Cranberry cake with white chocolate

Description

You know, my dear - cranberry in France rare. The original recipe was with raspberries - Gateau aux framboises et au chocolat blanc, had to be adapted for seasonal berries. But this does not spoil the stunning and delicate taste of this cake!

Ingredients

Condensed milk

0.75 cup
Egg white

6 piece
Flour

230 g
Starch

25 g
Sugar

300 g
Leavening agent

4 tsp
Salt

1 tsp
Vanilla
The food dye

4 piece
Butter

170 g
White chocolate

285 g
Butter

180 g
Soft cheese

340 g
Honey

1 tsp
Brandy

2 Tbsp
Sugar

125 g
Water

50 ml
Lemon juice

0.5 tsp
The food dye

4 piece
Cranberry

1 cup
Sugar

2 Tbsp
Water

0.5 cup
Gelatin

1 tsp

Cooking

Prepare berry sauce: place berries (can be frozen), sugar and water placed in a saucepan, heat on medium heat until berries are soft. Remove from heat, cool slightly, punching in a blender, strain through a sieve and leave until cool.

Mix 5 tablespoons of the resulting berry sauce, egg whites, condensed milk, vanilla. If desired, add food coloring (I added).

Softened butter cut into 12 pieces. In the bowl of the mixer (nozzle for liquid test) on low speed mix the flour, starch, sugar, baking powder and sea salt. On one slice add butter, until the mixture turns into fine crumbs.

Add half of the milk mixture, berry sauce and proteins. To increase the speed and stir until smooth and air condition (about a minute).

Reduce the speed, pour the remaining mixture, stir well.

Two forms, a diameter of 23 cm lay parchment paper, grease with butter and sprinkle with flour.

Pour the dough. Actually, it's okay if you don't have two identical shapes. Both I have not included it in the oven and I baked biscuits at a time. Bake in a preheated 165 C oven until dry skewers (20-25 minutes)

The finished biscuits cooling on the lattice, each cut horizontally in half.

Prepare the cream. In a water bath melt the white chocolate. Remove from heat but leave it in the bath.

In the bowl of the mixer, the same nozzle for the batter (as it's called? Met once that it is called "a guitar", but mine hardly looks like a guitar:) beat for 2-3 minutes to softened butter and cream cheese. Add melted chocolate, honey and brandy, whisk until smooth. The finished cream is quite liquid, so put it in the fridge until thick for about 30 minutes - no longer!, during which, the cream can, a couple of times to stop it.

Meantime, prepare the decorations for the cake. How long I've wanted to try to pull of sugar! Of course, you need some skill to operate this, but the simplest decoration I did the first time. In a saucepan mix sugar and water, when the mixture boils, add lemon juice and food coloring. Bring to a temperature of 145 degrees.

Remove from heat, allow the bubbles to calm down. Poured on a Teflon/silicone Mat. Sorry for the kind - it is very old (can't buy a new one). First, the weight will be very liquid, but gradually begins to thicken. Mat to lift the edges, as if driving a lot in the center. From the edges it starts to crystallize, it's not scary. BE SURE TO WEAR THICK GLOVES! Take the frozen edges, put them in hot the center, everything becomes the same temperature.

Take a small piece of mass and solubility. I made a simple spiral - wound sugar paste on the cones for tubes. Cut the ends with scissors. Removable spiral is fine, but remember that frozen, they become brittle. You need to work very quickly, the ground quickly loses temperature and solidifies. If you have gas burners you slightly warm and continue to create.

Assembly. Soak gelatine in water until it swells, then dissolve in the microwave and add the remaining berry sauce. At first Korzh spread half of the berry sauce, cover with second Korzh. Put about 1 cm of chocolate cream. Next: the third shortcake - berry sauce - 4 Korzh. The remaining cream put on the cake, put in refrigerator until solidification cream for about 1 hour. Decorate with the frozen berries and sugar spirals.

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