In cold water soak to swell the gelatin. The choice of gelatin is very important! Do not use product from an unknown producer, because if the gelatin comes down, it will negate all your effort. Since then, I have experienced a similar stress using only sheet gelatin "Parfait" (do not consider for advertising, exclusively in the framework of sharing of experience))). Brew strong coffee by any usual way. I he's the only one in Turku. Press swollen gelatin and dissolve in the coffee. While I was photographing, read, struggle with the lighting, the temperature of my coffee fell and refused the gelatin to dissolve. The problem was solved by immersing cups of coffee and gelatinous mess in a big bowl with hot water. To filter the resulting solution through a sieve.

In a small saucepan dissolve in water, powdered sugar, bring to boil, stirring and minute to hold the fire. If your kitchen is found a cooking thermometer, for you to heat the sugar syrup to 112 ° C. Beat with a mixer 80 g. egg yolks.

Continuing to whisk the yolks in a thin stream pour the hot sugar syrup. Beat until cool, lighten and increase the weight in volume. What happens in the end, among devoted Pate a Bombe called. Now I'm going to call it so) of turning off the mixer, pour a thin stream gelatin coffee solution.

Prepared Mascarpone (whisk it a little with a whisk, in order to facilitate the further process of the blend) to connect with Pate a Bombe (remember, shaken with sugar syrup on the yolks). Spread whipped until soft peaks cream (I use whipping cream Valio, fat. 38%), stir with a spatula. Will clarify that in the cream before whipping should be properly chilled, preferably with dishes.

Pour the cream into the prepared pan and place in the cold. Niksya recommends to use for this purpose a rectangular frame with sides 60H20 see Should I say that I like this device do not have? And I have a rectangular shape with dimensions 30Х23 see this came From.

It was the turn of protein mass. To obtain this we need only whip 330 g of protein, with 220 grams of sugar. However, every hostess with at least some experience in this field will tell you that this seemingly simple operation has a lot of nuances. Here are some of them (I will allow to quote your own text in one of the recipes). Utensils. In any case, low-fat (lemon juice, for example) and dry. The same applies to the nozzles on the mixer. Raw materials. Of course, the whites should and the hint is not to have the yolk inclusions. To avoid such, each egg is divided into components, tested proteins result in the dish for whipping one by one. Room temperature. Not cool whites for whipping, on the contrary, kept them some time at room temperature. After all, we need positive and lasting results, not quick setting foam. Speed. The beginning of the work correspond to a small speed of the mixer, which we turn whites into a rich foam (you can pre-add a pinch of salt or a few drops of lemon juice). After that the speed increase to a maximum and adding, if required by the formulation, small amounts of sugar, whisk to obtain a smooth, silky, dense mass, where you remain do not fall "peaks". It is important not to overdo it, to beat the mass does not become "lumpy" and was turned into a dry foam. On the prepared baking sheet (I lined with baking paper, which is also oil lubricated. Looking ahead, complain that paper I bought a nightmare, no preventive measures didn't help her, and she mercilessly stuck... Crying and crying...) using a pastry bag with a round nozzle with a diameter of 2 cm to transplant strips along the length of the side of the pan, twice, three pieces with the distance between them is 1.5 cm.

One can prepare the biscuit mass. Eggs and 90 g of egg yolks with a mixer, beat the 70 g of sugar, a pinch of salt and vanilla to OSVETLENIE and doubling. Sift into Creamed flour and mix gently with a spatula. To transplant on a baking sheet the same way between the protein stripes. We could have two striped strips, each of which consists of three protein and two sponge strips. Striped sprinkle surface with powdered sugar (I shamefully forgot about it) and bake in a heated oven. Now, the recommendations Niksya with respect to time and temperature. There are two options: 30-35 min at 160 ° C and 15-20 min at 180*C. is the Author of "Delicious art" used the second. In her footsteps have gone and I. As a result, Nina's protein strips fell off. The same problem befell me (again crying and crying...). Going to work this time.

Here there is a photo of the step, because the step of more to say, - chaise there, and the photo did not happen... Well, not until I was, forgive generously! But what I was doing. Removing striped cakes from the oven, along with the paper put to cool on a wire rack. After cooling shot (haha, shot. Stripped! Again, crying and crying. For the umpteenth time?) paper that got the cream, turned (what can I say, the frame would be very useful, could do without this complex procedure). And deeply pondered the way of building the cakes. The variant that showed a brilliant Nina, I'm shallow for now. Just realized that to lay out a long strip of cream on one of the cakes I fail. But because of cut with a knife cakes into pieces of three cm, the same pieces of cut cream and a spatula for the cake were laid on the strip, covering the top of the second. And again. Test (protein and biscuit) there are two pans, and I have it only one... Or the second to get, which is likely, or do the serving in half (but don't want to do!).

The stripes turned out ugly, but when I took the first bite, went along with it. With the inconvenience, with a large number of dishes and movements, with the fallen squirrels... the Taste caresses and beckons, promising bliss again and again... Stopping is possible only by heroic effort of will! To sum up. After proper training, will continue tests and research. For SIM otklanivayus and wish us a pleasant and comfortable stay!