Cake and candy "Forest fantasy"

Description

Almonds, rosemary, cranberry. The combination of cranberry-rosemary has long been a classic. They complement each other and give rise to a kind of "forest" flavor. This fragrant Duo I allowed myself to add the almonds - such a bold combination embodied in a very tender and tasty cake. La joconde almond sponge cake, cranberry sauce, rosemary mousse with white chocolate... I Wonder? Take a look and see how it looks inside. And another bonus for you rosemary-cranberry candy.

Ingredients

Flour almond

113 g
Powdered sugar

113 g
Flour

30 g
Chicken egg

3 piece
Egg white

8 piece
Sugar

213 g
Butter

17 g
Milk

325 g
Rosemary

2 piece
Gelatin

18 g
White chocolate

400 g
Cream

375 g
Water

100 g
Berry sauce

300 g

Cooking

FOR sponge CAKE we will need: 113 g almond flour, 113 g sugar, 30 g flour, 3 eggs, 3 protein, 13 g sugar, 17 g of butter. How to cook almond flour, very accessible told Larisa (Stall) here http://www.povarenok .ru/recipes/show/654 40/.

Baking tray lay baking paper. Preheat the oven to 180C. Almond flour mixed with sugar powder, sift through a large sieve. Add room temperature eggs and beat 10 minutes. Melt butter. To reduce the speed and add in parts of the sifted white flour and hot oil in several stages.

Beat the whites until soft peaks form. Without stopping whisking, gradually pour the sugar, thereby putting proteins for a more stable mass.

Beaten egg whites gently stir in the almond mixture.

Pour the batter into the pan. Bake for 10-12 minutes. Flip the cake, remove the paper

Cut the cake 2 with a diameter of 2 cm less than the form, which will assemble cake.

FOR the MOUSSE you will need: 200 g milk, 2 sprigs rosemary, 10 g sheet gelatin 250 g white chocolate 250 g cream 33% 100 g. of water, 100 g of protein (approximately 5 pieces), 200 g of sugar. Soak gelatine. First you need to cook the meringue. To do this, from water and sugar, cook the syrup "to thick thread". Beat the whites to a solid foam, without stopping mixing, immediately pour the boiling syrup into the whites. Continue to beat until cool.

In milk to put rosemary and heat to boil. Let stand a few minutes.

Remove the rosemary from the milk and add the white chocolate and squeezed out gelatine, stir until smooth.

Chilled cream whipped to soft foam (not cream!).

Half of meringue gently mix with whipped cream (on lowest speed of mixer).

The rest of the meringue to mix with chocolate-rosemary cream.

Mix both mixtures until the full connection.

TO ASSEMBLE THE CAKE. Put in a ring cake. Soak sweet simple syrup (to taste). Half of cranberry sauce spread on the surface of the biscuit.

Gently pour the mousse to the middle of the form. Put in freezer for 10 minutes. Repeat with remaining biscuits, sauce and mousse. Put the cake in the freezer for at least 3 hours.

FOR the GLAZE: 125 g milk 125 g cream, 150 g white chocolate 8 g of gelatin. Soak gelatine. The cream from the milk is heated to boiling, add the white chocolate and the squeezed out gelatine. Mix to a total homogeneity. Several times to knock the pot on the table to burst the air bubbles. Cake out of the freezer to put on the grill, sprinkle with icing 40C, allow it to spread itself. Decorate as desired.

I was left with a bit of mousse, and I decided to make candy. Melted chocolate smeared on the inside of the molds. Cooled in the freezer for 5 minutes.

Put some mousse and cranberry sauce in chocolate every cell, again sent in the freezer for a few minutes. Then covered almost to the top with mousse, cooled, and finally closed the top with chocolate and cooled again. Rosemary turned to bird's milk with cranberry surprise.

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