Cake with persimmon and Bavarian mousse.

Cake with persimmon and Bavarian mousse.

торт с хурмой
1). Coconut dakuaz:
In a separate bowl sift 37 g almond flour, 37 g of powdered sugar, 8 g of potato starch and 50 g of coconut. Separately, whip the egg whites 75 g to 35 g of fine sugar. Gently stir in the dry ingredients. Spread the dough on baking paper, smooth about the size of the form. I was found in the bottom of the barrel so pretentious. ))) Bake at 180 degrees for about 8-10 minutes. Cool.
2). Jelly with persimmon:
150 g mashed persimmon mixed with 100 ml of orange juice in the bowl of a blender, add 1 tablespoon of lemon juice. Fight until smooth and rub through a sieve. Be sure to try the taste, and I have an orange and persimmon were very sweet, if not sweet enough, you can add sugar or powder to taste. 8 g gelatin sheets previously soaked in cold water. A small portion of mashed potatoes warm in a microwave up to 60-70 degrees shall shoot squeezed gelatin and mix with the rest of the puree. Pour the jelly into a form which will collect the cake and refrigerate until complete solidification. If the shape without a bottom, do not forget to wrap up its bottom in food processing film. Frozen jelly to release from the mold, cut off from the edge of approximately 1.5 cm.
3). Syrup:
Mix 50 ml of water, 25 grams of sugar, bring to a boil and add 1 tablespoon liqueur «Pina Colada». Cool to room teiperatury.
4). Bavarian mousse:
Heat 30 g of milk, 40 g 33% cream and the vanilla seeds, bring to a boil and boil 40 g egg yolks, stir well, pour back into the ladle and bring to thick. Remove from heat, cool slightly and mix with 3 g (I used 4) pre-soaked gelatin sheet. Stir and pour 100 g of a broken white chocolate. Mix everything until smooth. Cool to 35 degrees. Separately beat 150 ml of 33% cream and gently mix with a chocolate mixture,
5). Mirror Glaze:
7 g sheet gelatin to soak in cold water. 100 g sugar, 100 g of glucose syrup, 50 g of water to boiling dovseti. Pour 100 g of white chocolate the broken and 67 g of condensed milk. Mix until uniform, add the dye. Punch blederom submersible at a low speed so as to «not havatat air» under bias. Pour into a container, cover with cling film and refrigerate overnight. Before use, warm up to 35 degrees.
6). Build:
At the bottom of the mold put dakuaz, soak the syrup, put the jelly and pour all the mousse. Put the form in the freezer for at least 30 minutes. Glaze warm up to 35-38 degrees. Cake to put on the grill, under which the supply container for flowing the glaze. Pretty soon, starting from the center pour the icing on the cake, so to cover and sides. Writing a good drain surplus neatly trim the edge, and again put the cake in the freezer. The glaze gives a very viscous and difficult to cut a piece beautifully. So much better to cut the cake chilled, hot knife. Bottom decorate (hide all the flaws))) coconut. And I have made the top of a small picture of the remains of the glaze by adding just a little dye, jelly pieces, chocolate and physalis.

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