Raspberry Mille-feuille

Base:
500 g puff pastry
250 g raspberries

Cream:
100g flour
200 g sugar
0,5 tbsp corn flour
5 egg yolks
750 ml milk
1-2 tsp vanilla sugar
50 ml Vana Tallinn or brandy

At first make the custard as it needs time for cooling.
Whisk egg yolks with sugar.
Combine flour & corn flour,carefully mix in the eggs.Pour the mixture into the thick-bottomed sauce pan.
In another pan heat the milk to the boiling point.Gradually pour the milk into the egg mix.
In a very low temperature heat the custard all the time mixing until it becomes thick like sour cream.
Take it off the heat,add the alcohol & vanilla sugar.Cool .Whisk it time to time.
Divide the puff pastry into 4-5 layers,roll it out very thin.Bake the layers separately at 225C for 5 min or until golden brown.Cool.
Cut all the layers into equal sizes.Keep the crumbs for covering the cake.
On to the first layer add cream & spread over fresh raspberries,leaving few for decorating later.
Put the second layer over.Cover that with cream again.
Top with third layer.Cream.Fourth layer.Cover with cream all over.Sprinkle crumbs on to the cake to finalize.
Cover the cake & chill 24 h.

Cream Cheese & Summer Berry Roulade

3 eggs
175 g sugar
50 flour
15 g corn flour
vanilla extract  or grated lemon rind

For filling:

250 g soft cheese
100 g sour cream(you can use 100 ml whipped cream instead)
2 tbsp sugar
~300 g mixed summer berries

Whisk egg whites with half of the sugar until stiff.
Whisk egg yolks separately with rest of the sugar until pale yellow.
Carefully mix the eggs together & sift in the flour & cornflour,add some vanilla extract or grated lemon rind.
Cover the baking sheet 30x40 cm with baking paper,spread the mixture all over.
Bake at 200C for 7 min or until ready.
Place on the table the sheet of baking paper,sift over some icing sugar.
Turn the cake onto the sugary baking sheet,carefully remove the old baking paper & let it cool.

Now make the filling by mixing together soft cheese,sour cream & sugar.
Spread it over the cooled cake,leaving a 1cm border.
Scatter the berries over the filling.

Roll up the roulade, starting from the long edge, using the baking paper to help you.

Chill at least 2-3 hours before serving.
Dust with icing sugar.

Delicious......

RASPBERRY LAYERED CAKE

Shortcake base:

150 g flour
100g butter
50 g sugar
1 egg yolk
grated rind of lemon
vanilla extract
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,add egg yolk,lemon rind & vanilla extract,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Bake at 200C for 10-15 min.

Chocolate sponge:

5 eggs
200 g sugar
8 tbsp corn flour
3 tbsp cocoa powder
1 tsp baking powder
vanilla extract
Whisk the egg whites until soft peaks form,gradually add 1/3sugar while still whisking.It is ready when egg whites hold its shape on the spoon.
Mix egg yolks with 2/3 of sugar until its doubled.
Gently fold egg yolks into the egg whites.
Sieve in the flour,cocoa powder & baking powder,mix as little as possible until its combined.
Bake in prepared 26cm round tin in preheated oven at 220C for 20-30 min or until its ready.
Cool.

Raspberry-Cream Filling:

1 cup of raspberries
1 dl dusting sugar
500 ml double cream
vanilla extract
4 tsp gelatin
3 tbsp water
Whisk the cream with sugar until stiff.Add couple of drops of vanilla extract.
Prepare the gelatin by following the instructions on the packet.Add to the cream.
At last gently fold in the raspberries.

Some apple juice or cooled coffee for moisturizing the sponge
ca 200 ml Blackcurrant Jam
flaked coconut to decorate

Bringing it together:

1.Bake all the cake`s bases.Cool.
2.Make the cream.
3.Place the shortbread base on to the serving plate..
4.Cover it with Blackcurrant Jam.
5.Cut the chocolate sponge into two circles.
6.Place one of the chocolate sponges over the jam.
7.Moisten the chocolate base with some juice or coffee.
8.Cover it with half of the cream.
9.Lift the second sponge onto the cream.
10.Moisten.
11.Cover the top & sides of the cake with the rest of the cream.
12.Let it set in the cool place for few hour or overnight.
13.Sprinkle the cake with shredded coconut & decorate as you like just before serving.

