Cake consists of pistachio Joconde sponge cake, vanilla Bavarian mousse, berry layer, mousse of black currant and mirror glaze. First better to make the berry layer. Berry layer. 100 g of black currant; 4 g gelatin leaves; 4 tbsp powdered sugar; 40 ml blackcurrant liqueur. Gelatin (leaves) soak in cold water, give to swell. Blend the berries with the icing sugar in a blender. Heat the berry puree in a water bath or in the microwave and dissolve the pressed gelatin in it. Add black currant liqueur (optional). Mix well. To remove the container in the refrigerator. Simple!

Next, make pistachio Joconde sponge cake – absolutely awesome cake – take my word for it: 125 g icing sugar; 60 g almond flour; pistachio 65 g flour; 150 g of whole eggs; 33 g flour; 25 g melted butter; 100g egg whites; 16 g sugar; 1/4 (one fourth) teaspoon baking powder. First, you need to make almond and pistachio flour. How to make almond flour, if there is no ready written is not enough. I took purchase. Pistachio flour I did the same principle. Unsalted pistachio nuts (65 g) I are ground in a blender Cup with 125 grams of powdered sugar. Small portions, so that the nuts are not overheated, has not allocated oil and was turned into a pistachio paste)). Preheat the oven to 220S. Melt and cool 25 g butter. In a separate bowl, whisk 100g egg whites until soft peaks form. Add 16 g of finely crystalline sugar and continue to beat until stiff peaks, like meringue, temporarily put down the bowl with beaten egg whites in the fridge. Mix and sift several times 33 g of flour and 1/4 teaspoon of baking powder. (I add the baking powder, so to speak, "just in case", according to the recipe it is not. Why I do this - already mentioned in my other recipe – "Desire"). In a food processor or with a mixer beat together 60g almond flour and pistachio flour mixed with powdered sugar, and whole eggs (I managed about 4 and a half eggs) for 10 minutes. Weight should be lighter and increase in volume twice.

Pour in the melted butter, continuing to whisk.

Carefully in three steps in pistachio dough, add the sifted with the baking powder and the flour and the whipped whites, stirring very gently with a spatula. Part flour, part squirrel, part flour, part protein, flour protein, and again – to preserve the air bubbles. I enter the flour, sifting it through a strainer on top of the dough.

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Spread the dough evenly on the baking sheet (I have a 39 cm by 28 cm) with parchment paper. Thickness of about 1 cm Bake in preheated oven for 8-10 minutes, until dry matches. The biscuit is baked pretty quickly. Ready biscuit cool completely on wire rack.

Vanilla Bavarian mousse: 250 g of milk; 1 vanilla pod; 2 g vanilla extract; 62 g sugar; 60 g egg yolks; 7 g gelatin; 275 g whipped cream. In a small saucepan to heat 250 g of milk with split vanilla pod and its seeds, as well as with the addition of 2 g of vanilla extract. Remove from heat, cover and set aside for 30 minutes so that the milk is well absorbed the vanilla flavor. Pour 7 g gelatin in cold water and allow it to swell. Whisk 60 grams of egg yolks with 62 g of sugar until light condition. Bring the vanilla milk to a boil and pour into the yolks, while constantly whisking the mixture.

Pour all back into saucepan and return to low heat. Cook, stirring constantly with a whisk until then, until the mixture reaches 85 ° C. For not having a kitchen thermometer: girls, just do everything the same what is done in conventional cooking custard. To boil not to bring! just the mixture should thicken. I repeat: like the usual custard. Remove the pan from the heat, continuing to stir, the bottom of the pan put in a bowl of cold water, so nothing burnt. Cool slightly, add the squeezed out gelatine and stir until it is completely dissolved.

Whip cream - 275 g. When the cream has cooled down (but not started to thicken), move it into the bowl more volume. Gradually, in three stages, add the whipped cream, stirring gently with a spatula from the bottom up and in a circle.

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Easy, delicious vanilla mousse is ready. Begin to collect our cakes.

Cut circles of pistachio biscuit under the diameter of your form. Form I - diameter 7.5 cm and height 5 cm Wonderful shape similar to a muffin, but remove stems.

Put circles of sponge cake on the bottom of your form. Just soak blackcurrant liqueur.

On biscuit put about 2.5 tbsp Bavarian mousse into each cake. Put in the freezer to solidify. For 10 minutes.

The Bavarian mousse using the pastry bag, squeezing to the center of black currant jelly.

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Top – another layer of Bavarian mousse. Approximately one cm from the edge to leave room for a blackcurrant mousse. Clean the freezer while making the mousse and currants.

