Raspberry Delice Recipe

Ingredients

• 1 piece Ready made cake
• 1 1/2 tablespoon sugar
• 1 1/4 cup all purpose flour
• 1/2 cup Water
• 2 cup heavy cream
• 6 beaten egg
• 1/2 teaspoon vanilla essence
• 1 cup Raspberries
• 2 cup Gelatin
• 2 tablespoon cherry liqueuer
• 3/4 cup Raspberry jam
• 2 1/4 cup pureed Raspberries

Instructions

1. To prepare this yummy cake recipe, preheat oven to 175 degrees Celsius. In a large mixing bowl prepare the cake mix by beating eggs, sugar, vanilla essence until it thickens, and add ¼ of the flour at a time, sifting it over the mixture.
2. Take a pan and butter it and pour the cake mixture in. Bake for about 20-25 minutes, until it turns golden brown.
3. Make the raspberry puree by blending berries in a food processor. Press the puree through a fine sieve, until all the juice is extracted.
4. Then make the raspberry Bavarian cream. For that take a large bowl, combine 2 cups of raspberry puree and ½ cup sugar, mix them well to dissolve the sugar, and set this mixture aside.
5. Then take a small saucepan over medium to low heat, and sprinkle unflavoured gelatin over cold water. Let it soften for 10 minutes and add 3 tbsp of the raspberry puree to it.
6. Stir this mixture until the gelatin dissolves, and then stir in the raspberry sugar mixture.
7. Now, in a chilled bowl, beat heavy cream and fold in the raspberry mixture. Using a cookie cutter, cut the ready made cake (use sponge cake if available) into triangular pieces (10).
8. Remove the cake triangles from the pan with a small spatula. Place 1 cake triangle in ramekins, along with a spoon of the raspberry Bavarian cream, filling to the top. Arrange the remaining cake round a top Bavarian cream layer.
9. Cover and let it chill through the night. For the raspberry glaze, in a small saucepan combine the raspberry jam and the cherry liqueur (use raspberry liqueur for an authentic taste).
10. Stir this mixture over medium heat till melted and smooth. Unmould the sponge cake with raspberry Bavarian cream and arrange top side up on serving plate.
11. Spoon the hot raspberry glaze over top cake rounds. Chill for 15-20 minutes to set and serve.