Description
Airy and delicate chocolate cake, strawberry mousse and creamy frosting - it's all for you, beloveds, because very soon the most wonderful spring holiday! Health, happiness and love to you and your family! Decorating idea cake from a French pastry chef Lisa Gachet.
Ingredients
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Chicken egg
6 piece
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Flour
150 g
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Cocoa powder
30 g
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Instant coffee
1 Tbsp
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Sugar
300 g
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Leavening agent
1 tsp
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Vegetable oil
60 ml
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Water
2 Tbsp
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Strawberry
700 g
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Powdered sugar
120 g
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Gelatin
12 g
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Vanilla
1 g
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Cream cheese
200 g
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Cream
600 ml
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Orange
2 piece
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Grapefruit
2 piece
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Mint
-
Green tea
1 tsp
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Liqueur
50 ml
Cooking
Chocolate sponge cake: Sift together the flour, cocoa and baking powder. Beat the eggs until the volume increases three times.
Still whisking, gradually add sugar 180 g white and beat at least 7 minutes.
Add to the mix the weight of 2 tbsp of boiling water and again beat. A thin stream to enter the oil and whisk.
Two reception to introduce the flour mixture and stir with a spatula method of folding the bottom up and in a circle.
Add coffee and stir again.
The finished dough comes off the blade with tape.
As we need high cake, I baked a cake in the shape of 20 cm in diameter and the rim is 7 cm tall. The bottom lay a baking paper.
Bake in the preheated to 180"With the oven for 35-40 minutes until dry kindling. Orientiruites on your oven!!! The finished cake to cool for 10 minutes in pan, then cut along the edge of the form and set her free. To give the cake to stand for 5-6 hours, no covering.
Cut into 4 Korzh.
Mousse: Strawberries blend in blender together with sugar 120 g. Heat to boiling and cook for 5 minutes. Cool.
400 ml cream whipped with 60 g of powdered sugar until stable peaks.
Soak the gelatin in cold water and allow to swell. Put 2 tbsp. strawberry puree and heated to 90"C. Squeeze the gelatine and dissolve it in a hot sauce. To connect with the rest of the strawberry puree.
To combine the strawberry puree with the whipped cream in three stages.
Mix well. 50 ml liqueur 50 ml of water to prepare the impregnation, you can add 1 tablespoon of sugar.
Assembly: Put the cake in the culinary ring with a height of 10-12 cm (I extended at the end of the Assembly, making the side of the foil, turning it to hardness three times) and soak the syrup.
Apply 1/3 of the mousse, cover with the second Korzh, who also saturate and apply the remaining 1/2 of the mousse. Cover third Korzh, to impregnate and apply the remaining mousse, soak the 4th cake layer and cover them a cake, it does not lubricating. Put on 5-6 hours in the refrigerator.
Carefully cutting with a sharp knife sides, to free the cake from the form.
Creamy frosting: Beat cream cheese "Philadelphia" with 50 ml of cream. Separately whip cream 150 ml with 60 g of powdered sugar and vanilla.
Combine all together and beat again slightly.
To frost the cake and placing it in the refrigerator, to give glaze to harden.
From baking paper to make a template with a diameter equal to the diameter of the cake. To draw random squiggly lines and make them narrow slits. Cover with a template, the cake and sprinkle with matcha, if not, you can sprinkle with cocoa, too, will be beautiful.
Citrus cut into thin rings and cut the zest, to decorate mint leaves and cake. P. S. next time try to prepare citrus differently. Will boil slices in the syrup 400 ml water and 50 g sugar. First yellow, then pink, then red. Going to put them on the kitchen paper and dry, and then cut off the peel. This application will not extract the juice and will be easier to cut when cutting the cake into portions.
Help yourself!
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