Description
Delicate cakes with carrots, a delicious jelly with slices of quince, framed by a light mousse of cream and cream cheese.
Ingredients
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Carrots
170 g
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Chicken egg
4 piece
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Sugar
170 g
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Flour almond
200 g
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Flour
70 g
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Lemon peel
1 tsp
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Salt
0.25 tsp
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Quince
500 g
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Water
250 ml
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Sugar
80 g
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Vanilla
-
Gelatin
12 g
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Sweet white wine
100 ml
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Sugar
100 g
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Water
100 ml
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Yolk egg
4 piece
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Lemon juice
20 ml
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Lemon peel
1 tsp
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Gelatin
15 g
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Cream cheese
350 g
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Cream
270 ml
Cooking
Prepare jelly. In a glass stir in gelatin, add the wine, stir and leave to swell. Quince peel and cores. Put in a saucepan the peel and pith, cover with water, bring to the boil, simmer for 20 minutes (small fire)
Clean the quinces and cut them into small dice. Put in bowl, drizzle with lemon juice.
Remove from broth and peel serdtsevini, enter the sugar, pieces of quince, slightly boil (semi-soft), Remove from heat, type a gelatin, vanilla, and stir until dissolved. Pour in shape with a diameter of 22 cm (for convenience, I make the form wrap). Put in the fridge.
Prepare the cakes. Separate the yolks from the whites. Put, beat egg whites with 120 grams of sugar.
Grate carrot on a small grater. Enter the flour (2 kinds), salt, lemon zest, stir.
In a separate bowl whisk the egg yolks with 50 g sugar.
Mix the yolk mass with carrot-flour.
Enter in 3 divided doses the beaten egg whites.
Put in greased and sprinkled with breadcrumbs form 22 cm Bake for 45 minutes in a preheated 190 degree oven. Let cool on wire rack. Cut into 2 Korzh.
Prepare the form with a diameter of 24 cm, as described in the recipe for the Cake "Curd and berry shake" http://www.povarenok .ru/recipes/show/932 60/ In the center put the cake (half whole).
Prepare the mousse. In a glass stir in gelatin, add water, stir, leave to swell. Boil the syrup: pour into a saucepan the water, sugar, put on fire, bring the weight up to 121 degrees. In a bowl, enter the yolks, whisk. Enter the syrup, whisk until cool.
In a separate bowl whip the cream.
In a separate bowl, mix together the cream cheese, zest and lemon juice.
Soaked gelatin dissolve in a water bath. In a bowl cream cheese, enter the yolk mass, gelatin, whisk to blend. Enter cream in 3 divided doses.
On the cake, apply mousse, jelly with quince, mousse, cake. Pour all the mousse. Refrigerate at least 3 hours. Remove, decorate.
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