Cake rice cream

Description

... almond cake with chocolate ganache and BlackBerry. This cake is incredible: biscuit - light as a feather, because it includes no flour, cream, tender, melting in mouth, chocolate ganache and sour, which attaches a BlackBerry - not a cake, but a fairy tale!!!

Ingredients

Egg white

4 piece
Sugar

45 g
Almonds

70 g
Corn starch

20 g
Figure

100 g
Milk

600 ml
Yolk egg

4 piece
Milk

400 ml
Sugar

80 g
Gelatin

10 g
Vanilla
Dark chocolate

100 g
Cream

70 g
Powdered sugar

80 g
BlackBerry
Mint

Cooking

For this recipe we will need 100 grams of rice Italica TM Mistral.

Wash rice, pour the milk, bring to a boil and cook for about 40 minutes. Allow to cool to room temperature.

For cake, beat egg whites with a pinch of salt in a solid foam, add sugar and beat more until a dense white mass.

In proteins, add sugar powder, starch, and ground almonds, mix gently.

Put the protein mass in a refractory form (I split).

Bake in a preheated 180 degree oven for 30-35 minutes. Ready cake cool down completely.

Soak gelatine and leave to swell, according to the instructions on the package.

For rice cream mix the egg yolks with the sugar. Milk bring to the boil a little and pour it into the egg yolks to "temper" the yolks, otherwise they cooked.

Pour the egg yolks to the rest of the milk, add the vanilla, stir and put the saucepan back on the heat, cook over low heat, stirring constantly, until liquid state jelly. In the resulting cream to add rice cereal, gelatin and mix well. Refrigerate the mixture thickens, then pour the cream in the form of a cake and send a cake in the freezer until fully cured.

For the ganache bring cream to the boil, remove them from heat and put the chocolate, broken into pieces, stir until the chocolate is completely dissolved. Give it to cool slightly.

The finished cake pour ganache and garnish with blackberries and mint. Enjoy your tea!!!

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