Cake "Raspberry Nocturne"

Description

Elegant raspberry cake recipe Elena Chuprina. Had seen, I immediately wanted to try! It was especially interesting to try an unusual cake. Guests and my family (prepared for DR husband) did not know what he is. The amount of ingredients I cite more, but in the process will tell you how I modified them under his form.

Ingredients

Buckwheat flour

40 g
Chicken egg

2 piece
Sugar

65 g
Butter

50 g
Cognac

20 ml
Leavening agent

3 g
Cocoa powder

10 g
Dark chocolate

30 g
Puree berry

270 g
Sugar

240 g
Agar-agar

8 g
Water

2 Tbsp
Sugar

30 g
Chocolate milk

60 g
Butter

30 g
Sesame

30 g
Water

105 g
Sugar

105 g
Yolk egg

4 piece
Gelatin

9 g
Cream cheese

100 g
Cream

380 g

Cooking

Buckwheat biscuit. I was preparing a cake in the form of a Bush with a volume of 1600 ml, the size of 25*9*7cm. the Specified amounts of the ingredients for biscuits enough for 2 pies and 3. So next time will cut them in half. Buckwheat flour we have buckwheat that I ground in a coffee grinder and sifted through a sieve. Melt the chocolate with butter, stir.

Beat egg with sugar until a lush light weight.

Enter the melted chocolate with butter, mix well.

Then add the buckwheat flour, cocoa, cognac and baking powder.

The dough mix gently, spread on a baking sheet. Bake for 7-10 minutes in preheated to 180 degrees oven.

The finished cake to cool on the grill, cut-to-size forms.

Raspberry marmalade. Raspberry puree (weight without stones) to be divided into 2 parts. First add 2 tablespoons water and agar-agar. If the user need to give the agar to swell. Then to warm this part of the puree and add sugar. Heat until the sugar dissolves, bring to the boil. Remove from heat, mix with the other half. Frame tighten with cling film, pour the marmalade to thicken. Then logging "heart" to cut the molds.

Croustillant (crunchy layer). As with the cake, will reduce the number of products in half. In a saucepan dissolve the sugar until caramelized.

Add to it the sesame seeds and spread the caramel on the Mat or parchment paper.

When it hardens, grind into crumbs.

Melt the chocolate with butter.

Pour it in sesame sprinkles. Stir.

Apply a thin layer on the sponge cake and put into the refrigerator for 30 minutes.

Creamy mousse. Gelatin pre-soak ( 60 g of water). Beat the yolks.

To prepare sugar syrup - water ( 45 g) and sugar and bring to 120 degrees. A thin stream, continuing to mix to pour into the yolks. Beat until OSVETLENIE and mass gains.

Add cream cheese and dissolved gelatin. Chilled whisk cream to soft peaks and in a number of techniques gently put in the cheese mass. I should say that the mousse was enough for me back to back, I would be slightly increased (by 10-15 percent) for its shape.

Assembly. 1/4 of the mousse pour in a form. To clean a few minutes in the freezer. Next you need to set hearts edge up very close to each other. Pour the remaining mousse on top to put the biscuit by crustulenta down. to put it in the freezer for 5-6 hours. Then decorate as desired.

Comments and reviews

Leave a comment or a recipe review