Cake "Surprise"

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Tender hazelnut cake without flour. Banana and Bavarian mousse with white chocolate. Mirror glaze and a surprise when you cut the cake.

Ingredients for Cake "Surprise"

Step by step instruction of cooking Cake "Surprise"

Шаг 1

Join: 37 g almond flour, 37 g sugar, 8 g of corn starch and 50 g coconut flakes. (powdered sugar pre-sift)

Шаг 2

Beat egg whites, gradually add sugar

Шаг 3

Used sugar TM Mistral

Шаг 4

Stir in the whites of the dry ingredients, mix gently.

Шаг 5

Spread the batter in form No. 16, predvaritelno zastelil its baking paper

Шаг 6

Bake at 180 degrees for about 8-10 minutes. Cool.

Шаг 7

Banana mousse:100g banana chopped, add the lemon juice.
Blend with a fork. Sheets of gelatin soak in water.

Шаг 8

Add sugar and put in the micro until the sugar is dissolved.

Шаг 9

Let cool slightly, enter the squeezed out gelatine.
Mix well.

Шаг 10

To whip the cream.
Stir in banana puree, mix gently.
Put the cream in the refrigerator, give a little to thicken!

Шаг 11

Cake put in the form of a ring.
Spread on top of banana mousse and put in the freezer for an hour.

Шаг 12

Bavarian mousse:30 ml of milk and 40 ml cream and bring to boil.
Brewing 40 g egg yolks, stir well.
To return the mass to the skillet. Over low heat, stirring constantly, bring to thickening.
Soak gelatin in water

Шаг 13

Let slightly cool the ground and enter pressed sheet gelatin

Шаг 14

Immediately add white chocolate. Mix all until smooth.

Шаг 15

Whipping cream 150 ml and gently combine with the chocolate mixture

Шаг 16

Zoom ring on the 18. Pour the mousse over the frozen banana mousse and place in the freezer for 2-3 hours.

Шаг 17

Without removing the rings! Flip the cake, accurane cut with a sharp knife in the middle, not reaching the Bavarian mousse.
Spread in the middle of nuts and dried fruits, cover them cut (I had to remove the banana mousse on the cake to viswit tightly lock nuts and dried fruits.
Put in the freezer until fully cured mousses.

Шаг 18

Mirror glaze:7 g leaf gelatine soak in cold water.
50 ml of water add 100g of sugar и100г of glucose syrup. Bring to a boil.

Шаг 19

Remove from heat, let slightly cool, introduce the squeezed out gelatine.

Шаг 20

Add 100 grams of smashed white chocolate and 70 g of condensed milk. Stir until smooth, add the dye. To break immersion bladeren at low speed on an incline, in order to avoid bubbles.
Cover with cling film and leave in the fridge overnight.

Шаг 21

Remove the ring from the cake.
The frosting to warm up to 35-38 degrees. To put the cake on the grid, which put the capacity for flowing glaze. Pretty quickly, starting from the centre to pour the icing on the cake, so that was covered and the sides. To give a well drain out the excess, carefully trim the edges

Шаг 22

I really wanted to show what it looks like icing on the cake, but unfortunately did not get a good photo.