Boucher cake glazed with raspberry-nut cream

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Carefully separate the yolks from the whites and beat at high speed until a thick yellow mass, adding half the amount of sugar.

3. STEP 3

   

   Wash the mixer thoroughly and wipe dry. Start beating the whites at low speed. With the formation of soft peaks, gradually increase the speed and add the remaining sugar in small portions. Beat until thick, stable peaks form. The protein mass should be motionless.

4. STEP 4

   

   Sift the starch and flour together. Mix the yolks, beaten with sugar, with a spatula and 1/3 of the whites. We do this with gentle movements from top to bottom so that the dough does not lose volume.

5. STEP 5

   

   Then sift half the starch and flour mixture into the dough through a sieve and also mix gently.

6. STEP 6

   

   Alternate whites and flour. Add the proteins last.

7. STEP 7

   

   We get a homogeneous dough.

8. STEP 8

   

   We lay parchment on a sheet, grease it with oil and lay out circles of dough with a diameter of about 5 cm. It is advisable to get an even number of circles. I got 14 pieces.

9. STEP 9

   

   Bake at 180 degrees. oven for 15-20 minutes until browned. Let cool completely on the sheet.

10. STEP 10

    

    Let's do the glaze. Mix sugar, cocoa, soft butter.

11. STEP 11

    

    Add milk, mix, put on low heat. Stirring, bring the glaze to a boil. Cook until slightly thickened, 4-5 minutes.

12. STEP 12

    

    Prick the cooled halves (7 pieces) onto a fork and dip into the hot glaze.

13. STEP 13

    

    Place on a plate and let the glaze harden a little.

14. STEP 14

    

    Sprinkle coconut flakes on top of the glaze for decoration (optional).

15. STEP 15

    

    Now it's the turn of the cream. Take the butter at room temperature and chop the nuts.

16. STEP 16

    

    Beat the butter with a mixer, gradually add the yolk, without stopping beating.

17. STEP 17

    

    Then add powdered sugar, add cognac drop by drop for flavoring.

18. STEP 18

    

    Add nuts and raspberries as a filler.

19. STEP 19

    

    Beat until smooth and fluffy cream.

20. STEP 20

    

    Turn the remaining biscuit halves over so the convex side is down. Using a syringe or spoon, place the cream in the middle of each circle.

21. STEP 21

    

    Cover the top with halves with chocolate glaze and put in the refrigerator so that the cream cools a little and the Bushes are soaked (at least 2 hours). And we treat everyone to tea and delicious cakes! Bon appetit!