Cake with raspberries and beans thin.

Cake with raspberries and beans thin.
1. Sand the basis of:
– 120 g butter,
– 2 g of salt,
– 80 g of powdered sugar,
– 30 g of almond flour,
– 40 g of egg,
– 200 g flour.

In mixer bowl, tip “paddle” or in a blender, mix the dry ingredients. Add chunks of cold butter. Mix all into crumbs. Pour the eggs all at once and stir quickly. Wrap the dough in film, refrigerate 30 minutes. Roll out into a layer thickness of 2-3 mm between two sheets of parchment and freeze. Oven preheated to 170 degrees. From the chilled dough circles need to quickly cut diameter, to pass on a baking sheet and bake until golden brown. Cool. More than half of the test, I have stayed in handy for other recipes. So I did a total of 6 cakes in shape with a diameter of 6.5 cm and a height of 3 cm.

2. Biscuit “Mualem” Chocolate:
– 66 g protein,
– 50 g trimolina,
– 45 g egg yolks,
– 10 g flour
– 18 g of cocoa powder,
– 24 g of dark chocolate,
– 6 g slivchonogo oil.

Beat until fluffy proteins trimolinom, spatula stir the yolks first, then the sifted flour with cocoa. At the end carefully stir in melted and cooled butter with chocolate. Spread the dough on the baking sheet and form a layer of 0.5 cm. Bake for 7-8 minutes at 180 degrees. Cool, cut circles of smaller diameter than the bottom forms.

3. raspberry cream:
– 60 g raspberry puree,
– 40 g of white chocolate
– 20 g cream 35%
– 2 g gelatin sheet.

Puree to bring to a boil, add the cream, just a little warm. Pour the mixture onto the melted chocolate and gelatin. Punch blender or mix well. Pour into a small silicone shaper. Freeze.

4. mousse with tonka beans:
– 250 g of cream 33%
– 2 g grated tonka bean,
– 20 g of sugar,
– 80 g egg yolks,
– 5 g of gelatin,
– 100 g of white chocolate
– 80 g of 35% cream.

250 g cream to warm up to 70-80 degrees. Add grated on a fine grater beans, cover with foil and let stand for 15-20 minutes. Strain, if you want to add the cream to 250 g Beans may involve a portion of the liquid.

Bring the cream to a boil, pour in the mixture of egg yolks and sugar. Pour everything back into the ladle and cook stirring until 82-84 °. Remove from heat, add the gelatin and melted chocolate. Punch blender. Cool to 30 degrees. Beat the remaining 80 g of cream. Stir in cooled mousse with a spatula.


Forms to fill 3/4 of mousse. Attach frozen cream, cover with a little biscuit scrolling, so mousse evenly distributed form. Freeze. Ready-made cakes or velor cover any glyassazhem. Share on sand foundation. Post a thaw in the refrigerator before eating.

пирож с малин 2 пирож с малин 1 пирож с малин 3 пирож с малин 4

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