Description
Cake with chocolate mousse, fruit jelly and mascarpone cream. Another masterpiece from Stelios Pallaresa which he congratulated all readers of his magazine, celebrating the third anniversary. Under a layer of whipped cream hiding pistachio cake base, mousse of dark chocolate, apricot jelly (you can substitute strawberry or peach or mango) and mascarpone cream. I did this cake I want to congratulate husband's birthday.
Ingredients
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Olive oil
125 g
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Wine white sweet
125 g
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Powdered sugar
160 g
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Flour
200 g
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Pistachios
30 g
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Sugar
150 g
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Water
80 g
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Dark chocolate
200 g
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Cream
800 g
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Gelatin
20 g
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Apricot
500 g
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Mascarpone
500 g
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Vanilla
1 piece
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Honey
40 g
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Yogurt
300 g
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Liqueur
2 Tbsp
Cooking
For the basics in a bowl mix with a whisk 125 ml olive oil 125 ml wine, 110g icing sugar, 200g of flour. Add 30g of chopped pistachios and mix well again.
Put the dough in shape with a diameter of 20cm and bake in a preheated 170 degree oven for 50 minutes.
Approximately 5-10 minutes until tender basis start to make a syrup. For this mix in a saucepan 100g sugar and 80g water. Cook for 1 minute after boiling.
Take out the base from oven and pour on it the hot syrup. Leave at least 2 hours to base cold and soaked.
When the Foundation is ready, start to make the chocolate mousse. This heated 200g cream and pour them in a bowl with 200g of dark chocolate. Leave for a minute, then stir until a homogeneous mass.
Whisk 100g cream and gently beat in the melted chocolate. Do this carefully, mousse can be curtailed.
Spread the mousse on the base and put in refrigerator or freezer until firm.
When the mousse hardens, proceed to fruit jelly. 15g gelatine soaked in cold water.
Apricots grind in a blender into a puree. The third pour puree into a saucepan and heated.
Squeeze the soaked gelatin and mix with the hot fruit puree. Stir very carefully.
Then puree with gelatin added to the bulk of the puree, stirring constantly.
Pour jelly into a frozen mousse and put in the fridge or the freezer. Can a bowl of jelly to put in a large bowl with ice water and stir. Jelly begins to solidify faster and the waiting time will be reduced.
When the jelly hardens, proceed to the cream with mascarpone. Soak 5g gelatin in cold water. In a bowl mix the mascarpone, vanilla, 40g of honey and 50g powdered sugar.
In a saucepan heated 2 tbsp of water and dissolve the soaked gelatin.
Add a small amount of weight with mascarpone in a saucepan with the gelatin and mix thoroughly.
Add the mascarpone with gelatin in the bulk with mascarpone and stir very well.
Add 300g of the yogurt, stir.
Last, add the liqueur and mix well the whole mass to become homogeneous.
Put the cream on top of frozen jelly. Put in the refrigerator until fully cured. I left for the night, and what you want.
Take out the cake from the mold with a hair dryer.
Beat 500g cream. Cover entire surface of cake with whipped cream. The top circle draw cream from pastry bag. You can decorate with chocolate.
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