Description
Dear cooks, I congratulate You with Coming New Year and Christmas! I wish You health, peace, prosperity! I want to buy You a cake that is the fulfillment of winter citrus aroma, spicy taste and crispy base with almond Stroiteley.
Ingredients
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Flour
450 g
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Butter
250 g
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Brown sugar
75 g
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Soda
1 tsp
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Baking powder
1 tsp
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Cinnamon
1 Tbsp
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Orange
1 piece
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Cream
100 ml
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Condensed milk
150 g
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Sugar
60 g
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Cream
50 ml
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Honey
1 Tbsp
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Butter
20 g
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Almonds
60 g
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Brown sugar
50 g
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Flour
40 g
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Butter
30 g
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Chicken egg
2 piece
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Milk
150 ml
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Sugar
100 g
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Starch
2 tsp
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Gelatin
10 g
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Cream
250 ml
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Sour cream
200 g
Cooking
Beat butter at room temperature with brown sugar
Continuing to whisk, add the juice of a freshly squeezed orange, zest from the orange and cinnamon.
Gradually add flour (the flour may take a little less). Knead soft, elastic dough does not stick to hands. Divide into 8 equal parts
Roll out each piece around 20 cm Put to bake cakes in a preheated oven. Bake until slightly Golden at 180 g
Cakes soak: mix honey 1 tablespoon brandy - 1 tablespoon warm boiled water - 3 tbsp to Coat the cooled cakes (1 cake to postpone). For the cream: whip the cream, gradually add the boiled condensed milk. In the photo missed 7 cakes, 1 pending, 1 the cake disappeared...
Cream mousse: mix the eggs with sugar and starch. Soak the gelatin.
Milk to warm, add to egg mixture. Mix well. Return the saucepan on the fire, cook on a low heat, stirring constantly, until thick.
Let the cream cool slightly, add the squeezed out gelatine. Mix well.
Whip the cream, add sour cream to room temperature. Mix well with spatula. To enter into the cooled cream. Mix well.
To set the ring or razumnoy form 22 see Spread 1/2 of the cream-mousse, on top of stacked cakes. On cakes part 2 cream-mousse. Put in the cold to solidify.
For stroitelya: mix almonds, sugar, flour, butter. Grind in a blender.
To prepare the dough and stroitelya used sugar TM Mistral
The resulting mass is put on baking paper. Bake at 180 deg. until slightly Golden.
Caramel: mix the sugar with honey. To simmer heat until Golden brown
Cream bring to a boil. Pour in hot caramel, stir well, enter the butter. Give the caramel to cool. Grind in a blender, put in the cold for full thickness.
Pending on the cake to put caramel pasta, top with crumble shtroyzel. Slightly press.
Put the cake on top of frozen cream mousse. Remove in the cold until fully cured mousse.
At this time, prepare the glaze: Soak 7 g of gelatin. To mix water - 37 ml sugar - 75 g glucose 75g. Bring to a boil
Enter white chocolate 80 g, cream - 50 g
Enter the squeezed out gelatine. Grind in a blender until smooth. To remove the glaze overnight in the fridge.
The frosting to warm up to 35 degrees. Cake to release from the ring, turn. Put on the grill, pour the glaze.
For decoration used white chocolate. Christmas trees cut out of the mold, the edges are coated with finely grated chocolate. The bottom was decorated with a chocolate ribbon. To do this, melt tempered chocolate, put on a dense film. To give a little grab to chocolate, cut Christmas trees. Ribbon: measure the width of the cake. Apply the chocolate on the film, give it a little pull to make a film of the chocolate side against the cake. Put in the cold to complete solidification of the chocolate. Remove foil. Thanks for the help in creating the cake to my friend and mentor Alevtina-the Alka!
слишком жирный рецепт
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