The Cake "The Snow Queen"

Description

On the eve of Catholic Christmas - dedicated to all who celebrates. Merry Christmas and happy New Year!

Ingredients

Chicken egg

8 piece
Sugar

420 g
Flour

45 g
Almonds

50 g
Gelatin

30 g
Strawberry

500 g
White chocolate

350 g
Cream

500 g

Cooking

First make sponge cake: 2 egg yolks 50 g of sugar need to be whipped to obtain a creamy mass, about 5-7 minutes.

Mix 45 g of flour and 50 g of ground almonds, and add the dry mixture to the yolks.

4 egg white mix with 50 g of sugar, and add to the batter, stirring gently.

Bake in the form in diameter of 26 cm at 200 degrees.

Now it is the turn of jelly: 12 g leaf gelatin cover with cold water according to the instructions. 500 g strawberries ( I thawed frozen) grind in a blender, add the 50 g of lemon juice and 30 grams of sugar. You can take strawberries/raspberries in the ratio of 50-50.

Puree bring to a boil, remove from heat, add the squeezed out gelatine and pour into mold with a diameter of 24 cm to thicken. To jelly better out of the form at the bottom of the form put the parchment for baking.

Creamy mousse: 18 g gelatin pour cold water according to the instructions. Melt 350 g of white chocolate.

Now you need to prepare the Italian meringue. First you need to boil the syrup to sample on "hard ball". To do this, 240 g of sugar to pour 72 g of water and put on high heat. Simultaneously with the cooking of the syrup should start to whisk 4 protein, adding 2-3 tablespoons of sugar.

When the syrup is ready, it is necessary to pour a thin stream into the beaten egg whites, whisking at the same time this mass mixer for at least 15 minutes. Properly cooked meringue is shiny, has snow-white appearance and does not lose shape. The basis of cooking meringue syrup. If it is not to cook or digest the meringue will not work.

Now to the meringue, you need to add gelatin. To do this, heat 2 tbsp of water, melt the gelatin and pour into the meringue. Then add the melted chocolate and mix gently. Allow to cool to 40 degrees. Beat 500g cream and gently mix with the cooled mass.