Cake Surprise

Description

Tender hazelnut cake without flour. Banana and Bavarian mousse with white chocolate. Mirror glaze and a surprise when you cut the cake.

Ingredients

Flour almond

37 g
Powdered sugar

37 g
Corn starch

8 g
Coconut shavings

50 g
Chicken egg

75 g
Brown sugar

35 g
Banana

100 g
Sugar

100 g
Juice

0.5 piece
Gelatin

9 g
Cream

100 ml
Milk

30 ml
Cream

190 ml
Chicken egg

40 g
White chocolate

100 g
Gelatin

4 g
Sugar

100 g
Glucose syrup

100 g
Water

50 ml
White chocolate

100 g
Condensed milk

70 g
The food dye
Cashews

Cooking

Join: 37 g almond flour, 37 g sugar, 8 g of corn starch and 50 g coconut flakes. (powdered sugar pre-sift)

Beat egg whites, gradually add sugar

Used sugar TM Mistral

Stir in the whites of the dry ingredients, mix gently.

Spread the batter in form No. 16, predvaritelno zastelil its baking paper

Bake at 180 degrees for about 8-10 minutes. Cool.

Banana mousse:100g banana chopped, add the lemon juice. Blend with a fork. Sheets of gelatin soak in water.

Add sugar and put in the micro until the sugar is dissolved.

Let cool slightly, enter the squeezed out gelatine. Mix well.

To whip the cream. Stir in banana puree, mix gently. Put the cream in the refrigerator, give a little to thicken!!

Cake put in the form of a ring. Spread on top of banana mousse and put in the freezer for an hour.

Bavarian mousse:30 ml of milk and 40 ml cream and bring to boil. Brewing 40 g egg yolks, stir well. To return the mass to the skillet. Over low heat, stirring constantly, bring to thickening. Soak gelatin in water

Let slightly cool the ground and enter pressed sheet gelatin

Immediately add white chocolate. Mix all until smooth.

Whipping cream 150 ml and gently combine with the chocolate mixture

Zoom ring on the 18. Pour the mousse over the frozen banana mousse and place in the freezer for 2-3 hours.

Without removing the rings! Flip the cake, accurane cut with a sharp knife in the middle, not reaching the Bavarian mousse. Spread in the middle of nuts and dried fruits, cover them cut by part (I had to remove the banana mousse on the cake to viswit tightly lock nuts and dried fruits. Put in the freezer until fully cured mousses.

Mirror glaze:7 g leaf gelatine soak in cold water. 50 ml of water add 100g of sugar и100г of glucose syrup. Bring to a boil.

Remove from heat, let slightly cool, introduce the squeezed out gelatine.

Add 100 grams of smashed white chocolate and 70 g of condensed milk. Stir until smooth, add the dye. To break immersion bladeren at low speed on an incline, in order to avoid bubbles. Cover with cling film and leave in the fridge overnight.

Remove the ring from the cake. The frosting to warm up to 35-38 degrees. To put the cake on the grid, which put the capacity for flowing glaze. Pretty quickly, starting from the centre to pour the icing on the cake, so that was covered and the sides. To give a well drain out the excess, carefully trim the edges

Remove in the cold for the glaze. Decorate as desired. Originally planned to decorate the cake, dried bananas and nuts. Didn't want it to load. For the contest, decorated in Christmas style. The recipe author.

I really wanted to show what it looks like icing on the cake, but unfortunately did not get a good photo.

Here's a surprise waiting for the birthday girl on the cut.

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