Cake "Summer evening"

Description

A stunningly delicious and sweet cake with berry reminder of the past summer.

Ingredients

Chicken egg

2 piece
Sugar

2 Tbsp
Flour

3 Tbsp
Butter

20 g
Soda

0.2 tsp
Strawberry

250 g
Sugar

50 g
Gelatin

6 g
Water

40 ml
Starch

1 tsp
Peach

250 g
Sugar

50 g
Gelatin

6 g
Water

40 ml
Starch

1 tsp
Sugar

120 g
Milk

100 ml
Cream

400 ml
Gelatin

15 g
Water

90 ml
Yolk egg

3 piece
Water

50 ml
Sugar

100 g
Glucose

100 g
White chocolate

100 g
Condensed milk

70 g
Gelatin

10 g

Cooking

Sponge cake for this cake will be small. Because it serves as a basis for it. Whisk the eggs with the sugar. Then gently with a spatula beat in flour, soda and melted butter.

Pour the dough into the baking dish (20cm). Put in the oven at 180C for 10-15 minutes. Ready biscuit cool.

For the strawberry layer, soak the gelatin in water. Give him to swell.

Strawberry mash with a fork. Mix with starch and sugar. Put it on the stove and heated until thick. Then add swollen gelatin and stir until it dissolves. Cool.

Pour in the form (18-20cm), which has a tightly closed bottom. Put in the freezer. Frozen layer ejected from the mold. (it is convenient to use some hold over fire)

Similarly, make the peach layer.

For the caramel mousse soak the gelatin.

Put warm milk.

In another bucket, pour sugar and put on a small fire. Waiting when the sugar has melted. You should get a brown caramel. Make sure that it is not burnt.

The caramel carefully pour in the hot milk (it will foam). Stir until then, while the caramel to dissolve in milk and the mass is homogeneous. Then remove from heat. Separately, stir the yolks, pour some of the mixture to the yolks (to temper by them, but not cook) and mix well. Then add the entire mixture. A little to warm up the whole mass on fire. Then, add the gelatin and mix well to dissolve. Cool the mass to room temperature.

Whisk the cream until splendor. Beat until stable peaks is not necessary, only up to the point where they have become lush.

Add the caramel mass to the cream and gently stir with a spatula.

The cake collected quickly because the mousse tends to congeal. And assemble the cake upside down. In the form (22cm) on the bottom, pour a little mousse. On it lay frozen peach layer. Then some mousse, strawberry layer. Even mousse and on top is a biscuit. Boca at the walls is also filled with mousse. Remove the cake in the freezer... preferably overnight. Frozen cake extracted from the mold. We freeze it in order to ready the cake was perfectly smooth. no rough edges, which will act under the glaze. If you cake will not be to pour the glaze, it can not freeze, just refrigerate.

For the glaze, soak the gelatine.

Sugar, glucose and water heated to the stage of undertaking a boil. Stir. Boil is not necessary, because the mixture is saturated with oxygen, and it is nothing to us. Remove from the heat. Let cool a little.

Dissolve in a hot mixture of gelatine.

Hot mass pour the white chocolate with condensed milk. Mix well to dissolve the chocolate. At this stage add the dye. The mixture can be a bit hit blender at an angle, so that the air does not hit the ground. Cover the frosting with foil in contact and put into the fridge at least for 12 hours. Before using the icing heated up to 30-35 C.

Frozen cake out of the freezer and immediately without delay (did not have time to condensation) pour glaze. Give a few minutes for the glaze to set and put the cake on a plate. The cake alone will thaw in the refrigerator.

Comments and reviews

Leave a comment or a recipe review