Muscovy cake with pear

Description

Muscovy delicate cake with a layer of pear compote, champagne jelly and all under a delicate mousse of champagne.

Ingredients

Chicken egg

3 piece
Flour

100 g
Sugar

100 g
Leavening agent

0.75 tsp
Vanilla
Salt

1 pinch
Butter

30 g
Champagne

210 ml
Water

35 ml
Sugar

120 g
Lemon juice

9 ml
Gelatin

9 g
Champagne

250 ml
Yolk egg

75 g
Sugar

70 g
Corn starch

14 g
Gelatin

11 g
Cream

390 ml
White chocolate

60 g
the tangerine peel

1 piece
Pear

300 g
Sugar

60 g
Gelatin

10 g
Butter

150 g
Cream cheese

150 g
Powdered sugar
Vanilla

Cooking

To prepare the necessary ingredients (I have photos only of biscuit and cream).

Separate the whites from the yolks. Whisk whites with 1/2 sugar and a pinch of salt until stable peaks and yolks separately with the remaining sugar white.

Combine whites with yolks and gently stir with a spatula. Sift egg mixture to the flour mixed with the baking powder (I pre-sift the mixture 2-3 more times), in 2 portions, mixing thoroughly.

In conclusion, add melted and cooled butter. Carefully and gently mix.

Form (diameter 24 cm) lay a parchment, grease and put the dough. Bake at 180 degrees until cooked (until dry matches).

The finished cake to put on the grill, cool.

Prepare the pear compote. Pre-soaked gelatin. Pear puree (I used pear purerave in a blender), mix with sugar and put on fire until the sugar is dissolved and boiling. Remove from the heat and put the gelatin. Stir and let cool.

The bottom of the form (smaller than our future cake, I have a 22 cm) with cling film and pour our compote. On the bottom I put the Mandarin slices, it is possible without it, you can substitute anything delicious and pretty at your request. And send the compote in the freezer.

Champagne jelly. As always pre-soaked gelatin. In a saucepan pour the champagne, add sugar and put it on the stove, pour in water and heat until the sugar is dissolved. Remove from heat, add lemon juice and swollen gelatin. Stir, let cool.

Get the compote on top of the freezer and pour the cooled jelly (the picture can not see transparent jelly). And again sent in the freezer.

For the cream: Cream cheese and butter (all at room temperature) beat with a mixer at low speed with the icing sugar and vanilla in a lush foam. Set aside.

Champagne poured into a saucepan, add the tangerine peel and place over heat, bring to a boil. Cover with a lid and leave for 30 minutes to infuse.

Mousse. Put it on the stove cream is warm (almost boiling), meanwhile, beat with a mixer the egg yolks+sugar+starch and pour in, without interrupting the beating, hot cream.

All this is again put on a very small fire, but better in a water bath and, stirring constantly, bring to thickening. Remove from heat, enter gelatin, stir, put the white chocolate pieces, waiting, when melted and mix again. Pour through a strainer champagne, stir and let cool to room temperature.

Whisk in the cream. Entered the cream into the cooled custard and stir with a whisk to avoid lumps.

Begin to assemble cake to form larger and with the top down. Puts the part in a mousse form and put into the fridge for a while to grasp. Cut the cake in half and brush with cream, put the top part of the form.

Put on top of our billet from the freezer and cover the bottom of the cake.

I did a little differently. First build the cake, then put it upside down with part of mousse, and then filled in the sides of the shapes with the remaining mousse. The form several times knocked on the table.

I have a form turned more and so it was place. To fill it I made regular Jell packs. Made a puncture with a stick for sushi via the mousse around the edges to form bottom and filled jelly. Remove the form in the fridge (in the freezer).

Take out the cake after solidification, overturn on a dish.

Decorate at your discretion.

The cake cut.

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