
Cake “Autumn Waltz” – recipe
INGREDIENTS
On the cake diameter 26
Biscuit “Nut sponge”:
yolks -6sht
Sugar 65g
Proteins -6sht
Sugar 65g
Hazelnut peeled, chopped (small pieces) -150g
Almond flour -150g
Flour -45g
Cream:
Apricots – 400g
Prunes -350g
Apelsin- 1pc (large)
Allspice – 5pcs (peas)
Carnation but.- 5pcs
Cognac – 1st.l.
Yolks – 3pc
Milk – 170ml
Butter -100g
Hazelnut – 140g
Sugar -140g
Impregnation:
Sugar – 70g
Water – 100g
Tea – 2ch.l.
For the decorations – chopped pistachios …
Cooking method:
Biscuit “Nut sponge”:
Sift flour, mix with almond flour and chopped hazelnuts.
Beat egg yolks with sugar until fluffy. Protein Whip with sugar for meringue. Half meringue add the yolks, then enter the nut-flour mixture, in parts very carefully, the rest of the meringues. Mix until uniform. Pour in the form of a ring with a diameter 26. TEXT at 180gr – 25-30 minutes. Remove, cool, remove from the ring, cut into 3 cake.
Cream:
Apricots and Prunes wash, dry pour orange juice, put the spices. Boil for 3-4 minutes, remove from heat and leave to infuse for 1 hour, then grind in a meat grinder (remove the spices).
From nuts and sugar to make a roasted nuts, cool and grind in a coffee grinder and mix with fruit stuffing.
From egg yolks and milk to cook English sauce (egg yolks grind whisk, add 1 teaspoon of sugar, pour the boiling milk in a thin stream, put on the stove and boil down until slightly thickened) enter into mincemeat, after introducing the softened butter and stir until smooth, lush masses.
Impregnation:
Sugar + water on the fire to boil 2 minutes, brew tea syrup. Post a minute to stand up drain, cool.
Assembly:
Korzh slightly impregnate impregnated smear cream.
Decor:
According to my idea should be berries, but in such a cold unfortunately I was not able to buy them, so the cost minimalist set.
The cake is very tasty and not calories.
Bon Appetit!
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