Mango cake "Magic meeting"

Description

Mango and banana soufflé, fragrant biscuit decoys and lace of white chocolate... Tempting? Come and try it for yourself to become a little bit of magic :) I Promise no exams in the School of Magic! The happy faces of your tasters - here highest score :)

Ingredients

Sugar

160 g
Powdered sugar

135 g
Chicken egg

185 g
Flour

30 g
Corn starch

10 g
Nuts

125 g
Mango

300 g
Banana

220 g
Lemon juice

1 Tbsp
Cream

620 ml
Cheese

180 g
Gelatin

18 g
White chocolate

120 g

Cooking

To prepare the biscuit decoys we need the egg whites (preferably room temperature), sugar, powdered sugar and flour from almonds and cashew nuts. Walnut flour, powdered sugar, flour and starch mix.

Flour from almonds and cashews can be done independently. Can only use cashews or almonds only, as desired. Cashew nuts grind in a blender. For almond flour I milled almond petals. If you have whole nuts, then you need to pour boiling water for 5 minutes, then peel is easily removed. Peeled almonds dry in the oven or at room temperature, if time allows, and just grind in a blender. The nuts are best to grind in small portions, you can add some powdered sugar so they do not emit oil. Nutty sift the flour.

Beat the whites until soft peaks form, gradually add sugar and beat until the sugar is dissolved. Should get a smooth shiny mass well and stiff peaks, of course) to be honest, a sinner, was prepared before decoys with white sugar ))) But I tried with the brown Mistral and I tell you, it is a very interesting and delicious! The biscuit is more tender Golden color and taste with a light caramel shade. So I recommend!

To protein mass, add in a few receptions sifted nut-flour mixture and stir with a spatula from top to bottom and in a circle.

On the baking paper to draw two circles with a diameter of 20 cm, the sheet turn over and lay out the dough using a pastry bag or just spreading with a spatula inside the circle.

You can also bake the cake in the form at the bottom put a circle of baking paper. In this case, it is better to knead the dough in two stages, so while baking first layer, the second portion of the dough does not opal. Important! Use the proven baking paper of good quality.

Bake at a temperature of 150 degrees, about 25 minutes. Again with an eye to the peculiarities of your oven. Ready biscuit when you click on it a little springy. Cool 5 -10 minutes, remove paper and allow the cake to cool completely.

The mango mousse. Mango peeled, cut into pieces.

Blend in a blender.

Gelatin 10 g pour a small amount of water and leave to swell. I have instant. Describe your technology work with it) Swollen gelatin heated on a water bath. Add 3-4 tbsp of mango puree (or cream), mix well to dissolve the gelatin. Then, connect the main mango mixture with the gelatin, pouring it in a thin stream on the blades of the mixer. If you are using a different gelatin, follow the instructions on the package.

100 g of the curd, 2 tbsp of sugar and 70 ml of cream to whip...

... to obtain a lush homogeneous mass.

In the mango puree, add the gelatin (as previously described) and whipped cottage cheese.

To whip the cream.

Using the spatula gently stir the mango puree and whipped cream.

To assemble the cake, I use the detachable form in diameter 22 see to put On the bottom sheet of baking paper, this will then painlessly remove the cake and place on serving dish. The cross-cut helps in the case of a wet-soaked sponge cake, you can gently tear the paper and the pieces to remove. The sides of the form to put a special tape or strip of paper. These manipulations are not required, just maybe someone will be helpful)

Put the first Korzh.

On top of the mango mousse. Smooth his lopatkoj, then spin the form a couple of times to evenly distribute. Then suddenly I realized that I wanted the mango yellow top of the cake ))) So a bit of mousse left. As you know, it was possible to make mango mousse top layer, but to avoid confusion, write everything in order.

Cover with a second Korzh, lightly press. Put into the fridge.

Bananas (I have 3 small) slice, sprinkle with lemon juice to make a puree. Lemon for the entourage, it into a puree, do not add). Further, all similarly as with the mango puree. Gelatin 8 g dunk. Cheese 80 g, 70 g cream, 2 tbsp sugar and whisk. Add the dissolved gelatin to the banana mash, add cheese.

The cream 280 ml whipping, mix with banana puree.

Banana mousse left me... a little) But it can be poured into molds, sprinkle with grated chocolate and another dessert. Forgive generously, with emotion, I feel bad )))

Take out the cake from the refrigerator, spread a layer of banana mousse, put it in the freezer for 15 minutes. When banana mousse hardens a bit, to be distributed on top of the remains of the mango.

Refrigerate for several hours until fully cured.

Remove tape, paper, place on a dish for serving. At this stage I begin to have pangs of creation ))) if you decide to decorate, like me, make sure that the cakes were smaller than the diameter of the form. As for Moussa, the chocolate adheres better, and you will have perfect chocolate ribbon.

Melt 70 g of chocolate in a water bath or in a microwave. I'm here if presented this wonderful thing - confectionery transparent tape. Measure the circumference of the cake (for the mold) and for such a length of tape to apply the chocolate. Understand that not every kitchen professional pastry soup. But don't worry, the same thing I did earlier in the strip of baking paper. Wrap ribbon cake, chocolate inside. Put into the fridge. After 5 minutes take out, try to remove the tape. If the chocolate is frozen, the tape can be removed without problems, showing your eyes the beauty of the unearthly) If not, wait some more.

On baking paper draw a circle with the diameter as the cake. Inside the circle draw any line drawing. Paper flip. Melt 50 g of chocolate. Transfer to a pastry bag (bag, transparent file), cut off area. Apply the chocolate to the drawing. Put into the refrigerator or freezer to solidify.

Chocolate round on a cake turn over, remove the paper.

From the remnants of the mango I chopped these are the strips with a knife to peel.

Boil syrup 30 g sugar and 10 g water. In boiling syrup to omit for a moment the mango strips. Get them out of the syrup, spread on foil to cool.

To use for decoration.

Here is another result of creative suffering) This cake was decorated with Italian meringue and mango flowers. Mango cut into strips with a knife for cleaning of vegetables, cut zigzagueante movements to get the "ragged" edge. Then these strips artistically rolled into the shape of flowers. Flowers and leaves dipped in transparent jelly, cool and decorate the cake.

Here approximately so) For the cutting of the cake, especially chocolate-covered, it is important that the knife was hot and spicy. I have for this purpose a knife with a wooden handle, I heated it in the oven, wrap the handle with a towel and cut the cake. It is important not to overdo it with the heat, and that's not just cut, but still melts))) do not be afraid of such a long description, honestly, to cook faster than write )))

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