Cake "Raspberry euphoria"

Description

Incredibly delicious and delicate cake made of almond sponge cake Gioconda, raspberry mousse and raspberry jelly from the famous Japanese pastry, Hidemi SEGUIN and my Supplement in the form of a chocolate mirror glaze and chocolate decorations. Despite the number of ingredients, the cake is absolutely not difficult to prepare, each process is described and photographed, just a bit of diligence, but how nice it will be happy with your loved ones, and tasted a piece will give you a lot of compliments! The recipe comes from a Japanese cooking website.

Ingredients

Flour almond

50 g
Powdered sugar

80 g
Egg white

180 g
Yolk egg

40 g
Flour

45 g
Jam
Puree berry

600 g
Liqueur

40 g
Gelatin

22 g
Sugar

375 g
The sugar syrup

30 ml
Water

170 ml
Cream

300 ml
Condensed milk

70 g
Dark chocolate

160 g
Honey

100 g

Cooking

Jelly is better to prepare the day before. Soak gelatine in cold water (6 g). To heat 100 g of raspberry puree and dissolve the sugar in it and pressed the swollen gelatin. To connect with the rest (200 g) mashed potatoes and mix well. To place in a mold of 25 cm in diameter with cling film. Allow to solidify and freeze.

Gioconda biscuit: it is Better to prepare the day before to give the cake to "Mature". Mix almond flour with sugar powder (50 g). If you don't have almond flour you can prepare it yourself — peeled almonds and powdered sugar together to break in a blender. Add protein (30 g), yolk and beat until fluffy smooth mass, then add 2 admission the flour and stir with a method of folding the bottom up and around.

Proteins ( 50 grams ) whipped with powdered sugar (30g) until stable peaks and three doses to combine with almond flour mixture by the method of folding the bottom up and around.

It looks like a ready biscuit dough.

In a pre-prepared form 26 cm in diameter, the bottom of which lay a baking paper, place approx 1/3 of the dough (the layer thickness of not more than 1 cm) and bake in the heated to 220 degrees. With the oven 8-10 minutes until Golden brown. Allow to cool and release from molds.

The remaining biscuit dough spread a thin layer on a baking sheet (25x35 cm) covered with baking paper and dividing it mentally (you can put a knife thin strips) into 4 parts to cause the inclined strips of jam, which place in a cooking syringe (the bag) with a very thin tubular nozzle.

Bake in the heated to 220 degrees. With the oven 8-10 minutes until Golden brown. Ready biscuit cool. Do not be afraid that the stripes of jam blurred, as maturation of the biscuit, they will shrink.

Cooled and "Mature" sponge cake cut into strips with a height of 4.5 cm and a length which will correspond to the length of the scope ring (shape) in which to assemble the cake (I have a sliding cooking ring 28 cm in diameter) and very liberally sprinkled with powdered sugar to the strips of the jam from sticking to the form.

Place the sponge strips in a circle shape (picture to the form) on the bottom put a round sponge cake. The biscuits are placed in the form to be impregnated with syrup. Syrup for impregnation to prepare a mixed basis, Kirsch (15 g) and water (20 ml).

Raspberry mousse: to Prepare the Italian meringue. Put water (100 ml) and sugar (200 g) in a saucepan and cook to a temperature of 117 deg. If no thermometer, until a soft ball. To drip the syrup on a plate and allowing to cool to try with your hands or drop into a glass of cold water, you can see how the ball floats.

In parallel, whisk whites (100 g) in a dense foam. The finished syrup in thin stream to enter in proteins are not ceasing their already beat with a mixer, beat until the meringue has cooled, it should be smooth and shiny.

Whip the cream until stable peaks and soft. Heat a little raspberry puree (from 2 300 grams) and dissolve it in pre-soaked in cold water and squeezed out gelatine (10 g), combine with the remaining puree and stir. To connect all components of the mousse with a spatula in three stages, adding pieces and stirring puree, cream and meringue.

The mousse needs to be well mixed until a homogeneous mass. Fill the form mousse to half the side of the cake, refrigerate for 20 minutes.

On a slightly frozen place frozen mousse raspberry jelly.

From the top to fill the remaining mousse and refrigerate for 3-4 hours.

To prepare the mirror glaze: Heat water (50 ml), sugar (100 W) and honey to a boil, boil 2 minutes, remove from heat, add condensed milk and chocolate (100 g), mix well, without lifting the blade high to avoid air bubbles. add pre-soaked in cold water and squeezed out gelatine ( 6 g ) and stir again.

Cool and pour on the frozen surface of the cake, not spread! The icing should spread itself! Place the cake in the fridge. Allow to completely harden.

Decoration: Spiral: Spread the melted chocolate on the silicone tape (the tape can be cut from file), make the grooves using a special comb or a fork. Coiling and place in the refrigerator, free from the ribbon directly on the cake.

Chips: Apply the melted chocolate on the silicone tape is recorded on a curved surface (I have a rolling pin) to cool in the fridge.

To free the cake from the mold right before serving, warm up her side, a hot hair dryer. Decorate the cake with raspberries, mint leaves, chocolate chips and spirals.

Finished cake. PS the Cakes I always cut hot and dry, very sharp and long knife.

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