Description
Very tender with a rich coffee-caramel mousse, raspberry jelly and chocolate hint of cake-meringue.
Ingredients
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Egg white
150 g
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Brown sugar
100 g
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Brown sugar
65 g
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Dark chocolate
125 g
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Puree berry
150 g
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Powdered sugar
150 g
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Condensed milk
400 g
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Cream
600 g
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Gelatin
20 g
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Instant coffee
1 Tbsp
Cooking
Products of meringue is best to weigh and prepare in advance.
Meringue: On baking paper draw 2 circles with a diameter of 20 cm to Turn the paper inside out and lay it in the pan. Beat the whites with a mixer in thick foam.
Still whisking, to enter the sugar 50 g (Mistral Universal), adding it in small portions, and then the Mistral small (you can add only the Mistral is shallow, but I remained only 100 g)
Whisk until the sugar is dissolved.
In three steps to enter the powdered sugar whisking on 1st speed of mixer. Meringue should be smooth and shiny.
Place the meringue in a cooking bag or syringe. And starting from the centre to isolate the circles drawn on two layers.
On the remaining land (I have the pan 38H38 cm) to transplant mushroom caps...
And legs. The rest of the meringue (about 60-70 g) directly in the cooking bag, place in the refrigerator.
In this case, I'm more of a dried meringue, to ensure that it is lighter, so the temperature of my oven was 60"C, and the oven door was slightly ajar and it took me about 120 minutes. A properly dried cakes can be easily separated from the baking paper. Be guided by your oven!!!
Melt 75 g chocolate, cooled to 30"C and spread it over the cakes. Place in the refrigerator and allow the chocolate to harden.
Jelly: grind the Raspberries through a sieve.
To the resulting puree add 15 g of sugar Mistral universal, to give a little to stand and stir to dissolve the sugar.
Soak the gelatin 5 g in cold water. Put 2 tbsp. of puree and heat to dissolve the pressed gelatin in it.
Mix the gelatin mixture with the rest of the puree and pour it into the form 18 cm in diameter with cling film. Place in the refrigerator to thicken and then freeze directly in the form.
Coffee-caramel mousse: whisk Cream to stable peaks.
Separately whisk boiled condensed milk with a spoon of coffee.
In three steps connect the cream with the condensed milk.
15 grams of gelatin to soak in cold water. Postpone 2-3 tbsp of mousse and heat. To dissolve in hot mix the squeezed out gelatine. Let cool slightly and connect with the remaining mousse.
Assembly: In a cooking ring, place the cake with the meringue.
And shoot him with half the mousse.
Cover with the second cake and covered the remaining mousse.
Cover the cake with plastic wrap so it does not touch the mousse and place in the refrigerator until fully cured mousse.
Cutting sides on a circle to free the cake from the culinary ring. Place in the refrigerator.
Bumpers are made of chocolate: Melt 50 g of chocolate. Cut out baking paper tape length which would correspond to the circumference of the cake. To apply to the ribbon of the chocolate and make arbitrary figure.
Wrap around the cake and press it well to the cake. Place cake in refrigerator and allow chocolate to harden and then carefully remove the paper.
Place jelly on top of a frozen mousse. Edge decorate with the remaining meringue.
Mushrooms: On the inside of the cap with a toothpick make a small hole. Melt the chocolate and again use a toothpick to spread it over the hole and sticking to it the stem of the mushroom. Mushrooms to decorate the cake just before serving it on the table.
Cut the cake with a hot dry knife with long thin blade.
Help yourself!
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