Cake Mosaic

Description

Cake with the taste of halva.

Ingredients

Chicken egg

5 piece
Sugar

116 g
Flour

66 g
Almonds

115 g
Butter

171 g
Sesame

150 g
Glucose syrup

100 g
Cream

1 l
Gelatin

16 g
Pasta, peanut

45 g
White chocolate

400 g

Cooking

Let's start with the biscuit: whisk 5 egg yolks and 26 g of sugar to obtain a fluffy mass (about 5-7 minutes).

66 g of flour mixed with 80 g of ground almonds and add to the yolk mixture.

4 protein whisk to soft peaks with 90 g sugar and gently add to the batter. 46 g of butter to melt.

In oil to put a portion of dough, stir well, put in the main dough. Bake in a 26 cm at 200 degrees.

Novatin: melt 125 g of butter, then add 150 g sugar, 50 g of glucose syrup, bring to boil and boil for 1-2 minutes. Remove from heat, add 35 g ground almonds 150 g of black sesame seeds. Mix well.

Half of the resulting mass spread ( not too thick)on the parchment or silicone Mat in the form of a circle with a diameter of 26 cm, the second half put in a rectangle /square and bake at 170 degrees for 10-15 minutes. Nougatine in the form of a circle to cool. The second part is cut into the desired shapes - if you need certain shapes. Or allow to cool and then break into custom pieces.

Tahini mousse: 16 g sheet gelatin fill with cold water. Melt 400g of white chocolate. To heat 300 grams of cream to 80 degrees, add the squeezed out gelatine, pour over the cream and chocolate are thoroughly mixed until a homogeneous mass. Simply put, make the ganache. Then add 45 g of sesame paste, mix well. Allow to cool to room temperature.

700 g whipping cream 2 -3 tbsp of sugar and be administered in sesame mass.

Build: on the bottom of the form with a diameter of 26 cm put the sponge cake, then some tahini mousse, the disk nougatine, the rest of the mousse. Put into the refrigerator until firm.

The finished cake to decorate nougatine and chocolate.

You can feast on.

Bon appetit!

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