Shemalenova-raspberry cake "mango Mango"

Description

Friends came from tropical countries and completed my huge request - brought mango. Very much I love this fruit, and in Siberia, though they are sold at a 70 PE thing, but it is absolutely tasteless, wooden. So I fulfilled my dream to bake a cake with mango souffle. Precast recipe from several recipes, got from the Internet, tweaked to the tastes of our family gathered in a pile. But was inspired by a cake cook havroshechka with mango mousse. Thank you very much, indeed. The cake was very big, tender, juicy, like a cloud of weightless, sour, not sugary-sweet. MMMMMMMMMMMMMM, very tasty. I think it's the most delicious cake I've baked. Welcome to the table, pour the tea, well, or who likes what, help yourself

Ingredients

Flour

40 g
Chicken egg

2 piece
Potato starch

40 g
Sugar

360 g
Powdered sugar

6 Tbsp
Mango

3 piece
Butter

90 g
Leavening agent

1 pack
Egg white

4 piece
Yolk egg

1 piece
Cream

600 ml
Gelatin
Raspberry

500 g
Dark chocolate

100 g
Cognac

2 Tbsp
Syrup almond

2 Tbsp
Vanilla sugar

1 pack
Semolina

1.5 Tbsp
Milk

200 g
Saffron

Cooking

Products for sponge cake

Whisk eggs with sugar, mix with baking powder, sifted with flour and starch

Add the melted butter and knead well

The form laid with baking paper, grease with vegetable oil and pour the dough. Bake for 15 minutes at a temperature of 160 deg.

Gently remove the cake from the form and cooled

While the cake cools, make the raspberry jelly layer

Warmed raspberries and mix with sugar, beat with a blender. You can drain from the bones, but to me they are not prevented. Bred gelatin powder with cold water, allow to swell for 20 minutes and heated in the microwave, but do not boil. Add the melted gelatin in the raspberry puree, stir well

We select the capacity, the diameter is similar to our split mold for cake, pour jelly and put to harden in refrigerator

Prepare food for of mango mousse

Mango peel, cut into slices and Porirua with a sachet of vanilla sugar, sheet gelatin soak in cold water, the lemon juice heated, rastvorom it leaves gelatine and mix up the entire mixture into mango puree

Proteins whisk with half of the powdered sugar until stiff peaks and interfere with mango puree

Whip 400g cream with the second half of powdered sugar and a few tricks interfere with a mango protein mix

Biscuit stacked on the bottom of a split form I have a form with a diameter of 25 cm, height 7 cm, impregnate. I mixed 2 tbsp of the syrup with the water and 150g brandy 2 tbsp you Can not soak the shell is quite delicate and does not dry, it will be because of the mango mousse.

Spread the mango mousse.

Dastaan from the fridge our raspberry jelly, a little heated bottom, hold it over the steam, and the jelly slips on a mango souffle. Put to cool. For an hour or so.

And while the cake freezes, prepare samolinoy mousse.

Everything is simple: cook the semolina porridge semolina (1.5 tbsp milk 200g boil, add the brown sugar 100g, remove from heat)

Add the finely grated zest of half a lemon, an infusion of saffron, and juice 0.5 lemon, dissolved sheet gelatin squeeze and add to hot even shemalenova soufflé, cooled whisking. That souffle was more lush, within 5 minutes to whip it in a blender.

While Manne soufflé cools, whisk the chilled cream 200g until stiff peaks and carefully mix up in a souffle

Pour shemalenova souffle with the raspberry layer. Cooled 5-6 hours. I left for the night.

Prepare chocolate glaze: 100 g of honey mix with 100g sugar, 50g water, boil, remove from heat, add condensed milk 70g and 100g of chocolate, knead well and add the soaked gelatine 4 plates. Just want to say that the icing on our taste seemed too sweet, so next'll Wake to do next, no honey

Slightly cooled to room temperature and poured onto the cake surface. Freeze another hour and remove the cake, warm up the sides a little Hairdryer I hurried to get the coveted cake, so the family waited and asked, and I top the icing a little drip

I decorated the plates of chocolate, berries and mint leaves. Even decided on the perimeter a little powdered gold and silver food paint

The recipe used millet semolina brand Mistral

A pleasant tea

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