Description
Here and there passed three years... on the one hand, for three years, and with another - ONLY some three years... For someone they passed quickly, and someone could turn them into a lifetime. So that was weird, but today these three years have completely turned my life. Three years ago I decided to go abroad "somewhere for six months or a year" to practice on my weak French. Chose France... three years ago this choice was decisive... Now I live here in France. Not to say that it's just because my whole family, relatives, friends - all remained in Russia, and without loved ones is very difficult... And that's how I met "the Boy": first, just went to the site to record the recipes, but some time later and checked in. Thus, the "cook" replaced my family, which is so far away from me. Dear Cooks, I can't thank You enough for what You have! You help me a lot when I'm sad, You support me. Thank You for everything and happy Birthday to all of us, because it is our common holiday!
Ingredients
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Flour
110 g
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Sugar
110 g
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Chicken egg
3 piece
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Cream
400 ml
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Fruit puree
150 g
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Powdered sugar
4 Tbsp
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Vanilla sugar
2 pack
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Gelatin
5 piece
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Jam
4 Tbsp
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Marzipan
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Soda
0.333 tsp
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Lemon
0.5 piece
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Leavening agent
2 tsp
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White chocolate
Cooking
Make dough for the base: whisk until the white foam 1 egg with 50g of sugar, add 50 g of flour.
Squeeze the juice of a lemon, dissolve in it a baking soda and quickly add to the basic dough. Beat.
Form to lay a paper, pour the batter, bake in preheated oven at 200 degrees for about 10-15 minutes until Golden brown.
Remove the paper, cool.
Meanwhile, prepare the loaf: mix 60 g of flour and 60 g of sugar, baking powder.
Add 2 eggs, all beat up.
Pour the batter into the baking tray covered with paper. Bake in preheated oven at 180 degrees for about 15 minutes until Golden brown.
To remove the paper. Lubricated with jam, roll roll. Cool.
Start assembling the cake: lay the Foundation in the dish, the biscuit to put the ring for cake. Since I do not exist, I made it myself from cardboard and foil.
Roll cut into small pieces and lay on the diameter of the mold on the edge.
Now prepare the cream mousse: plates of gelatin pour cold water for 15-20 minutes. Fruit puree is warm, add the soaked gelatine plates (pre-squeeze), stir the puree to dissolve the gelatin. Cool.
At this time, whisk the cream (high fat), add vanilla sugar and powdered sugar, beat until fluffy foam. I took it about 7-8 minutes.
Add the puree to the cream, stir.
And pour the obtained cream on the cake. Send cake overnight in the refrigerator.
Now you can begin to decorate: I chose to cut the character of our site the Cook to use marzipan that you can buy in the store. I have three colors - white, pink and green.
Marzipan roll out thin on a table dusted with powdered sugar. Cut out the right parts with a knife.
The next day to put the Boy on the fluffy "crib" of mousse. Melt the white chocolate, decorate the kitchen Boy.
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