Cake "Fantasy"

Description

This cake baked for your birthday, wanted to surprise and please your loved ones and judging by the reaction I got it! Suggest cooking a cake smash for 2 days, the first day to make decorations, cream and ganache, and everything else to leave on the second. The idea of the recipe is heartily grateful to my friend and my culinary guru Elena Alisic.

Ingredients

Powdered sugar

150 g
Chicken egg

4 piece
Egg white

8 piece
Flour almond

150 g
Flour

40 g
Coffee natural

100 ml
Sugar

110 g
Water

210 ml
Salt
Cognac

6 Tbsp
Dark chocolate

400 g
Cream

450 ml
Yolk egg

4 piece
Brown sugar

160 g
Butter

200 g
Gelatin

6 g
Marzipan

75 g
The food dye

2 g
Mint

Cooking

Ganache: Chop the chocolate 250 g into small pieces. Cream 250 ml heated to 90"C and place them in the chopped chocolate, let stand for 2-3 minutes and stir until smooth homogeneous mass, add 2 tbsp brandy and again mix well. Set aside in a cool and dry place.

Impregnation: Mix the sugar and water, bring to a boil, set aside and allow to cool. Mix with 75 ml strong coffee (I had espresso) and brandy.

Gioconda biscuit: Mix and sift the almond flour with powdered sugar.

4 PCs eggs at room temperature beat well with a mixer.

Still whisking to enter the almond mixture and beat for 5 minutes.

Add the flour and stir with a spatula. In a separate container, beat egg whites with 4 pieces salt to soft peaks, still whisking to enter the 35 g sugar and beat until stable peaks, combine 2 admission with almond-yolk mixture by the method of folding the bottom up and in a circle.

The finished dough comes off the spatula with a ribbon.

Place half of the dough on a baking sheet 38h38 cm covered with baking paper and evenly spread thereon with a thickness of 1 see Bake in pre-heated to 180"With oven until light Golden color. The cake, when pressed, should spring. Be guided by your oven!

Turn the finished cake onto a clean sheet of baking paper and remove the one on which it was baked. Similarly bake the second cake.

Buttercream: Cook the sugar syrup from sugar Mistral small - 160 g and water - 85 ml to a temperature of 116-118 degrees C or until the sample is at "soft ball".

While the syrup cooks, beat egg yolks 4 PCs at an average speed of whitening and increase in volume. The finished syrup in a thin stream along the wall, pour in the yolks, which do not stop whisking. Whip until the mixture cools to room temperature.

To increase the speed of whisking gradually adding small portions of butter. Weight should be homogeneous.

Divide the cream into 2 equal parts. One add 4 tbsp of the ganache and beat with a mixer.

Second add 25 ml of the remaining coffee and beat.

Assembly: Each biscuit cut into 2 pieces, exactly cutting edge. I did this frame. I got 4 of the same cake.

Place the cake in a rectangular frame. Liberally soak.

To put on the cake soaked in 3 tbsp of the ganache and put in the refrigerator so that it froze.

On a frozen ganache in a thin layer, apply half of the cream with the chocolate

Cover with the second Korzh, to impregnate and coat the 3 tbsp of ganache, give it to harden and apply all the cream with coffee. Cover with the third layer. Soak, brush with 3 tbsp of ganache, give it to harden and apply the remaining chocolate cream. Cover with fourth cake layer. Saturate and apply the remaining ganache. Place the cake in the fridge.

Mirror chocolate glaze: Soak the gelatin in cold water. Heat the cream in a saucepan until boiling, add chocolate pieces, stir well so the chocolate is completely dissolved. Press swollen gelatin and dissolve it in chocolate butter mixture, gently stirring with a spoon and not raising it high to not formed bubbles, if it happened to hit a couple of times a pot on the table. Cool the glaze to 40"S (warm lips). Strain through a sieve.

Pour the icing on the frozen cake is not expanding, it is possible to slightly tilt the dish with the cake, the icing will form a beautiful layer itself. Place in the refrigerator and allow to completely freeze.

Decoration marzipan: If you have no ready-made marzipan, then prepare the link I give below. Sprinkle straightened in the cake marzipan dye and knead it in your hands like clay. All the action is better done in thin medical gloves so the marzipan was left with your fingerprints. All manipulations carried out on sheet of baking paper. For larger roses roll into balls larger 7-9 PCs.

Pinch off a small piece and roll it a cone, it will be the core of the rosettes. Cover one ball with a piece of baking paper and spread into an oval and attach around the core.

They do the same with the remaining marzipan balls, each time making them slightly larger. Also sculpt the buds. The edges of the petals to curl and spread with a toothpick. To store such "flowers" in a dry and cool place, because in the refrigerator marzipan syreet and begins to cry.

Chocolate 20 g to prepare the spiral, the link I give below. Mint lightly grease protein and dip in powdered sugar. Decorate the cake just before serving.

Finished cake.

Piece.

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