Description
Tender, delicious, airy cake that can be prepared in advance before the holiday and serve for dessert to your guests. Believe me, the secret of this dessert, people ask you everything, because to remain indifferent is simply impossible. And the secret is in the stuffing. Come on in, all tell and show.
Ingredients
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Chicken egg
2 piece
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Sugar
460 g
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Flour
40 g
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Corn starch
10 g
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Cocoa powder
112 g
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Cherry
300 g
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Cream
415 g
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Gelatin
22 piece
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Soy sauce
1.5 Tbsp
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Banana
125 g
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Mascarpone
140 g
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Powdered sugar
60 g
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Water
225 g
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White chocolate
50 g
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Dark chocolate
50 g
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Petals
Cooking
Products for chocolate sponge cake: eggs, sugar, flour, starch, cocoa
Combine the cornstarch, flour and cocoa
Beat the eggs with the sugar until increase in 3 times and dissolving of the sugar grains
In whipped with sugar and eggs very gently with a spatula stir in the flour mixture, cocoa and starch
Preheat the oven to 200 degrees, baking tray lay a parchment, spread the dough and bake for 10 minutes
Products for the cherry filling: frozen cherries, pitted, sugar, cream 33% fat, water, gelatin, soy sauce marinade Teriyaki from Kikkoman
Plates of gelatin pour cold water for 10 minutes
100 g of sugar is mixed with 50 ml of water, add the pitted cherries, bring to the boil, add the soy sauce marinade Teriyaki from Kikkoman. It perfectly accentuates the taste of tart cherries and gives a unique taste to the entire dish
Cherry sauce through a sieve
Add the pressed laminates gelatin, stir until it dissolves and cool to room temperature
Whisk cream to thick foam
And gently mix with the cooled cherry sauce
Pour it into moulds with a diameter of 7 cm and put into the cold until fully cured
Set for the banana mousse: Banana you will need one, powdered sugar, mascarpone or other cream cheese can be Philadelphia or BUKO, cream 33% fat, leaves gelatin, water
The leaves of gelatine to soak in cold water for 10 minutes
Cream vzbit in a lush foam
Banana RUB on a small grater or grind in a blender puree, mix with powdered sugar and mascarpone and beat in the lush foam
Gelatin to dissolve in 25 ml of hot water, stir in banana mass and mix with a spatula the whipped cream
The moulds with cherry filling dipped in hot water for 5 seconds and turn on the Board, covered with cling film
From cake to cut out mugs in size large forms
In large molds spread 3 tbsp banana mousse
On it lay a frozen cherry filling
And cover with the remaining banana mousse
On top of all cover with a circle of sponge cake and send it to the cold until fully cured
Mirror for the chocolate coating I took cream 33% fat 150 g sugar 300 g sheet gelatin 10 PCs., water 150 g cocoa 100 g
Cover the gelatine with cold water
To combine cream, sugar, water and cocoa and boil, heat over low heat to 104 degrees. It is a 5 minutes lazy boil
Then cool to 80 degrees (that's 5-7 minutes of intense stirring) and add the squeezed out gelatine. Stir well, strain through a sieve and cool to room temperature
Shape with frozen cakes dipped in hot water for 10 seconds, turn on the grill and pour the chocolate mirror glaze.
Dark chocolate melt in a water bath and make decorations in the form of chocolate chips
In the same way to do with white chocolate and draw snowflakes or other decorations
Pour the cooled chocolate mirror glaze our brownies. I did it three times. Poured, allowed to harden, once poured, was again allowed to harden and the third time was frosted.
White chocolate can make any inscription on cakes. Top decorate frozen chocolate chips
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