Probably, there are similar cakes on the site. But I have long wanted to bake something like this. I do not consider entering into the search engine necessary, there can not be two identical recipes. Moreover, in my case, as usual, there is a highlight - this is a cream based on nougat. The cream is prepared on vanilla pudding, it includes bitter chocolate, nougat and whipped cream. The combination of raspberries and chocolate is very good, and the appearance of the cake attracts attention!
For a short dough, mix all the ingredients in a blender and beat it into a crumb. To make the dough mixed, add ice water (I needed 2 tablespoons, but you need to add gradually, you can have 1 liter.). The dough should be wrapped in a film and sent to the refrigerator for a minimum of 0.5 hours.
It will take a detachable shape with a diameter of 24 cm. I have 26 cm, so I had to cut the cake later. From the parchment paper, cut out the circle corresponding to the shape, roll out the dough on the paper, cut it to size, and place it in a mold. With a fork, make holes and bake in preheated to 180 ° C oven for 15 minutes. Do not dry the cake. Get it and cool it right in the form.
For a biscuit, beat the eggs at room temperature, during the whipping process add sugar and vanilla sugar. The result is a lush, light creamy mass. Separately, combine flour, starch, a pinch of salt and a baking powder. Put into the egg mixture and stir it with circular spatula.
Biscuit dough pour into a baking sheet covered with baking paper, smooth and bake in preheated to 200 ° C oven for 10 minutes, until golden brown. Check for a dry stick will tell you about the readiness.
Sponge cake on a towel, remove parchment, cool and cut into 4 equal-width strips.
For the cream will need 1 packet of pudding, designed for 0.5 liters of milk. So, in 100 ml of milk from the total amount carefully mix the pudding so that there are no lumps. The rest of the milk warm up and pour in the pudding, stirring, stirring, and removing from heat.
Cut into small pieces of chocolate and nougat.
Stir in the hot pudding until completely dissolved. If you have lumps, you can wipe the pudding through a sieve. By the way, so it will cool down faster.
While pudding cools, grease the sand cake and biscuit with raspberry jam.
If you are hampered by raspberry seeds, jam can be wiped through a sieve. I have more jams than in the photo, I added afterwards.
200 ml of cream whip and mix into a completely cooled pudding.
We begin assembling the cake. The sand cake serves as the bottom for the design. Twisting in a dense spiral, lay out the strip of biscuit, starting from the middle.
Spooning all the strips of biscuit, put the cake in the fridge for 3 hours.
To beat up the remained cream (200 ml or hardly less, to me of a cream it seemed more than it is necessary) with a thickener and to mix in the remained basic cream. Lubricate the sides and top of the cake. Send it to the fridge. I did it in the evening, the cake was in demand in the refrigerator.
My top cream has flowed, because I have replaced cream on mascarpone, wanting to achieve this in a more stable and dense consistency of the cream. But the result was exactly the opposite. In the recipe I give the original ingredients.
Each cake can be decorated to your taste. I did it like this.