your imagination tells you.

Fruit mascarpone cream

You can prepare a delicate creamy cream based on mascarpone cheese with any berries or fruits. And it’s easy to do once or twice.

• Mascarpone cheese - 200 g;
• Fruit puree (raspberries, strawberries, bananas, etc.) - 70 g;
• Sugar – 50 g.

Beat the mascarpone with sugar. Add puree and mix on low speed.

Raspberry ganache

• White chocolate - 200g;
• Raspberry puree - 100g;
• Cream 33% - 50 ml.

Mix the cream with the puree, put on the fire, bring to a boil, stirring constantly. Remove from heat, cool slightly. Add chocolate (in drops or broken into pieces) to the hot mixture. Mix the mixture thoroughly with a mixer or by hand. Allow to stabilize in the refrigerator overnight.

Blackcurrant marmalade

• 125 g currant berry puree;
• 5 grams of apple pectin;
• 25 grams of sugar + 100 grams of sugar.

Mix pectin with 25 grams of sugar and set aside. Heat the berry puree over low heat until warm, add the sugar-pectin mixture, and bring to a boil. Then add another 100 grams of sugar, cook until thickened. Remove the mixture from the heat, cool, cover with cling film “in contact” and put in the refrigerator overnight

Lemon-lime curd

• 1 lemon;
• 1 lime;
• 1 teaspoon cornstarch;
• 80 g sugar;
• 2 eggs;
• 100 g butter at room temperature.

Remove the zest from washed lemons and limes and squeeze out the juice. Mix the zest, juice and starch in a saucepan, add sugar. Place on low heat. Heat the mixture until the sugar dissolves, beat in the eggs one at a time, increase the heat and stir the mixture continuously for another 4 minutes. Remove the saucepan from the heat, pour the mixture into a bowl and add butter, beat with a mixer. Cool the curd, cover with cling film and place in the refrigerator overnight.

Mint ganache

• 130 grams of high quality white chocolate (finely broken or in drops);
• 80 g heavy cream (33%);
• 1/4 teaspoon mint extract.

Heat the cream until small bubbles appear, but do not bring to a boil. Place the chocolate in a separate heatproof bowl, pour hot cream over it and leave for 2 minutes. Then stir until smooth. Add mint extract and stir again. Cool.

Cheese cream with smoked salmon

This unusual gastronomic filling will pleasantly surprise you. This pasta can be served as a snack. For those who love a combination of sweet and gastronomic.

• 110 grams of smoked salmon;
• 140 grams of soft cream cheese;
• 2 teaspoons lemon juice;
• 10 grams of fresh dill, finely chopped;
• black pepper to taste

Blend salmon, cheese and lemon juice in a blender until smooth and creamy. Add dill and pepper to taste, mix with spatula.

It is better to pipe such a filling with a star nozzle, then the filling will have “ribs” that resemble the pattern of salmon flesh.

Pumpkin cream

• 40 g butter;
• 130 grams of powdered sugar;
• 1 tablespoon pumpkin puree;
• 1 teaspoon heavy cream;
• a pinch of salt;
• a pinch of cinnamon.

Beat the butter until fluffy. Add powdered sugar, cream, pumpkin puree, salt and cinnamon. Beat again until fluffy and homogeneous.

Spicy apple confiture

• 3 medium apples;
• 1 tablespoon lemon juice;
• 55 grams of brown sugar;
• 1 teaspoon cinnamon;
• a pinch of nutmeg;
• 1 tablespoon butter;
• 3 tablespoons cornstarch;
• 1/2 teaspoon vanilla extract.

Peel and finely chop the apples. Grind with a blender. Place applesauce in a saucepan. Add lemon juice, sugar, cinnamon and nutmeg. Cook over medium heat until boiling.

Add butter. Place a few spoons of puree in a separate bowl, add starch and mix well. Then add the apple-starch mass to the main apple mass and bring to a boil. Cook until thickened. Remove from heat, add vanilla extract and refrigerate for several hours.

Ganache with Dor Blue and walnuts

• 80 g heavy cream (from 33%);
• 30 grams of dor blue cheese;
• 125 grams of high quality white chocolate;
• 25 g butter;
• 30 grams of walnuts.

Heat the cream, but do not bring it to a boil. Pour hot cream over chocolate, add finely crushed walnuts, leave for 2 minutes. Stir the mixture until smooth. Add dor blue cheese mashed with a fork and butter, stir until smooth.