Description
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
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Juice tangerine
250 ml
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Sugar
75 g
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Gelatin
10 g
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Cream
100 g
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Milk
100 g
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Yolk egg
2 piece
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Powdered sugar
20 g
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Chocolate milk
100 g
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Butter
15 g
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Gelatin
8 g
-
Cream
600 g
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White chocolate
200 g
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Gelatin
10 g
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Orange zest
1 Tbsp
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Cocoa powder
75 g
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Sugar
250 g
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Water
100 g
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Cream
200 g
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Gelatin
8 g
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Chocolate milk
100 g
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Mint
15 g
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Mandarin
1 piece
Cooking
From tangerines to make juice.
Soak gelatine in hot water (about 70 ml)
To combine the Mandarin juice, sugar, dissolved gelatin in a container for freezing (diameter 16cm)place in refrigerator to harden
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)
Mix it with whipped cream (the approximate number of 250грамм sour cream) with the icing sugar and mix well
Pour a mixture of frozen tangerine jelly (both sides)-how would Abalakova layer jelly
Begin to prepare the chocolate cremo. Cream bring to a boil, add the chocolate and melt it
Mix the egg yolks with the sugar
The whipped mixture pour the hot milk
Boil in a water bath until thick
To connect with melted cream chocolate
Add the diluted gelatin and butter. Cool
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
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
Soak the gelatin, heat to dissolve
Melt white chocolate
To combine the melted chocolate with milk. Cool the mixture to room temperature
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)
Carefully, whisk to combine the cream with the milk-chocolate mixture
Pour mousse frozen chocolate kremu. Put into the fridge until fully cured
Do glasses. Combine the cream, sugar, and water (50 ml) in the summer. Heat, stirring, until almost boiling.
Add cocoa and stir.
Add rastvorenii gelatin ( 50ml)and cool to 40 degrees
Get completely cooled cake in a lattice (the form I'm pretty much warmed with a hair dryer)
Start pouring passagem (substitute a grill dish-glasses can then collect and wash the sides of the cake
Then I moved the cake to the open window-there on the cold glasses froze quickly and beautifully-look how glossy surface!!
For decoration made slightly caramelized Mandarin slices
Decorated the cake with chocolate, mint and Mandarin. Please, my dear-help yourself! It's delicious!!
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