Cake "Sweet dream"

Description

Very little sweet tooth like strawberries. And chocolate. And after these treats, they dream the sweetest dreams...

Ingredients

Almonds

50 g
Powdered sugar

50 g
Chicken egg
Flour

45 g
Sugar

200 g
Water

36 ml
Gelatin

15 g
Chocolate milk

300 g
Cream

300 ml
Lemon juice

25 ml
Strawberry
Mint

Cooking

First prepare the base cakes are soft and delicious almond sponge cake. For this 2 will beat into a soft mousse of egg yolk with 50 g sugar until obtaining a white, creamy mass. 50 g ground almonds mix with 45 g flour and add the egg cream. 4 squirrel will beat into a soft mousse with 50 g powdered sugar and gently enter into the dough.

The ready dough put on baking paper about the size of 25x30 cm and are going to bake in a heated to 200 degrees oven for about 20 minutes until lightly Golden brown. During baking the cake rises strongly, but then as much and fall off, but the resulting height will be enough for the base cakes.

After baking, the sponge cake cools, separated from the paper and cut out circles of the necessary diameter. I got 10 pieces with a diameter of about 8 see, you Can cut circles smaller, then the cake will be even higher and more beautiful.

Now prepare the berry jelly. 5 g of gelatin fill with cold water according to the instructions on the package. About 200 g fresh or frozen strawberries(desired weight of the finished puree - 150 g) grind in a blender, add 25 ml lemon juice, 20 g sugar and boil the mixture. For berry puree that you can take two types of berries, e.g. strawberries-raspberries, strawberries-cherries, strawberries and red currants. I have a tandem strawberries and red currants. Frozen strawberries must first be thawed.

Then add the dissolved gelatin and pour the mass into shape, approximately 10 × 10 cm Leave in the fridge to solidify. The size of the form can be zoom in/ out. It depends on the size of the cakes themselves. The desired height jelly - about 2 see I used sheet gelatin, but it is possible to dispense powder. Powdered gelatin, you need to pour a very small amount of water - 2-3 tbsp. If using sheet gelatin, it must first overcome, and then dissolved in CH.2st.l. hot water and to enter into jelly.

Now for the white chocolate mousse. 10 g of gelatin fill with cold water. First you need to prepare the Italian meringue: 2 egg white mix with 1 tablespoon of sugar until stable peaks. Then you cook the syrup to 120 g of sugar and 36 ml of water to the sample on the solid ball. The syrup remove from the heat and the hot (thin stream) pour in the beaten egg whites, whisking at the same dust mass with a mixer. Do not stop the mixer for 15 minutes.

Properly cooked meringue is shiny, holds its shape and does not melt.

While preparing meringue, 250 g of white chocolate melt in a water bath and cool slightly. Will beat into a soft mousse 200 ml of cream , add chocolate and gently mix. Then enter the melted gelatine and lastly the Italian meringue. The mousse is ready to use.

Now around the biscuit circles will build up the wall(height of about 6-8 cm) with strips of ordinary office folders-the area (in this case, if no special metal rings). The plastic strip tightly around obverse biscuit and seal edges with duct tape.

Of course, in this difficult matter without assistants can not do...

It's time to do the Assembly of the cakes. Place on a biscuit 1-2 tablespoons of the mousse and remove in the freezer for 15 minutes.

Jelly cut into pieces approximately 2x4 cm (again, size depends on base) and place on a frozen mousse. The remaining amount of mousse spread on the total number of cakes by spooning it on top of the jelly. Remove in the freezer to solidify.

While frozen cakes, 50 g of dark chocolate melt in a water bath and prepare decorations.Remove in the refrigerator.

The finished cakes are freed from the film. Then whisk 100 ml cream until soft peaks form, spread a small amount on top of cake and decorate with mint, berries and chocolate.

Very tender and melting in your mouth cake with strawberry and chocolate ready!

Little sweet tooth will be delighted!

Bon appetit, you little gluttons!

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