Cake "Christmas tree"
70 180 минут 12 порции
Today I have a little commemoration of the 100th recipe on the website. I want to dedicate this recipe to all the participants of the new year special "My Mysterious Santa Claus", especially the administrator and the coordinator of the action, our beautiful fairy - Tick (Galinka1705). Girls, I got great pleasure from participating in the promotion, communicating with you. All together we have experienced and rejoiced consulted and just talked. This recipe I want, with your permission, close to the new year theme. Because we have other equally beautiful holidays. PS:thank you For the recipe blogger Andrew Rudikova.
for New Yearfor Christmas
Ingredients for Cake "Christmas tree"
- Strawberry - 360 g
- Sugar - 50 g
- Gelatin - 4 g
- Lemon juice - 20 g
- Cream - 50 g
- Juice - 15 g
- Sugar - 5 g
- Gelatin - 1.5 g
- White chocolate - 125 g
- Yogurt - 125 g
- Butter - 50 g
- Milk - 45 g
- Chicken egg - 50 g
- Yolk egg - 85 g
- Flour - 70 g
- Egg white - 125 g
- Sugar - 60 g
- Gelatin - 20 g
- White chocolate - 560 g
- Cream - 700 g
- Tea bags - 40 g
Step by step instruction of cooking Cake "Christmas tree"
Soak gelatin in cold water, ratio 1:6, for each g gelatin 6 g water is the rule.
Remove the zest from 1 lemon, put it in the pot and there add lemon juice. Sliced strawberries (200 g) cubes. In another container put 160 grams of strawberries, it will begin to melt and give the juice, add sugar (can be adjusted to your taste, depending on sweetness of the strawberries). Porirua this mass. Cast the third part of the mashed pulp in another pan and put to heat. Gelatin to dissolve in a water bath (do not boil). To connect with heated up to 82-85 degrees pureed strawberry mass.
Next, combine strawberry puree, puree with the gelatin and chopped strawberries. Mix all with a spatula carefully so the berries remained pieces.
Spread the strawberry compote in a silicone mold. The cell height is approximately 5 cm. I got 8 pieces. put them in the freezer.
Prepare the cream into the white chocolate. Soak the gelatin. Dissolve in a water bath.
Grate the lime zest and squeeze the juice (15 g). In a saucepan combine the lime juice, lime zest, cream (50 g) and sugar (5 g). Put on fire and bring to a boil, cooled to 85 degrees and add dissolved gelatin.
In a water bath melt the chocolate and pour it into the gelatin mass. Stir so that the mixture has cooled down a bit. Add yogurt (to your taste). Penetrated the whole mass of the immersion blender.
Get the form with the compote out of the freezer and pour on top of cream (I forgot to take pictures). In the photo I have a frozen strawberry filling along with cream of white chocolate. Layer strawberries two times thicker than the cream, i.e. a ratio of 1:2.
Japanese cooking custard sponge cake - it performs the function of decor, neutral in taste, but flexible, allowing it to fold into different shapes. Important to choose the correct thickness and remove the top crust of biscuit. It can also be dyed in different colors. Because I have "tree", the color, respectively green.
In a saucepan, combine together butter (82.5% of 50 g) and milk (any fat content of 45 g). Put it on the stove and, stirring, allow the butter to melt, the mass almost comes to a boil. Remove from the heat and introduce the flour, mix well with a whisk, the mass begins to gather into a ball.
Spread the batter in the bowl, introduce egg (50 g) and yolks (85g). Mix well with a mixer. A homogeneous, smooth and elastic mass.
Paint the ground green. I have AmeriColor Electric Green. The color of the cake will be brighter than this part of the test, so add more dye.
In a separate bowl whisk the meringue from sugar (60 g) and protein (125 g). Start with the lowest speed and gradually increase.
It turned out meringue and choux pastry. In several stages entered the meringue into the batter, stirring with a silicone spatula. Should get a homogeneous dough.
Pour on a baking sheet (covered with parchment or a silicone Mat like I have) a little test. Distributed over the entire surface. The thickness of the dough should be no more than 3 mm, otherwise it will be difficult to work with.
Bake cake in a preheated 170 degree oven for 8-12 minutes. And so we perform this procedure a total of 3 times, ie get 3 layers of cake.
Cool biscuits. When they have cooled, you need to remove the top layer, rolling it with his fingers, opening the "pores" of the cake (the photo shows the difference).
A little retreat from the recipe. From the beginning I made blanks for future Christmas trees. Cut the semi-circles of flexible cardboard (half of a circle with a diameter of 24 cm). Joined with tape and got the cones (6 pieces of pastry). And another half circle I used as a stencil to cut the cake (pictured). Baked cake cut by using a template obtained from 1 biscuit - 2 piece for the Christmas tree.
Prepare the mousse. Soak gelatine in cold water. In a saucepan pour the tea (I did strictly according to the recipe 40 g, but I thought it very much, next time I will take 25 g) and pour in the whipped cream 360 g. Put it on the stove and bring the cream to a boil. At the same time, heat the chocolate (560g), I do it in a water bath. Pour the cream from tea to chocolate. Dissolve the gelatin into the bath and add to the resulting tea and chocolate mixture. Mix well and break the immersion blender.
The remaining cream (340 g), whisk. In the original, the author of tea and stayed in Moussa. I tried tea for me interfered and I want to run the mousse through a sieve. Half of the whipped cream to shift to mass with the chocolate (its temperature should not exceed 30 degrees). Using a whisk, combine the masses.
The second part of the cream already and mix up with a spatula.
The Assembly of the cakes. Cardboard cones (in the photo) vistream with cling film (as advised by the author), I used the file. And on top of the tenderloin biscuit. Beautiful side to the film (see photo). Cardboard cones with biscuit placed in round containers like cups (in the photo). Pour the mousse into each, about 2/3 of the height. Carefully drop the filling in the strawberry mousse. Pour the remnants of the mousse to the edges of the biscuit. Put them in the freezer for 6-8 hours (overnight). The workpiece to be hardened.
I just turned 6 fairly large "trees". When serving guests, I cut them in half, so that was enough for everyone. Mousse left me and 2 of strawberry filling. I made 2 full cakes with strawberry filling. And the rest of the mousse I cooled in silicone cups - a delicious dessert coffee.
While the blanks are cooled, you will need to bake the base "trees" shortbread sable (as it is I wrote in this recipe http://www.povarenok .ru/recipes/show/137 103/). The base should be slightly larger than the bottom diameter cardboard cones (about 12-13 cm), thickness 4 mm.
It looked like a "Herringbone" to decorate the shortbread base.
Decorate at will. I was decorated with a pastry topping using a pastry glue. A "top" from the same dough, colored in red.
And cakes in the cut. I was pleased with the result and did not regret the time spent.
These cakes turned out of the remaining mousse.