Cake "the Breath of autumn"

Description

This cake was themed. It was necessary to perform in a certain color scheme for a matinee in kindergarten "Autumn Festival", but the inner filling is already my imagination fly. After degustatie cake everyone was in awe. Later created for their home is only slightly changed design, the combination of flavors ponravilo all family. I hope he will satisfy you.

Ingredients

Pumpkin

1 kg
Berry

150 g
Butter

100 g
Milk

100 ml
Egg white

6 piece
Gelatin

80 g
Leavening agent

0.5 tsp
Water

2040 ml
Flour

105 g
Starch

50 g
Sugar

990 g
Chicken egg

8 piece
Jelly

2 pack
Citric acid

0.5 tsp
Orange

1 piece
Dark chocolate

50 g
Red currants
Kalina

Cooking

Bake the biscuit. I will not repeat, step by step here http://www.povarenok .ru/recipes/show/690 25/ With ready-made biscuit with a serrated knife I removed the top delicious film test, since it will be very nice souffle + dark stripes, and soak would be better.

Pour the gelatin to swell in cold water. For each application in a separate bowl. (this quantity of water is not specified in the ingredients, roughly 75-100 ml for every 20 g)

Cook compote meal of berries, or berries that you will have. Manufacturer of fruit jelly here http://www.povarenok .ru/recipes/show/671 28/ cake and was filtering cooked compote through the sieve and through two layers of cotton fabric.

Made from purified pumpkin juice in the juicer.

Juice from 1 kg was not enough, laid out a cake, poured 1 liter of water and proverila, in the end he poured the extracted juice and let boil with the sugar. Was filtering for a long time, too, because through the fabric. Maybe You have another idea for the orange color, the pumpkin poskolku brightness did not give, had to drop the dye. The taste turned out great (who likes pumpkin) Orange to use for painting is not wanted, because the juice has a kind of bitterness. The preparation of jelly similar to the red.

Cooking a custard souffle. Separate the yolks from the whites and beat with 1/2 of the sugar white, pour in the milk and whisk. I got the eggs home, so white they will not, and in the finished cake, it gives a beautiful yellow tint, I thought that was painted with dye. If possible, apply the white, cut the cake will be super!

Add the flour and whisk.

Put the bowl on the pore bath (I had a strong flame) and keep stirring constantly until thick (8-10 minutes)

Cool at room temperature, add the softened butter.

Proteins room temperature, begin beating with the salt on low speed. When it begins to bubble, the speed begin to increase.

When the protein foam was thick, add gradually the remaining sugar.

Whisk until stable peaks.

Dissolved gelatine, strain and pour hot into proteins. Beat well.

Into the butter mass vrazu to enter the protein-jelly-like mass and whisk. The finished soufflés should immediately apply.

I'm a bit lost with the sequence, I apologize. You must have already prepared pie crust. After removing the top layer I infused the syrup (cooking http://www.povarenok .ru/recipes/show/690 25/, only without the brandy). and put him in the ring of a split form from baking.

Ring from the split form greased with butter, oil taped cut into strips package. Package greased with vegetable oil.

On biscuit put the souffle. MOST IMPORTANTLY - firmly put on the edge, in the butt getting in shape! If it's already starting to seize, lay edging and tread, the rest is hold over a water bath and have it pour an even layer. I have this cake was not so, as I described, this is subject to error, the second cake I did just that. There is no photo of this step, this is with the protein soufflé.

Protein souffle cooking as described in the previous step. Protein fluff, when the foam becomes strong, gradually add sugar, beat until stable peaks, enter gelatin - all. While You are doing all this custard soufflé has already seized on it and pour the protein soufflé. I have protein and clutched quickly, you need a little to hold it over the steam, no smooth layer, the second cake, I poured the liquid already was a perfectly clear outline.

The frozen soufflé back down from the edge equal distance, make the outline and insert a smaller diameter capacity (to the rim of the container on all sides a vantage souffle greased with butter), a little dent that had not passed jelly into the cracks. The cake diameter 28, diameter of bowl 18.

Pour the red jelly and left to set.

Jelly frozen, cut (it didn't work out) and take out a bowl. With orange blossom special knife took off wide strips of peel and chaotically laid out.

Fill in a blank circle of orange jelly, allow to begin to harden and place twigs of viburnum. Now leave until fully cured.

Jelly well stuck. Cook according to the recipe on the pack jelly to fill the cake, Etc. Oetker clear (2 packs, in the list of ingredients it appears just Jell - o) and the top layer pour the clear jelly. Allow to cool overnight in refrigerator (before do not attempt to remove, may be deformed) in the Morning decompresses the form, and all wonderful moves.

Prepare protein cream. I have the recipe http://www.povarenok .ru/recipes/show/156 34, only 3 protein. But he still gives clear forms, maybe You have your own recipe. Decorate the cake with cream, red currant berries and I cooked decor - chocolate leaves.

That's how it looks in context! Isn't it WONDERFUL?! (Photo of the cake which then had to do this for their decor differs)

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