Description
An exquisite blend of the aroma of coffee and cherries: girly what-if, light, spring, coffee crisp... Gorgeous gift for the girls on March 8 and more!
Ingredients
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Flour
30 g
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Cocoa powder
10 g
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Chicken egg
2 piece
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Sugar
55 g
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Corn starch
10 g
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Butter
20 g
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Instant coffee
1 tsp
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Water
2 tsp
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Milk
50 ml
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Cream
60 ml
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White chocolate
50 g
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Chocolate milk
50 g
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Syrup invert
50 g
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Liqueur
1 Tbsp
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Gelatin
3 g
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Water
15 ml
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Puree berry
150 g
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Sugar
30 g
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Corn starch
10 g
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Gelatin
6 g
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Water
30 ml
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Cream cheese
100 g
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Cream
250 ml
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Milk
150 ml
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Gelatin
10 g
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Water
50 ml
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Liqueur
25 g
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Sugar
50 g
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Yolk egg
2 piece
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Sugar
0.5 tsp
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Water
2 Tbsp
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Liqueur
2 Tbsp
Cooking
Coffee cake. Mix the dry ingredients: flour, starch, cocoa.
Butter to melt. Instant coffee pour 2 tsp of boiling water.
Eggs and sugar mix and place in a water bath to dissolve the sugar and achieve a mixture temperature of 45-50 degrees.
Remove from the heat and beat on very high speed of mixer until a stable pattern of about 10 minutes.
Mixer to switch to the low speed, without stopping whisking add the coffee.
Then gently stir (spatula) the dry ingredients and gently pour in the melted butter. Mix well.
Bake in the form of a 16 cm diameter about 12 minutes in a preheated 165 C oven.
Biscuit to get out of shape and cool on wire rack.
Cut into 2 Korzh.
The cherry confit. Soak gelatin. Combine the cornstarch and sugar.
Cherry puree (I thawed frozen cherries) add the sugar with the starch, bring to boil, boil for 1 minute. Remove from heat, cool slightly and put gelatin.
Syrup for impregnation of cakes. Mix sugar, hot water and liquor.
One sponge cake to put in a ring with a diameter of 16 cm, to impregnate with half of syrup to pour on top of confit. To put it in the freezer until complete freezing.
Coffee kremu. Soak gelatin. In a saucepan mix the milk, cream, invert syrup (glucose) to bring almost to the boil.
In a tall recipe glass put the chocolate, prepared gelatin, pour coffee liqueur. Pour hot milk mixture, punching blender until smooth and allow to cool to room temperature. The second sponge to soak the remaining syrup and put in the ring with a diameter of 16 cm, pour cremo and put into the freezer until fully cured.
Coffee mousse. Gelatin pre-soak. Coffee mousse should begin to prepare when you are sure that both your insert ( with confit and kremu) completely frozen. Milk heat. Mash the yolks with the sugar. Stirring constantly, pour the milk, stir and put on stove, cook until thick. But not to overheat, because after 80 degrees, the yolk will curdle and you'll get sweet scrambled eggs.
Remove from heat, add coffee liqueur and prepared gelatin. Allow to cool to room temperature.
In custard Foundation to add cream cheese to room temperature. I use homemade ricotta.
Chilled cream until soft splendor. Parts to enter in the custard base. Stir until smooth homogeneous state.
Assembly. A pastry ring with a diameter of 18 cm and tighten with cling film, sides pave band. To put on the Board where you plan to assemble the cake and freeze. 1/3 of the mousse to spread on the bottom of the form.
Next comes the insert with coffee cremo, put the biscuit up. Spread the remaining mousse (special attention is needed to be with the sides around the insert, make sure that all the space was filled). This is best done using a pastry bag.
The second insert (confit down) neat vkruchivayutsya movements were immersed in the mousse. Cover with cling film and put into the freezer for 5-6 hours, preferably overnight.
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