Description
I represent to Your attention a tender layered cake with cream jelly and fruit. Turned out tasty and impressive. He has such a bright, rich taste that words cannot describe, you just have to try...
Ingredients
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Puff pastry
450 g
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Apple
2 piece
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Pear
1 piece
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Orange
1 piece
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Yolk egg
1 piece
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Brown sugar
350 g
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Gelatin
10 g
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Cream
400 ml
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Powdered sugar
Cooking
Puff pastry divide into two parts. Our cake will consist of two layered cakes. First bake the bottom cake. Apple peel and core, cut into small slices. Puff reservoir lubricate the beaten egg yolk and place on apples. On top sprinkle with powder. Bake in the oven for about 20 minutes.
Bake the top crust. Make the crescents of puff pastry. On the edge of the reservoir lay the crescents, brush all with beaten egg yolk and bake in the oven for about 20 minutes.
Gelatin soak in warm water and when he nabuhnet, dilute with a few tablespoons of hot water. Whip the cream with 150 gr. sugar and add the softened gelatine. Cover the mix the cooled cakes together and put in refrigerator to congeal.
In a pan prepare a sugar syrup from calculation of 0,5 tbsp. water 200 g brown sugar. Washed the Apple and pear cut into thin circles. It is necessary to cut as thin as possible. Fruits boil in syrup until they become soft.
Then the petals lay out on a plate to stack them with the extra syrup. Begin to fold the roses. The middle of a turn almost tube. Then apply the leaf. Each petal slightly turn outward.
When the cake hardens decorate it with roses and slices of oranges. Cook sugar and water to the fondant and cover its fruit.
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