#raspberrycake #pistachiocake #spongecake #asmrcooking
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DISCLAIMER: the original language of the video in English, all the other languages are added using an automatic translator. So, I apologize in advance for any mistake!
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There are hard times we’re living, but I highly recommend you stay home and try to avoid any unnecessary outdoor activity.
Baking can be one of those activities you can make at home cause you will probably find out you where a great baker and you didn’t know until now.
I had to make a birthday cake this week, so I remembered I had some frozen raspberries in the freezer, some chopped pistachio, and a few other ingredients.
And look at what delicious cake! Cocoa Sponge Cake with Rum Syrup, Raspberry Glaze, Chocolate Buttercream and chopped Pistachios!
Stay safe and stay home!
Cocoa Sponge Cake
flour 60g.
cocoa powder 30g.
a pinch of salt
3 eggs
sugar 90g.
vanilla extract 1/2 teaspoon
Raspberry Glaze
sugar 3 tablespoons
raspberries 100g.
Rum Syrup
sugar 4 tablespoons
rum 2 tablespoons
water 2 tablespoons
Chocolate Buttercream
butter (room temperature) 200g.
icing sugar 2 tablespoons
cocoa powder 3 tablespoons
chopped pistachios 100g.
Instructions:
Cocoa Sponge Cake:
1. Mix the eggs with the sugar and a pinch of salt until they double the volume. Add vanilla extract and continue to mix until you obtain a foamy and smooth texture (as in the video).
2. Sift the flour and add half of the quantity. Whisk gently. Then add the rest of the flour. Just pay attention not to overmix.
3. Pour it into a cake tray and bake for 25 minutes at 175°C, in the preheated oven. 4. Once ready, leave to cool down completely in the oven, with the door opened.
This is the quantity used for a baking pan of 15cm diameter.
VERY Important: If you use more eggs, add 5 minutes of extra baking. Don’t open the oven door in the first 15 minutes.
Raspberry Glaze:
Boil for 10 minutes the raspberries with sugar, then let to cool down.
Remove the seeds using a sieve.
Rum Syrup:
In a pan, add the sugar, then the rum and water. Boil until the sugar dissolves, then let to cool down.
Buttercream:
Mix the butter until it becomes fluffier, then add the sugar and continue mixing.
Add the cocoa powder and continue to mix until you get a fluffy and smooth cream.
1. Cut the sponge cake in two halves and pour the rum syrup. Add then the raspberry glaze.
2. Spread some buttercream and cover the cake with half of the buttercream left, then let the cake rest in the freezer for 10 minutes.
3. Cover with the rest of the cream left and decorate with raspberries and chopped pistachios.
Enjoy!
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