Biscuit in chocolate glaze with fresh raspberries

6 servings

70 minutes

Biscuit in chocolate glaze with fresh raspberries is an exquisite dessert embodying tenderness and harmony of flavors. The airy, light biscuit soaked in rich chocolate coating becomes a true embodiment of sophistication. The history of this dessert traces back to Russian cuisine, where traditional sweets have always been celebrated for their rich texture and taste. The combination of tart-sweet raspberries with velvety glaze offers an incredible contrast that awakens the senses. This dessert is perfect for celebrations, cozy evenings, or tea parties when one wants to indulge in a refined treat. White chocolate and almond slices add festivity, turning the dish into a true culinary masterpiece.

Energy value per serving

• Calories: 302.7
• Proteins: 9.4g
• Fats: 14.9g
• Carbohydrates: 32.4g

Ingredients

• Chicken egg: 4 pc
• Vanilla sugar: 1 tsp
• White chocolate: 100 g
• Cocoa: 3 tbsp
• Butter: 20 g
• Sugar: 2 tbsp
• Sour cream: 2 tbsp
• Wheat flour: 100 g

Cooking steps

1. To prepare a biscuit, you need to thoroughly beat the yolks with sugar until they increase in volume and whiten. The yolks can be beaten using a fork, whisk, mixer, or stick blender.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 2 tablespoons

2. Place the egg whites in a clean bowl and beat on low or medium speed with a mixer until light, fluffy foam forms.

   Required ingredients:

   • Chicken egg: 4 pieces

3. Increase the mixer speed to medium or maximum (speed depends on the mixer power) and, without stopping whisking, gradually add sugar in a thin stream. Once all the sugar is added, continue whisking until the egg whites spill out when tilting (or flipping) the bowl.

   Required ingredients:

   • Sugar: 2 tablespoons

4. Add the egg whites to the yolks and gently mix.

   Required ingredients:

   • Chicken egg: 4 pieces

5. Add flour to the mixture and mix well.

   Required ingredients:

   • Wheat flour: 100 g

6. Grease the baking pan with oil, pour in the batter, and bake at about 180 degrees for 30-35 minutes.

   Required ingredients:

   • Butter: 20 g

7. It's better to leave the biscuit under a napkin for 5-6 hours, so that the next day it will remain airy and won't collapse under our raspberry glaze.

8. In a small pot, mix sour cream, 2 tablespoons of sugar, butter, and cocoa to make a glaze, then pour it over the biscuit.

   Required ingredients:

   • Sour cream: 2 tablespoons
   • Sugar: 2 tablespoons
   • Butter: 20 g
   • Cocoa: 3 tablespoons

9. I placed raspberries on top and melted white chocolate in a water bath, added a bit of oil to make it liquid, drizzled it over my biscuit with a regular straw, and added almond slices.

   Required ingredients:

   • White chocolate: 100 g
   • Butter: 20 g