Mousse cake "the Cloud"

Description

Yes Yes... another rice cake here if not for the competition.. I never thought that rice cereal, which I hate, can turn out a delicious cake-soufflé, besides rice, more useful, and is not so nutritious, and children can be given directly not a cake, but solid pros))) In General, you go.

Ingredients

Chicken egg

4 piece
Hazelnuts

40 g
Flour

60 g
Corn starch

2 tsp
Milk

750 ml
Figure

110 g
Sugar

175 g
Gelatin

12 g
Pineapple

1 can
Cream

250 ml
White chocolate

100 g
Powdered sugar

170 g
Almonds
Vanilla

Cooking

Form: diameter=18, 5 cm, height 7 cm Biscuit. Hazelnuts dried in the oven or on a dry pan, clean, and grind into flour. Mix the walnut flour, starch and wheat flour, to sift. Separate the yolks from the whites. Turn the oven on 180 degrees.

Whisk the egg yolks with a fork, beat the whites until stiff peaks, gradually adding the powder. Properly beaten egg whites while turning the bowl will remain in place and will not slide down.

In a bowl, mix the dry ingredients and the egg yolks, stir with a fork. Then carefully enter proteins, stirring with a spatula in one direction to maintain the air structure.

Put the dough into the lined parchment paper detachable form and bake 15-20 minutes until Golden brown and dry splinter. Cool on a wire rack.

While baked biscuit, begin cooking the rice soufflé. For desserts, for my taste, it is ideal to use Jasmine rice its delicate structure, subtle aroma and pure white color.

So, you need to pour the rice milk, add sugar and vanilla, bring to a boil, then simmered, stirring occasionally and tenderize to a thick porridge, it will take 20-30 minutes.

Soak the gelatin. With pineapple, drain the juice, I had exactly 10 pineapple "washers", I shredded them in a blender into a puree. In a hot mess to dissolve gelatin, add pineapple puree, mix well and leave to cool slightly.

Whisk cream to increase in volume twice. White chocolate finely chop or grate. In the cooled porridge add the chocolate, then the whole mass thoroughly crushed in a blender. Whipped cream pour into the cooled rice mass.

Sides of a split form lay rigid films. Put on the bottom of the cake, then pour the rice mass. Put in the refrigerator until fully cured in 4-5 hours, I stood the night.

The caramel filling. In a suitable pot, not stirring, to dissolve sugar, until Golden brown. Remove from the heat.

Pour the cream and stir to dissolve the gelatin, strain the stock through a sieve and let cool slightly.

Fill to distribute with a spatula, almond petals dry and sprinkle them on the edge of the cake. They serve not only for decoration, but also imparts a subtle nutty touch, complementing the taste of nut biscuit.

Caramel decoration or "angel Hair". In a suitable bowl, melt the sugar, let cool slightly, when the sugar becomes thick and stringy, begin to pull the caramel strings. Take two forks backs to each other well, or a special device for this))), and, lifting his hand up, completely straightening, pulling caramel. I subtle caramel filament wound directly on the left hand. They are thin and very quickly cooled. Try to raise your hand as high as possible and to do everything very quickly while the caramel is not frozen. To remove thick caramel leftovers, if you have it)))

I don't know why, but I have a caramel thread to work the first time, and me it is pleasant. Inspired by the success and proudly walking through the kitchen, I decided to do more nuts in caramel)))

To do this, I re-warmed the fossil caramel. Nuts punctured superficially with a toothpick, make a stack of books and lay them beneath film or paper. Nuts dipped in caramel and drain off the first "large drop", the toothpick set between the pages of books to thicken and you will get a charming caramelised nut.

Decorations placed on the cake... and enjoy!!! Caramel strands on the cake begin to melt due to the cream, so put "angel hair" on the cake just before serving, on paper, in the fridge they I have normally kept

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