Description
As soon as I saw this dessert, I realized that I will not rest until I cook it, so much he interested me. Juicy and tasty cake with berry jelly shell, under which lurks a gentle fruit and cream soufflé, complemented by a thin layer of shortcrust pastry. Despite his "undignified" energy value will be more than appropriate for a summer holiday thanks to its unusual appearance and excellent taste.
Ingredients
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Flour
70 g
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Butter
30 g
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Sugar
20 g
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Yolk egg
0.5 piece
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Jam
2 Tbsp
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Gelatin
10 g
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Juice
125 ml
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Water
125 ml
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Sugar
25 ml
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Pistachios
20 g
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Pineapple
200 g
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Gelatin
10 g
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Yogurt
200 ml
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Cheese
130 g
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Cherry
50 g
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Cream
70 ml
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Vanilla
1 pack
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Sugar
40 g
Cooking
Dried cherries wash and soak in boiling water for half an hour, unsalted pistachios peeled and finely cut, pineapple cut into slices, if it is fresh, if canned - drained and liquid. Several pieces leave for decoration of the dessert.
Let's start cooking a dessert with cookie crust. In order to make the cake more useful, I suggest to replace part of wheat flour in the flour. Sift the flour, add the pieces of butter and granulated sugar, chop with a knife in the crumb.
Add half of egg yolks and quickly knead the dough.
Roll the dough into a ball, wrap in a plastic bag or plastic wrap and put half an hour in the fridge.
Meanwhile, let us the top jello layer dessert. Soak the gelatine in 30 ml of the total amount of cold water and leave on intended for its swelling time. The remaining water, juice and sugar mix in a bowl. If You are a connoisseur of red wine, can substitute cherry juice for the wine, it will turn out incredibly tasty but juice and dessert will be at least good. When gelatin swells, dissolve it on a slow fire until dissolved, stirring occasionally. To the boil do not bring it.
Pour the juice in a container in the form of a hemisphere. For this purpose is a glass bowl, like me, a small saucepan or plastic container. In the other semi-circular container on a 2 cm smaller in diameter, pour such a quantity of cold water, so it does not touch the bottom and set exactly in the middle. Between the surface of the large and small bowls must be the same layer of the jelly mass. Put a few hours in the refrigerator to jelly grabbed.
Now for the test. Roll out to a thin round layer equal to the diameter of the bowl of jelly, often pinned with a fork, so it won't warp during baking and put in the preheated oven for 10 minutes at 180 degrees Celsius until cooked.
While the cake is baked, make yogurt souffle. Soak gelatin in a little cold water and leave to swell. In a bowl pour unsweetened plain yogurt, cottage cheese passed through a sieve to remove lumps and make its structure more air.
Add sugar and vanilla, and beat to a smooth consistency.
To the cheese-yogurt mixture add the squeezed water from the cherries. Uncool in the same way as in the first case, the gelatin pour in a thin stream under the rotating blades of the mixer. Put a bowl for a short time in the fridge and stays grabbed.
In a separate bowl, whisk the cream and combine them with the soufflé.
The jelly layer by this time must set completely. Pour from a smaller container of cold water and pour hot. When the bowl will move freely on the surface of the jelly, slowly extracted it.
The resulting jelly-like recess nicely fold a third of the pineapple slices, cover the third part of the souffle, repeat layers two more times. The last layer is cheese.
A sand layer covered by a smooth layer of cherry jam D arbo with a wonderful natural flavour and surprisingly low in energy density.
Cover with a cake layer of curd souffle, soaked to the side of the souffle. Almost ready to remove the cake overnight in the refrigerator, at least - for a few hours.
Now the most important part of making the dessert is a jelly extracted from the form in which it solidified. Pour into a large container of hot water, put in her bowl of dessert for 10 seconds, pressed to the bottom of the bowl plate or cake stand and turn upside down. Then slowly remove from the jelly bowl. Sides of cake decorate with pistachio nuts, top with pineapple slices. Now the cake is ready.
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