Cake "Opera white"

Description

The cake baked itself to the DR, I wanted something new, unusual, and not hackneyed! The result pleasantly surprised and pleased the cake turned out light and fragrant, with a pleasant aftertaste, I would have called it not an Opera, and Operetta, if prepared with white chocolate mousse and champagne! We liked it, and you try and then share your impressions!

Ingredients

White chocolate

330 g
Liqueur

4 Tbsp
Lemon peel

1.5 tsp
Butter

270 g
Salt

1 pinch
Flour

35 g
Sugar

250 g
Egg white

6 piece
Chicken egg

3 piece
Powdered sugar

125 g
Almonds

125 g
Cream

400 g
Water

70 ml
Gelatin

13 g
Milk

100 g

Cooking

1. La joconde sponge cake: for the cake we need to bake two of the cake, the ingredients of the products are only for one because the dough is whipped for each separately. First we need to prepare the almond flour. Place the almonds, I used almond petals and sugar powder in a blender and good to punch into flour.

2. Sift through a sieve if there are still chunks, place in a blender and punch again.

3. 3 PCs. eggs at room temperature beat well with a mixer

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

5. Add the flour and stir with a spatula.

6. In a separate container, beat egg whites 3 pieces with salt to soft peaks, still whisking to enter the 35 g sugar and beat until stable peaks, combine 2 admission with almond-egg mixture by the method of folding the bottom up and in a circle.

7. In the melted and cooled butter 20 g to add a couple tbsp of dough mix and combine with the biscuit mass.

8. The finished dough comes off the spatula with a ribbon.

9. Place the dough on a baking sheet with a size of 35x35 cm covered with baking paper and greased with butter and evenly spread thereon with a thickness of 1 cm.

10. Bake in preheated to 180"With oven until light Golden brown 8-10 minutes, Guided by your oven!!!

11. 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 from which we will only need half of the remaining cake can be frozen or cook him any dessert.

12. Swiss buttercream: beat the Whites of 3 PCs with sugar 190 g until a stable foam in the pot from. stainless steel. Place it on a steam bath and continue to beat with a mixer until the squirrel is heated to a temperature of 70"C, if there is no thermometer, you can test your finger, the tone is completely dissolved into sugar.

13. To shift the proteins in the cold capacity and continue to beat until the meringue is completely cool. Still whisking to enter in three steps butter 250 g at room temperature.

14. Add liqueur 2 tbsp. zest and 1 tsp. liter, mix well. From ready-made biscuits to cut down three layers of size 16х28 cm of water and 25 g of sugar and 2 tbsp liqueur to prepare the impregnation. Place the first cake on a dish and put the baking frame, to impregnate and put half oil cream.

15. Cover with the second Korzh, to impregnate and apply the remaining butter cream. Cover third Korzh, to impregnate and place 1 hour in the refrigerator.

16. The white chocolate mousse: to Heat 60 ml cream 90"s and put them in chocolate 200 g sliced, let stand for 2 minutes and stir until smooth. If you cook the cake in the warm season, of course, better to add in a little mousse gelatin. I have not added and although it is not hot, but still the mousse warm very quickly started melting. So, if you add the gelatin: Soak the gelatin 7 g in cold water. Press swollen gelatin and dissolve it in hot chocolate.

17. Cream 240 g whipping until soft peaks form and combine with the cooled down to 40 "S (warm lips) chocolate.

18. To get the cake from the refrigerator and put on the 3rd layer of the mousse. Place in refrigerator for 7-8 hours and allow to completely harden

19. Mirror glaze: Soak gelatin 6 g. in cold water. Heat in a saucepan 100 g of cream and milk and lemon zest cut the ribbon to a boil, remove the tape and place the pieces of chocolate 130g, 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) and strain through a sieve.

20. 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.

21. Decorate the cake with a sprig covered sugar mint, roses made of plastic, the link to the recipe I give below, and almonds in chocolate.

22. How to cover the mint leaves with sugar I picked up from mom Phoenix in LJ. It's simple - to cover with a brush mint leaves with egg white and then roll them in fine sugar. To give a well dry.

23. Finished cake.

24. Piece.

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