Cake angel Hair

Description

Prepared for the Birthday mom. The cake turned out just heavenly. Cook it long enough, but believe me, it's worth it.

Ingredients

Chicken egg

4 piece
Flour

60 g
Potato starch

15 g
Cinnamon
Vanilla
Walnuts

20 g
Coconut shavings
Gelatin

28 g
Milk

1 l
Figure

150 g
Sugar

380 g
Powdered sugar

100 g
Pear

500 g
Cream

250 ml
Jam apricot

100 g

Cooking

My pears, peel, cut in half remove the core.

Send in the steamer for 15 minutes or boil in water (no sugar).

Transform pears into a puree.

For sponge cake. Share whites and yolks. Beat the egg yolks with 40g of sugar.

Whisk whites with 40g of sugar.

The whites should be whipped in a very cool foam.

Add to the yolks the flour mixed with starch, sift the flour needed.

Gently beat in the whites, add the cinnamon and vanilla.

In a greased detachable form lay out the dough and put in oven heated to 190*C for 15 minutes.

Prepare the filling. To do this, take milk, 150g of rice and 150g of sugar, cook the porridge.

Porridge should be thick, excess milk to drain. In the finished porridge add the pear puree.

Whisk 200ml of cream, add them to the cooled cream.

Soak gelatine (20g). Swollen gelatin to dissolve and pour in the cream, the cream put in the refrigerator for 10-15 minutes.

Korzh spread on a plate, put around the rim of the shape (I even put the foil), spread on a biscuit cream. Put the cake for 4 hours in the fridge (until the cream hardens).

Prepare the caramel, heat up the remaining 50ml of cream, add icing sugar and 100g of apricot jam. In the end, add 8gr fluff in a water bath gelatin.

Cover the cake with caramel.

Now make the topping. To do this in a frying pan melt the 150g of sugar. The sugar should turn brown color, then it needs to cool down a bit and the fork on the baking parchment to pull a thin thread.