Description
Very bright, flavorful cake with an exquisite taste!
Ingredients
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Chicken egg
2 piece
-
Flour
50 g
-
Sugar
50 g
-
Puree berry
100 g
-
Sugar
50 g
-
Gelatin
5 g
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Sugar
100 g
-
Puree berry
150 g
-
Gelatin
10 g
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Cream
150 g
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Lemon
0.5 piece
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Chicken egg
3 piece
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Cognac
20 g
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White chocolate
50 g
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Cream
180 g
-
Gelatin
16 g
-
Sugar
100 g
-
Honey
100 g
-
Condensed milk
70 g
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White chocolate
100 g
-
Gelatin
8 g
Cooking
The preparation time excluding the time of solidification of the cake. Beat eggs with sugar in a solid foam, add the sifted flour, mix gently, pour the dough in a detachable form, the laid parchment, (22 cm diameter). Bake at 180 degrees until cooked.
Meanwhile, prepare the jam. In the strawberry puree, add sugar, bring to a boil. Mashed potatoes can be cooked from fresh or frozen strawberries with a blender.
Soak the gelatin in cold water (25 ml).
To connect with confiture. Allow to cool to room temperature.
The cooled cake out of the dish, cover it with cling film and put it back, cut the top part of the cake, if it didn't come out perfectly smooth.
Lightly moisten the sponge cake with syrup and fill with jam. Put in refrigerator for freezing.
Meanwhile, prepare strawberry mousse. Strawberry puree to boil with sugar, to impose pre-soaked in cold water (50 ml) gelatin.
Whip the chilled cream in a solid foam and combine with the strawberry puree.
Lay a detachable form (diameter 20 cm) with cling film and put into it the prepared strawberry mousse. Smooth the surface and put in refrigerator for freezing.
Meanwhile, prepare the lemon mousse. Soak gelatine in cold water (80 ml). Separate the whites from the yolks. The yolks with the sugar, lemon juice and zest, mix, add 1 table. lies. water, bring until thick in a water bath.
Add the gelatin into the hot yolk mass and mix.
Melt white chocolate in water bath and combine with the yolk mass.
150 g sugar and 50 ml water, bring to boil, boil down to sample the "soft ball" and
pour a thin stream into the beaten egg whites. Beat until stiff.
The beaten egg whites to chocolate yolk mass, mix gently.
Whip the chilled cream in a solid foam and connect with the protein mass.
Assemble the cake: Cover with cling film split mold with a diameter of 22 cm and pour into it half-cooked lemon mousse. To give a little to harden.
To release from the film frozen strawberry mousse and gently laid on a thickened lemon mousse.
On top pour the remaining lemon mousse.
Carefully remove the biscuit with a frozen strawberry jam and put it on the surface of the lemon mousse confiture down. Slightly press. Put in the refrigerator until fully cured.
Meanwhile, prepare the sauce: 40 ml water, sugar and honey bring to boil, add soaked in 30 ml of cold water gelatin.
Chocolate melt in a water bath, combine with condensed milk.
To combine both mass. Add a drop of yellow food coloring, mix and allow to cool until thick. You can prepare the filling the day before and store in the fridge. Before use, warm in the microwave or in a water bath.
To get out of a split form a frozen cake, put it on the grill,
place wire rack on the tray and pour the filling. If necessary, you can pour a second time, gathering the remnants of the fill from the tray and gently heated it. The shading looks very beautiful, shiny, mirror. Top can be decorated with physalis and blueberries.
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