Rhubarb & Raspberry Crumble Cake

200 g sour cream
250 g butter,cut into pieces
3 cups of flour
500 g rhubarb,peel & slice
100 g sugar
100 g raspberries,can be from frozen

Place the sour cream,flour & butter into the big bowl & work with your fingertips until big crumbs form.
Place 2/3 of the crumbs onto the big baking tray,lined with baking paper.Press it evenly down.
Arrange the rhubarbs & raspberries over.
Scatter ca 75 g sugar(really depends of how sweet you like it)over the rhubarbs.
Now spoon the rest of the crumb mixture over the rhubarbs.Scatter some more sugar over.
Bake at 200C ca 30 min until ready.
Serve warm with vanilla ice cream..

Pears Helene with Raspberry Sauce

Vanilla ice cream
Raspberry Sauce from fresh raspberries & sugar

4 pears,peel,core,leave stalk on
250 g water
250 g sugar
vanilla extract
Boil the sugar & water until sugar dissolves,add vanilla extract to taste.
Place the pears into the syrup & boil ca 20 min until soft.
Lift the pears on to the plate to cool.

Chocolate Sauce:
100 g cocoa powder
200 g water
400 g sugar
pinch of salt
vanilla extract
100 g chocolate,chopped
Mix cocoa powder,sugar & water.Bring to boil for a few minutes,sprinkle in pinch of salt & vanilla extract for taste.Remove from the heat,add chopped chocolate,stir until completely smooth.
This sauce will store in the refrigerator for couple of weeks in the airtight jar.You can use it for different desserts & drinks,great to have.

Put onto the bottom of the each serving glass 2-3 tbsp chocolate syrup,you can add some brandy for a perfect kick.
On top of the syrup lift 1-2 scoops of vanilla ice cream.
Arrange the halved pears cut side down over the ice cream.
Spoon the raspberry sauce over.
Maybe some toasted almond flakes too(now im really pushing it:))

Pineapple Upside Down Cake

1 small pineapple,cut rounds,core out

75 g sugar

25 g butter

170 g flour

2 eggs

150 ml milk

55 g sugar

1-2 passion fruits

handful of raspberries

Place the butter onto the hot pan,let it melt.

Scatter sugar over.

Place pineapple rounds on top.

Add raspberries.

Heat it all gently until slightly caramelized.



At the same time whisk eggs,sugar,flour,milk together.
Stir in the passion fruit pulp.
Pour the mixture on pineapple & transfer into the oven.
Bake at 20-30 min in the preheated oven at 220C,until golden & springy on top.
Remove from the oven & turn onto plate.
Serve with whipped cream or vanilla ice cream.

Raspberry & Passion Fruit Cheesecake Dessert

100 g shortbread biscuits
200 g condensed milk
250 g mascarpone cheese
1 lemon,juice
200 g raspberries
1 passion fruit

Press the biscuits on to the bottom of the serving glasses.
Beat together the condensed milk & cheese until smooth.Add lemon juice.
Spread half of the cream onto the biscuits.
Spoon over the raspberries & top with the remaining cream.
Decorate with some raspberries & passion fruit pulp.
Chill before serving.

White Chocolate & Raspberry Sundae with Meringues

200 ml fresh cream
200 g white chocolate
juice of the half lemon
vanilla ice cream
100 g meringues
~400 g raspberries

Bring the cream to boil,take off the heat & add the chopped chocolate,let stand for 1 minute and then stir until completely smooth.Squeeze in the lemon juice.
Warm vanilla ice cream in its container until just easy to scoop.
Fill 4 sundae dishes with two of ice cream scoops.
Scatter raspberries onto the ice cream & meringues on top.
Drizzle white-chocolate sauce over sundaes and garnish with raspberries.

Raspberry Trifle with Doughnuts

4 small glasses,for bigger glasses just double the ingredients.

4  doughnuts with chocolate filling
200 ml  fresh cream
2-3 tbsp yogurt or sour  cream
50 g sugar
100 ml orange juice
300 g-400 g raspberries
chocolate shavings,for decorating if you wish

Make a sauce from 100 g raspberries & sugar.
Whisk together the fresh cream,sour cream or yogurt & sugar.
Cut the doughnuts half.
Place one half of the doughnuts onto the bottom of the serving glasses,moisten with orange juice & spread some raspberry sauce over.
Place one tablespoon of cream over & layer of the raspberries on top.
Put another half of the doughnut over the raspberries,press it down,moisten with juice & spread with raspberry sauce.
Lift the rest of the cream over & decorate with chocolate & raspberries.
Refrigerate at least 30 minutes before serving for best flavor.

