Cake "comme Il Faut"

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Dear Cooks! Heartily congratulate you with coming New year, wish fulfillment of all cherished desires and thank you for your attention to my page! I'll see you next year!

Ingredients for Cake "comme Il Faut"

Step by step instruction of cooking Cake "comme Il Faut"

Шаг 1

Remove from heat, add the squeezed out gelatine and pour into mold with a diameter of 20 cm to thicken.

Шаг 2

Caramelized pistachios: 8 g butter melt in a pan, add 50 g sugar and 25 g raw peeled pistachios.

Шаг 3

Heat to obtain a caramel color. Then put on parchment to cool, coarsely smash.

Шаг 4

Cake: mix 75 g of sugar, 35 g of ground hazelnuts, 35g of icing sugar and 25g cocoa. To the dry mix add 6 egg yolks and mix well. Beat 6 egg whites with 75 g sugar and add to the yolk mixture.

Шаг 5

Melt 25 g of butter. Part of dough put in oil, stir well, then put into the main batter and stir again.

Шаг 6

Bake in the form in diameter of 26 cm at 200 degrees for 15-20 minutes.

Шаг 7

Ganache: 100 g dark chocolate to melt. 100 ml heavy cream, heated to 80 degrees and pour the chocolate. To mix until obtaining a homogeneous, shiny, glossy mass.

Шаг 8

Part of the resulting ganache to put in silicone molds for decoration (if any form), or put it in a refrigerator to solidify, and then make truffles, picking up the frozen mass with a teaspoon and rolling her balls. The finished truffles can be rolled in powdered sugar or cocoa powder.

Шаг 9

Cream: blend white 500 g butter, then in parts add 80 g pistachio paste, butter oil. 12 g leaf gelatin cover with cold water.

Шаг 10

Prepare Italian meringue: 200g sugar, pour 100 ml of water and put over high heat. Cook the syrup to the sample in "hard ball". At the same time start whisking 3 protein with 1-2 tbsp sugar. The syrup is ready remove from heat and a thin stream pour in the beaten egg whites, whisking at the same the resulting mass is not less than 10-15 minutes. The squeezed out gelatine dissolved in 2 tbsp hot water and introduce into the prepared meringue.

Шаг 11

The finished meringue in several stages to enter in the oil mixture, then add pistachios, mix well.

Шаг 12

You can begin to assemble: on the bottom of the form with a diameter of 26 cm put the sponge cake, then ganache, cream, milk jelly and 100-150 g raspberries.

Шаг 13

To prepare mousse 12 g of gelatin fill with cold water. 300 g raspberries (I thawed frozen) grind in a blender, bring to a boil, remove from heat and add the squeezed out gelatine. Allow to cool to room temperature. Prepare Italian meringue 100 g sugar, 50 ml of water and 2 protein as described above (see preparation cream). Raspberry puree in parts to enter into the meringue. Whip 300 g of cream and is ready to enter into the mousse, then put it into the form on the raspberries and put into the refrigerator until firm.

Шаг 14

Glaze: cover with cold water 6 g gelatin sheet. Mix 0,5 tbsp. sugar, 4 tbsp cocoa 125 ml heavy cream 1/4 Cup water. Bring to boil, boil 1 minute, remove from heat and add the squeezed out gelatine. Cool and pour on cake.

Шаг 15

The finished cake to decorate as desired.

Шаг 16

Can try!

Шаг 17

Happy new year!