Violet mousse cake "Spring in Toulouse"

Description

Every spring in our garden are blooming violets, small and very fragrant. For the second day the weather is good, which makes me feel better. I want to offer delicate mousse cake with violets and blueberries. Treat yourself and Your loved ones this air a miracle!!

Ingredients

Sugar

108 g
Flour

22 g
Chicken egg

72 g
Vanilla

1 g
Egg white

35 g
Butter

20 g
Flour almond

92 g
Puree berry

150 g
Gelatin

5 g
Puree berry

100 g
Syrup fruit

50 g
Sugar

50 g
Gelatin

10 g
Cream

200 g
Cream

400 g
Milk

120 g
Yolk egg

5 piece
Sugar

35 g
Syrup fruit

50 g
Gelatin

12 g
Water

75 g
Sugar

150 g
Glucose syrup

150 g
Condensed milk

100 g
White chocolate

150 g
Gelatin

12 g
The food dye

4 g

Cooking

Cake: In the bowl of mixer, beat egg whites with 35 grams of sugar until soft peaks form.

In another bowl mix the eggs, almond flour, sugar, vanilla and flour. Beat until fluffy and whitening pulp, pour melted butter, mix well. Two passes to enter the beaten egg whites into the flour mass, gently stir with a spatula.

Distribute 2-forms d=18 cm, bake for 15-20 minutes at 170 degrees convection, the finished cakes to cool. I keep one in the ring. My cake turned out very high, if you want you can take a mold with a diameter of 23 cm.

Blueberry jelly: soak Gelatine, allow to swell. Half the blueberry puree to heat almost to boiling and add the squeezed out gelatine, stir and enter the remaining puree. Pour mixture on one biscuit (which was left in the form), put in the freezer.

Blueberry kremu violets: soak Gelatine, allow to swell. 50 grams blueberry puree to mix with the violet syrup.

50 grams blueberry puree heat with the sugar until it dissolves, squeeze the gelatin and add to the mass, stir. Add the rest of the puree with the syrup. Cooling to a temperature of 30-35 degrees.

Add cooled poluvsie the cream, stir with spatula and pour mixture into frozen jelly, put in the freezer.

Violet mousse: mix Yolks with sugar. Bring almost to the boil 250 ml of cream and the milk in a thin stream to pour into the yolks, stirring with a whisk.

Back ground to heat and cook to 83 degrees, remove from heat, add the squeezed out gelatine, stir. Pour mixture on chocolate. Let stand for 5 minutes so that the chocolate is melted. Add syrup of violets. To break a lot of immersion blender. Cooling the mass to 30 degrees. Add 150 grams polularity cream, mix well.

Collect the cake: Bottom and sides to lay acetate film (I didn't have one, unfortunately). To remove the form in the freezer. To get. Pour 1/3 of violet mousse and clean for 10 minutes in the freezer. To get. Remove the cake from kremu from another form and drown him in Moussa biscuit down.

Pour the rest of mousse. And a little drowned in it the second biscuit. In the future it will be the bottom of the cake. To remove the cake in the freezer for a day.

Mirror glazing: to bring to active boil water, sugar and glucose (I used invert syrup). Pour into the bowl with the white chocolate and condensed milk, add the squeezed out gelatine and purple dye. Punching in a blender, strain, cover with film contact. The frosting is made in advance. Operating temperature glaze 30-35 degrees.

Remove the cake from the freezer, remove the ring and acetate film, to turn. Pour the icing. Decorate the cake as desired, I was decorated with white chocolate and candied violets. To remove the cake in the fridge to unfreeze.

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