The cake "Curd and berry shake"

Description

Taste of puff pastry with natural cream and condensed milk shaded berry jelly from the juice of black currant, turning the game sour cream and cheese flavors, complemented by fresh berries blueberry and coconut notes. This cake used natural rustic cottage cheese and natural yogurt are homemade.

Ingredients

Juice

3 cup
Sugar

4 tsp
Agar-agar

3 tsp
Sugar

2 Tbsp
Water

1 Tbsp
Egg white

1 piece
Cream

100 g
Condensed milk

4 Tbsp
Sour cream

200 g
Sugar

4 Tbsp
Milk

1 cup
Gelatin

15 g
Agar-agar

1.5 tsp
Yogurt

200 ml
Cheese

500 g
Sugar

5 Tbsp
Blueberries

250 g
Gelatin

20 g
Agar-agar

1 tsp
Milk

1 cup
Flour

1 cup
Water

0.5 cup
Salt

0.125 tsp
Citric acid
Margarine

150 g

Cooking

Prepare a split mold (20 cm) Wrap the bottom of the mold with plastic wrap, edges under the bottom.

Put down plastic wrap 70X70 cm On film in the center place the bottom of the form, the edges of the film lift.

Put the side of the form. Fold the edges of the film outside of the form.

Prepare jelly from juice of currants, taking half of the ingredients. Agar-agar mix with juice and sugar (if desired), put on fire, bring to a boil, boil for 0.5 min. Pour into molds. Put in refrigerator for 5-10 minutes.

Prepare the cakes of puff pastry - 150 grams of margarine for puffs (see recipe Napoleon in the diary) Smash cakes into small pieces.

Prepare the cream. Cook the sauce: in a stainless steel pan put sugar, add water, bring to a boil, add a pinch of citric acid and cook to a temperature of 118 degrees.

Proteins whisk in cool foam,

continuing to whisk, a thin stream of the caramel type.

Whisk until glossy (5 minutes)

Whisk in the cream. Enter the condensed milk.

Mix the cream and cream protein, introducing the second 1 spoon. Stir from the bottom up.

Mix the cream with pieces of cakes.

Put on the bottom of the form.

Put in the form of jelly from the juice, removing them from the mold.

Prepare a jelly of sour cream. Soak the gelatine in 0, 5 St cold milk (10 min).

Agar-agar mix 0.5 glass of cold milk, put on fire, bring to a boil, boil for 0.5 min. Remove from heat, add soaked gelatin, stir until dissolved gelatin

Whisk sour cream (20%) with sugar. Whisking, type thin stream of milk with gelatin and agar-agar.

Remove the form from the refrigerator. Pour in the jelly and cream in the form.

Place the mold in refrigerator until firm (15-30 minutes).

Prepare the jelly with cheese. Soak the gelatin in 0,5 glass of cold milk (10 min)..

Agar-agar mix 0.5 glass of cold milk, put on fire, bring to a boil, boil for 0.5 min. Remove from heat, add soaked gelatin, stir until dissolved gelatin

Preroute cottage cheese with yogurt and sugar with hand blender. Whipping with a mixer, type thin stream of milk with gelatin and agar-agar.

Stir in the blueberries into curd jelly.

Remove the form from the refrigerator. Here goes: I did not have the height of the form. Yield: 3 sheets of paper for the printer, I cut up and put between cling film and shape, thereby increase the height, for reliability recorded on the perimeter of the thread for knitting.

Pour in the form. Place the mold in the refrigerator for at least 4 hours.

Prepare jelly from juice of currants, use the other half of the ingredients. Agar-agar mix with juice and sugar (if desired), put on fire, bring to a boil, boil for 0.5 min. cool Slightly. Pour in the form. Put in refrigerator for 5-10 minutes. Remove the form from the refrigerator. Remove the form from the cake. Decorate side of cake with coconut shavings. Decorate the top of the cake to your liking.

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