Raspberry Cake with Cookies
To prepare a delicious and refreshing dessert, we start with a base of cookies that will provide both texture and a pleasant taste. In a large bowl, we finely crush the cookies until we obtain a homogeneous powder. We add the softened butter, cut into small cubes, and the honey. Using a spatula or even our hands, we begin to knead the mixture. It is important that the butter is at room temperature so that it combines easily with the cookies, and the honey will add a natural sweetness that will perfectly complement their flavor.
Once we have obtained a dough-like composition, we take a round cake mold with a removable ring of 25 cm. We transfer the mixture into the mold and, using a spoon, we press the mixture down firmly to create a solid base. This will keep everything in place during serving. After we finish pressing, we place the mold in the refrigerator to set a bit, for at least 30 minutes.
In the meantime, we turn our attention to the whipped cream. In another bowl, we whip the cream until it becomes firm, being careful not to turn it into butter. Once the cream is well whipped, we prepare the gelatin. It must first be hydrated in cold water for a few minutes, then we melt it in a double boiler. While the gelatin is still warm, we add it in a thin stream to the whipped cream, constantly stirring to avoid lumps.
We carefully pour this whipped cream and gelatin mixture over the cookie base in the mold, ensuring it distributes evenly. Then, we deal with the syrup and jam. We take the preferred syrup and, using a teaspoon, add it to the whipped cream, gently mixing to avoid losing air in the cream.
After achieving a well-homogenized composition, we sprinkle the broken cookies in larger pieces on top, which will add a crunchy note. We continue with the decoration of the cake, placing fresh raspberries on top, which will bring a color contrast and a delicious taste.
Finally, we prepare the gel cake according to the instructions on the package, using raspberry syrup. We pour this gel over the cake, thus covering the raspberries and cookies. We let the cake cool in the refrigerator for at least 3 hours, during which it will set and can be easily cut. In the end, we serve with joy and delight, knowing that we have created a tasty and attractive dessert! Enjoy your meal!
Ingredients: Base 1: 200 g finely crushed biscuits, 75 g melted butter, 2 tablespoons honey cream; 200 ml liquid cream, 4 tablespoons raspberry jam, 10 g gelatin (one packet) 100 ml raspberry juice. Base 2: 100 g coarsely crushed biscuits, 10 g cake gel (one packet) 300 ml raspberry syrup, a handful of raspberries.
