Cake "Meteor

Description

Another author's recipe of the delicious cake.

Ingredients

Butter

200 g
Sugar

540 g
Chicken egg

11 piece
Flour
Leavening agent

1.5 tsp
Cocoa powder

25 g
Gelatin

36 g
Cream

1.67 l
Cardamom
Instant coffee

1 tsp
Chocolate milk

500 g
Powdered sugar

3 Tbsp
Toffee

200 g
Salt
Milk

0.25 cup

Cooking

First make the cake base - chocolate sponge cake. 150g of butter should be whipped with 150g of sugar. To the butter mix one at a time add the 3 egg yolks. Separately mix 125g flour, 1,5 tsp. baking powder and 25g cocoa. Sift the dry mixture through a sieve and then add to the oil. 3 protein vzbit before peaks and add to the batter.

In a baking dish with a diameter of 28 cm (on the bottom to put the parchment paper) put the dough and bake in a heated to 200 degrees oven for about 30 minutes.

The willingness of cake to check with wooden skewers, allow to cool and remove from the mold.

Now start making the "meteorite". In a saucepan put 50g of butter, 0,5 Cup water, a pinch of salt and put on fire. When the mixture comes to a boil, add 0, 5 tbsp. flour and thoroughly knead. Warm on the stove for another 2-3 minutes until the mixture rolls into a ball and will not fall from the sides of the pan.

Then remove from heat, cool to room temperature, and one to input 2 eggs, each time stirring thoroughly.

Using a pastry syringe or a teaspoon to transplant on a baking the resulting dough in the form of small balls. Ready cakes, approx, should be the size of a walnut.

Bake in a hot oven for the first 15-20 minutes at 200 degrees, the next 10 to 15 minutes at a temperature of 150 degrees. During baking the oven do not open.

While cakes are cooling, prepare the cream for them. 70 ml cream heated to boiling, and then add a pinch of cardamom seeds. Leave to infuse for about 30 minutes. Cover with cold water 2G gelatin sheet.

150g white chocolate melt in a water bath.

Cream, strain, add 1 tsp. ground coffee (no slides), heated to boiling, remove from heat, squeeze the gelatine and add to coffee mixture.

The resulting mixture was filtered through a strainer into the melted chocolate, then mix well. Cool slightly.

Whip 200ml of cream and pour in the cream.

To fill the cakes ready cream using a pastry syringe and put into the freezer, because it turns out first, the cream is not too thick and you want the cakes are not soaked. In the freezer cream sageliness and after thawing will keep the form.

Now let's get to cooking delicious caramel mousse. First you need to prepare the Italian meringue. For this we cook a syrup from 70мл of water and 240g of sugar to the samples on "hard ball". While the syrup cooks, whisk 4 protein with 2 tablespoons sugar until peaks. The syrup is ready remove from heat, and immediately pour into the whites in a thin stream, continuing to mix. Whisk for another 15 -20 minutes. Ready meringue holds its shape and is shiny. Remove it in the refrigerator.

20 g sheet gelatin fill with cold water. Cook the caramel 50ml of water and 200g of sugar until slightly reddish color. 400ml cream bring to boil and a thin stream (gently, very hisses and squirts) enter in the caramel. Keep on the stove for about another 2-3 minutes, stirring constantly, until the mixture becomes homogeneous. Remove from heat and add the squeezed out gelatine. Let cool to room temperature.

Cooled caramel mix with the meringue, and then add 500 ml of whipped cream.

Start assembling the cake. Have shape with a diameter of 28 cm will build up the wall using plastic stationery folder. Then on the bottom of the form put the biscuit. Optionally, the cake can be sprinkled cold coffee with milk or just coffee. Possible do not soak, because the cake turns out dry.

On biscuit put the part caramel mousse, and then finished the cakes, leaving a few pieces for decoration. On the cake put the rest of the mousse and remove in the freezer to solidify.

Until the mousse hardens, prepare chocolate decoration. Plastic stationery folder cut any shapes of the desired size and spread on parchment. Chocolate melted in a water bath, put in kornetik and cover with plastic figures of different patterns. Then shift the ready jewelry on a clean parchment and put into the fridge to solidify. Instead of plastic folders, you can use parchment, but because it is very thin, the figure may be curved.

Start making the most tender, mouth-watering chocolate mousse. 10g of leaf gelatin fill with cold water. In a water bath to melt 350g of the chocolate flavored coffee.

4 yolks and 2 eggs beat until the volume increases by several times (about 10 minutes). At the same time cook the syrup 150g sugar and 25ml of water to the samples on "hard ball". The hot syrup in a thin stream pour in the eggs, continuing to mix. Beat for another 15-20 minutes. Squeeze the gelatine, dissolved in 2 tbsp hot water and add to the egg mass at the end of the whipping. Then, add the chocolate and give everything a good stir.

Whisk 500 ml cream with 3 tbsp icing sugar and gently introduced into the chocolate mass.

Remove from the freezer form with frozen caramel mousse, put the chocolate mousse and return the design in the freezer until fully cured.

After freezing, peel the cake from the mold. The cake is quite high, 10 cm in height, so to build up the walls of the form must.

For icing cupcakes left to decorate, to cook dry caramel 2 tbsp sugar (until Golden brown), remove from heat and quickly cut her cakes.

Prepare the glaze of toffee 4G sheet gelatin fill with cold water. In a saucepan put the 40g of butter and 1/4 Cup milk. Bring to a boil, then add 200g of toffee ("Kitty", "the Golden key") and cook until complete dissolution of butterscotch. Remove from heat, add the squeezed out gelatine and cool slightly.