Cake Malinovka

Description

Tender and flavorful, exquisite and sweet dessert. Two layers of airy mousse, bright touch of raspberry jelly and a rich taste of almond biscuit framed with whipped cream. The perfect ending to the holiday table, especially good for tea with lemon.

Ingredients

Flour

1 cup
Sugar

1 cup
Almonds

100 g
Butter

50 g
Corn starch

4 Tbsp
Chicken egg

3 piece
Yolk egg

4 piece
Leavening agent

1 pack
Syrup almond

2 piece
Vanilla

1 pinch
Salt

1 pinch
Raspberry

200 g
Sugar

3 Tbsp
Gelatin

5 g
Syrup berry

3 Tbsp
Nutmeg

0.25 tsp
Water

5 Tbsp
Cream

350 ml
White chocolate

100 g
Sugar

90 g
Egg white

2 piece
Water

60 ml
Gelatin

5 g
Vanilla
Ginger

0.25 tsp
Raspberry

200 g
Sugar

190 g
Water

60 ml
Egg white

2 piece
Cream

350 ml
Gelatin

10 g
Syrup berry

4 Tbsp
Syrup berry

4 Tbsp
Water

60 ml
Cream

300 ml

Cooking

To prepare the cake we need these photo products. The cooking process can be divided into several stages. On the first day, prepare the sponge cake and jelly, on the second day, prepare the mousse, and on the third day decorate. Before the shortbread is desirable to melt the butter to add to the dough the oil was not hot. And fry, cool and grind almonds.

Biscuit will beat into a soft mousse of egg and egg yolks with salt, gradually adding sugar. Whip until light, airy mass.

The egg mass sift the mixture of flour, starch and baking powder. Gently stir with a spatula until a homogeneous air test. Stir gently and quickly.

In a bowl with melted butter add a little test from the main mass, add flavorings. And on the dough sprinkle the nuts.

Oil to mix with the dough and pour on the nuts. Mix everything carefully until smooth.

The finished dough pour in with a parchment form (diameter 26 cm) and put in a preheated 170 - 180 degrees oven. Bake until tender about 30 - 35 minutes. Be guided by your oven. Ready-made sponge cake a Golden color and a toothpick stuck in the center comes out dry test. The finished cake to turn in my uniform on the rack and cool completely.

To prepare the jelly, soak gelatin in water. Form (diameter 24 cm) to cover with cling film.

In a saucepan put the raspberries, nutmeg, sugar, pour water and boil on the fire for 3 to 5 minutes at low boil. At the same time put in a water bath for the gelatin to become fully liquid. In the hot berry mixture pour the gelatin and mix well.

Pour the raspberries to the syrup and mix well. Better to mix with a fork to smash the berries, then a layer of jelly will be more uniform but still retain the seeds - then they'll play in the cake.

Pour into prepared pan and allow to cool to room temperature and removed before complete curing of the cold.

Ripe sponge cake cut into three layers, of which we need two.

The lower layer lay frozen jelly. Cover with the second Korzh. Then place this design in the ring (I additionally increased the sides of the foil).

Syrup and water to make a spray and it is good to soak the top half. Temporarily remove the resulting workpiece in the refrigerator.

To prepare vanilla-ginger mousse, we need to combine the melted chocolate with meringue, gelatin and whipped cream. Gelatin soak in cold water to swell and begin to cook the meringue. To do this, fill the remaining sugar with water, add ginger and put on fire. At the same time in a water bath to melt the chocolate to a liquid state and set aside.

Begin to whisk the egg whites with a pinch of salt. The syrup to boil thoroughly after boiling 3 minutes, and a thin stream while still whisking, pour in proteins. Continue whisking until a homogeneous, dense and shiny mass. At the same time in a water bath to dissolve the gelatin and beat with still-warm meringue.

Protein and gelatinous mass gently stir the melted chocolate, using a spatula. Mix folding movements.

Vanilla cream whisk until stable peaks.

In two or three steps to enter the cream to protein-chocolate mixture. Mix until airy and smooth. Future spread mousse on the cake and put into the refrigerator.

For raspberry mousse, we need to first soak the gelatine in the water and boil the raspberries with sugar and water for 3 to 5 minutes on low heat.

Then the raspberries through a sieve to separate the bones. The resulting liquid berry quite a lot to pour in dissolved in a water bath gelatin, mix well. Then there add raspberry syrup and stir well. Set aside.

Similar to the previous step to prepare a batch of meringue. Neat folding motion to mix in three stages, the meringue in berry puree.

Whip the cream to peaks, and so as carefully and thoroughly stir them to raspberry weight.

Get delicate raspberry mousse, which is in itself absolutely delicious. Put it on a frozen layer of vanilla-ginger mousse and clean up to complete solidification in the refrigerator.

Frozen cake to release from the ring to shift to the dish. It is better to put on the dish on which you serve dessert.

Decorate according to your taste and desire. In my opinion here perfectly fit just whipped (without sugar!) cream.

Bon appetit!

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