Ingredients (for the mold diameter 16cm | 6.3 inch):
- 3 eggs
- 120 g sugar | 4.25 oz
- 80 ml milk | 2.70 fl oz
- 50 ml sunflower oil | 1.70 fl oz
- 120 g flour | 4.25 oz
- 10 g baking powder | 0.35 oz
- 15 g matcha tea | 0.55 oz
- All the ingredients should be at the room temperature. In a separate bowl, mix the flour with the baking powder and matcha tea. Be sure to sift, and set aside.
- Separate the egg whites from the yolks and whip them with 1/2 of the sugar until the volume increases by 3 to 4 times. You should get a dense white mass that keeps its shape well.
- Grind the yolks with the rest of the sugar, add milk and sunflower oil, stir the mass thoroughly until smooth. Next, add the mixture of dry ingredients, and stir thoroughly.
- At the very end, add the whipped egg whites in 2-3 portions. Stir the dough using a silicone spatula, with gentle movements from the bottom to the top, it is important to save the fluffiness!
- Spread the dough in the mold and bake it in the oven preheated to 160C (320F) for 45 to 50 minutes.
- After baking, let the biscuit cool down a little, then remove it from the mold, wrap it in a plastic wrap, and place it in the fridge for 6 to 8 hours. After the time has passed, cut the biscuit into 3 layers.
Ingredients (for the mold diameter 14 cm | 5.5 inch):
- 300 g raspberry puree | 10.60 oz
- 60 g sugar | 2.10 oz
- 8 g corn starch | 0.30 oz
- 8 g gelatin | 0.30 oz
- 50 g water | 1.75 oz
- Pour the gelatin with water and let it swell.
- Bring the raspberry puree to a boil and pour a mixture of sugar and cornstarch in it; stir thoroughly with a whisk. Boil the mass for 1 to 2 minutes, until it gets thicker.
- Next, remove the saucepan from the heat, and add the swollen gelatin; thoroughly stir the mass with a whisk or mush it with an immersion blender until smooth.
- Tighten the bottom of the rings with the cling film in 2 to 3 layers; place the rings on a flat surface, for example, on a cutting board.
- Divide the berry mass into two equal parts and pour them into molds. Place the molds in the freezer for several hours to stabilize.
- 600 g cream cheese | 21.15 oz
- 200 g cream 33% | 7.05 oz
- 50 g powdered sugar | 1.75 oz
- 30 g freeze-dried raspberry powder | 1.05 oz
Put all the ingredients in a mixer bowl and whip for a few minutes until fluffy, dense and smooth.
- 120 g water | 4.25 oz
- 60 g sugar | 2.10 oz
- Mix the sugar with water in a saucepan, bring to a boil and remove the saucepan from the heat. Before use, the soaking syrup should be cooled to the room temperature.
- One biscuit layer needs 30 to 40 ml (1.20 to 1.35 fl oz) of impregnation. Conveniently spread the syrup with a silicone brush.