Description
My Christmas cake. Quick, easy, delicious.
Ingredients
-
Mascarpone
400 g
-
Chicken egg
12 piece
-
Sugar
530 g
-
Flour
140 g
-
Sweet white wine
0.5 l
-
Pear
4 piece
-
Cream
600 ml
-
Gelatin
12 g
Cooking
Let's start with the biscuit. Mascarpone (you can take any analogue mascarpone:\"Philadel ffiu\", "Creme Bonjour", "Almette", etc.) to whip into a homogeneous and a magnificent mass, gradually adding 1 PCs 6 egg yolks. Then add 140 g of flour.
6 proteins vzbit with 150 g sugar and add to the batter.
Bake in shape with a diameter of 26 cm at 165 degrees for about 40 minutes.
Biscuit (it will settle slightly) it turns out very tender, soft and tasty, like a souffle. There is another version of cooking this so called Japanese cheesecake: see here:http://www.pov arenok.ru/recipes/sh ow/51124/
Now for the pears: 3 to 4 pears ( not too small) peeled, cut lengthwise and remove the core.
Ready pears pour 500 ml white semisweet wine, 75 g sugar and put to boil on a medium heat for 30 minutes. Wine can take any: dry, semidry, sweet, semisweet, only in this case you need to change into a large/less amount of sugar.
Pears are ready to put on a napkin to glass excess fluid. Then cut the pears into slices with a width of 2-3 cm.
In the same way you need to prepare a small bag for decoration.
Butter cream: Beat 200 ml cream with 80-100 g of sugar and mix with 200 g of mascarpone. Ready cream put into a form with a diameter of 20 cm, from above to lay the pears, pushing them in the cream, and put into the freezer until fully cured.
Mousse: pour 12 g leaf gelatin in cold water. Mix 6 egg yolks with 150 g sugar and add 200 ml of white wine, which was cooked pear. If the fault remains less than you need, just add it to the desired volume.
Put the resulting mass on the fire and boil until thick. Do not boil. The mass is quite thick, so when the surface will remain more or less distinct trace of the spoon - it's time to remove. Then add the squeezed out gelatine. Allow to cool to room temperature and enter 400 ml of whipped cream.
Build: on the bottom of the form with a diameter of 26 cm put the sponge cake, then frozen pear drive (better pears down), and on top of mousse. Allow to solidify in the refrigerator.
The finished cake to decorate as desired.
Here he is inside.
Very tasty and tender, with a light wine aroma.
Bon appetit!
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