Cake "Sun"

Description

The cake project was hatched about six years, has varied ingredients, combinations of flavours, but retaining the main ingredient – the mango mousse. I rummaged through a pile of recipes products and reviews, I found the most interesting and then, finally.)) The combination of almond sponge cake, jelly, kiwi and mango mousse was incredibly bright, summer refreshing and harmonious. The first husband said that each dessert has its mood, and now that it is Sunny. Do not judge strictly, this is the debut)) I Hope anyone who tries this tropical tenderness, will receive a bonus still a ray of sunshine)) the cake Diameter - 18 cm

Ingredients

Chicken egg

2 piece
Egg white

2 piece
Flour almond

50 g
Flour

20 g
Powdered sugar

50 g
Butter

20 g
Kiwi

3 piece
Sugar

1.5 Tbsp
Gelatin

5 g
Mango

2 piece
Sugar

70 g
Corn starch

20 g
Gelatin

8 g
Cream

125 g

Cooking

Ingredients for the almond sponge cake.

Eggs, beat with sugar in a solid foam

Sift the two kinds of flour and add to eggs. Whip at high speed for about 10 minutes.

Input a thin stream of melted butter (cooled) and mix by hand or on low speed of mixer.

Protein whisk until stiff peaks and gently mix up the dough.

Pour the batter into the pan. I have betrayed over the parchment, why did the French shirt. Cookie monster the form is not stuck;)

Bake in a preheated 200 gr. With the oven about 20-25 minutes to dry and splinter. Be guided by your oven, I baked it 25 minutes and 5 gave to fend off. Cake out, let cool on wire rack, cut in shape, slightly smaller than the one in which the cake, wrap in cling film and refrigerate before assembling the cake. Here you want, maybe you want, what would sponge layer was visible, but for better impregnation of the tip still need to crop.

Ingredients for jelly kiwi. Just specify the photo. First prepared gelatin. Recipe for so many kiwis out 2 records. But then I read that the kiwi pair with him often naughty and a bunch of reviews that jelly is not frozen and it is better to add gelfix to pieces (in the photo with the finished jelly). Fortunately I had a pack and I overreacted. Result, the jelly is frozen very quickly, had no problems.

Kiwi clean and Porirua blender

Add sugar (to taste) and warmed on a slow fire until the sugar is dissolved. Then add gelfix and bring to a boil, stirring intensively. Pour the jelly in a form that cut the cake and put into the fridge. Can be in another form, but it's easier, that would then not have to crop the shape of the biscuit.

Ingredients of mango mousse.

Mango pulp Porirua blender, whisk the cream until stiff peaks, soak gelatin, starch dilute in water.

In part mango puree, enter the sugar, put in saucepan and heated until complete dissolution of sugar.

Add to the pot pre-soaked in water gelatin, and diluted in cold water starch. Stir to completely dissolve the gelatin, NOT boiling.

Remove from heat, add the remaining mango puree and whipped cream. Well but gently stir.

To assemble the cake. 1. On the bottom spread sponge cake. 2. Pour a small amount of mousse. Here, it seems to me, should be for 3-5 minutes to submit the form in the freezer, what would the next layer is laid down properly, but my time was running out, so on this I will work next time. 3. Spread the pancake jelly. 4. Pour all the remaining mousse. 5. Put into the freezer until firm. Usually write 6-8 hours, but I have on a freezing was only 3. The cake froze beautifully and evening tea were all in readiness;) 6. Decorated I with dreams of the sea and the sun, with a warm sadness for the departing flight. So that was pretty marine picture.

Here's a tropical baby was the result

All nice and sun tea:)

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