Cake "Cranberry temptation"

Description

Tender not cloying cake with cranberry layer between chocolate cake and chocolate mousse, covered with the gentle cloud of vanilla mousse and chocolate glaze. Come on in, help yourself. I promise it will taste delicious

Ingredients

Chicken egg

2 piece
Flour

40 g
Sugar

480 g
Corn starch

20 g
Cocoa powder

10 g
Water

305 g
Cognac

20 g
Egg white

2 piece
Agar-agar

5 g
Condensed milk

80 g
Butter

170 g
Yolk egg

2 piece
Dark chocolate

330 g
Cream

450 g
Gelatin

30 g
Powdered sugar

5 g
Sauce

250 g
Semi-sweet red wine

50 g
Cherry

50 g

Cooking

Eggs whipped with sugar until the volume increases 3 times and rastvoreniya sugar. Time it took 5-7 minutes

Sifted flour, starch and cocoa

The eggs with the sugar turned into a lush foam

Gently with a spatula to interfere the dry mixture to the eggs. Upward motion in a circle

Pour the batter into the form lined with parchment and bake for 12 minutes at a temp of 200 degrees. Be removed without removing the parchment to cool

To prepare the impregnation by mixing boiling water and sugar. Stir to rastvoreniya sugar, cool, pour cognac

To prepare a vanilla souffle mix in a saucepan the water, sugar, agar, vanilla struck cut lengthwise, clean out seeds and send to the skillet the pod and seeds. Stir, bring to a boil. Boil down the syrup to 110 degrees. I have it took about 5 minutes since the beginning of the boil. Remove the vanilla pod

Condensed milk beat butter until smooth and fluffy mass

Proteins vzbit in a solid foam and, still whisking, in a thin stream pour the boiling syrup. Continue whisking until the mixture has cooled to room temperature. Gently stir oil mixture into a protein

The bottom of a split shape with a diameter 24 cm, height 7 cm covered with foil, and Boca culinary ribbon. If no tape, nothing, so we remove the cake with a hair dryer)))

Pour the souffle in the form and send in the cold to solidify

For making chocolate souffle sheet gelatin fill with water. Well, whether or not the sheet. I just really like the sheet to work. Quickly and completely dissolves. 10g gelatin pour 20g of water. To wait until the swelling, heat to 70 degrees, but do not boil, stir to dissolve

Stir the yolks with icing sugar

100 g cream 33% to warm the chocolate to 90 degrees, stir until smooth, add the brandy, allow to cool to room temperature

Stir the yolks into the chocolate mixture

180 g cream 33% fat beat until fluffy foam

Half cream gently stir in the dissolved and cooled gelatin

The second part to mix with the chocolate mass

Mix the two parts: chocolate and gelatin

Pour chocolate mousse over frozen vanilla mousse and send to congeal. I did it in 1 hour on the balcony when the temp 5 degrees

And yet solidifies the chocolate mousse, I used the cranberry layer. 200g cranberry sauce from Darbo rubbed through a sieve, added 50g semisweet red wine, 50g of water. Cherries thawed, the juice is added to praterdome cranberry sauce. The total weight should be 250g

10g 20g of gelatin poured cold water swelling, starch pour cold water

Berry-wine sauce, put on fire, bring to boil, add diluted cornstarch, stirring to bring to thick. Cool to 80 degrees, stir in swollen gelatin, thawed cherries and 50g cranberry sauce

The cooled berry mass was spread on frozen chocolate soufflé, and sent a little podstate

The cake is soaked in brandy impregnated

Turned on podstawie berry jelly, removed the parchment and now to complete solidification was sent to the cold. I have a cake in this condition spent 4 hours on the balcony

Make mirror chocolate icing: 10g of gelatin poured 20g of cold water for the swelling

Boil sugar with water, boil until temp. 110град., pour the cream, stir

Pour the chocolate. Stir well, allow to cool to 40 degrees, stir in swollen gelatin, stir thoroughly to avoid lumps of gelatin

Frozen cake to remove from the mold. If you have not had culinary strips at the edges of the cake, slightly warm the sides form a hot dryer, then remove the bezel

By simple manipulations set the cake down cake, vanilla soufflé up and carefully remove the foil.

Around the cake install split rim and pour the cooled chocolate mirror glaze

This was available to them, the cake was so beautiful, but I was so fascinated that I forgot to take a picture when I decided to decorate it with chocolate ribbon. I had a piece of special candy sugar ribbon with printed pattern, I melted 50g of chocolate in a water bath to 45 degrees, removed from the heat, added another 50 grams of hot chocolate a good stir and cooking silicone brush struck at candy ribbon

Wrapped the ribbon around the cake and sent for 10 minutes to harden. Then the tape is well starred and left behind here is a picture

That's basically the finish line. left decorate as desired cake. I made it with cranberries, mint leaves and sugar snowflakes

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