Easy Raspberry & Chocolate Cake

6 eggs
6 tbsp flour
6-8 tbsp sugar
2 tbsp cocoa powder
300-400 g raspberries,leave about 100 g  for sauce
50-100 g dark chocolate,chopped

Whisk the egg yolks & half of the sugar until pale.
Whisk the egg whites with pinch of salt until soft peaks form,then gradually add the rest of the sugar,whisking until stiff.Fold in the egg yolks.
Gently sift in the flour & cocoa powder.
Pour the mixture onto the baking tray,which has been lined with baking paper & buttered.
Sprinkle over the chopped chocolate & raspberries.
Bake at 200 C for 20-25 min or until ready.
Cool.Dust with icing sugar & serve with ice cream & raspberry sauce:
Crush the leftover raspberries with 1-2 tbsp of sugar.

Raspberry Ice Cream Cake

1 l vanilla ice cream
~300 g raspberries
~0,5 can of caramel condensed milk
300 g chocolate chip cookies
50 g butter
Let the ice cream to soften.
Crush the cookies & mix with melted butter.
Line the 30x20 cm baking tin with baking paper & press the cookie mix over the base,chill ca 15 min.
Smooth the softened ice cream over the biscuit base,drizzle with caramel condensed milk.
Scatter over the raspberries,press them slightly into the ice cream.
Freeze for a few hours.
Before you cut the cake,let it soften for ca 15 min.
Serve with raspberry sauce.

 

Raspberry Roulade

4 eggs,separated
175 g sugar
50 g flour
15 g cornflour
Grated rind of 1-2 lemons
Filling:
100 ml whipping cream
100 ml fromage frais or cream cheese
50 g sugar
150 g raspberries

Preheat the oven to 200C.
Whisk the egg whites with pinch of salt until soft peaks form,then whisk in half of the sugar until stiff.
Whisk the egg yolks with the rest of the sugar until pale yellow & gently mix it with egg whites.
Mix together cornflour & flour & sift it into the egg mixture,gently stirring at the same time.
Add lemon rind.
Pour the mixture into a baking tray,which is lined with baking paper,smooth over the surface & bake for 10  min.
Turn out the roulade onto the greaseproof paper,dusted with icing sugar & leave to cool.
Whip the cream with sugar until thick & fold in the fromage frais or soft cheese.
Then,evenly spread it over the roulade.
Arrange the raspberries on top & roll up the roulade,using the grease paper to help.
Before serving dust with icing sugar.

Rhubarb,Apple & Raspberry Pie

150 g butter
1 dl sugar
1 tsp vanilla sugar
1 egg
3-3,5 dl flour
2 tsp baking powder

Filling:
250 ml rhubarb(4-5 stalks),cut into 1 cm pieces
2 apples,cored & chopped
handful of raspberries
handful of almond flakes
1 dl sugar
1 tsp cinnamon

Cream the butter & sugar until light & fluffy.Add eggs,strongly mixing.
Combine flour & baking powder & add to the mixture.
Press the dough over the bottom & sides of the baking tin(27 cm).
Place the rhubarb,apples & raspberries on to the base.Sprinkle with sugar & cinnamon.
Scatter over some almonds.
Bake in the preheated oven at 175-200C ca 30 min.

Chocolate Souffle

85 g sugar

85 g dark chocolate,melted,cooled slightly

4 egg whites

1 egg yolk

butter + sugar for preparing the ramekins

200 g raspberries

1 tbsp sugar

Preheat the oven 200C.place baking sheet into the oven to warm up.

Whisk together melted chocolate & egg yolk until combined well.

Whisk egg whites with sugar until soft peaks form.Carefully fold the egg whites into the chocolate.

Butter the ramekins,cover with sugar.

Mix raspberries with sugar & place onto the bottom of the each ramekin.

Pour over the chocolate souffle mix.Level off & place onto the hot baking sheet.Bake 8-10 min,or until well risen.

Remove the souffle from the oven & dust with icing sugar,then serve immediately.