Crunchy sponge biscuits, raspberry jelly, and chocolate icing – learn how to make a delicious and impressive dessert!
Ingredients:
Sponge Biscuits:
- 2 tablespoons of sugar
- 2 tablespoons of brown sugar
- 2 eggs
- 2 tablespoons of wheat flour
Chocolate Icing:
- 100 g of milk chocolate
Raspberry Jelly:
- 2 tablespoons of honey
- 30 ml of water
- 10 g of gelatin
- 70 g of frozen raspberries
Preparation:
Step 1: Bake the Sponge Biscuits Separate the egg whites from the yolks. Beat the egg whites until stiff, gradually adding white sugar. Then add the egg yolks and mix for a while. Add the sifted flour and gently fold it in. Transfer the mixture to a piping bag and pipe it onto a baking sheet lined with parchment paper, forming circles about 4-5 cm in diameter. Tap the baking sheet lightly on the counter to remove excess air. Sprinkle the biscuits with brown sugar. Bake the biscuits until golden in an oven preheated to 160°C.
Step 2: Prepare the Raspberry Jelly Soak the gelatin in water. Thaw the raspberries and blend them. Then strain them through a sieve and measure out 250 ml. Transfer the raspberries to a saucepan and bring to a boil. Then add the soaked gelatin, followed by honey. Pour the mixture into prepared molds, reserving a little for later. Allow to cool, then place in the freezer until the jelly sets.
Step 3: Decorate the Biscuits Turn the biscuits upside down. Use the remaining liquid jelly to stick the frozen jelly onto the biscuits. Melt and temper the chocolate. Then transfer it to a piping bag with parchment paper. Decorate the biscuits with chocolate and refrigerate until set.
