Description
Gram flour, crispy meringue between the frozen parfait from the favorite berries and compote of strawberry foam cream! If you love this combination as I do, welcome aboard! Cake I dedicate to my beloved granddaughter Sasha, who is now 6 years of age!
Ingredients
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Sugar
180 g
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Powdered sugar
180 g
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Egg white
180 g
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Yolk egg
6 piece
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Puree berry
250 g
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Sugar
200 g
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Lemon juice
60 g
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Cream
450 g
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Powdered sugar
3 Tbsp
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Strawberries
250 g
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Sugar
50 g
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Gelatin
15 g
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Pectin
12 g
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Cream
100 g
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Powdered sugar
1 Tbsp
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Vanilla
Cooking
The compote (it is better to prepare the day before): strawberries (I had frozen) to thaw and to break the blender to puree.
Soak the gelatin in a little cold water. Set aside in a small saucepan a little less than half of the mixture, adding pectin and sugar, stir well.
Stirring constantly, bring to boil and remove from heat. Add the soaked and well squeezed out gelatine and stir well. To connect with the rest of the puree and place in a round shape with a diameter of 16 cm with cling film. Distribute evenly and send in the freezer for a couple of hours.
Meringue: Proteins vzbit in thick foam.
Still whisking, gradually add the sugar and beat until stable peaks and complete dissolution of sugar.
In three steps to introduce the powder, stirring with a spatula method of folding the bottom up and in a circle.
Meringue should be smooth, glossy and without lumps.
On a sheet of baking paper to draw two circles with a diameter of 18 cm With a cooking bag (syringe) starting from the center to transplant spiral disks. You can gently apply the meringue with a spatula. Bake at a temperature of 120" With an hour and a half. I leave the oven on centimeter ajar. Be guided by your oven. Meringues should be perfectly dry and crunchy, it's good to keep up with the paper.
The remaining space to transplant hearts. If you have a small pan, then place the meringue in the fridge and bake the hearts after cakes. Ornaments are baked a little faster, about an hour.
Parfait: Place 150 g sugar in a saucepan and heat with the lemon juice, stirring constantly until complete dissolution of sugar. Cool. Add the egg yolks. Stir all until blended.
Put on low heat and stirring constantly heated to 85" C. I don't Have a thermometer, the key point is that the mixture begins to thicken and along the sides of the pan appear tiny bubbles. Remove from the heat, but to stop mixing of 3-4 minutes, as the cooking process still continues.
Fully condemn. The yolk mixture becomes thick and viscous.
Purees I made from 100g raspberries, 100g strawberries and 100g of strawberries, defrost and smashed the berries in a blender. Then rubbed through a sieve to remove seeds. To defer less than half berry mash, add 50 g sugar and heat until dissolved last but not boil. Mix with the remaining puree and chill well.
Whisk cream to soft peaks and steady with 3 tbsp of powder.
Enter the yolk mixture and stir with a spatula.
Then add the berry puree and stir with a spatula.
Assembly: the Bottom ring of 20 cm in diameter to tighten the food film and put in the dish. To put into the skin-the meringue so that between him and the side of the form there is a gap.
On top put half of the cream and cover with the second meringue shell.
Apply the remaining cream and put the cake in the freezer.
Forty minutes later, get out the camera compote and a freeing from the form of (I heated in the microwave a towel and wrap them in a form that can blow the hot hair dryer) to Get out of the freezer the cake. During this time, parfait grabbed and pressed inside the juice, leaving the disc on the surface. Place cake in the freezer for 5-6 hours, preferably overnight.
Frozen cake to release from the form, above I wrote how to do it. To decorate on your own.
I added to cleave the side meringue in the shape of hearts. The top was decorated with whipped cream and hearts of jelly, put in the center of the two hearts of the meringue.
Of the remaining meringue I baked the meringue and made him cakes. The bottom of each greased meringues with strawberry jam and push the rest of the decoration cream. Joined together and the cake is ready. PS I always make the meringue with the stock. Anything can happen, so before harden cake parfait, I can indulge in their favorite cakes or just baseschema. Our boy loves them sooo!
Piece. Help yourself!
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