Cakes «Autumn».

Cakes «Autumn».

Biscuit:
Eggs 4 pcs
Sugar 150 g
tsp vanilla on the tip
Flour 70 gr
starch 70 g

Beat the whites until a stable dense foam parts podsypaya sugar not stop beating. Add egg yolks one at a time. Turn off the mixer, sift the flour and starch, vanilla. Gently mix Spatula,
Put the dough into the mold. Get three thin cake.

Nugatin:
180 g sugar
’90 Hazelnuts
’90 Almonds
Nuts are not finely crushed or cut. Pour the sugar in a saucepan and melt in the fire, to make a light caramel brown. Pour the nuts and stir to nuts, all covered with caramel. Put in the form of paper or a silicone mat, the size of the cake. Cool.

Jelly berries:
500 g blueberries (or dr.yagod)
0.5 l of water,
sugar to taste
’15 Gelatin
Soak gelatin in a couple of tablespoons of water. Berry compote cook and rub through a sieve. Pour into a mold. Cool. Freeze to make it easier to carry on the cake.

Impregnation of sponge cake:
70 ml. water
70 ml. lemon liqueur
2 tsp sugar.
Warm, dissolve the sugar.

Cream mousse with mascarpone
520 ml.slivok fatty
Mascarpone Pie (250g)
Powdered sugar to taste
vanilla
1ch.l. gelatin.

Soak gelatin in water. Whip cream until soft peak. Add powder and vanilla. Pour gelatin. Connect the mascarpone and cream.

Chocolate glaze:
125 gr.zhirnyh cream
150 g (1/2 cup + 2 tablespoons) of water.
180 grams of sugar,
65 grams of cocoa powder,
6 g gelatin.
30 ml (2st.l) water.

Cooking method:

In a small saucepan with a thick bottom pour in the cream and 150 gr. of water, sugar and mix well. Bring to a boil over high heat. Pour the cocoa and whisk to mix well, remove from heat.
Very slow to interfere with, to remove all the air. Doing it with a teaspoon, omit it at the center of the glaze and slowly begin to interfere, following increases gradually, and then picking up a spoon from the surface. Cool glaze to 43 ° C, it will take some time.
Pour gelatin water (30 g), wait until absorb water and swell. Shokoglazur Put in a water bath and dissolve the gelatin. He must completely separate. Cool the mixture to 24 ° C.

Assembling the cake:
Soak a sponge. Put the cream of the cream. On the cream gently put nugatin. Top else biscuit, impregnation, cream and jelly. Then again, biscuit, impregnation. Align cream cake in the fridge for a couple of hours. Top pour cake with chocolate icing. Refrigerate for 12 hours. Then cut into cakes warm knife.

пирож осенние

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