Cake Lumier

Description

Very tasty and tender cake from the Japanese pastry chef Toshi Yorozuya.

Ingredients

Cream cheese

80 g
Butter

15 g
Milk

170 ml
Flour

20 g
Corn starch

15 g
Chicken egg
Sugar

95 g
Gelatin

9.5 g
Cream

200 ml
Orange juice

40 ml
Lemon juice

5 ml
Fruit

240 g
White chocolate

180 g
Powdered sugar

2 Tbsp

Cooking

Let's make the base cakes. It will cook tender and delicious, just melting in your mouth Japanese cheesecake. Who tried it, will understand me. So, put in a saucepan 80 g cheese, 15 g butter, 60 ml milk in a water bath and melt all until a homogeneous mass. Remove from the heat, add 20 g flour, 15 g of starch, and then 2 egg yolks. Will beat into a soft mousse to peaks 50 g of sugar with 2 egg whites and gently enter into the dough. You can optionally add to the mixture the lemon zest. The form for baking (21х11 cm) wrap foil, folded several times, put inside the baking paper, turn the dough out and put in heated to 160 degree oven on a baking tray with hot water. Get water bath in the oven. During baking the oven should not be opened. Bake for 40-45 minutes.

Ready cake remove from the form, let cool, then cut the edges so they were smooth. The size of the finished cakes - 3x11 see I baked it in a larger form than is needed, because I desired was not, and a stock of 3-4 cm not hurt, because a baked layer you want to align.

Now make the chocolate leaves. To do this, 80 g of chocolate melt in a water bath and then place on greaseproof paper on which pre-draw a rectangle 21х11 see the paper with the chocolate remove for a few minutes in the fridge - you need to catch the moment when the chocolate slightly hardens, becomes like plasticine. The lines from the pencil are not etched on the finished chocolate leaves, chocolate need to put on the reverse side of the paper.

Then cut the chocolate sheet into the desired number of small plates - 7 pieces, cover the top with a sheet of baking paper, put under uniform bending (the leaves turned out as evenly as possible) and remove the entire structure back in the fridge to full hardening. More written here: http://www.povarenok .ru/recipes/show/506 52/

Then remove the yoke, remove the paper and remove the finished chocolate leaves in the freezer before Assembly. I must say that the milk chocolate is quite Moody at work, and my sheets came out not as smooth as I would like.

Now prepare the fruit layer. 2.5 g of gelatin fill with cold water, of half an orange squeeze 40 ml of juice.

Fruit cut into small pieces, add the orange and lemon juice, 25 g of brown sugar and put on fire. It is advisable to take some tropical fruits, like mango, pineapple and banana or lychee, mango, banana. I have a banana and canned peaches. Total weight of fruit - 240 g.

Cook for (or rather, stew) fruit mixture for another 5 minutes, then remove from heat and add gelatin.

In the form put the baking paper, spread it on the fruit mixture and leave until fully cured.

Then removed from the mold and trimmed edge.

Now prepare the chocolate mousse. 7 g of gelatin fill with cold water. 100 g of chocolate melt in a water bath and set aside aside. 200 ml cream will beat into a soft mousse with 2 tablespoons of powdered sugar. 2 egg yolks mix with 20 grams of sugar. 110 ml milk bring to a boil and inject into the yolk mixture.

Put a weight on the fire and bring to a boil (to 84 degrees). Remove from heat, add gelatin, then the chocolate.

A lot a good stir up, strain through strainer and cool to 40 degrees.

Then inject 150 g whipped cream (50 g leave to build cakes).

It's time to put together all the components of a cupcake. On a tray or a cutting Board, place the prepared fruit layer. Then we make around it a rim of several layers of foil. Unfortunately, a split rectangular shape I have not met (and maybe they did not), so had to do without foil. For the fruit layer put 2-3 tablespoons of the chocolate mousse and smoothed out across the surface.

Then turn the foundations of tender and delicious biscuit soufflé Japanese cheesecake.

On the cake spread the remaining chocolate mousse and remove the workpiece in the refrigerator or freezer.

Then cut the finished workpiece into 7 rectangles 3x11 cm Of the remaining whipped cream produced tracks on the surface of the cakes.

Cover with chocolate leaves and decorate with slices of peaches and pistachios. To peaches and pistachios shone, they can be dipped with caramel, or make a solution of gelatin with water/juice and apply on the fruits.

Mouth-watering treat is ready! It just melts in your mouth and ends quietly...

While I was cooking, I came up with the idea to issue it in the form of cake, in of conventional split form, and instead of chocolate leaves to make ganache of white chocolate and pour it over the cake surface. But as they say, "hindsight's twenty-twenty", although someone can be this idea useful...

Bon appetit!!!

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