Description
I am honest recipes! Therefore, the review will be constructive. I post it here only for reasons of interesting ideas. In this version I it any more I will not cook! But, be sure to pick up your components again. What I liked: incredible lavender aroma (!!!), rice cake Assembly and decoration. Cons: the cream should not have wasted time and money, the meringue can be done without agar (extra confusion and not very binding component) and definitely reduce the amount in half (I just realized that it will be grooooan number and immediately reduced), honey black rice (I have red - also not cheap), which did not fall apart and after the "penetration" of the blender, still, felt the grains. Well, now meet this cake is in the details!
Ingredients
-
Rice flour
55 g
-
Chicken egg
2 piece
-
Egg white
2 piece
-
Sugar
50 g
-
Rice brown
75 g
-
Milk
500 ml
-
Yolk egg
2 piece
-
Cream
200 ml
-
Sugar
50 g
-
Gelatin
10 g
-
Water
50 ml
-
Lavender
1 Tbsp
-
Egg white
50 g
-
Sugar
500 g
-
Water
25 ml
-
Citric acid
1 pinch
-
Agar-agar
0.25 tsp
-
Fruit puree
0.5 cup
Cooking
Beat the egg yolks with half the sugar until thick white foam. Beat the whites to a solid foam, add sugar and beat until density and Shine. Mix whites and yolks.
Add rice flour and stir gently with a spoon.
Spread the dough evenly on parchment lined baking sheet size 28x40, see Bake at 200 degrees for 15-20 minutes. Ready cake cool down completely. Cut into three equal long strips (for length)
Cream bring to a boil, remove from heat. Pour the lavender, cool. Drain. Soak gelatine in water.
Made of rice and milk to cook viscous porridge. To cook porridge for approximately 40 minutes. I have during this time rice is not seethe (he white reluctantly does it in the milk!)
Mix the egg yolks with cream and sugar.
To enter into the hot porridge, mix well and remove from heat. Porridge to cool to 85 degrees, enter gelatin. Beat with a blender.
The cream is prepared just before application to the cake. Agar pour water. The sugar is mixed with water, put on fire, bring to 118 degrees. Add agar and citric acid, stir, remove from heat.
Beat egg whites until stiff peaks. Still whisking pour in a thin stream syrup. Whip until the cream has cooled and become thick and smooth.
Put the cake together. Each strip of rice cake smeared with cream. Roll all the strips into one large loaf. The remnants of the cream to coat the top of loaf.
Refrigerate for a few hours. Coat the sides and top of cake with fruit puree.
Top capping protein cream.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.