CAKE walnut meringue with chocolate ganache and berries

In the original recipe in chocolate ganache added pulp of passion fruit 6, but on the occasion I bought 3 packs of blackberries and decided to cook a cake with it, so you can use any fruit of your choice (cherries, currants, strawberries, raspberries, etc. )!

For chocolate-berry ganache:
80 ml – berry or fruit puree (I got it from a 100g blackberries)
230 gr – chocolate
15g – fragrant honey
40 g – butter

For nut meringue Dizhonez:
90 g – sugar (I used brown)
80g – 85g of sugar and almonds – for almond flour sugar
5 belkov- from large eggs
a pinch of salt
65 g – fine-grained sugar
3 tablespoons – milk

For decoration:
2 tablespoons – cocoa
100 Gr fresh blackberries

1. So, prepare chocolate fruit ganache. To do this, we need to get 80 ml fruit puree. I chop blackberries blender and rubbed through a sieve to get rid of the seeds.
2. Put the fruit puree in a saucepan, warm up a bit and add the honey. Mix.
3. Chocolate break into small pieces and melt in a water bath, add a warm blackberry sauce and mix thoroughly.
4. Now add the pieces of butter and stir until the butter melts and the pieces all together do not form a homogeneous, smooth mass. Ganache is ready. Cover the bowl and remove the film in the fridge. If time is short, but not frozen ganache, whip it with a blender and it thickens. I did not need to do this, ganache was very thick and I even had it a bit podtopit in the microwave, so he lay down on the meringue evenly when assembling the cake.
5. Meringue I cook called dizhonez (dijonnaize) for this cake. It is very light, crispy meringue, less sweet than the traditional French. To prepare the meringue, we need to prepare the almond-sugar meal. It is a mixture of sugar and almonds in equal proportions. Pour the sugar (80g) and almonds (85 g) in a blender cup and thoroughly crush them.
6. Should get a friable mass. To almonds are allocated oil, need to grind briefly, intermittently.
7. Almond and sugar Put the flour in a bowl and add 90 grams of sugar and 3 tbsp. l. milk. Thoroughly rub together to form a dough.
8. In the egg whites, add a pinch of salt and whisk until light foam.
9. Increase the mixer speed and gradually vsyp fine crystalline sugar (65 grams), beat the whites until hard peaks and sugar is dissolved. Add peanut batter and stir it with the blade folding method.
10. We obtain here is light, airy, porous dough that need to shift into a pastry bag.
11. On the parchment, draw a circle of the desired diameter, turn the paper and otsadit cakes from the center. The author has got 2 cakes with a diameter of 22 cm, but I wanted to let a small but high cake and drew a circle with a diameter of 15 cm. As a result, I got 6 cakes and dough residues 3 small control cakes, which are very useful to you when you need to be check the readiness of cakes. Then these little meringue, you can grind them and sprinkle the cake sides. Bake cakes at T 130 C without convection or 100 ° C with convection for about two hours. The exact time can not be specified because the time depends on the air humidity, freshness of eggs and the characteristics of your oven. Meringues should be light and dry, and after complete cooling easily separated from the parchment. The photo has finished meringue.
12. It was time to collect the cake. In principle, you can cook and another layer of this cake, only to be noted that for the meringues are suitable only so-called “dry” creams, t. E. Creams containing large amounts of fat and impregnating meringue without softening it. For example, this is the classic oil creams and a variety of chocolate ganache. However, if the meringue covered with a thin layer of chocolate that can be used for interleaving and moist mousse and whipped cream.
13. Apply chocolate cakes fruit ganache, sprinkle sides merengovoy crumbs, top sprinkle cocoa through a strainer. Garnish with blackberries and mint. Cut the cake and call everyone in the house to drink tea.

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Bon Appetit!

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