Creamy soufflé with raspberries

Creamy soufflé with raspberries

for the test:

sugar 60 g
flour 40 g
eggs 2 pcs.
cocoa powder 2 tbsp.
butter (melted) 1 tbsp.
baking powder ⅓ tsp

for white mousse:

mascarpone cheese 500 g
cream 33% 200 ml
powdered sugar 100 g
water 100 ml
gelatin (instant) 3 tsp
liqueur cream 3 tbsp.
for crimson jelly:
raspberry 500 g
water 100 ml
sugar 4 tbsp.
gelatin 3 tsp

for impregnation of biscuit:

raspberry sauce 100 ml
water (hot) 2 tbsp.

Prepare raspberry jelly. Soak gelatin in water, as written on the package.

Grind raspberries with sugar in a blender, wipe through a sieve.

Heat the gelatin in a microwave oven, the main thing is not to overheat. Add to the raspberry juice. Pour into a mold with a diameter of 12 centimeters. Send for 4-5 hours in the refrigerator.

Prepare a biscuit: beat eggs and sugar. In a separate container to sift the cocoa, flour, baking powder. Carefully pour out the egg mass. At the end put the oil. Pour into a buttered dish. The diameter of the form is 16-18 centimeters. To send in the heated up oven for 10-12 minutes, to observe a temperature of 180 degrees. Cool on the grate.

Prepare the mousse. Soak gelatin. Beat mascarpone, cream, liqueur, powder at a slow speed. Dissolve gelatin in water. Transfer 1/3 of the mousse separately, combine with gelatin. In a few tricks, put the remaining mousse.

Collect the cake: put biscuit in the confectionery ring, soak with raspberry sauce, connected with water. Pour on it ½ mousse. Send for 2 hours in the cold to mousse froze. Get the raspberry jelly out of the mold, put it on the cooled mousse, pour the rest. Send in the refrigerator for a night or a minimum of 5 hours.

Get creamy cake-souffle with raspberries from the form, decorate.