Description
In this recipe I want to share how to cover a cake with fondant, using the means at hand. Cake: a traditional cake with raspberry souffle and chocolate cream ganache.
Ingredients
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20 piece
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3 cup
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22 Tbsp
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1.2 l
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900 g
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500 g
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1 cup
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1 kg
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0.5 cup
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2 Tbsp
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Cooking
Prepare sponge cake - 2 layers of 10 eggs each. Details can be found here http://www.povarenok .ru/recipes/show/330 99/ Oven to heat to 300*F, bake 35 - 40 minutes at 350*F/ 180*C.
Allow to cool /well bake the cake in advance/. Impregnate soaked in 1 Cup of boiled sweetened water brandy/every/ using silicone brush. Most importantly, have a good soak. To enhance the taste, you can add the appropriate tasting liqueur.
To assemble the cake: make a bezel, a cream, it is necessary that the filler has not leaked out. Cream need to prepare in advance. Chocolate with cream brought to a boil, let cool (good to leave it overnight in the fridge), and in the morning to beat. After whipping, it becomes lush, add vanilla.
Souffle: whisk cream to stable peaks, add the sugar, dissolved gelatin and raspberries. Souffle quickly grasped.
Carefully transfer the second layer, on top I also watered it with raspberry juice. Under the edge of the cake, I always enclose a tracing paper. But before you cover with fondant, pull it and the surface of the food remains clean. It is very convenient.
Sprinkle with roasted nuts.
To grease cream and put in the fridge for 20 minutes
Then grease cream the second time and again put in the refrigerator. Thereby we achieve a perfectly flat surface.
To give relief mastic, I used a napkin out of cloth. Roll out the fondant directly on it, sprinkled with powdered sugar. To work with fondant you need fast, detailed here: http://www.povarenok .ru/recipes/show/346 60/
The fondant I rolled out with a rolling pin from the plastic water pipe (we have a silicone rolling pins are about$ 50, and the pipe cost me 2$).
It is very well visible relief on mastic. Directly dry, apply the brush food coloring.
All items are glued with a wet brush.
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