Description
What is interesting of this cake? First, an unusual batter for crepes, which is baked in the oven with a light orange aroma. The taste is something between a traditional pancake and a biscuit. Secondly, air mega-chocolate cream, just melting in your mouth. It is spoonable. And third, the flavor combination. Dessert turns out to be very harmonious. And the sourness from the cranberry jam and apricot jam, bitterness from the cocoa and the sweetness from the meringue complete the idyll. The idea is taken from the Italian chef.
Ingredients
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Milk
40 ml
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Sunflower oil
10 ml
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Chicken egg
4 piece
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Sugar
75 g
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Water flower orange
1 tsp
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Flour
60 g
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Butter
30 g
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Chocolate milk
100 g
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Water, carbonated
200 ml
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Cocoa powder
1 tsp
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Sugar
3 Tbsp
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Gelatin
10 g
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Cranberry
50 g
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Ginger
0.5 tsp
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Sugar
50 g
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Water
20 ml
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Meringue
8 piece
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Cocoa powder
-
Jam
2 Tbsp
Cooking
To make a batter for crepes. Separate the whites from the yolks. Mix the egg yolks with 50 g sugar, milk, flour, sunflower oil and orange flower water. Beat with a mixer for 2-3 minutes.
Beat the whites with 25 g of sugar until "hard" peaks.
Gently stir the melted butter and the whites into the batter with a spatula.
Form to lay a parchment paper or foil. Pour the batter and distribute over the entire surface so that the thickness of the dough was 1 see Bake in a preheated 180 degree oven for 10 minutes. Allow to cool and cut into 2 parts. Every piece of fluff apricot jam.
Chocolate to break into small pieces and put into a saucepan. Add carbonated water (not necessarily mineral to take, but it gives a special touch), cocoa and sugar.
Bring to a boil, remove from heat and let cool to 80 degrees.
Add instant gelatine, mix thoroughly and beat with a mixer at high speed for 2 minutes.
Put in the fridge for 30 minutes to a little mousse grabbed and repeatedly beat with a mixer for 3 minutes. 1 half of a pancake with jam to spread the mousse, spread over the entire surface (the thickness should be 1-2 cm) and cover the second half, a bit squashed. Place in refrigerator (or freezer) for at least 2 hours or until until the cake is firm enough to be cut.
To make cranberry jam. Mix the cranberries, water, ginger and bring to boil. Cook for 5 minutes to soften the berries, then add the gelling sugar and keep on heat for another 2 minutes. Allow to cool. Optional jam you can blend it, but I wanted to have berries.
To serve cut the cake into triangles. Sprinkle with cocoa powder. Next put the meringue (which I cooked in the microwave), pour cranberry jam and apricot jam.
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