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The cake baked a husband for her daughter (she lives with us) on OTHERS. The task was not simple: to make the cake was a surprise consisted of her favorite - pistachio, chocolate and citrus, were airy and delicious, beautiful and without flour! And yet, the birthday girl just loves amber, hence the name of the cake, especially because its color scheme and he looks like this warm and Sunny piece of beautiful stone. If you are interested, welcome aboard! I will share with you how to cook decoys cakes, chocolate mousse without eggs and creamy lemon curd-Kurd, and how easily and quickly you can decorate a birthday cake.
Ingredients for Cake "amber"
- Gelatin - 12 g
- White chocolate - 30 g
- Cocoa powder - 1 tbsp
- Cream - 600 ml
- Dark chocolate - 370 g
- Butter - 120 g
- Chicken egg - 2 PCs
- Lemon peel - 1 tsp.
- Lemon juice - 90 ml
- Sugar - 180 g
- Powdered sugar - 160 g
- Egg white - 240 g
- Pistachios - 160 g
Step by step instruction of cooking Cake "amber"
Soak the gelatin in cold water for swelling.
Chocolate 270g chopped into small pieces. Heat 100 ml cream (leave 3 tbsp) to a boil and pour their chocolate. Leave for 2 minutes.
Stir well to avoid lumps, you can gently warm in a microwave or on a steam bath.
Squeeze the gelatine and dissolve it in hot, almost boiling cream (3 tablespoons left). To connect with melted chocolate and mix well.
To connect with the chocolate cream, mix and lightly beat with a mixer (to count to five!) :)
Leave at room temperature.
In the culinary ring 22 cm in diameter, place the cake on the edge must remain a small gap.
Evenly covered him half of the chocolate mousse.
Cover with the second cake layer, consisting of pieces.
And cover it evenly Kurd.
Place the third cake layer and remaining mousse pave.
To decorate the cake, defrost it on the middle shelf of the refrigerator, if out drops of moisture, gently blot with paper towel.
Trim the edges and release the cake from the form.
I decided to wear the sides of the cake to the sides of dark chocolate.
You can use the special cooking tape, baking paper or a file. I used a silicone ribbon that you cut out the old silicone Mat. Length, I have composed 2 pieces and belt width should match the height and volume of your cake.
Cover work surface and place it on the tape, the 70 g of chocolate to melt in a microwave or on a steam bath, cool slightly and apply on the tape, flatten with a spatula.
Attach ribbon to sides of cake and put a few minutes in the refrigerator. Carefully remove the tape from the hardened chocolate. Place the cake in the fridge.
The chocolate swirls.
Apply melted white chocolate 30 g to the tape (paper will not work!) and make grooves with a special comb, or like me, with a fork. Let slightly harden at room temperature.
To twist the spiral and holding territory, place for a few minutes in the fridge. To do exactly the same with dark chocolate.
Sprinkle top of cake with cocoa.
Gently release, I do it directly over the cake, swirls of ribbon.
You can decorate with a few berries frozen raspberries and mint.
All our cake is ready.
Suggest to cut the cake spicy, hot and dry knife.
The birthday girl was delighted!
The best products to weigh and prepare in advance. Mix ground pistachios with powdered sugar
Proteins to place in a large bowl. I specifically took a photo so you can see how much they will grow while beating.
Beat on high speed of mixer until the volume increases almost three times.
And, still whisking, gradually add the sugar to 60g.
It turns out shiny and well-shaped meringue, which will not fall out even if you turn the bowl "upside down"!
In a number of techniques to enter into the meringue nut mixture, stirring method of folding the bottom up and in a circle.
That is obtained "dough".
On a baking sheet 38h38 cm, covered with baking paper of good quality, evenly pave the walnut meringue. Bake in pre-heated to 175*C oven for 20 - 25 minutes, Focus on your oven.
Ready decoys should not be high, not to stick to the palm when pressed and easy to move away from the baking paper.
Creamy lemon curd-Kurd:
Products should be prepared and weighed in advance.
Eggs whisk 60 grams of sugar.
In a saucepan with a thick bottom to put the lemon juice, zest and sugar 60 g. is heated to boiling. Take away the third part of the mixture.
And a thin stream, stirring constantly, to introduce her eggs. This hardening process.
RUB the cream through a strainer and allow to cool to 50*C.
Add the oil and stir. Leave to cool at room temperature.
Mousse of dark chocolate.
The products required.
Whip cream, if desired, can add a couple of tablespoons of powdered sugar to stable peaks. I always start to whisk at high speed, by the way, hand mixer, and in the process of thickening the speed begin to diminish until the average and almost minimal, because the cream is very easy to interrupt and get the result in lumps of oil.
Place whipped cream in the fridge.