Description
The cake is like a box color lavender of Provence, with the air inside the cream-mousse that envelops the delicious profiteroles filled with cream cheese frosting and the top is decorated with a delicate bow in the form of a lush flower. In this cake, its design and filling, I wanted to show France in the Baroque era, when the Royal courts were served such a lush and beautiful desserts. Dessert is not difficult, but requires a lot of time. This dessert will be the "cherry" festive table, surprising guests with its taste and appearance. Many step-by-step photos and detailed description. Let's prepare?
Ingredients
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Butter
130 g
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Water
100 ml
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Chicken egg
2 piece
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Flour
90 g
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Salt
0.25 tsp
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Chicken egg
6 piece
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Brown sugar
100 g
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Flour
200 g
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Corn starch
40 g
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Vanilla
2 pinch
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White chocolate
160 g
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Gelatin
9 g
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Cream
450 ml
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Milk
60 ml
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Water
20 ml
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Cheese curd
400 g
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The food dye
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Brown sugar
200 g
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Flour
1 Tbsp
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Sunflower oil
3 Tbsp
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Water
60 ml
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The food dye
Cooking
Profiteroles should be done in a day before making the cake. This will save your time and simplify cooking. So as not to repeat each time all the bakeware we will lay a parchment. Boil water, add butter and salt. Add flour quickly and stir thoroughly to avoid lumps.
Slightly cool the dough. Eggs to enter one at a time, after each beat well with a mixer. On a baking sheet, using a pastry bag to isolate the small size of the cakes, you should get about 24 pieces. Bake at 180 degrees for 35 minutes.
In a tall bowl beat cream cheese, oil, dye and brown sugar, I used Demerara from Mistral, to the lush mass.
Tightly stuffed with cream each cream puff. Don't forget that you have to leave the cream on the cake decoration.
Ingredients for sponge cake split into two parts. We will have 2 layers, of which we will form the cake base. Mix the dry composite, in addition to sugar. Brown sugar (Mistral), beat the eggs until fluffy white mass. Gradually add the dry mixture sifting through a sieve.
Pour the batter into a round form (diameter 20-22 cm) and bake at 170 degrees, 20 minutes, cool and cut into 2 equal parts. If the form you have less and the cake turned slightly higher bisque can be slightly cut on top, so in the context of all cakes looked the same and beautiful, if you so want.
Similar to the first, prepare the dough for the second cake. Evenly distribute it on the baking sheet, with a thickness of 1 cm, not more. Its area should be such that you could cut it into two equal strips of width corresponding to the height of the future cake.
Ready cake cool slightly, trim the edges, split into 2 parts and still warm to be installed along the walls of the mold, round cake to fit the inner diameter, respectively, of the Board, and set it on the bottom. Boca cake needs to cool in the baking pan, in order to gain a foothold. If you didn't have the length of the cake, the missing part of the wall you can lay out of scraps, mousse and cream smooth out all the flaws.
During baking of the biscuits, prepare the cream mousse. Soak gelatine in water. Preheat the oven to 140 degrees. Chocolate to split into small pieces, spread on a baking sheet and place in oven. Caramelize the for 20-25 min.
Stir occasionally, at intervals of 2-3 minutes to avoid burning. It will not melt and will change color and will gather crumbs. When the chocolate will become a caramel color, remove it from the oven.
In a saucepan pour the milk and bring to a boil, remove from heat. Put it in hot chocolate and dissolve. Then, add the gelatin and punch a blender until a homogeneous, smooth mass. Pour into a wide bowl, so that the workpiece is cooled.
Whip the cream until stiff peaks. Enter the half cream into the chocolate and carefully mix with a whisk or spatula, until almost blended. Remember that with every movement cream more until the gelatin settles and doesn't mix, be considerate.
Next, add the rest of the cream and mix until smooth. The mousse will turn quite thick and lush.
The cake collected in the form in which it was baked and cooled cakes. The bottom cake grease cream-mousse and place cakes in single layer. Then cover the mousse and place the second layer. Just needed 23 choux pastry. For Assembly I used a metal ring with a diameter of 20 cm.
Cakes pour the cream-mousse to the ends of the Board. To close the second round cake. Without removing the ring molds, place the cake for 4-5 hours in the cold, preferably overnight. Also, with a syringe, I soaked cakes 15 ml cognac, you can take liquor, tea or coffee to your taste.
Flower petals: mix all ingredients with a whisk, you get a very liquid dough. Good heat the pan with non-stick coating, then reduce the heat to medium and pour a little dough in the shape of petals. You need to cook them "pancakes" to subtlety, then lay out on a paper towel to get rid of excess fat. If the petals get soft, dry them in the oven.
Cake to cover the rest of the cheese and cream to form a flower. Sides of cake and center of the flower I decorated with caramelized hazelnuts and almonds. Nuts about candy I wrote in the recipe "Cake Paradise".
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