Poppy seed cake with raspberry mousse

Description

Delicious combination of Maca and raspberries - a light and refreshing finish! Cake made as a gift to our friends, so put it in the form of a basket, which was woven for the first time and so decided to share with you. We loved it, and you try!

Ingredients

Mac

130 g
Flour

260 g
Corn starch

65 g
Butter

250 g
Brown sugar

450 g
Vanilla

1 g
Chicken egg

5 piece
Egg white

2 piece
Water

40 ml
Cream

200 ml
Raspberry

1 kg
Leavening agent

1 tsp
Salt

0.5 tsp
Sugar

30 g
Milk

300 ml
Gelatin

15 g

Cooking

Poppy pour milk, add vanilla and put on the stove bring to a boil, cook for 5 minutes on low heat stirring constantly. Cool completely.

Sift together the flour, starch, baking powder and salt. Butter room temperature beat until fluffy foam, still whisking to enter 300 g of cane sugar, whisking for 5-7 minutes.

Still whisking to enter one yolks.

Add poppy seeds and mix well with a mixer at low speed.

Beat the whites until stable peaks. Alternately in 3 doses to enter into the poppy seed mixture the flour and whites, stirring with a spatula from the bottom up and in a circle.

The dough turns thick.

Place the dough in the form of 23 cm in diameter, the bottom of which lay a baking paper.

Bake in pre-heated to 175"C oven 85 minutes to dry the torch, allow to cool in the form and trim off the sides to release it. Be guided by your oven!!! The finished cake to cut the crust top and bottom and on the sides and cut into three Korzh.

Mousse. 600 g raspberries RUB through a sieve. Set aside in a small container 5 tbsp of puree.

Add 30 g sugar and bring to the boil and remove from heat. Cool completely.

Soak the gelatin (I sheet, you can use the powder) in cold water for 5 minutes. Heat delayed puree 5 tbsp and dilute it well and pressed the swollen gelatin. Connect it with the rest of the raspberry puree and stir well.

Cream whisk until stable peaks. Italian meringue: Cane sugar 120 g add water, stir and put on fire, simultaneously beat egg whites with 30 g of sugar to stable foam. Cook syrup to soft ball (drop a plate holds its shape) or temperature 116"C.

Not stopping to whisk the egg whites very thin stream to enter the syrup. Beat for 5 minutes.

Connect the cooled meringue with cream, stir with a spatula. In two to add raspberry gelatin puree stirring with a spatula. To give the mousse slightly to thicken, stirring constantly.

Impregnation: Raspberry syrup + water, optionally you can add alcohol. Place the cake in a ring or closed form. He lay very firmly adhered to the form on all sides. To impregnate with a brush.

Place the top 1/3 of the mousse. To do exactly the same with the remaining cake layers and finish the cake with mousse. Put on 5-6 hours in the fridge and allow to completely freeze.

To blow the sides form a hot Hairdryer and free from her cake.

I decorated the cake with chocolate fondant that was cooked to melt 150 g dark chocolate, 150 g marshmallows 15 g of butter. Are well mixed. Added 2 tbsp cream (35%) and 1 tbsp of lemon juice. Gradually got 370 g icing sugar.

Here such it turned out.

For "weaving"we need to roll out 24 of the vertical rod, the length of which is slightly greater than the height of the cake, I have it 6.5 cm, respectively, the length of the rods - 7 cm.

Stick the vertical rods at the same distance from each other.

The horizontal bars of length equal to the pitch of our netting, i.e., their length should be slightly greater than the distance between 1-m and 3-m vertical "twig" because we have a weave surround, I have about 5 cm of the Tips of the sticks a little to narrow on both sides. So they will look neater.

Now "weave" the second row. To do this, we do everything the same, but shifted by one vertical stripe. Weave the third row, like the first, fourth, second, and so alternating weave to the top, not forgetting to put rows with the same density. Edging the top edge to weave or braid or a rope. I decorated the edges with mint leaves, so not weaving anything.

The top of the cake is fully decorate with raspberries 400 g

The piece I was kindly given by the hostess of the celebration, the truth is no netting (tasty, but after the cake was cut it all off ))), but more importantly, I can show you the cake cut, and the fact that the cake everyone liked it and was impressed -raspberry in Greece rare and expensive!

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