Cake "Dolce Vita"

Description

Dolche vita Italian for the sweet life - "life is just a fairy tale", "life is a raspberry". The beauty of this cake is impossible not to feel the scent of raspberry, soft cheesecake and amazing taste lemon mousse, and mirror glaze gives a certain chic. In General, welcome to the sweet life!

Ingredients

Puree berry

25 g
Quail egg

1 piece
Cream

25 ml
Sugar

25 g
Cream cheese

125 g
Puree berry

100 g
Sugar

25 g
Corn starch

5 g
Water

30 g
Gelatin

5 g
Milk

250 ml
Cream

200 ml
Yolk egg

3 piece
Sugar

80 g
Butter

25 g
Corn starch

15 g
Water

60 g
Vanilla pod

0.333 piece
Lemon peel

1 piece
Gelatin

10 g
Butter

50 g
Sugar

50 g
Flour

50 g
Flour almond

50 g

Cooking

Cheesecake. Preheat the oven to 160 degrees. Mix the egg with sugar, add cream and cream cheese, mix well.

Add raspberry puree and stir until smooth.

The bottom of the form, with a diameter of 16 cm cover with foil. Put into it the dough, flatten. Bake for about 20-25 minutes. Then remove from the oven without removing from the mold to cool to room temperature. While preparing confit can be put in the freezer.

Raspberry confit. Gelatin pre-soak. Mix sugar and starch.

Raspberry puree (seedless) add the mix, stir and put on fire. Bring to a boil, heat 1-1. 5 minutes. Remove from the heat. Enter gelatin. To cool down a bit.

Half confit pour on the chilled cheesecake. Put into the freezer until firm confit. The opposite side of the ring (where there is no frozen paste), tighten with cling film. Then, with a sharp knife carefully cut out the shapes, but do not remove, but to shift to the other edge of the ring, so that the insert rests on the tape. Pour the remaining confit and freeze until fully hardened.

Crumble. Some very cool, crumble in a mousse cakes, some on the contrary, are asking is "cookies" and not biscuits. The taste and color, as they say. Here you only need to try and decide what You prefer. Softened butter to mix with sugar. Add wheat flour and almond flour.

Knead until smooth, wrap in cling film and put into the freezer until firm.

It will take approximately 30 minutes. Then to get it and RUB on a coarse grater. Ring (diameter 16 cm) to put on a silicone Mat/parchment paper/foil. Pour the grated dough and slightly press.

Bake in a preheated 175 degree oven for about 15 minutes. Then cool and remove from the mold.

Lemon mousse. Soak gelatine. Milk pour into a saucepan, add the contents of the vanilla pod and the pod, and the zest from one lemon. Bring mixture to a boil, remove from heat and leave to infuse for 10-15 minutes.

Meanwhile, mix the sugar, yolks and starch. Milk strain. Gradually pour in the milk (stirring constantly) to the egg mixture. Put on fire, bring water to the boil and boil for about a minute.

Remove from heat, cool slightly, add gelatin. Stir well, cover "in contact" with cling film and allow to cool to room temperature. Add the softened butter and whip.

Whisk cream to splendor. Small portions pour in the lemon cream.

Assembly. Cake I collected in the form Еclipse, it is 18 cm in diameter and about 5 cm in height. At the bottom of the form put the lemon mousse, a layer about 1 see To it to put the insert confit cheesecake confit.

Close the top half. Spread the remaining mousse, special attention is needed to be space around the edges. It is better to use a pastry bag. Lay crumble. Send in the freezer until fully cured (overnight), if you are going to frost the cake. If such decorations are planned, just in the fridge until firm.

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