Flaming B52 cake

Description

Somehow I wanted to replicate a cake based on the world famous cocktail B52. For a long time I have raised this idea, and here's what I came up with. I want to admit that it was worth all the effort and time spent. It took me about 5 hours. Three kinds of cake, three kinds of mouth-watering mousse are combined and intertwined in a passionate dance of burning. But it's delicious, incredibly, fragrant, exciting. Carries away in heavens of pleasure as well, as does this cocktail. Cake for adults, you can come to our light

Ingredients

Chicken egg

6 piece
Sugar

420 g
Flour

145 g
Instant coffee

2 tsp
Water

1 Tbsp
Vanilla essence

1 tsp
Water

165 g
Gelatin

40 g
White chocolate

100 g
Dark chocolate

100 g
Chocolate milk

100 g
Yolk egg

9 piece
Milk

660 g
Cream

660 g
Liqueur

0.9 cup
Orange zest

1 Tbsp
Orange juice

2 Tbsp

Cooking

Cake consists of 3 biscuits, which are almost the same, the only difference is in the additives. So, coffee cake, whip 2 eggs with 50g sugar for 10 minutes

Add 55g of flour, 1/3 tsp of vanilla essence, and coffee 2 tsp diluted in 1 tbsp water

With a spatula carefully stir

And bake on a baking sheet, santelena an oiled parchment. In a preheated oven at 150 degrees for 15 minutes. Form I 20 cm x 25 cm

Just prepare chocolate sponge cake: whip eggs with sugar until fluffy foam within 10 minutes

Add 40g flour, vanilla essence 1/3 tsp cocoa 15g

Gently knead with a spatula and bake for 15 minutes at 150 degrees on parchment promyshlennom

For orange sponge cake again, whisk 2 eggs and 50g of sugar

And add 1 tbsp orange zest, 1/3 tsp vanilla essence and 50g of flour and bake on parchment promyshlennom 15 minutes at 150 degrees

Here are our 3 cake rest and cool. The parchment is not removed

Soak gelatine in cold water

Chocolate spread in different bowls

Milk to heat and bring almost to a boil

Beat the yolks with sugar

Up to a luxurious foam and, still whisking, pour a thin stream of hot milk

Pour everything in the pan, continue to whisk on low heat until thickening, remove from heat, cool to 80 degrees

Gelatin just to heat (do not boil!), stir and add milk-yolk mixture, carefully stir to avoid lumps of gelatin

Cream be divided into 3 parts and mix each with white, milk and dark chocolate

Let stand for a few minutes and stir well

The cream of black chocolate and add the Kahlua liqueur 1 tbsp in the cream of milk chocolate and add Baileys liqueur 1 tablespoon cream of white chocolate and add orange liqueur Cointreau 1 tbsp.

Whip the cream until fluffy foam

Divided into 3 parts and mix with three mousses

Billed gently knead until a homogeneous lush mass of foam

Start the Assembly: the Form 20x25 with a height of 7cm lined with cling film, layered the bottom coffee cake and soak it in liqueur Kahlua

It posted a mousse of dark chocolate, and sent it to thicken

On podstawski mousse of dark chocolate stack chocolate cake, soak it with liqueur Baileys

It is poured mousse of milk chocolate and sent it to thicken

Cointreau 2 tbsp mixed with 2 tbsp orange juice

On podstawski chocolate mousse put orange sponge infused with orange liqueur

The cake poured white chocolate mousse and sent to the cold until fully cured. I it took 2 hours on the balcony at +5 degrees

To simulate the flames as the cocktail party, I made the meringue. While 2 protein churned to persistent peaks in the saucepan boiled 110g sugar 15g water 25g liqueur and blue Curacao. Heated to 120 degrees

And, still whisking, in a thin stream poured into proteins. Shook up cooling the protein mass

Preparation for cakes cut into squares with hot dry knife and push on each cake on a blue protein cap. I got 20 cakes. Cake can be frozen and stored up to 2 weeks. Before serving, let stand at room temperature 10-15 minutes, and it will resemble the most delicate ice-cream with taste of your favorite hot cocktail.

You can make the cocktail and enjoy.

For a spectacular feeder of the spoon to ignite the Cointreau and pour the meringue

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