Cake "Lumier"

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Very tasty and tender cake from the Japanese pastry chef Toshi Yorozuya.

Ingredients for Cake "Lumier"

Step by step instruction of cooking Cake "Lumier"

Шаг 1

Ready cake remove from the form, let cool, then cut the edges so they were smooth.
The size of the finished cakes - 3x11 see I baked it in a larger form than is needed, because I desired was not, and a stock of 3-4 cm not hurt, because a baked layer you want to align.

Шаг 2

Now make the chocolate leaves. To do this, 80 g of chocolate melt in a water bath and then place on greaseproof paper on which pre-draw a rectangle 21х11 see
Paper chocolate remove for a few minutes in the fridge - you need to catch the moment when the chocolate slightly hardens, becomes like plasticine.
The lines from the pencil are not etched on the finished chocolate leaves, chocolate need to put on the reverse side of the paper.

Шаг 3

Then cut the chocolate sheet into the desired number of small plates - 7 pieces, cover the top with a sheet of baking paper, put under uniform bending (the leaves turned out as evenly as possible) and remove the entire structure back in the fridge to full hardening.
More written here: http://www.povarenok .ru/recipes/show/506 52/

Шаг 4

Then remove the yoke, remove the paper and remove the finished chocolate leaves in the freezer before Assembly.
I must say that the milk chocolate is quite Moody at work, and my sheets came out not as smooth as I would like.

Шаг 5

Now prepare the fruit layer.
2.5 g of gelatin fill with cold water
of half an orange squeeze 40 ml of juice.

Шаг 6

Fruit cut into small pieces, add the orange and lemon juice, 25 g of brown sugar and put on fire.
It is advisable to take some tropical fruits, like mango, pineapple and banana or lychee, mango, banana. I have a banana and canned peaches. Total weight of fruit - 240 g.

Шаг 7

Cook for (or rather, stew) fruit mixture for another 5 minutes, then remove from heat and add gelatin.

Шаг 8

In the form put the baking paper, spread it on the fruit mixture and leave until fully cured.

Шаг 9

Then removed from the mold and trimmed edge.

Шаг 10

Now prepare the chocolate mousse.
7 g of gelatin fill with cold water.
100 g of chocolate melt in a water bath and set aside aside.
200 ml cream will beat into a soft mousse with 2 tablespoons of powdered sugar.
2 egg yolks mix with 20 grams of sugar.
110 ml milk bring to a boil and inject into the yolk mixture.

Шаг 11

Put a weight on the fire and bring to a boil (to 84 degrees). Remove from heat, add gelatin, then the chocolate.

Шаг 12

A lot a good stir up, strain through strainer and cool to 40 degrees.

Шаг 13

Then inject 150 g whipped cream (50 g leave to build cakes).

Шаг 14

Then turn the foundations of tender and delicious biscuit soufflé Japanese cheesecake.

Шаг 15

On the cake spread the remaining chocolate mousse and remove the workpiece in the refrigerator or freezer.

Шаг 16

Then cut the finished workpiece into 7 rectangles 3x11 cm
Of the remaining whipped cream produced tracks on the surface of the cakes.

Шаг 17

Cover with chocolate leaves and decorate with slices of peaches and pistachios.
To peaches and pistachios shone, they can be dipped with caramel, or make a solution of gelatin with water/juice and apply on the fruits.

Шаг 18

Mouth-watering treat is ready! It just melts in your mouth and ends quietly...

Шаг 19

Bon appetit!