Cake "Meteorite

Description

Another flight of fancy transformed into a delicate and delicious cake, the idea of cooking which I nurtured for a whole year...

Ingredients

White chocolate

200 g
Cream

950 ml
Chicken egg

6 piece
Coconut milk

220 ml
Sugar

370 g
Gelatin

35 g
Water

36 ml
Cream cheese

410 g
Powdered sugar

150 g
Butter

100 g
Coconut shavings

200 g
Flour

70 g
Condensed milk

170 ml
Chocolate milk

200 g

Cooking

First make the cake base: 160g cream cheese, 30g butter, 120 ml coconut milk melt in a water bath. 4 squirrel will beat into a soft mousse with 100g of sugar until soft peaks form.

Curd remove from the fire, add 4 yolks, and then 70g of flour. Last but not least, in a number of techniques will enter the beaten egg whites.

Baking dish, 26 cm in diameter on the outside and wrap with several layers of foil on the bottom lay a baking paper, then lay out the dough.

Going to bake in the heated to 160 degree oven for 40-45 minutes. Bake in a water bath, i.e. in a baking pan first, put the form with the dough and then pour hot water to it reaches to about the middle of the form. During baking the oven should not be opened. A biscuit ("Japanese cheesecake") first rises strongly, but then falls off.

Now prepare the "meteorites", this time they have me coconut. To cook them I used a wonderful recipe Mom M. I. A, which is here:http://www.povarenok.ru/recipes/show/672/ . So first, mix 200g of coconut 70g of powdered sugar.

70g of butter will beat into a soft mousse with 100 ml of cream. If oil begins to be clipped, you can add a bag of fixer for cream and all will be fine - I thus saving oil creams, when rubbed the oil components of the cream.

Then in the oil mixture add coconut sugar and stir all until a homogeneous mass.

From the resulting mass form the balls the size slightly less walnut, put on the baking paper and put into the freezer for 1 hour.

Now prepare the ganache for the "meteorites": 50 ml cream bring to the boil and fill them 100g of chopped milk chocolate. Thoroughly mix to obtain a shiny smooth.

Put aside several "meteorites" (8-10 pieces) for jewelry (keep them in the fridge), and then the remaining "meteorites" 'll cover it with the ganache and remove in the refrigerator for freezing.

Now prepare the first mousse cream: 15g gelatin fill with cold water. 250g cream cheese well shall pound with 170 ml condensed milk (0,5 banks). 500 ml of cream will beat into a soft mousse with 80g of powdered sugar and carefully type in the cheese mass. Then inject the gelatin. If the gelatin leaf, then squeeze it and dissolve in a small amount of hot water (2-3 tbsp) And if the gelatin in the powder, then filling it with 3-4 tbsp water, then heat to boil and a thin stream will enter into the cream.

Let's start to assemble the cake: on the bottom of a split shape with a diameter of 26 cm put the Foundation, then add a little cream and put the "meteorites".

On "meteorites" put the rest of the cream and remove the form in the freezer until fully cured.

Now prepare the second mousse (very tender and tasty): 2 egg yolks mix with 50g sugar. 100 ml coconut milk bring to a boil, then pour it into the yolk mixture, all carefully stir and put on low heat. Cook to 84 degrees (do not boil). Remove from the fire.

200g white chocolate melt in a water bath and add to the cream. Mix well and refrigerate.

Prepare Italian meringue: 120 g sugar, fill with 36 ml of water and put on high heat. Cook the syrup to a sample "solid ball". 2 squirrel will beat into a soft mousse with 1 tbsp sugar until stable peaks, then, still whisking, in a thin stream pour the whites into the hot syrup and will beat another 15-20 minutes. Properly cooked meringue is shiny, holds its shape and does not melt.

20g gelatin fill with cold water. Will beat into a soft mousse 300 ml cream. The cooled chocolate cream will mix with the meringue, then inject the gelatin and, last of all, whipped cream. The mousse is ready.

Will continue to assemble the cake: remove the frozen part from the mold and put in another, with a diameter of 28 see Prepared mousse filled all of space and top and put them in the freezer for 4 hours or 5. This mousse much does not freeze, it stays slightly soft. If there is no shape with a diameter of 28 cm, the cake can be assembled in one form, with a diameter of 26 cm Only in front of the Assembly need to build up the sides of the forms using solid files folder, because the cake will get quite high and will not be included in the form. Very well suited is so-called folder-corners - it is, of course, in that case, if there are no special dimensionless ring.

Again, prepare the ganache to cover the top of the cake. 100 ml cream bring to a boil, fill them 100g milk chocolate, give everything a good stir, lightly let the ganache to thicken and cover them with the top of the cake. Remove in the refrigerator for freezing.

The finished cake decorate with whipped cream and "meteor" as prompt fantasy.

Turns out tender, quite large and very tasty cake with a nice coconut scent.

If coconut milk is not (I recently saw him in the store, though long after him), you can replace it with plain or boiled milk coconut, but I don't know the proportions...

Well, that's the piece.

The cut, though not very nice to get a chocolate smeared I tried to cut the cake...

Well, help yourself!

Bon appetit!

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