Cake Rhapsody

Description

Pistachio and BlackBerry cake.

Ingredients

Almonds

100 g
Pasta, peanut

100 g
Chicken egg

8 piece
Cream

800 g
Sugar

400 g
BlackBerry

300 g
Gelatin

27 g
Milk

0.5 l

Cooking

Cake: mix 100 g ground almond 50 g pistachio paste, 1 egg,1 egg white and 2 egg yolks. Beat until thick and fluffy. Then add 45 g of corn starch and 20 g of melted butter.

4 protein vzbit with 30 grams of sugar and add to the batter.

Bake at 200 degrees for 15-20 minutes in pan diameter 26 cm Cool, soak with the syrup: 100 g sugar, pour 100 ml of water, bring to a boil, remove from heat, allow to cool, add 3 tablespoons of liquor "Amaretto".

BlackBerry mousse: 12 g leaf gelatin cover with cold water. 300 g blackberries (I thawed frozen) to the boil with 2 tablespoons of sugar, remove from heat and add the squeezed out gelatine. Allow to cool to room temperature.

The next stage is the Italian meringue:100 g of sugar, pour 50 ml of water and put on high heat. Boil the syrup to sample on "hard ball". Vzbit 2 protein 1 tablespoon sugar. The hot syrup in a thin stream pour in the beaten egg whites, continuing to whisk the resulting mass for 15 minutes. The finished meringue to mix with BlackBerry mass.

Whip 300 g of cream and carefully enter the BlackBerry in mass. Put into a form with a diameter of 20 cm and put into the refrigerator.

Pistachio mousse: 15 g leaf gelatin cover with cold water. Mix 5 egg yolks, 50 g pistachio paste, vanilla, 150g sugar and 2 tbsp flour. 500 ml milk bring to a boil and add to egg mixture. Stir well, put on stove and boil zo thick. Can not be boiled.

Remove from heat, add the squeezed out gelatine, strain, cool to room temperature. Beat 500 g cream 2 tbsp of powdered sugar and pour in the cooled cream.

Assemble: on the bottom of the form with a diameter of 26 cm put the sponge cake, then some pistachio mousse, frozen disk of BlackBerry mousse, the rest of the pistachio mousse.