Cake "truffle"

Description

Long promised to put this recipe on the website, fulfill the promise with great pleasure and stand at your trial, slightly advanced - cake "WHITE TRUFFLE". Genoese sponge cake with chocolate-caramel flavor, cream with mascarpone, whipped cream and white chocolate and finally, hidden inside a surprise layer of fruit-compote of strawberries. Welcome aboard! The idea of the recipe thank you chef DolceVita.

Ingredients

Chicken egg

6 piece
Flour

130 g
Corn starch

15 g
Butter

50 g
White chocolate

50 g
Leavening agent

1.5 tsp
Brown sugar

160 g
White chocolate

400 g
Cream

400 g
Mascarpone

500 g
Gelatin

9 g
Strawberry

250 g
Brown sugar

50 g
Pectin

12 g
Gelatin

6 g
White chocolate

45 g
Candy
Topping pastry

1 Tbsp
Cream

100 ml
White chocolate

60 g
Gelatin

3 g

Cooking

Cake: the recipe for this cake I used brown sugar, I wanted to give this cake a caramel-chocolate flavor, the venture was successful, however, the cake turned out to be 1 cm lower, but in this recipe I was quite satisfied. All the products used in the recipe should be at room temperature! Melt the butter and chocolate on a steam bath, cool. The eggs and sugar to put on a steam bath,...

... and, stirring constantly with a whisk, heat to 30"C.

Remove from heat and beat with a mixer at maximum speed for at least 15 minutes. This is very important because if it is bad, whisk together eggs, biscuit get clogged and sticky. Here it is, the end result weight will increase greatly in volume, to be magnificent and sustainable (when you add flour, it sticks well and stays on the surface!)

Sift together the flour, starch and baking powder, and adding to whipped egg mass 1/3, gently stir with a spatula method of folding the bottom up and in a circle. Add, carefully pouring in a circle, half the chocolate-butter mixture, mix well. PS. Very carefully make sure that chocolate and oil mixture is well combined with the dough, otherwise the biscuit will not work!!!

Then again add 1/3 of the flour mix and the remaining chocolate-butter mixture stir and enter the remaining flour, mix well. Place the finished dough in the shape of 22 cm in diameter, the bottom of which lay a baking paper. Bake in preheated to 180"With the oven for 20 minutes, reduce the temperature by 5"C, and after 5 minutes, reduce to 170"C and bake for another 20 minutes. Believe torch. The first 25 minutes of baking the oven can in any case not to open!

Cool cake in the form. To release from mold, gently cut around the circle edge.

To give the cake to Mature for 7-10 hours and then you can easily cut it horizontally into three layers. For the cake we need 2 layers. The third can be frozen, and you can make him cake or candy.

Compote: Thaw the strawberries and grind it in a blender, puree.

Soak the gelatin in cold water. Sugar and pectin (corn starch) mix.

Set aside in a small saucepan a little less than half of the mixture, adding pectin and sugar, stir well. Stirring constantly, bring to boil and remove from heat. Add the soaked and well squeezed out gelatine and stir well.

To connect with the strawberry-gelatin mixture with the rest of the puree and pour into the mold with a diameter of 20 cm layer of no more than half a centimeter. I have a cooking ring, the bottom is covered with cling film. Put in the freezer and freeze.

Cream: Soak the gelatin in cold water. Chocolate to break into pieces. Heat the cream (leaving 3 tablespoons) to a boil and pour their chocolate for 3 minutes.

Stir until smooth and homogeneous mass. Heat 3 tablespoons of the cream and left us to breed them soaked and well-pressed gelatine. Add to melted chocolate and mix well

Mascarpone beat with a mixer.

Gradually combine with the melted chocolate, whisking constantly with a mixer for 2-3 speed.

Assembly: To impregnate, I used plain syrup, prepared with 50 ml of water and 1 tbsp of cane sugar. Optionally you can add alcohol. The bottom of the form (ring) 23 cm in diameter to tighten on the outside with clingfilm and put in the dish. To put inside the cake, the gap between the crust and the shape should be 1 cm. Soak the cake with syrup.

Cover the cake 1/3 part of the cream so that it fills the gap left between the cake and form. Send the cake in the fridge for 15 minutes so that the cream is grabbed and sealed. To get out camera and top to put freed from form and the film frozen compote.

Apply top a little more than half the remaining cream, so that it is completely shut down and the compote was perfectly smooth. Place in the refrigerator for 15 minutes. Cover with the second cake layer and soak it with the syrup. Cover the remaining cream and put on 4 hours in the refrigerator.

Glaze: Soak the gelatin in cold water. Chocolate to break into pieces. Heat the cream (leaving 2 tbsp) to a boil and pour their chocolate for 3 minutes.

Stir until smooth and homogeneous mass. Heat 2 tbsp of cream and left us to breed them soaked and well-pressed gelatine. Add to melted chocolate and mix well. Strain through a sieve!!! Temperature of glaze should be 30-35"C (sample lips).

Pour the glaze on the surface of the cake smearing, and just slightly tilt the cake and the icing is evenly spread across its surface. Do it quickly, because the cold surface of the cake icing hardens quickly. Place in refrigerator and allow the frosting to harden. To free the cake from the mold slightly blowing a Hairdryer on the outside of her boots. From baking paper cut a strip the width of which is equal to the height of your cake and the length of its volume. Melt the chocolate on a steam bath and cover them with tape to give a little to harden and press the tape to the sides of the cake wrapped around. Place in the refrigerator for 5-7 minutes.

Gently release the cake from the tape and decorate it. I finished topping the edge of the cake, and beautiful, and the flaws can be covered. :) In the center posted his wife's white chocolate homemade. You can decorate the cake any white candy, for example, Raffaello. Or even decorate at its discretion.

Help yourself!

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