Cake "cranberry fantasy"
178 180 минут 10 порции
And again the cake. I can without them can. This cake just two flavors - cranberries and chocolate, but a few textures... And unusual berry glaze. Well, it turned out very tasty!
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Cake "cranberry fantasy"
- Apple - 2 PCs
- Cranberries - 80 g
- Sugar - 420 g
- Egg white - 1 piece
- Water - 80 ml
- Agar-agar - 10 g
- Rice flour - 50 g
- Sugar - 60 g
- Chicken egg - 1 piece
- Vegetable oil - 1.5 tbsp
- Water - 1.5 tsp.
- Leavening agent - 3 g
- Puree berry - Ninety
- Corn starch - 4 g
- Sugar - 25 g
- Water - 18 ml
- Milk - 120 ml
- Cream - 300 g
- Vanilla pod - 1/2 PCs
- Gelatin - 6 g
- Water - 30 ml
- Puree berry - 50 g
- Milk - 35 ml
- Cream - 23 g
- Sugar - 13 g
- Glucose syrup - 23 g
- White chocolate - 160 g
- Gelatin - 3 g
- Water - 15 ml
Step by step instruction of cooking Cake "cranberry fantasy"
A pastry ring with a diameter of 16 cm and tighten with cling film. On the bottom put a circle of marshmallow. Pour the cooled confit, remove in the freezer until complete freezing.
Soak gelatin. Milk flavored with vanilla, contents of vanilla bean and the pod to heat in a saucepan with the milk (do not boil), leave for 10 minutes to flavor. Then the pod to remove, and the milk, again stir and pour over white chocolate. Stir.
Add the dissolved gelatin. Whisk until fluffy chilled cream, gradually, in a number of techniques to mix cream with milk and chocolate.
On the bottom of the form ( I have a form with a volume of 1 liter, diameter 18 cm) pour the mousse layer with the thickness approximately 1 see a Little freeze. Lay a paste of marshmallow and confit.
Pour the remaining mousse, paying attention to the sides to air
From top to put the rice cake. To remove the cake in the freezer for 5-6 hours, preferably overnight.
Pour on white chocolate. To give a little to stand up to the chocolate "warmed up". Add dissolved gelatin and penetrate the mass in a blender. This must be done carefully, holding the blender at an angle, to follow, to avoid air bubbles. Do not overdo it - the more you use the blender, the thicker will become the mass means heavier will exactly fill the cake. Just made it smooth and all.
If, however, the bubbles formed ( as it inevitably will, at least, I anywhere without them), strain the glaze through a fine sieve. If need be, several times. Just the frosting has cooled slightly. I poured the cake so icing when its temperature is 35 degrees. Well, that turned out something like this. After icing the cake put into the refrigerator for "soft" thaw for 5-6 hours.
Marshmallows. Honestly, the idea came spontaneously, when once again making s'mores. Prepared for this recipe http://www.povarenok .ru/recipes/show/107 205/. I will not repeat, everything is well described in detail. Of course, the amount of ingredients that I have is on a mountain of marshmallows. Just when you transplant marshmallows, put a circle with a diameter of 16 cm to the foil.
Now, whisk egg with sugar for about 5 minutes, the mass has become light and increased in volume.
Dry ingredients - rice flour and baking powder and sift several times and pour in the egg mixture.
Gently stir, add vegetable oil, stir again. Pour in the boiling water. Mix well.
Bake in a preheated 160 degree oven until Golden Golden brown.
Cool on a wire rack. My cake came out taller than needed, so I had it cut off to a height of 1 cm.
Gelatin pre-soak. Berries cranberries (berries take a little more - 120-130gr) to unfreeze, punching in a blender, RUB through a sieve. Mix sugar and starch. Pour in the berry puree. Put on fire, bring to boil, boil for 30-40 seconds. Remove from heat, add dissolved gelatin, mix and cool to 35-40 degrees.