As a rule, the New Year’s table is filled with a lot of treats, especially salads. If on the day of the holiday the guests and family are full, then in the morning we no longer please our loved ones with goodies, but finish the leftovers of New Year’s Eve viands. Have you tried to eat homemade cake with tea in the morning or afternoon of January 1? You should definitely try it! We’ve just prepared a recipe for one treat that you’re sure to love. Happy New Year!
Ingredients:
- eggs – 2 pcs;
- salt – a pinch;
- sugar – 100 g;
- vanilla sugar – 8 g;
- vegetable oil – 70 g;
- milk – 50 g;
- flour – 80 g;
- leavening agent – 1 tsp;
- coconut shavings – 40 g.
Ingredients for soaking:
- milk – 50 g;
- powdered sugar – 2 tsp;
Ingredients for jam:
Gelatin – 9 g;
water – 60 ml;
raspberries – 750 g;
sugar – 50 g.
Ingredients for cream:
sugar – 50 g;
cream 33% – 400 g; cream
cheese – 300 g;
coconut shavings – 40 g;
white chocolate – 100 g.
Preparation:
Break eggs into a bowl, pour salt, classic and regular sugar, pour in vegetable oil and milk, whisk until a white mass is formed. Pour the flour, leavening agent and coconut shavings into the mixture, knead the biscuit dough with a whisk.
In a baking mold put parchment 28×18 cm, pour the dough and bake at 180 degrees for 35 minutes. Then pierce the biscuit with a fork.
For impregnation, mix milk with powdered sugar, pour the mixture over the biscuit. To make jam, mix gelatin with water.
Pour raspberries and sugar into a pan, melt berries in caramel. Pour
gelatin
into the
jam, stir. Remove the biscuit into a pastry mold, place the raspberry layer on the biscuit.
Leave the layer in the refrigerator for 2 hours.
For the cream whip cream with sugar, cream cheese and coconut shavings. Spread the resulting cream on the raspberry layer evenly.
Sprinkle the top of the cake with chocolate chips and put it in the refrigerator for 2 hours.
Delicious dessert is ready. Bon appetit!
