White cake "Isfahan"

Description

Unique dessert Isfahan, named after the legendary city of roses, and the petals of these flowers are one of the main ingredients of French sweets. Made him famous Parisian pastry chef Pierre hermé. Almond pastry cream with white chocolate and rose petals, light sour raspberries... the original dessert rose color, but I didn't have dye. I think the taste didn't suffer from it.

Ingredients

Flour almond

200 g
Powdered sugar

200 g
Sugar

200 g
Water

65 ml
Egg white

4 piece
Yolk egg

3 piece
Sugar

30 g
Flour

25 g
Milk

300 ml
White chocolate

50 g
Butter

20 g
Gelatin

5 g
Jam

50 g
Raspberry

300 g

Cooking

Several times, sift the almond flour with powdered sugar.

Add 2 protein (75ml) and stir.

Mix in a saucepan water and sugar and heat over medium heat. In any case do not mix.

Whisk until firm foam remaining 2 protein.

When the temperature of the syrup reaches 118С (test for soft ball: syrup dripping into the water and rolls the ball - it should be soft) pour in sbivautsa proteins hot syrup and whisk them to a thick mass.

Add the beaten egg whites to the first mixture.

Mix.

Place the dough in a cooking syringe and put circles with a diameter of 8 cm (for convenience, circles can be drawn on the reverse side of the parchment). Set aside them for 60 minutes. Then bake for 15-20 minutes at a temperature of 150 degrees.

Softened butter and chocolate put in a heat resistant bowl. Gelatin pour a small amount of water and leave to swell.

Whisk the egg yolks with the sugar and flour

Milk bring almost to a boil,

Pour half into the egg yolks in a thin stream, mixing continuously. Pour back into the saucepan the remaining milk, mixing continuously, cook until thick.