Description
Today I want to share with you the recipe well, very delicious cake, whose recipe was found on the Internet. I must say that this cake is me from time to time I want to repeat - well, very good combination!
Ingredients
-
Flour
15 g
-
Flour almond
30 g
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Butter
10 g
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Egg white
1 piece
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Chicken egg
1 piece
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Sugar
25 g
-
Salt
-
Apple
400 g
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Sugar
25 g
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Lemon
0.5 piece
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Corn starch
10 g
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Gelatin
10 g
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Water
60 g
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Sugar
125 g
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Milk
125 ml
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Cream
200 g
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Gelatin
10 g
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Water
60 g
-
Corn starch
8 g
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Chicken egg
2 piece
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Chocolate milk
50 g
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Gelatin
5 g
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Water
25 g
-
Glucose syrup
50 g
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Sugar
50 g
-
Condensed milk
35 g
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Salt
Cooking
Biscuit Mona Lisa. Protein vzbit with salt and 1 tsp sugar until stable peaks.
In another vessel beat the egg with the remaining sugar.
Sift together both types of flour, melt butter. In beaten egg add flour mixture, mix gently.
In a few receptions add the whipped whites, stirring gently with a folding motion. In the end, add melted butter, mix well.
Bake in a ring (or form) with a diameter of 16 cm in preheated oven for about 15 minutes. Readiness check wooden skewer. Cool in pan on wire rack.
Apple confit. Soak the gelatine in 60 g of water. Apples (better to take a little loose) wash, peel remove peel and remove the core. We will need 400 g of the prepared apples. Cut into small (1*1 cm) cubes, sprinkle with lemon juice.
250 grams of apples to put in a saucepan, cover with sugar. Put on a small fire and cook until soft.
Remove from heat, punching in a blender to puree state, or to wipe through a sieve. Add the zest of half a lemon.
Corn starch dissolve 2 tsp. water
Add 1-2 tsp of the resulting Apple sauce, mix well. Then add rest of puree. The weight put on fire, bring to boil, cook for about a minute. Remove from heat, add dissolved gelatin and apples slices (150g).
On cooled cake spread Apple mass, flatten, cover with cling film and put into the freezer until firm.
Caramel mousse. Very tasty stuff! Gelatin pre-soak. Mix 1 tbsp sugar, starch and yolks.
Milk heat (do not boil) and gradually mix with the yolks. Stir until smooth.
The mixture put on fire, bring to thick. Remove from fire, to enter the dissolved gelatin, to cover the "in contact" with cling film and allow to cool to room temperature.
Chilled cream until soft splendor.
100 g of sugar and 2 tbsp water to put on a minimal heat to keep the sugar dissolves.
Then the fire should increase slightly, bring the syrup to a boil. DEFINITELY!!! you need to rinse the walls of sugar, a brush wetted with water. Cook until caramel color.
In parallel, beat the whites with the salt and 2 tsp of sugar until peaks.
Not stopping whipping, a thin stream pour the caramel syrup into the whites
Whisk until caramel meringue has cooled to room temperature and will not be very thick.
Then add the cooled custard base. Stir. And whipped cream. Carefully stir.
Assembly. Shape without a bottom (or ring), tighten with cling film. Install on the Board where it will be possible to freeze the cake. The whole mousse to shift in form.
From the freezer to get a box of sponge cake and Apple confit. Cut out of the ring. Gently, a little scrolling in one direction, to press the insert with sponge up. Tighten the food film and put in the freezer for 5-6 hours.
Glaze. Soak gelatine. Bring to boil sugar, water and glucose syrup (I used invert). Remove from heat, add gelatin. In a narrow capacity to put the chocolate, pour condensed milk and sugar-gelatin mass. The immersion blender at an angle, not grasping the air to break the glaze. If, however, formed small bubbles, strain through a fine sieve. To get the cake from the form and pour glaze. Operating temperature glaze 30-35 degrees. Put into the refrigerator for 3-4 hours for gentle defrosting.
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