Cake "Amber"

Description

The cake baked a husband for her daughter (she lives with us) on OTHERS. The task was not simple: to make the cake was a surprise consisted of her favorite - pistachio, chocolate and citrus, were airy and delicious, beautiful and without flour! And yet, the birthday girl just loves amber, hence the name of the cake, especially because its color scheme and he looks like this warm and Sunny piece of beautiful stone. If you are interested, welcome aboard! I will share with you how to cook decoys cakes, chocolate mousse without eggs and creamy lemon curd-Kurd, and how easily and quickly you can decorate a birthday cake.

Ingredients

Gelatin

12 g
White chocolate

30 g
Cocoa powder

1 Tbsp
Cream

600 ml
Dark chocolate

370 g
Butter

120 g
Chicken egg

2 piece
Lemon peel

1 tsp
Lemon juice

90 ml
Sugar

180 g
Powdered sugar

160 g
Egg white

240 g
Pistachios

160 g

Cooking

Decoys: the Products is better to weigh and prepare in advance. Mix ground pistachios with powdered sugar

Proteins to place in a large bowl. I specifically took a photo so you can see how much they will grow while beating.

Beat on high speed of mixer until the volume increases almost three times.

And, still whisking, gradually introduce sugar 60 g. it Turns out shiny and well-shaped meringue, which will not fall out even if you turn the bowl upside down!

In a number of techniques to enter into the meringue nut mixture, stirring method of folding the bottom up and in a circle.

Here is a "dough".

On a baking sheet 38h38 cm, covered with baking paper of good quality, evenly pave the walnut meringue. Bake in pre-heated to 175*C oven for 20 - 25 minutes, Focus on your oven.

Ready decoys should not be high, not to stick to the palm when pressed and easy to move away from the baking paper.

Slightly cooled decoys to flip to a clean sheet of baking paper and carefully remove the paper on which it was baked. Culinary ring 20 cm in diameter to cut the cake 2. The third cake we get from pieces, it's not scary because we place it in the middle of the cake.

Creamy lemon curd-Kurd: the Products should be prepared and weighed in advance.

Eggs whisk 60 grams of sugar. In a saucepan with a thick bottom to put the lemon juice, zest and sugar 60 g. is heated to boiling. Take away the third part of the mixture.

And a thin stream, stirring constantly, to introduce her eggs. This hardening process.

Then connect, again, stirring constantly, egg mixture with the remaining lemon and stirring constantly, cook over very low heat until the emergence of "gurgling" and thick. Carefully so the eggs don't cook, otherwise gentle cream will turn into scrambled eggs! Keep in mind that even after removing from the heat process of cooking continues, so it is better to shift the cream in a clean container.

RUB the cream through a strainer and allow to cool to 50*C.

Add the oil and stir. Leave to cool at room temperature.

Mousse of dark chocolate. The products required.

Whip cream, if desired, can add a couple of tablespoons of powdered sugar to stable peaks. I always start to whisk at high speed, by the way, hand mixer, and in the process of thickening the speed begin to diminish until the average and almost minimal, because the cream is very easy to interrupt and get the result in lumps of oil. Place whipped cream in the fridge.

Soak the gelatin in cold water for swelling. Chocolate 270g chopped into small pieces. Heat 100 ml cream (leave 3 tbsp) to a boil and pour their chocolate. Leave for 2 minutes.

Stir well to avoid lumps, you can gently warm in a microwave or on a steam bath. Squeeze the gelatine and dissolve it in hot, almost boiling cream (3 tablespoons left). To connect with melted chocolate and mix well.

To connect with the chocolate cream, mix and lightly beat with a mixer (to count to five!) :) Keep at room temperature.

Assembly: In a cooking ring 22 cm in diameter, place the cake on the edge must remain a small gap.

Evenly covered him half of the chocolate mousse.

Cover with the second cake layer, consisting of pieces.

And cover it evenly Kurd.

Place the third cake layer and remaining mousse pave.

Cover with cling film and leave to cool in the fridge. At this stage, the cooled cake can be frozen in the freezer for a few days straight in shape, but cover it a layer of foil and place the whole cake in the food package or sealable container. PS I don't recommend to freeze cakes decorated and covered with chocolate. Drops of dew that appear in the unfreezing process, I'll leave the chocolate white spots, and jewelry can be deformed!

To decorate the cake, defrost it on the middle shelf of the refrigerator, if out drops of moisture, gently blot with paper towel. Trim the edges and release the cake from the form.

Decoration: I chose to dress the sides of the cake to the sides of dark chocolate. You can use the special cooking tape, baking paper or a file. I used a silicone ribbon that you cut out the old silicone Mat. Length, I have composed 2 pieces and belt width should match the height and volume of your cake. Cover work surface and place it on the tape, the 70 g of chocolate to melt in a microwave or on a steam bath, cool slightly and apply on the tape, flatten with a spatula.

Attach ribbon to sides of cake and put a few minutes in the refrigerator. Carefully remove the tape from the hardened chocolate. Place the cake in the fridge.

The chocolate swirls. Apply melted white chocolate 30 g to the tape (paper will not work!) and make grooves with a special comb, or like me, with a fork. Let slightly harden at room temperature.