Cake "Tenderness"

Description

Tenderness, these associations arise, when you try this cake. Of course! After all, weaving layers of delicate Bavarian cream with white chocolate, chocolate jelly, airy sponge cake and caramelized strawberries...

Ingredients

Flour

75 g
Potato starch

75 g
Chicken egg

16 piece
Sugar

470 g
Vanilla sugar

16 g
Lemon peel

0.5 tsp
Leavening agent

1 tsp
Strawberry

500 g
Honey

120 g
Gelatin

33 g
Milk

490 g
Dark chocolate

120 g
White chocolate

250 g
Cream

500 g
Water

18 Tbsp

Cooking

This cake I came up with myself on the birthday of my docwiki, so any coincidence is accidental. The preparation of some of the components of this cake I took from the Italian confectioner Luke Montersino, with the works which he examined on the website of Nina Nixie, for which many thanks to her! The amount of ingredients given for the form d=26cm.

It is recommended to make Chocolate jelly. Soak 9 g of gelatin 3 tbsp of cold water. Mix 100 g egg yolks (6 yolks of medium-sized eggs) with 45 g of sugar, whisk is not necessary.

240 g heat the milk in a small sauce pan, not boiling (85 gr.). Pour a thin stream of hot milk into the yolks, whisking the mixture with a whisk. With a mixer you can't do it, because we get a lot of foam. Return the mixture to the fire and continue to heat, stirring with a whisk to 85 gr.

Remove from heat and add 120 g of dark chocolate.

Wait 30 seconds, then stir until homogeneous structure of the cream.

Add dissolved over a fire, or a water bath gelatin and mix again, it needs to dissolve completely.

Cover the form with cling film.

Pour the resulting cream into shape. The thickness of the cream should be 1-1,5 see Put in the refrigerator until fully cured.

Bake the biscuit. Take 4 eggs. Egg whites separate from the yolks. Yolks whisk in cool foam with 175 g of sugar, vanilla sugar and 1/2 tsp of lemon zest.

To the beaten egg yolks then put luxuriantly beaten egg white. Flour 75 g starch 75 g baking powder 1 tsp., mix and sift on top of the egg mixture. All gently mix.

The bottom of a split form vystelit baking paper. The sides of the form grease with a butter.

Complete the test form and put in preheated to 180 gr. the oven.

Bake cake about 35 minutes. I readiness check by clicking on the cake, if well-spring ready! Ready biscuit overturn on a rack and remove the baking paper.

The cake should cool completely and cut horizontally in half.

Prepare the strawberries. Pour 8 g of gelatin 3 tbsp of cold water and allow to swell. Put the honey in a large frying pan with a thick bottom. Securemessage it — ie heat until light brown.

Strawberries cut into small pieces...

...add to honey. Allow to dry on the fire for 5 minutes. Here is a good idea to pour the wine and set it on fire — so flambierte fruit. But my cake was for the kids and I decided to skip this step.

The strawberries were very juicy, and it was a lot of syrup, 5 tbsp. of which I mixed with 5 tbsp water and subsequently soaked cakes.

Gelatine dissolved in fire or water bath and add the cooled to 60 gr. strawberries.

Bavarian cream white chocolate. Pour 15 g gelatin 5 tbsp cold water and allow to swell.

Heat 250 g of milk almost to a boil (85°), pour in 100 g egg yolks (6 yolks of medium-sized eggs), mixed with 50 g sugar and 8 g of vanilla sugar.

Stir, pour all back into saucepan and, stirring constantly with a whisk, bring the weight up to 85°. Remove from heat and immediately add white chocolate, chopped into pieces. Keep in mind, even when removed from the fire the temperature of the mass will increase and at 86° fold the yolks, add the chocolate at once will lower the temperature. If the yolks still boiled, the situation can be slightly corrected using a hand blender or wiping the cream through a fine sieve, but the quality is a bit reduced.

Gelatin dissolved in a fire or a water bath, add the cream. The optimum temperature for gelatin - 60°. All good whisk hand blender. Cool.

Whip the chilled cream until stable peak forms.

Mix the whipped cream with the cooled to room temperature, chocolate cream.

To assemble the cake. Lower cake impregnated with syrup, the sponge is very airy and delicate, it is possible to do without impregnation, but I decided to saturate quite a bit, a little, more do not advise. The taste here is very suitable for syrup 1/2 Cup sugar + 2 tbsp. Nutmeg + 2 tbsp of water, but my cake was meant for children, and I soaked the delayed strawberry syrup.

Put the soaked cake on a plate and enclosed in a ring cake. The height of the ring I built up a wildcard wipes (for the idea thanks Inna havroshechka and Tanya Selivanova!).

On top lay a little Bavarian cream, even out and remove to pour the cream into the cold (about 15-20 minutes).

Next comes a layer of chocolate jelly, which is also from top to pour a small amount of Bavarian cream and again put them in the cold.

Next, spread a layer of strawberries and also remove before hardening in the cold ( sorry, no photo, forgot to do). Then spread rest of the cream.

Impregnate the last cake and spread the cream on the cake, press lightly to drown it in the cream. Put them in the cold. For complete curing is sufficient for 2-3 hours, I was cleaning for the night.

And then the decoration of your choice. I decided to decorate protein custard (thanks again Tanya Selivanova!). The cream did this for the first time and just fell in love with it! Simple to prepare, beautiful on the cake and white! The protein custard. Sorry, was so fascinated by the process that he remembered about a photo already in the final. Pour 200 g of sugar in a saucepan, pour 7 tablespoons of water and heated with constant stirring to dissolve the sugar. Then cook the syrup without stirring. From the moment of boiling, I cooked for 11 minutes on medium heat. At the same time, beat with a mixer 2 protein in fine foam. Take a bowl for whipping more! After connection with syrup supply is very increased! The finished syrup is very thin stream (literally 2-3 mm) pour in the whites, in any case, without stopping whisking. Trying not to fall on the beaters. Once the syrup is completely poured, whisk for at least 15 minutes. In the end add 2/3 teaspoon of citric acid and dye.

Free the cake from the ring, swiping along it with a knife.

This is the cake turned out. Can decorate.

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