Description
Birthday cake, very beautiful and tasty. Creamy soufflé with white chocolate is very delicate and airy. Supplemented with a layer of spiced wine with cranberries. These two layers surprisingly well together and reveal each other. To the most important holiday kind of week. I congratulate all happy new year! Make your wishes! :) "When the house is a year young, And the old goes away, Snowflake fragile hide in the palm, make a Wish! Look with hope in night air, a hand grip Loosely, And all about the dream, just ask, Make your wish and desire!.. "
Ingredients
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Dry red wine
400 ml
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Sugar
150 g
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Gelatin
3 Tbsp
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Vanilla
1 piece
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Cinnamon
1 piece
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Lemon peel
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Cranberry
100 g
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Orange juice
100 ml
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White chocolate
380 g
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Butter
60 g
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Egg white
2 piece
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Flour
20 g
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Corn starch
20 g
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Milk
200 ml
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Cream
500 g
Cooking
Begin by preparing the jelly layer. 1 tablespoon gelatin soaked in 2 tbsp water. Pour the wine into a saucepan, add 120 g sugar, zest of 1 lemon, vanilla bean, split in half lengthwise, and cinnamon stick. Heat, stirring, until the sugar has dissolved, then bring to the boil and cook on medium heat until wine volume is reduced by about half.
Until the wine uvarivaetsja, heat orange juice until hot (do not boil) and pour over cranberries. Set aside to cranberry swollen.
Wine filter. Swollen gelatin to dissolve and mix with the wine. Pour into pie shell (I 22 cm) lined with cling film. With cranberry the drain and spread the berries evenly in the wine. Put in the freezer for at least 4 hours.
Make the base for the cake. Preheat the oven to 160 gr. The bottom of the form (diameter 22 cm) vystelit baking paper. Melt together the butter and 80 g of chocolate in a water bath or in the microwave. Add to this mix the grated zest of one lemon.
Proteins beat until stiff peaks in 2 hours and add sugar (30 g). Add to the oil mixture and gently stir from the bottom up (no need to achieve uniformity).
Then sift on top the flour and starch (in a few receptions) and mix gently.
Spoon the batter into the prepared pan and put in oven for 15 minutes.
Ready cake should only be lightly browned.
To prepare a souffle of white chocolate soak 2 tbsp gelatin in 4 tbsp water. Milk grated zest of 1 lemon heat nearly to boiling. Turn down the heat to low, add the 300 g of chocolate and stir until the chocolate is fully melted. Remove from heat, allow to cool slightly. When gelatin swells, dissolve it and add to the milk chocolate mixture. Let cool to room temperature.
Half whip the cream in a solid foam. Add half the chocolate mix, stir accurane.
On the bottom of the form (wall form vystelit baking paper), which will collect the cake, put the cake. On the cake place the chocolate mousse and put in the freezer for about half an hour. When the surface will seize, put the disc on it's wine jelly. Whisk remaining cream in a solid foam and gently mix with the remaining chocolate mass. The resulting mixture put on top of wine jelly. Cover with plastic wrap or foil and take to the freezer for the night.
Remove the form and paper. 4-6 hours before serving put in the fridge. Decorate as desired.
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