Cake "The Tiger"

Description

The cake is not a complicated as it may seem, although it requires time, which he certainly is! Recipe from Eva Coneway.

Ingredients

Butter

155 g
Chicken egg

10 piece
Egg white

7 piece
Flour

130 g
Powdered sugar

265 g
Cocoa powder

20 g
Flour almond

150 g
Orange zest

4.5 tsp
Orange juice

600 ml
Dark chocolate

100 g
Sugar

210 g
Cream

700 ml
Gelatin

40 g
Orange

1 piece
Yolk egg

1 piece
Lemon juice

50 ml
Liqueur

2 Tbsp

Cooking

Chocolate paste: Flour 80 g-sift with the cocoa 2 times. Butter room temperature 100 g whipped with icing sugar 100 g white and, still whisking, gradually introduce 3 protein. To combine flour and oil mixture and mix well.

Cover two baking trays size 24Х32 cm baking paper and using a cooking syringe or bag to transplant strips of chocolate paste with a slope of 30 degrees. Place the baking sheets in the refrigerator for 30-40 minutes, until the dough is frozen.

Gioconda biscuit: Butter 55g melt and cooling. Beat egg whites with 4 pieces of 15 g of powdered sugar until stable peaks. Whisk together 4 eggs, powdered sugar 150 grams almond flour, add plain flour 150 g and zest 2 tsp (or orange color), stir with a spatula. In two steps to enter the beaten egg whites, stirring with a spatula from the bottom up and in a circle

In the melted and cooled butter 55 g add 3 tbsp of dough and mix well. To enter the oil in the main dough and mix with a spatula

The dough turns smooth and runs off the blades with tape.

Get baking with chocolate strips from refrigerator and put them on top of the dough Mona Lisa.

Bake in pre-heated to 190"C oven for 7-10 minutes until Golden brown. Be guided by your oven!

The finished cake to turn on a clean sheet of baking paper and remove the sheet on which it was baked.

Chocolate orange mousse: Soak 4 g gelatin in 50 ml of orange juice. Chocolate to melt, allow to cool and add 1 egg yolk and zest 0.5 tsp., mix well.

Beat 1 egg white until stable peaks. 200 ml cream beat until soft peaks form. Heat the juice, which soaked gelatine until dissolved last. Cool and enter into the chocolate mixture, mix well. To combine the chocolate and cream and stir with a spatula. Enter protein and again mix well.

Orange mousse: 500 ml Cream beat until soft peaks sustainable. Soak the gelatin in 30 g of orange juice 250 ml and allow to swell. Heat to dissolve gelatin and cool completely, add the lemon juice and orange zest 2 tsp Beat the eggs (room temperature) 6 pieces with sugar to increase obmom three times, beat at least 7 minutes.

To combine beaten eggs with orange juice, in which the softened gelatine and cream. Mix well.

Build: Impregnation: Mix the liquor with 2 tablespoons of orange juice. One biscuit cut a circle with a diameter of 22 cm and place it on the bottom of the pattern down. I made a mistake, and you be careful!

From the second cut strip width of 10 cm and length that will match the circumference of the shape.

Place the strips tightly press them against the sides of the shapes, figure out. Soak the entire sponge cake with a brush.

Fill half of the orange mousse and put on 15 minutes in the refrigerator.

Then filled with chocolate orange mousse and again put it in the refrigerator. To complete the remaining orange mousse and place in the refrigerator for 2-3 hours. Jelly: Drain the orange juice to make 300 ml

Soak 6 g of gelatin in a small amount of juice and allow to swell. Then dissolve it in heated mainly juice until it is completely dissolved. Orange cut into thin slices and spread on top of cake. Pour the cooled orange jelly..

... and place in refrigerator.

The finished cake to release from the mold. Cutting the cake is best hot dry knife.

Help yourself!

P. S. work on the bugs. Chocolate mousse does not harden, as expected, but the orange began to harden right in front... so I had to wipe it through a sieve, although pureed mousse was much softer and tastier. Turned out not layers of mousse and divorce, my said still beautiful and looking like a tiger divorce... Chocolate paste left, it would be enough and a half servings, but I baked her cookies, which we ate! Conclusion: Either to prepare orange mousse in two steps, or to abandon the three layers, and two, by preparing Bay and the first one to thicken, and then cook and pour the second. Orange mousse is better to wipe through a sieve.

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