Muscovy cake "Vanilla tenderness"

Description

Muscovy dessert inspired cake "Medovik". Very delicate taste, different from the classical restraint of honey sweetness, soft texture and lack of butter.

Ingredients

Flour

150 g
Brown sugar

100 g
Chicken egg

3 piece
Honey

3 Tbsp
Soda

1 tsp
Raspberry

130 g
Black currants

50 g
Sugar

50 g
Pectin

7 g
Agar-agar

2 g
Lemon juice

1 Tbsp
Water

1 Tbsp
Honey

1 Tbsp
Milk

340 ml
Vanilla

1 piece
Sugar

30 g
Corn starch

20 g
Chicken egg

100 g
Gelatin

12 g
Cream

200 ml
Sauce

40 g
Honey

20 g
Water

75 ml
Sugar

150 g
Chocolate milk

70 g
Condensed milk

100 g
Gelatin

15 g
Glucose syrup

150 g

Cooking

For honey cakes measure the amount of sugar.

Beat eggs, add sugar and beat again until fluffy foam.

Med heat on the stove, add soda. As soon as the mass increases in volume and turns white, remove from heat.

To egg mixture add the honey and baking soda and sifted flour. Mix gently.

Baking tray lay a baking paper and spread the dough. Bake in preheated oven for 4-6 minutes at 200 degrees.

Ready biscuit cool.

For the caramel sauce melt sugar in a saucepan. Remove from heat and pour hot cream parts. (TIP: Pouring the first part of the cream does not interfere with mass, it is necessary to wait 10-15 seconds for the stabilizing of the temperature, otherwise the caramel will harden.) Pouring the last part of the cream, return the caramel to the heat and cook for a few minutes. Strain through a sieve.

For the confit of raspberry and currant - silicone pad to lay on the Board (you can wrap the Board in cling film), put on top of a metal ring (I have a ring diameter of 16 cm). Remove in the freezer for 10-15 minutes. Sugar mixed with pectin and agar-agar. The berries bring to a boil and blend in any convenient way. Stirring to enter the sugar with pectin and agar-agar. Boil for 1-2 minutes.

Get a Board with a ring from the freezer and pour in the frozen form of confit. Remove back to the cell until required.

Honey sponge cake cut the two cake diameter 16 cm

Dipping mix all the ingredients for a full unification (if necessary to warm).

For the vanilla mousse soak the gelatin in cold water (water is not listed in the ingredients). (I used sheet gelatin because it is more convenient to use.) In a saucepan pour the milk, add the vanilla and bring to a boil, but the boil to prevent ( If You have a thermometer, then bring the milk to 80-90 degrees).

Mix the egg yolks with sugar and corn starch. Stirring in a thin stream pour the milk into the yolks. Pour back into the saucepan and put on fire. Heat until a thick consistency, stirring constantly. Remove from heat, add caramel sauce and honey. Enter the squeezed out gelatine. Mix thoroughly and allow to cool to a temperature slightly cooler than the body temperature (by thermometer 30-35 degrees).

Whip the chilled cream until soft peaks form.

Whipped cream combine with the egg-milk base and mix gently with a spatula.

Proceed to the Assembly. To start on a flat Board or tray to lay a silicone Mat or roll up the Board even layer of cling film. Top set metal ring (I have a diameter of 18 cm). The sides of the ring pave curb tape it and put it in the freezer for 10-15 minutes. After the time to get prepared inventory of the freezer. Pour in the form of mousse with a layer of 2-3 cm on Top lay the confit.

Again pour a layer of mousse, covered confit. Next, spread the honey cake, soak it with the syrup. Then pour the remaining mousse, put the cake and soak with the syrup. To remove the product in the freezer for 10-12 hours.

For passage soak gelatine in cold water.

In evaporated milk add the chocolate (it is better to do it in blender or in a large deep mixing bowl).

In a saucepan pour water, add sugar and glucose syrup (you can substitute invert syrup). Heat until boiling and immediately remove from heat.

Add contents of saucepan to the condensed milk with chocolate, to introduce the squeezed out gelatine and stir with a spatula. Then gently punch a blender until the state of the emulsion (trying not to create bubbles on the surface, it is better to keep the blender at an angle of 45 degrees). Allow to cool to just below body temperature (32-35 degrees).

To get the cake out of the freezer. Remove the silicone Mat, pull the cake from the ring (this can slightly warm the sides of the ring with a hair dryer), to remove the border tape and smooth out the rough edges of cake with a warm palm. On a flat surface (better to use a large pan) put a glass, put on top of the product.

Pour the cake passagem and decorate to Your taste. Gently transfer to a plate or dish.

Enjoy your tea!

Comments and reviews

Leave a comment or a recipe review