Raspberry-plasma cake
I found the recipe for this cake on the net, but I made some small changes in the recipe in the cream and the amount of ingredients, and I adapted it to my own taste. I hope you like it too because it is simple, light and seems to be great for warm days approaching us.
Preparation steps
- First we cook the cream (for cooling). Take 200 ml from the milk and boil the remaining 800 ml with sugar. Stir the pudding and thickener into 200 ml of milk, and when the milk boils, boil the pudding and thicken it and put everything to cool (cover with cellophane so that no crust forms). Add previously whipped butter and whipped sweet cream to the cooled pudding and combine everything into a fine cream.
- For the base, mix all the dry ingredients and add the butter and then the juice and combine everything by hand until the mixture becomes homogeneous.
- Place a 26 cm diameter cake ring on a plate, which we have previously wrapped in aluminum foil and press the mixture into the base. Apply a few tablespoons of cream on it and arrange the Jaffa biscuit on the cream (it is not necessary to soak it), with the chocolate part facing the cream.
- Then we line the Jaffa biscuits with frozen raspberries (which, when the cake is in the fridge as they melt, will soak the biscuit and it will be juicy when you cut the cake. Therefore, the biscuit does not need to be soaked before). Add the rest of the yellow cream to the distributed raspberries.
- Decorate the cake with whipped cream or melted chocolate to which we have added a little oil, and whoever wants can make 2 dcl of cream and 150 g of chocolate and make ganache cream. Decoration can be according to your wishes ....
- Store the cake in the refrigerator, preferably 5-7 hours before serving so that the biscuits are soaked and the cake is juicy and well chilled.
