Raspberry Cupcake

Raspberry is a bright red, round, and full fruit. It is tender and juicy with a strong aroma. The fruit, seeds, roots, stems, and leaves can be used as medicine, and it has a long history of medicinal use and wide-ranging applications.

Raspberries are rich in nutrition, containing vitamins B2, C, and E, as well as minerals such as calcium, zinc, and magnesium. Additionally, they have the effect of improving eyesight, enhancing beauty, and promoting brain function and development.

Raspberries contain a large number of strong antioxidants. Long-term consumption can improve vision, especially for young people and the elderly, helping with symptoms such as double vision and blurred vision.

The flavonoids in raspberries have antibacterial and anti-inflammatory properties, lower blood pressure, and provide anti-allergic effects. They also improve skin circulation, enhance skin capillary elasticity, and promote skin cell regeneration, resulting in a beautifying effect.

The antioxidants in raspberries repair the damage caused by free radicals to the brain, enhancing memory and stimulating active thinking, which is especially beneficial for individuals who use their brains extensively.

Raspberries can be used to make a variety of foods, one of the most classic being summer raspberry cake. Summer raspberry cake combines the sour taste of raspberries with the sweetness of the cake. However, making summer raspberry cake is not an easy task. So, what are the steps to make this cake?

1. Preheat the oven to 190 degrees Celsius and prepare a baking pan with a non-stick cloth or non-stick greaseproof paper. First, prepare the chocolate cake layers. In a bowl, mix 3 eggs, 90 grams of sugar, 75 grams of low-gluten flour, 15 grams of cocoa powder, and 20 grams of melted butter. Whip the eggs and sugar together until the mixture becomes white and very thick.

The mixture should form an "8" shape when lifted and hold for 10 seconds without disappearing. Note: Make sure to use eggs at room temperature; if they are too cold, place the bowl over a hot water bath to reach the desired state quickly. Sift the low-gluten flour and cocoa powder into the egg mixture, mix well, and finally add the melted butter.

Pour the batter into the baking pan, smooth the surface, and gently tap twice to remove large air bubbles. Place the pan in the upper middle of the oven and bake for approximately 12 minutes.

2. Remove the cake layers from the pan and flip them upside down onto a baking sheet. While the layers are still hot, remove the non-stick cloth. Set aside and cut the baked cake layers to fit the size of the mold.

Place the cake layers at the bottom of the mold and prepare the ingredients for layer B. Combine 150 grams of tree fruit puree, 40 grams of sugar, 1.5 slices (7 grams) of custard slices, and 150 grams of whipping cream. Soak the custard slices in ice water for 5-10 minutes. Stir the tree fruit puree and sugar together over low heat until warm, then add the softened custard slices and mix well.

Allow the mixture to cool. Whip the whipping cream until it thickens to a 5-point foam. Mix the whipped cream with the cooled raspberry paste. Pour the raspberry cream paste into the mold with the cake layers, filling it halfway. Gently tap the surface to remove any air bubbles and place it in the freezer to solidify for 10 minutes.

3. In a saucepan, combine 60 grams of whipping cream, 30 grams of milk, 110 grams of white chocolate, 50 grams of unsalted butter, 160 grams of whipping cream, and 20 grams of sugar. Heat the mixture until the whipping cream begins to boil, then add the chopped chocolate and stir until the chocolate melts. Add the butter in small pieces and mix well.

Let the mixture cool to room temperature. Whip the remaining 160 grams of whipping cream until thick, then mix it with the cooled chocolate solution to form a white chocolate cream paste. Remove the mold from the freezer and gently pour the chocolate cream paste onto the surface of the solidified raspberry mousse. Tap the surface gently and return the mold to the refrigerator to solidify further.

4. Soften 50 grams of raspberry puree, 10 grams of sugar, and 60 ml of water in a saucepan. Add 1 ghiridine chip (5g) and heat the mixture. Once the sugar has melted, remove the saucepan from the heat and add the gridline chip.

Stir until it melts and allow the mixture to cool to room temperature. Once the raspberry mousse in the mold is completely solidified, carefully pour the raspberry jelly on top of the mousse and return it to the freezer for 10 minutes or until the surface becomes solid.

And there you have it, a delicious freshly baked raspberry cake.