Next, make the Blackcurrant mousse: 65 ml liquid cream; 1 vanilla pod; a 1.5 large egg yolks; 50 g sugar; 15 g corn starch, sifted; 50 g of black currant; 75 g whipped cream; 2.5 g gelatin in sheets. Gelatin (2.5 g) soak in cold water and allow it to swell. To make mashed 50 grams of black currant with a blender. Beat 75 g cream and set aside in refrigerator. In a small saucepan heat the 65 g of cream to the boiling point. Grind with a mixer 1.5 large egg yolks, 50 g sugar and 15 g corn starch.

A thin stream pour the hot cream with the egg mixture, continuing to whisk continuously. When the mass becomes homogeneous, pour all back into saucepan and put on low heat, stirring constantly; I was slowly stirring and spatula and a hand whisk, so as not burnt. Cook until thick. Do not boil. Again, as an ordinary custard.

Cool slightly and add the squeezed out gelatine. Stir until complete dissolution.

Allow to cool to room temperature and add the mashed black currants. Mix well.

Carefully, so weight is not settled, add three whipped cream, stirring with a spatula from the bottom up and in a circle.

Here we have the mousse turned out.

Remove from the fridge the form of cake. The Bavarian vanilla mousse spread blackcurrant mousse. Remove in the freezer to harden for approximately 2-3 hours.

For the chocolate mirror glaze, which is covered with cakes, need for a neutral glaze. Neutral glaze. 125 grams of water, 5 g of pectin; 132 g fine sugar; 10 g of glucose syrup. Heat the water in a small saucepan until the 60S. Mix pectin with sugar and add to warm water. Mix well. Add to a saucepan the glucose, mix well. Remove from heat and cool. Neutral glaze, you can put it in the refrigerator and store for a few days. Before using, slightly warm (up to 35C). I'm a neutral glaze made before baking the cake. The photos do not do it easy. It turns out that something slightly dull-transparent (if possible), not jelly, but just something on the type of thick syrup. Anyway – that's what I did. The syrup delicious taste: slightly fruity-sour and sweet. Not just sweet as regular syrup. And now – chocolate mirror glaze. 50 grams of water, 90 g fine sugar; 25 g of glucose syrup; 75 g cream 33%-35%; 50 g unsweetened cocoa powder, sifted; 6 g gelatin sheets; 91 g neutral glaze, at a temperature of 35C (about body temperature). Soak 6 g of gelatin sheet in cold water and allow it to swell. Smesite in a small saucepan with 50 g of water, 90 g fine sugar 25 g of glucose syrup, 75 g of cream 50 g of unsweetened cocoa powder of good quality. Cocoa powder, sift before use. Heat, but do not bring to a boil, constantly stirring the mixture. All the ingredients must come together and become a homogeneous mass.

The mixture according to the recipe needs to be heated to 103С, then remove from heat and allow to cool to 50C. Girls, this time I did not figure out.)) I have a cooking thermometer, and 103 degrees that I would be in full swing. Thermometer or I what not so? What I did was bring the mixture almost to boiling point, stirring constantly and not allowing to boil, quickly removed from the heat, put the pan in a bowl of cold water for some time was papermachine and then sighed with relief. Allow to cool to 50 degrees? Here I even not split hairs was cooled to a temperature, even when hot finger ))), but tolerable. Add the squeezed out gelatine, stir until it dissolves. Pour neutral glaze, stir well until the disappearance of air bubbles. Cool the mixture to 35C (almost body temperature).

And finally, the last part. Pull cakes out of the fridge. Remove them from the forms. I'm fanning the walls of the mould ordinary hair dryer for drying hair by warm air jet. The bottom I vytaskivaya. Place the éclairs on a metal lattice – that is they have three beautiful boys, under the bottom to enclose a suitable sized baking tray. Gently pour the icing on the cake. The icing should be a temperature, that has not yet begun to gilyovtsa, but was thick enough to not quickly drain from the surface of the cakes. According to the author, the glaze itself must be spread across the surface evenly. Well.... Sara is a wonderful, talented, experienced cook..... she, of course, all turned out well. And I had to fill cakes with glaze several times. Were substituted the pan under the grill. Filled once. Assembled with the pan glaze, poured it into a bowl back. Filled the second time..... Again put back the grille with the cakes to the side, raised glaze, back bars, with cakes on a baking sheet, etc – to beauty) or until you get bored))) – mana-mana! To remove the cakes in the fridge overnight, garnish as desired. The author was decorated with ground pistachios. Can be glazed with jelly berries currants. For me, and so was I, ladies, master of decorations, alas!

And that's what we've got!

And here razrezik!

Delicious cake, girls! Take my word for it! If you like mousse! The softness of the vanilla Bavarian mousse and fresh berry splash – absolutely amazing! This cake is fantastic! Trimming I ate, ate, ate.... could not be satisfied, and to stop the drug, sorry, a!))) Chocolate jelly, though, and soft, but keeps well on cakes, and even if to touch him, the traces are barely visible on the shining surface. Beautiful, very harmonious Symphony, not the cake.