Description

Chocolate tangerine cake
What is the taste of the holiday? It's the taste of joy! This morning, when I Wake up and see the surprise and the mood soars to the heavens, coloring the air bright colors and it seems that he is filled with the fragrance of roses! Today I have a wonderful surprise!!-a wonderful day-February 14-I am the cook of the day and I have a Recipe of the Day!! Thanks to my good!! In gratitude I want to buy you a joyful, festive cake with orange mood happiness! With a holiday!! Thank you all! Help yourself to my favorites! Taste - just amazing! Would even say tastier than you can imagine. Tangerine jelly, chocolate cremo, mousse with white chocolate create a delightful extravaganza of taste, complemented by delicate passages just melt in your mouth! How not to cook a cake for Valentine's day?

Ingredients

  • Juice tangerine

    250 ml

  • Sugar

    75 g

  • Gelatin

    10 g

  • Cream

    100 g

  • Milk

    100 g

  • Yolk egg

    2 piece

  • Powdered sugar

    20 g

  • Chocolate milk

    100 g

  • Butter

    15 g

  • Gelatin

    8 g

  • Cream

    600 g

  • White chocolate

    200 g

  • Gelatin

    10 g

  • Orange zest

    1 Tbsp

  • Cocoa powder

    75 g

  • Sugar

    250 g

  • Water

    100 g

  • Cream

    200 g

  • Gelatin

    8 g

  • Chocolate milk

    100 g

  • Mint

    15 g

  • Mandarin

    1 piece

Cooking

step-0
From tangerines to make juice.
step-1
Soak gelatine in hot water (about 70 ml)
step-2
To combine the Mandarin juice, sugar, dissolved gelatin in a container for freezing (diameter 16cm)place in refrigerator to harden
step-3
Here improvisation-I really like this cake, but I wanted to make a "striped" between a layer of tangerine jelly and chocolate cremo-so looks spectacular. This is not a required item. To do this, soak the gelatin in hot water (5g in 30ml)
step-4
Mix it with whipped cream (the approximate number of 250грамм sour cream) with the icing sugar and mix well
step-5
Pour a mixture of frozen tangerine jelly (both sides)-how would Abalakova layer jelly
step-6
Begin to prepare the chocolate cremo. Cream bring to a boil, add the chocolate and melt it
step-7
Mix the egg yolks with the sugar
step-8
The whipped mixture pour the hot milk
step-9
Boil in a water bath until thick
step-10
To connect with melted cream chocolate
step-11
Add the diluted gelatin and butter. Cool
step-12
Pour half on top of the frozen tangerine jelly in cream souffle. Chill in refrigerator until fully cured. Then flip the frozen ground and fill it with the second part of the chocolate cremo
step-13
Milk to connect with zest (I just cut a ribbon of skin from the orange), bring to a boil and allow to infuse for 10-15 minutes
step-14
Soak the gelatin, heat to dissolve
step-15
Melt white chocolate
step-16
To combine the melted chocolate with milk. Cool the mixture to room temperature
step-17
Whisk cream to peaks (I have not used in the creation of mousse sugar or powder-I have enough sweetness from the chocolate, but if you think not sweet enough-add to your liking)
step-18
Carefully, whisk to combine the cream with the milk-chocolate mixture
step-19
Pour mousse frozen chocolate kremu. Put into the fridge until fully cured
step-20
Do glasses. Combine the cream, sugar, and water (50 ml) in the summer. Heat, stirring, until almost boiling.
step-21
Add cocoa and stir.
step-22
Add rastvorenii gelatin ( 50ml)and cool to 40 degrees
step-23
Get completely cooled cake in a lattice (the form I'm pretty much warmed with a hair dryer)
step-24
Start pouring passagem (substitute a grill dish-glasses can then collect and wash the sides of the cake
step-25
Then I moved the cake to the open window-there on the cold glasses froze quickly and beautifully-look how glossy surface!!
step-26
For decoration made slightly caramelized Mandarin slices
step-27
Decorated the cake with chocolate, mint and Mandarin. Please, my dear-help yourself! It's delicious!!
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