Cake Smorodina

Description

This cake I decided to combine all the best from my favorite desserts - cheese mousse from the cheesecake, chocolate and currants from Chuao and a delicious berry sponge cake.

Ingredients

Black currants

100 g
Gelatin

2.5 g
Water

15 ml
Sugar

30 g
Chicken egg

2 piece
Flour

65 g
Sugar

65 g
Butter

20 g
Leavening agent

0.25 tsp
Black currants
Milk

50 ml
Dark chocolate

30 g
Gelatin

2 g
Water

12 ml
Cream

100 ml
Cheese curd

125 g
Gelatin

6 g
Water

36 ml
Cream

200 ml
Milk

40 ml
Sugar

40 g
Yolk egg

2 piece

Cooking

Calculation of ingredients on the form with a volume of 1l Blackcurrant compote. Soak gelatin in cold water. Frozen currants mixed with sugar, warmed on the fire until boiling.

Remove from heat, punching blender. Add the dissolved gelatin.

The bottom of the ring (smaller diameter than the form in which you will assemble the cake), tighten with cling film. Because I have form for build a cupcake, I'm in the center of the ring put a plastic Cup to later in the middle turned out a hole. The entire structure to put on the Board, pour the compote and put into the freezer to freeze.

Chocolate mousse. Soak gelatin in cold water. Milk in a saucepan bring to a boil, remove from heat, add chocolate and dissolved gelatin. To give a little "warm" chocolate and pierce the mixture with a blender. Allow to cool to room temperature. Separately whip the cream until fluffy and pour them in the milk chocolate mass. Pour the frozen juice and again put into the freezer until firm.

Biscuit. Separate the whites from the yolks.

Mix dry ingredients.

Beat the whites until stable peaks.

RUB the yolks until light status, add the dry mixture, mix well. In several stages, stirring gently add the beaten egg whites. And in the end the melted butter.

Pour the batter on the parchment. I got a circle with a diameter of 22 cm Lay frozen black currants. Bake in a preheated 175 degree oven. Ready biscuit cool on a wire rack, cut the desired size.

Cheese mousse. Soak gelatin in cold water. To prepare custard base. Mix the egg yolks with the sugar. Milk heat in a thin stream, stirring constantly to pour into the yolks mixture.

Put on fire, cook until thick. Remove from heat, add gelatin. To cover the film "contact". Allow to cool to room temperature.

Add the cream cheese at room temperature (ricotta, weighed, frozen sour cream). Mix well. Whip the chilled cream. Mix gently until a homogeneous smooth.

Assembly. On the bottom of the pastry bag put the cheese mousse with a thickness of 1 cm. From the freezer to get a box of blackcurrant compote and chocolate mousse. To release from the backing and lay on cheese mousse compote down. The lateral space and the upper to fill the remaining cheese mousse. Top "drown" cut your shape biscuit. To put it in the freezer for 5-6 hours (can be overnight), if you cover the mirror glaze.

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