Description
For the New Year I prepared the Cake "Royal" from the famous Frederick Cases, the recipe is in my cooking blog shared Victoria (kinda_cook), for which I am very grateful. The cake is very tasty and is prepared with ordinary ingredients. The amount of ingredients I bring to the form, size 18X18 cm, although she cooked a tremendous cake for big company (anyone can count the number on your form - simple maths will be useful). As something special to decorate I failed simply because of lack of time (any owner understands that in addition to the cake needed to cook whatnot). However, my design to the taste of the cake certainly didn't hurt. Cake lovers chocolate mousse cakes and, most importantly, no gelatin in this mousse not. PS: do not worry about this long description, read I think longer than to cook the cake itself. The result is worth a little hard work.
Ingredients
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Flour
35 g
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Almonds
100 g
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Egg white
6 piece
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Sugar
60 g
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Powdered sugar
120 g
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Chocolate milk
20 g
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Praline
100 g
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Waffles
40 g
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Yolk egg
1 piece
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Sugar
10 g
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Milk
50 ml
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Dark chocolate
110 g
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Cream
350 ml
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Gelatin
12 g
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Water
172 ml
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Sugar
110 g
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Cocoa powder
75 g
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Cream
90 ml
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Almonds
270 g
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Sugar
175 g
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Water
3 Tbsp
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Vanilla
1 piece
Cooking
Using a blender grind the almonds very finely, let the pieces fall and hard. In a bowl sift the flour with the icing sugar and add ground almonds. Whisk the egg whites, adding small portions of sugar. To help me came my new assistant -Planetary mixer KitchenAid. It was during the preparation for this cake I used it for the first time. Whisk the whites in tight meringue, I got it took about 15 minutes. Gently combine the meringue with the dry ingredients, stirring with a spatula rotational movements.
For praline: distribute nuts on a baking sheet in a single layer and dried in the oven for about 20 minutes (temperature about 170° C). Cool. Simultaneously, bring the sugar and water in a saucepan to 121 ° C (be sure to use a thermometer and weights in the preparation of such recipes). Add vanilla seeds, dried nuts and caramelize the them to a beautiful amber color. Grease the form (I glass) with vegetable oil, spread praline. When cool, grind in blender or coffee grinder into a fine crumb. Store the pralines you need in the fridge and use as needed. Praline turns out quite a lot, you can use for other recipes or just reduce the ingredients proportionally. Next you need to melt the chocolate in a water bath. Add in the melted chocolate praline, then add the crushed thin wafers or rice Krispies and gently stir. Crispy layer of praline is ready.
Put the dough on a baking sheet (30X40), covered with baking paper or silicone Mat. Bake in a preheated oven at a temperature of 180-190 °C, for 8 to 10 minutes. Cooled. Cut 2 square 17x17 cm because I was making a big cake, I baked 2 large cake, then just clipped the edge. The point is that the cakes should be smaller shape by approximately 1 cm On one of the biscuits from the crispy layer, apply and remove in the cold.
Milk, egg yolks and sugar cook cream anglaise (custard). Let cool to 35°C. the Chocolate melt in a water bath and mix with 150 g of warm cream (about 30°C). Break the blender, turned ganache. Mix the ganache with cooled custard.
Whisk in the remaining cream until peak. Combine chocolate based mousse and whipped cream. Mousse should be used immediately. Ie you need to collect the cake.
In shape 18x18 cm to the bottom of the stacked cake covered with a crunchy layer (we put it in the refrigerator). The edges of the cake does not touch the walls of the mold (I wrote above). Then pour some mousse, so that the layer above the biscuit was about 0.5-0.7 see Put the second biscuit on top of the mousse, and pour the remaining mousse, level. Remove in the freezer (overnight).
Prepare the glaze (you can cook your favorite, and you can use this recipe): Gelatin fill with water and leave to swell, then dissolve in a water bath (do not boil). In a saucepan mix water (100g), sugar, cocoa powder and cream. Bring to the boil and cook for 1 minute. Turn off the gas. Add dissolved gelatin, stir thoroughly, let cool and remove the glaze overnight in the fridge.
Before using the glaze heated to 30-35C. Cover the cake with icing and decorate to your taste.
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