Cakes – bliss, nectar and ambrosia in a glass! Tender, melting in the mouth, leaving the sensation of something incredibly sophisticated, delicate, heavenly. Delightful cream with rose water, delicate sour raspberry mousse, a lovely biscuit with almond – try this cake, it is incredibly delicious! Huge thanks for the recipe Katerina katelig.
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Biscuit Mona Lisa.
Preheat the oven to 230 C.
To separate the egg whites from the yolks. Weigh all the ingredients.
Mix 38 grams sugar, 38 grams almond flour 30 grams of protein, 20 grams of egg yolk. Beat until OSVETLENIE.
In a separate bowl, whisk the egg whites 75 gr with 45 gr of sugar until stable peaks. Add to almond mixture to the meringue part, gently stir with a silicone spatula, top sift part of flour. Again, mix gently with a spatula, keeping the air bubbles.
In two steps to introduce alternately the remaining meringue and flour. At the end to enter the meringue to make the batter light.
Gently stir the dough with a spatula and evenly distribute in the form of 30 × 30 cm Bake for 6-8 minutes until Golden brown. Cool on a wire rack
Cream with rose water
Soak 1 gram of sheet gelatin in cold water for 15 minutes.
130 g cream bring to a boil.
30 g of egg yolks whipped with 25g of sugar. Pour hot cream in a thin stream into the yolk mixture, stirring constantly with a whisk to avoid the formation of foam. Return the mixture to the skillet. Cook, stirring constantly, until 82С.
Remove from heat and add squeezed out gelatine and ¼ teaspoon of rose water.
Strain the mixture through a sieve and pour into silicone molds (took small tins for muffins). Set aside in the fridge for about a couple of hours or freeze.
Cream highly recommend! He is adorable, gorgeous, perfect.
Soak 10 g gelatin sheet in cold water for 15 minutes.
Do Italian meringue.
Cook the syrup (118) 70 g sugar and 20 g of water.
Whisk 40 grams of protein until soft peaks form. Not stopping whipping, a thin stream pour the hot syrup. Beat until the meringue cools down
In a blender, chop the raspberries (I used frozen), puree.
RUB through a sieve to avoid seeds. We will need 160 g raspberry puree.
To heat 100 g raspberry purée 12 g of lemon juice, to enter the swollen and squeezed gelatine. Mix with remaining puree.
To enter in the raspberry puree to the meringue and mix gently with a silicone spatula.
160 gr of cream whip to stable peaks.
To enter the cream in a crimson mass. Mix gently with a spatula
Our tender and delicious raspberry mousse
Removing the frozen cream from the silicone molds. I removed from metal molds for muffins, submerging the bottoms of the molds in a bowl of hot water and gently go around the edge with a knife.
At the bottom of the form to put raspberry mousse (with a spoon or using a pastry bag), put on top of frozen cream and cover with a slice of cake. (I added a little bit of raspberry mousse on top of cream to better "secure" a slice of cake)
Smooth the surface with mousse.
Place in the refrigerator for a few hours.
6 gr gelatine soak in cold water.
Mix in a saucepan 200 g cream 45 g milk, bring to the boil and remove from heat.
In a small saucepan, mix 180 g of sugar and 45 grams of water. When the syrup reaches 110 ° C, remove from heat and add to milk mixture. Mix well.
Add 60 ml of glucose syrup and return the pot on a slow fire. Stir in enterprises.
Remove from heat and put gelatin. Add the raspberry extract and red food coloring until the desired flavor and color. Cool to easy gelation.
To remove the cooled cakes from the molds
Put them on the grill, under which to put a baking sheet (I covered it with cling film) and to glaze – pour the glaze into the middle of the cupcake. It is supposed to drain, "enveloping" cakes. Did not work – is drained from the bottom of the pan is the icing and continue the process until the desired result.
Decorate the cakes with rose petals and fresh raspberries.
Pour yourself who he loves ) and
BON APPETIT, MY FELLOW COOKS!