Cake For friends

Description

Hello! Today is my anniversary 200th recipe on the cook, and birthday. So for this reason I invite all of you for a very tasty sweet cake. The taste is very multifaceted. It intertwines raspberry mousse, orange cream, almond sponge cake, mint color and all the chocolate is covered with a blanket. The cake is tender, not cloying. Just what we love.

Ingredients

Chicken egg

6 piece
Sugar

600 g
Starch

60 g
Almonds

80 g
Flour

100 g
Vanilla

2 g
Mint

50 g
Gelatin

36 g
Lemon peel

4 g
Orange zest

12 piece
Lemon juice

20 g
Orange juice

100 g
Saffron

1 g
Yolk egg

7 piece
Sweet white wine

45 g
Vanilla essence

8 g
Cream

540 g
Raspberry

250 g
Cheese curd

140 g
White chocolate

100 g
Butter

40 g
Water

320 g
Liqueur

30 g
Cocoa powder

100 g
Dark chocolate

100 g
Honey

30 g
The food dye

Cooking

White sponge cake: beat Eggs with sugar and vanilla to the increase in volume 3 times. the sugar needs to dissolve completely

Flour and starch sift, mix with ground almonds

Neatly into 3 doses to mix with the scrambled eggs with sugar

Form 22 cm lay parchment, pour the batter and bake at 180 degrees for 18 minutes to dry skewers. Allow to cool and remove from the mold

For minty biscuit: Mint finely chopped

Punching in a blender to a paste

Beat eggs with sugar and vanilla to the increase in volume 3 times and to complete rastvoreniya sugar

Flour and starch sift, mix with ground almonds

Flour mixture mix with egg and add chopped mint

Rectangular shape 25х20 cm lay parchment, pour the batter and bake at 180 degrees for 18 minutes to dry skewers. Allow to cool and remove from the mold

For orange cream saffron Stigmas pour boiling water (1 tbsp) and let stand 30 minutes. we need them to make orange cream more saturated color

With orange and lemon to remove the zest and squeeze the juice

Cover the gelatine with cold water

Separate the yolks from the whites

In a saucepan combine yolks, sugar, juice and zest of citrus fruits, wine

Put in a water bath and stirring constantly bring to a thick

Cool to 80 degrees, mix swollen gelatin

Add infusion of saffron, strain it through a sieve and add vanilla essence. 140 g chilled cream vzbit in a solid foam and mix with orange cream (sorry forgot to photograph this step)

For raspberry mousse soak gelatine in cold water and leave to swell

To break the raspberries in a blender and strain through a sieve to separate the bones

Bring to a boil 70g of cream and 40g of butter, add the white chocolate. All stir well

Cool to 80 degrees, mix swollen gelatin and vanilla essence, add the raspberry puree

Blender punch raspberry-cream mixture and torony cheese until smooth and creamy

140g cream vzbit in a solid foam and mix with the raspberry mixture

Round white cake to cut it lengthwise into 2 layers and impregnated with syrup

Dipping prepare the syrup: mix sugar, water, boil, cool, add Amaretto

Round shape 22 cm covered with parchment paper and border tape. On the bottom put one round cake

On the cake pour half of the raspberry mousse

And send in the freezer for 15 minutes before full hardening

Mint rectangular cake cut into strips 1 cm wide, impregnated with syrup

Lay strips mint cake alternating with orange cream, send in the freezer for 15 minutes

Then pour all the rest of the raspberry mousse and give a little prestiti

Cover with the second round of white cake soaked in syrup and send in the refrigerator for 6-8 hours until fully cured

For the chocolate glaze cover the gelatine with cold water and allow to swell

Sugar, water and cream to boil down to 105 degrees. I took 15 minutes of slow bubbling

Cool to 80 degrees, add the cocoa and swollen gelatin. And cool up to 30 degrees. The icing is ready

Cake to release from the mold and curb strips

Put on rezetka and pour with glaze, pouring it in the center of the cake. send the cold to solidify

For decoration to make chocolate compound: dark chocolate melt in a water bath, remove from bath, mix with honey, stir until it thickens about 10 minutes. Wrap in cling film and allow to ripen for about a day

Before working with chocolate mastice it must be cooled and run very quickly across the tape, or gloves, otherwise it is from the heat of the hands will be too soft. cut circles, make them roses and petals. Cover decor canturina.

Decorate the cake with roses

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