A fresh and attractive cake. It goes very well on cake plates. Ideal for holidays and events.
Why "Roisin"? Because the name suggests the pink-red color of the cake. It is an Irish name given to girls and means "little rose".
Tender sheets of chocolate and raspberry mousse.
The sheets are quite fragile, that's why I recommend you work with them very carefully.
After they are baked, let them completely cool down.
Then they can be straightened with a knife to have a cake as straight as possible, without too much damage.
The cream, a sweet-sour, pink raspberry mousse makes the cake stand out very well, not only in appearance but also in taste.
The Roisin cake is perfectly complemented by the raspberry jelly with which we finish the cake.
I know that there are many other jelly cakes, which are made from icing mix, jelly powder, or juices. I prefer to eat jelly from the flesh of the fruit, that's why I made the jelly also from fruit. The choice is yours.
Roisin cake, refrigerate overnight to allow the flavors to blend.
It is sliced as desired.
I chose to cut it into slices for platters of assorted cakes.
I hope that the Roisin cake will not be missing from your holiday tables or events!
INGREDIENTS
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CHOCOLATE BEECH SHEETS
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- 6 eggs
- 200g of sugar
- 100ml milk
- 70g of melted butter
- 70 ml vegetable oil
- 40g cocoa
- 5g baking powder
- 50g breadcrumbs/semolina
- 100g flour
🔥 175°C
⏰ 10 minutes
RASPBERRY MOUSSE
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- 600g frozen raspberries
- 250g of sugar
- 15g gelatin + 5 tablespoons water
- 550g of cream for the whipped cream
JELLY
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- 300g frozen raspberries
- 100g of sugar
- 6g of gelatin + 3 tablespoons water
WHAT I USE
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