Cake "Drunk in spring"

Description

Very delicious cake, light and fresh as a spring breeze, intoxicating as a first love. A thin layer of sponge cake, sour BlackBerry jelly, a delicate fragrant wine souffle, all this luxury is wrapped in a delicate chocolate embrace

Ingredients

Chicken egg

6 piece
Flour

60 g
Sugar

730 g
Vanilla

1 pack
Sweet white wine

150 g
Gelatin

50 g
Lemon juice

40 g
Cream

750 g
BlackBerry

500 g
Gelatin

12 g
Water

350 g
Lemon peel

0.5 piece
Potato starch

20 g
Liqueur

2 Tbsp
Dark chocolate

200 g

Cooking

Prepare food for the sponge cake: 2 eggs, 60g flour, 60g sugar, vanilla

The eggs with the sugar and vanilla whisk to increase the weight 3 times and gently beat in the sifted flour

Form 24 cm vystelim baking paper, grease with butter and pour the dough.

Bake 10 minutes at 200 degrees. Leave to cool

Cooking wine souffle 150g semi-sweet white wine, 4 egg yolks, 25g gelatin, 70g of sugar, 30g of lemon juice, 350g double cream, zest of 0.5 lemon

Soak the gelatine in 6 tbsp cold water swelling up, the yolks mixed with sugar, wine, lemon juice, lemon zest

And whisk in a water bath until thick, remove from the heat, beat in remaining gelatin, cool to 30 degrees

Whisk the cream until fluffy and beat in the cooled cream.

Split shape with a diameter of 24 cm vystelim foil

Pour wine and cream. The dishes I have all of this cream has povyletali. Very much it turned out delicious. Sent to chill until firm

While wine cream freezes, prepare the BlackBerry layer. We will need 500g blackberries, 12 g gelatin, 200 g of water, 160g of sugar, the juice from 0.5 a lemon 20g of starch. And I also added 2 tablespoons of Cassis)))

Pour gelatin 6 tablespoons cold water. Boil blackberries with sugar

Recline in a colander, wipe through a sieve, so there was no seed

Put on fire, bring to a boil and add dissolved in 0.5 cups of cold water starch, cook pudding until thick, stirring constantly, remove from heat, let cool slightly and add swollen gelatin, lemon juice, liqueur, stir well, cool to 30 degrees

Pour on top of frozen wine cream and allow to freeze, but not until the end, to grabbed

Spread on podostyvshimi BlackBerry jelly cooled cake

Prepare the chocolate filling. We will need 500g cream 440g of sugar, 150 g water, 25 g of gelatin (pour 6 tbsp of cold water) 200g dark chocolate

Sugar water boil 5 minutes, add the cream, start to go a little bubbles, remove from heat and add swollen gelatin, chocolate, all is well kneaded until smooth. I whipped in the blender