Cake "First love"

Description

Recently my beloved daughter literally flew on the wings, and said, that, probably, fell in love, and most importantly - it is mutually))) And yet, the boy will come to us to get acquainted. Here it is - the real spring! Spring in the yard, spring in the heart))) Oh, I can't imagine how I was shaking hands and legs, and in honor of this joyous occasion I decided to bake a cake, which had long dreamed of, but there was no reason to bother. He is the same gentle, timid, airy and intoxicating as first love, spring, happiness. So, I invite you to enjoy a piece of cake, not sugary, moderately sweet, mousse with a dark chocolate mousse with white chocolate and a layer of pear mulled wine. The idea is Ruletka. Oh, the weakness I have for Solanum cakes ))) I Wonder? Come on in, help yourself...

Ingredients

Flour

170 g
Chicken egg

7 piece
Butter

20 g
Powdered sugar

140 g
Sugar

370 g
Cocoa powder

25 g
Vanilla

1 pack
Pear

1 kg
Dessert wine

700 ml
Cinnamon

2 piece
Carnation

2 piece
Orange zest

0.5 piece
Cognac

10 g
Dark chocolate

50 g
Cream

760 g
Cream cheese

500 g
Gelatin

44 g
Vanilla

1 piece
Potato starch

10 g
White chocolate

80 g
Galereya mix

2 pack

Cooking

Prepare food for the white oil of the cake: 1 egg, 20g sugar, 20g of softened butter, 30g of flour

All mix, put on 1 hour in the refrigerator

I have two forms: 26 cm and 24 cm Assembly will be held in larger form, and chocolate cake ispekat less. So, the size of the circle shape with a diameter of 26 cm to 80 cm, so I need a strip with a length of 80 cm and a width of 4 cm, such a large pan I have, so will collect from multiple. I've ruled greaseproof paper into 3 strips at 30cm in length and 4 cm in width, painted inside patterns of oil-cake, and sent in the freezer for 1 hour

While the oil cake is set, prepare the chocolate sponge cake: 6 eggs, 150g sugar, 140gr of flour, 25gr cocoa, 1пак. vanilla

Eggs, beat with sugar and vanilla

To increase in volume by 3 times

Add in a few receptions sifted flour and cocoa

Gently stir with a spatula

300g biscuit dough pour in shape with a diameter of 24 cm, covered with parchment, and bake for 10 minutes at 200 degrees, ready cooled sponge cake

The rest of the biscuit pour out our pattern, previously a staple gun fasten the edges of the parchment, that did not spread and kept form the desired rectangle

And bake for 8 minutes at 200 degrees

Patterned cooled sponge cake cut into strips with a width of 4 cm

Prepare food for the interlayer of the drunk pears: for the pears in wine: 1 kg of pears meeting, 700 g of wine of Cahors, 300g water, 200g sugar, 2 cinnamon sticks, zest of 0.5 orange, 2 PCs cloves.

Cook almost mulled wine: all mix, bring to the boil, drop in the wine peeled pears and cook for 20 minutes.

Start to assemble the cake: take the form of dia. 26 cm, vistream it with cling film, around the perimeter of the stacked patterned sponge, drawing to the edges on the bottom put a round biscuit

Sponge cake impregnated with brandy impregnation. (100 gr water, 20 gr of sugar, 10 grams of cognac), the water boiled with sugar, cooled, added the cognac. And well soaked into the bottom and sides of the cake

Prepare the mousse with a bitter chocolate: 50g bitter 80% chocolate, 125g 33% cream, whipped 255гр 33% of cream, 250g cream cheese mascarpone 60g icing sugar, 12 g leaf gelatin 1/2 vanilla pod, 30g of water to gelatin

Gelatin fill with cold water

Vanilla pod cut, cleaned up inside, throw in the cream and vanilla pod are sent to the same and bring to the boil, remove from heat

In hot cream spread chocolate, stir until smooth, cooled to 30 degrees Celsius

Whisk the mascarpone with the icing sugar, beat in chilled chocolate cream

Beat the remaining chilled cream until fluffy foam, gelatin rastvorom in hot water, cooled to 30 degrees Celsius. and 2 tablespoons whipped cream beat in the melted gelatin,

Then add gelatin to the chocolate mixture, and gently beat in to it the rest of the whipped cream

Ready mousse of dark chocolate spread on chocolate sponge cake and put to solidify

Do jelly impregnation of boiled in wine pears, for a layer of pear jelly we will need: 2 pieces of pear cooked in wine syrup, 320 g wine syrup from cooking the pears, 10 g of potato starch, 20 g of cold water (for dissolving the starch), 20g leaf gelatine

Pears blend with the syrup, add the dissolved starch, cook until thick, let cool to 80 degrees, add the squeezed out gelatine, mix well and pour into a form, a little less than 24 cm I Have is a frying pan))) And put into the fridge to harden.

And while jelly freezes, making a white chocolate mousse by analogy mousse of bitter chocolate. For the mousse with white chocolate: 80g white chocolate, 125g 33% cream, whipped 255гр 33% of cream, 250g cream cheese mascarpone 60g icing sugar, 12 g leaf gelatin 1/2 vanilla pod, 30g of water to gelatin in the Cream bring to a boil with the contents of half of the vanilla pod and with the pod, remove from heat, remove vanilla pod and add white chocolate, stir well, cool to 30 degrees

Whisk the mascarpone with the icing sugar, should be mixed with the chilled mixture of cream and white chocolate

The cream whisk in a solid foam

2 tablespoons of cream should be mixed with the dissolved and cooled to 30 degrees gelatin, then add this mixture to the rest of the mousse

And interfere with mousse of white chocolate remaining whipped cream

Frozen jelly of drunken pears spread on chocolate mousse

And on top pour the white chocolate mousse and sent our cake is good to freeze. I he spent the night in the fridge

In the morning I started decorating. It took me 4 pears (pictured just two, but we have four) and 2 packet of neutral jelly hardens quickly

Pears I cut up, decorated the top of the cake, poured the mixture for the neutral jelly 500 g water, prepared according to package instructions fill and filled in the pears.

UFFFFFFFFFFFF, that's all. The cake is ready.

Locked and loaded waiting for the guests

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