Description
Peanuts, caramel, raspberry, chocolate - a pleasure for fans of the sweet life.
Ingredients
-
Chicken egg
3 piece
-
Peanuts
100 g
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Sugar
130 g
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Cocoa powder
2 Tbsp
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Flour
2 Tbsp
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Butter
35 g
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Cream
1.3 l
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Chocolate milk
400 g
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Gelatin
22 g
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Raspberry
400 g
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Egg white
4 piece
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Yolk egg
6 piece
Cooking
For the shortbread peanut crush, mix with flour and cocoa. 3 beat the eggs with 30 g of sugar within 10 minutes. The dry mixture add the eggs, mix well.
4 protein vzbit with 100 g of sugar until the peaks and in a few receptions add to the batter. Last add 30 g of melted butter.
Bake in the form in diameter 24 cm at a temperature of 200 degrees for 20-30 minutes.
Chocolate mousse: melt 200 g of dark chocolate.
10 g sheet gelatin fill with cold water according to the instructions on the package. 200 ml of cream and bring to boil (do not boil), add the squeezed out gelatine. Cream with gelatin pour in the melted chocolate, stir before reception of homogeneous brilliant weight.
Beat 400 ml cream. Carefully mix the chocolate and whipped cream.
At the bottom of a split form to put the sponge cake, soak it with raspberry syrup or juice with cognac to taste. On the cake spread the chocolate mousse and put into the refrigerator for freezing.
To prepare raspberry jelly mix in saucepan 400g raspberries (can use frozen, pre-thaw it), 30 ml of water and 2-3 tablespoons of sugar. 8 g leaf gelatin cover with cold water. Raspberry mixture to boil then simmer for 2-3 minutes, remove from heat, add the squeezed out gelatine.
On the bottom of the form put the parchment, put the jelly and give it to fully harden.
On frozen chocolate mousse to put the ready jelly.
To prepare the caramel mousse 12 g leaf gelatin cover with cold water. 40 ml of water and 3 tbsp sugar to cook the caramel until Golden color. Heat to a boil 150 ml cream and pour over the caramel. The weight in this case will be much bubbling and gurgling, so need to add cream in a thin stream. After adding the cream the caramel cook for another 2-3 minutes, until the mixture becomes homogeneous.
The finished caramel cool to 40 degrees, then enter the 6 egg yolks, and stir everything well, put on stove and bring to boil (do not boil!).
In the finished caramel add the squeezed out gelatine, strain.
Melt 200g milk chocolate and add to the caramel.
Whip 500 ml cream and gently mix with caramel and chocolate mass.
Ready mousse to spread on raspberry jelly and allow to solidify.
Glaze: 2 tbsp. sugar boil until obtain a Golden color, then add 100 ml of hot cream, and stir everything well until a homogeneous mass. Then add 4 g of gelatine, cool slightly and pour over top of cake. Instead of the caramel glaze, you can use the ganache (100 g of black chocolate to melt, pour 100 ml of hot cream and stir until a homogeneous mass).
The finished cake to decorate as desired.
You can now taste the sweet life :-)
Enjoy! Bon appetit!
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