Marshmallows. Honestly, the idea came spontaneously, when once again making s'mores. Prepared for this recipe http://www.povarenok .ru/recipes/show/107 205/. I will not repeat, everything is well described in detail. Of course, the amount of ingredients that I have is on a mountain of marshmallows. Just when you transplant marshmallows, put a circle with a diameter of 16 cm to the foil.

The rice cake. If you sell rice flour, you're in luck! We have, so I grind it in the coffee maker

And sifted through a sieve. Sponge cake with rice flour is very airy and the taste of it is something special that is. Why he's here in this cake.

Now, whisk egg with sugar for about 5 minutes, the mass has become light and increased in volume.

Dry ingredients - rice flour and baking powder and sift several times and pour in the egg mixture.

Gently stir, add vegetable oil, stir again. Pour in the boiling water. Mix well.

Bake in a preheated 160 degree oven until Golden Golden brown.

Cool on a wire rack. My cake came out taller than needed, so I had it cut off to a height of 1 cm.

Cranberry confit. Gelatin pre-soak. Berries cranberries (berries take a little more - 120-130gr) to unfreeze, punching in a blender, RUB through a sieve. Mix sugar and starch. Pour in the berry puree. Put on fire, bring to boil, boil for 30-40 seconds. Remove from heat, add dissolved gelatin, mix and cool to 35-40 degrees.

A pastry ring with a diameter of 16 cm and tighten with cling film. On the bottom put a circle of marshmallow. Pour the cooled confit, remove in the freezer until complete freezing.

Vanilla mousse. Soak gelatin. Milk flavored with vanilla, contents of vanilla bean and the pod to heat in a saucepan with the milk (do not boil), leave for 10 minutes to flavor. Then the pod to remove, and the milk, again stir and pour over white chocolate. Stir.

Add the dissolved gelatin. Whisk until fluffy chilled cream, gradually, in a number of techniques to mix cream with milk and chocolate.

On the bottom of the form ( I have a form with a volume of 1 liter, diameter 18 cm) pour the mousse layer with the thickness approximately 1 see a Little freeze. Lay a paste of marshmallow and confit.

Pour the remaining mousse, paying attention to the sides to air

From top to put the rice cake. To remove the cake in the freezer for 5-6 hours, preferably overnight.

Berry glaze. This frosting is undeservedly forgotten all customers (want always brighter), confectioners (easier to have one part of the frosting in the freezer). But she is, as they say, environmentally friendly - no dyes or other chemicals. The color will give us a natural (albeit frozen) berries. Agree, it's better than the dye, even the most natural, especially for kids! Black currant is also an excellent color is obtained, from strawberry pale a bit. So, first prepare gelatin. To obtain 50 grams of lingonberry sauce to defrost 80-90 g of berries, punching in a blender, RUB through a sieve. In a saucepan, mix berry puree, milk, cream, sugar and glucose syrup (you can substitute invert syrup, well, at least honey. But remember, the honey will give your palate!). Bring to a boil.

Pour on white chocolate. To give a little to stand up to chocolate "warmed up". Add dissolved gelatin and penetrate the mass in a blender. This must be done carefully, holding the blender at an angle, to follow, to avoid air bubbles. Do not overdo it - the more you use the blender, the thicker will become the mass means heavier will exactly fill the cake. Just made it smooth and all.

If, however, the bubbles formed ( as it inevitably will, at least, I anywhere without them), strain the glaze through a fine sieve. If need be, several times. Just the frosting has cooled slightly. I poured the cake so icing when its temperature is 35 degrees. Well, that turned out something like this. After icing the cake put into the refrigerator for soft defrost for 5-6 hours.