Cake "Pigeon"

Description

Delicate, with subtle fruit and vanilla aroma and creamy pear finish cake. It harmoniously combines a light sponge cake on proteins, a layer of fresh pear, creamy pear of Bavaria and peach mousse. For reviews of tasters, he "gently tickles the tongue"...

Ingredients

Egg white

5 piece
Flour

130 g
Corn starch

2 Tbsp
Vanilla

1 pinch
Sugar

1 cup
Salt

1 pinch
Soda

0.25 tsp
Pear

2 piece
Corn starch

2 Tbsp
Water

100 ml
Sugar

3 Tbsp
Nutmeg

1 pinch
Lemon peel

1 tsp
Lemon juice

3 Tbsp
Yolk egg

5 piece
Corn starch

3 Tbsp
Sugar

120 g
Milk

200 ml
Pear

3 piece
Lemon juice

3 Tbsp
Gelatin

10 g
Cream

500 ml
Peach

1 can
Sugar

1 Tbsp
Cream

500 ml
Gelatin

10 g

Cooking

Preparation of this cake, so as usual, will take a few days, but the result is worth it. Let's start with the biscuit. Products better to prepare in advance to have everything at hand. Shape with a diameter of 24 cm covered with baking paper. The oven to turn on to heat up to 170 - 180 degrees.

Separate the whites from the yolks. The yolks will be useful later. And beat the whites with the vanilla and a pinch of salt to obtain a weak foam.

Then, gradually adding sugar, beat the whites to a dense foam and full dissolution of sugar.

Sift in the protein mass blend flour, soda and starch.

Carefully and thoroughly mix to obtain a homogeneous air test.

Upload the resulting sponge mass into shape, flatten and put in the oven for 20 minutes - 25, bake until tender.

While baked cake, prepare the custard part of Bavaria. For this purpose the yolks well, mix with starch and sugar.

Into the yolk mixture add the milk.

Mix well and let stew on low heat.

While stirring cook a lot until thick. To shift the custard to the bowl, cover with film "in contact" with the surface and allow to cool completely. Then put into the refrigerator overnight.

The finished cake to remove and allow to cool, turning on the grid in the form. To give the cake to cool completely and "Mature" in the form of hours 8 - 10. I leave for the night.

The next day the sponge is removed from the form.

Cut into 2 Korzh. Temporarily remove the package.

Proceed to the production of the pear layer. Pear peel, seeds and tough core. Cut into medium-sized pieces. Wash the lemon, remove the peel, you will need a teaspoon. Squeeze the juice from half of a lemon. Stir starch in water.

In a saucepan combine pears, nutmeg, sugar, zest and lemon juice. Put on the fire.

When the pears give juice, and the sugar has dissolved, pour into the pan of starch mixture. Stirring constantly, boil the mixture until transparent and thick.

Prepared fruit filling to shift into a separate bowl and cool completely, stirring occasionally to avoid a film. For faster cooling I put the bowl in a pan of cold water. At the same time to soak in two separate tea cups sachet of gelatin.

Until cools down a layer of cooked pear puree for Bavaria. Also peel the pears from the skin, seeds and veins. Then grate them on a fine grater into the pot, add lemon juice and boil over medium heat, stirring occasionally. Boil until thick. The time depends on the juiciness of the pears. It took me 40 - 50 minutes. Into the hot puree to pour dissolved on a water bath gelatin in one Cup using a strainer. Mix well and set aside.

Meanwhile, whisk 500 ml of cream to thick peaks. To defer from the total amount 2 - 3 tablespoons for Assembly of the first layer of cake.

Assemble the cake. In a split form to lay the first Korzh.

Lightly lubricate it with cream and the sides to form a whipped cream rim with a height of about 1.5 cm.

In the resulting "tank" spread the cooled filling. Cover with the second cake and slightly press. Around the designs to build the bumpers.

Finish cooking buckwheat Bavaria. For this part of the custard, whisking, gradually introduce more warm the puree with the gelatin. Mix until smooth.

Then in three steps to introduce into the mixture the whipped cream, stirring gently with a spatula folding movements.

Get delicate and airy Bavarian mousse.

Pour it on top of the second biscuit and put into the refrigerator for some time.

Proceed to the production of a simple peach mousse. For this peaches Porirua in any convenient way. I at this time there a meat grinder with fine bars, so in the finished Moussa felt pieces. However, this gave additional structure to the cake and it did not spoiled. However, you can make the puree and more homogeneous.

In ready mashed potatoes to add sugar, it took me approximately one tablespoon. In a water bath to dissolve the gelatin and add to the peaches. In a separate bowl, whisk 500 ml of cream.

In peach puree also in three stages, mixing thoroughly, enter cream. Put the resulting mass on top of the pear Bavaria. Do this carefully so the layers were even. To remove the workpiece in the refrigerator until fully cured.

The finished cake to release from the mold and roll. Carefully, using the means at hand, to pass on to a serving dish. So I used for the final design of the whipped cream, I took another 500 ml of whipped cream. Some of them I used to lightly line the sides of the cake.

Cake decorate as desired.

It is high and very tender. But quite stable and holds its shape.

And here is the piece. Enjoy your tea!!!

Comments and reviews

Leave a comment or a recipe review