Cake "The Dunes"

Description

Delicate chocolate cake "La Gioconda", yogurt mousse and mango! I wanted to cook it, the result is amazing! The recipe is from the website of Nina-Niksya.

Ingredients

Flour almond

100 g
Powdered sugar

125 g
Chicken egg

150 g
Flour

20 g
Cocoa powder

20 g
Butter

40 g
Egg white

95 g
Sugar

235 g
Water

100 ml
Mango

2 piece
Yolk egg

2 piece
Wine white sweet

50 ml
Gelatin

6 g
Yogurt

250 g
Honey

40 g
Cream

150 ml

Cooking

The butter will melt and let it cool. Mix in a bowl the almond flour and powdered sugar.

Separate eggs into two parts and add the first part and start whisking the mixture very thick at first, it turns out more to rap than the beat. Next, add the second part of the eggs and the strong power to beat the ground at an angle, adding to the dough air bubbles. The dough is easier, and doubled in volume. Under constant whisking add the pieces in the melted butter, stirring well.

Whisk the egg whites until light foam, gradually add the sugar. Beat until stable peaks.

In the same batter three times, enter the protein mass. Mix gently with a spatula to lighten the batter.

Then add the flour mixture and cocoa, which sift through a sieve to ground. Slowly and gently mix the mass. The dough will be very airy.

Preheat the oven to 230C. Prepare a baking sheet, spread the dough evenly. Bake in preheated oven for 6-10 minutes. Ready cake remove from oven and invert onto the prepared surface. Remove the top paper on which it was baked. Allow to cool completely. Take the forms that you will use. I have a homemade form of plastic jars for bulk products, do not be afraid of their species, others have not found here, though these do it :) I was making half the servings, I got 6 pieces with a diameter of 7 cm. Dispense them the basis of our cakes and set on the covered with a film surface.

Mango cut into small cubes.

In a saucepan combine sugar and water. Heat over medium heat, stirring constantly with a whisk the sugar should completely dissolve. Add the diced mango and cook on medium heat for another 2-3 minutes. Then cover and allow to cool completely. When the mixture has cooled, divide it into two parts. The first part, together with syrup preroute blender and store in the refrigerator until use. The second part, fold in a colander, let drain and set aside.

Start preparing the mousse. Gelatin cover with cold water and allow it to swell.

Whip the cream and store in the refrigerator until use.

Mix egg yolks, wine and sugar. Put in a hot water bath and beat with a whisk for 5-6 minutes until the mixture reaches a thick, light consistency. Do not boil, if you have a thermometer, use it: the temperature should be not above 55-60C.

Heat the honey but do not boil, do not heat above 85C. Dissolve the gelatin in it. In a bowl put natural thick yogurt, add a thin stream of honey, continuously stirring the mixture with a whisk.

Gently add the yogurt mixture to the wine-yolk. Next, add whipped cream and stir with a silicone spatula from the bottom up, trying to keep the airiness. If a mass seems too runny, place in fridge for 15 minutes and then on low speed, whisk it again. My way saved a couple of times.

Proceed to the Assembly. Divide the mousse into two parts. Spread the first part in the form of pastry, which is already a biscuit. Exactly in the centre without touching the sides, place the strained liquid from the diced mango. Close them with the remaining mousse. Remove the brownies overnight in the fridge.

As the time comes to try this mouth-watering cakes, remove them from the forms, place on a serving dish. Every pour over the entire surface of the mango coulis (this is our second part pureed mango) PS the Process seems long, but everything is prepared very quickly, and the result makes you to close eyes from pleasure with each spoonful! Enjoy all the pleasure and All the long-awaited spring!

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