Cake "The Sun King"

Description

Today I want to share a recipe for a very colorful and delicious cake. Cedar flour can replace almond. If no almond milk, you can grind any nuts you have. Agar can replace gelatin, respectively changing the number.

Ingredients

Flour

90 g
Egg white

3 piece
Brown sugar

70 g
Butter

90 g
Powdered sugar

30 g
Chicken egg

1 piece
Dark chocolate

80 g
Egg white

2 piece
Flour

40 g
Fruit puree

200 g
Brown sugar

50 g
Agar-agar

1 tsp
Water

50 ml
Cream

200 g
Brown sugar

100 g
Agar-agar

1 tsp
Water

50 ml
Sugar

1 tsp
Apricot

200 g
Brown sugar

50 g
Agar-agar

1 tsp
Water

50 ml
Cream

200 ml

Cooking

1. Cedar decoys. Preheat the oven to 180 C. beat the Whites with the sugar in a solid foam.

2. Carefully enter the cedar flour into the whites, stirring with a spatula.

3. To draw on parchment with a circle of the desired diameter, I have 20 cm Put the dough, flatten with a spatula. Bake until light Golden brown about 12 minutes.

4. Warm the cake to turn on parchment and carefully remove the parchment from the bottom. The cake is very tender, so remove gently. Put the cake in the form.

5. Chocolate cake. Proteins vzbit in a solid foam. Beat butter with icing sugar, add the egg and beat again.

6. Add pine flour, mix well. Add chocolate, mix well. Then carefully enter the proteins. Put the dough in shape and bake until dry kindling, about 15 minutes.

7. Cool slightly, remove the cake from the mold

8. Creamy apricot mousse. Agar pour water in a bowl and leave for 5 minutes. Then put on fire, bring to boil, add sugar, boil until sugar is dissolved, add the apricot puree. I have the usual chopped apricots without sugar. Boil for another 2-3 minutes and remove from heat.

9. Cream vzbit in a lush cream. When the puree has cooled slightly, enter cream. Spread the mousse on decoys into shape, put into the refrigerator.

10. Apricot-lavender marmalade. Agar pour water into the pot or bucket, leave for 5 minutes. Put the bucket on the fire, when the agar to boil. add sugar, when the sugar has dissolved, add the apricot puree and lavender sugar. Boil for 2-3 minutes and remove from heat. When the mixture has cooled slightly, pour into mold and put into the refrigerator.

11. Creamy mousse with pieces of apricots. Cream vzbit in a lush cream. Apricots cut into small dice. Agar pour water and leave for 5 minutes.

12. Put the agar on the fire, bring to boil, then add the sugar, bring to boil and boil for a minute. Slightly cool the mixture and add the cream. Then add pieces of apricots, stir and put into a form.

13. The mousse, cover with chocolate cake and remove the cake in the fridge to full hardening.

14. For the icing cream (100 ml), bring to the boil, add the yellow chocolate coating plates (200 g) and stir well, so that the mass was homogeneous. Pour the icing on the cake. Decorate as desired. Bon appetit!

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