Bosch 8 Series Recipes page 183

Fruity raspberry gateau - basic recipe for
sponge mixture
M C R C 0 0 9 0 1 9 6 0 _ B O _ F r u c h t i g e _ H i m b e e r t o r t e - 0 0 7 _ F 3 9 M C R C 0 0 9 1 4 9 9 6 _ S E _ F r u c h t i g e _ H i m b e e r t o r t e - 0 0 9 M C R C 0 0 9 0 0 5 4 4 _ N F _ F r u c h t i g e _ H i m b e e r t o r t e - 0 0 8 _ R Z 0 S w e e t b a k i n g C a k e s P r e p a r a t i o n m e t h o d s B a k i n g R e c i p e c a t e g o r i e s B a k i n g
Ingredients | For 12 servings
Springform cake tin, diameter 28 cm
Sponge mixture:
3 eggs
3 tbsp water, hot
150 g sugar
150 g flour
1 tsp baking powder
Topping:
900 g frozen raspberries
100 g sugar
200 ml cream
4 sheets gelatine
200 g yoghurt, 3.5 %
½ vanilla pod
3 sachets red glaze
In addition:
Greaseproof paper
Per serving
240 kcal, 36 g carbs, 8 g fat, 5 g protein, 3,0 BU
[ I n d e x : ] [ I n d e x : ] [ I n d e x : ]
Preparation
1 | Cover the base of the springform cake tin with
greaseproof paper. Leave a third of the
raspberries to defrost with 50 g sugar.
P r e h e a t f a l s e T e m p e r a t u r e 1 7 0 ° C 1 7 0 C o o k i n g t i m e 1 0 t r u e
2 | Separate the eggs. Whisk the egg white until
stiff with 3 tbsp hot water. Add the sugar
gradually. Continue to whisk the mixture until it is
creamy and glossy. Beat the egg yolk with a fork
and fold into the egg white mixture. Mix the flour
and baking powder, sieve onto the mixture and
stir in briefly. Pour the mixture into the baking
dish and bake as indicated.
f a l s e S p r i n g f o r m c a k e t i n o n t h e w i r e r a c k 4 D h o t a i r W h e n u s i n g 4 D h o t a i r , y o u c a n p l a c e t h e a c c e s s o r i e s o n a n y o f t h e l e v e l s f r o m 1 t o 4 . S p r i n g f o r m c a k e t i n o n t h e w i r e r a c k , l e v e l 2 A s s i s t o p e r a t i o n m o d e : c a k e s i n t i n s B a k i n g w i t h P e r f e c t B a k e f a l s e T e m p e r a t u r e 1 7 0 ° C 1 7 0 C o o k i n g t i m e 3 5 - 4 0 m i n u t e s 3 5
3 | Turn the cooked cake onto a wire rack and
carefully remove the greaseproof paper. Leave the
cake to cool down completely.
4 | For the topping, purée the defrosted, sugared
raspberries through a sieve. Whip the cream until
stiff. Soak the gelatine, squeeze it out and
dissolve. Mix the yoghurt with the remaining
sugar and the pulp of half a vanilla pod. Quickly
mix the dissolved gelatine in. Add the raspberry
mixture and fold in the cream.
5 | Cut the cake into two layers and place the
bottom half onto a serving tray. Place a tall cake
ring around the base of the gateau. Spread half of
the raspberry cream mixture over it and place the
top half onto it. Spread the remaining raspberry
cream mixture on top.
Cakes and small baked items | 181
6 | Distribute the remaining frozen raspberries
evenly on top of the cake. Prepare the glaze
according to the instructions on the packaging,
leave it to cool briefly and pour over the
raspberries.
7 | Leave the gateau to cool down for at least
3-4 hours before cutting to serve.
Setting procedure:
Baking with PerfectBake
Springform cake tin on the wire rack, level 2
Select Assist
Category: cake, bread
Food: cake
Dish: cakes in tins
Alternative setting:
Springform cake tin on the wire rack
4D hot air
170 °C
Preheat
Baking time: 35-40 minutes
When using 4D hot air, you can place the
accessories on any level from 1 to 4.