CAKE THANK-YOU «VALENTINE»

 

INGREDIENTS
for light oil biscuit:
-27гр melange (mixture of yolk and albumen; eggs)
— 22gr of powdered sugar
— 22gr butter

CAKE THANK-YOU «VALENTINE»

— 30gr of wheat flour sun
__________
for chocolate biscuit:
-275гр melange (mixture of yolk and albumen; eggs)
-150g of sugar
— 138gr wheat flour sun
— 25gr 100% cocoa powder
-0,5 gr of vanillin
__________
for rum impregnation:
— 143gr of water
— 35gr of sugar
— 10gr of light rum Bacardi
__________
for pears in wine:
— 1000gr pears pears peeled strong grades (I have a conference)
— 727gr wines Cahors
— 390gr of water
— 221gr of sugar
-2 cinnamon sticks (11gr)
__________
for layer of pear jelly:
-195гр pears cooked in wine, purified from the seed box
-323гр wine syrup from cooking the pears
— 9gr potato starch
-15гр cold water (to dissolve the starch)
— 20gr of leaf gelatin (or 20gr of powder + 40gr of cold boiled water)
__________
for mousse with white chocolate:
— 73gr of white chocolate
— 114gr 33-38% cream
— 249gr cream cheese
— 81gr of powdered sugar
— 251gr whipped 33-38% cream
— 13gr gelatin
— 30gr of water (to dissolve gelatin)
-1 / 2 pod Bourbon vanilla
__________
for mousse with bitter chocolate:
— 54gr of bitter 80% chocolate
— 126gr 33-38% cream
— 255gr whipped 33-38% cream
— 245gr cream cheese
— 64g of powdered sugar
— 13gr gelatin
— 30gr of water (to dissolve gelatin)
-1 / 2 pod Bourbon vanilla
__________
for finishing the top of the product:
— 170gr whipped 33-38% cream
— 285gr pears cooked in wine, purified from seed box
-2 packages of 8gr transparent jelly cake filling (1 package is designed for 250gr of liquid and 50gr of sugar)
__________
for chocolate sauce:
— 250gr of wine syrup from cooking pears
— 45gr of bitter 80% chocolate
__________
in addition:
— round shape d=23cm, (for biscuit baking)
— round shape d=25cm, h=8cm (for cake Assembly)
— round shape d=19cm (for pouring pear jelly)
-rectangle 15х40см (reservoir biscuit)
stencil for the manufacture of colored sponge cake
— confectionery tape
— parchment for baking

METHOD OF PREPARATION

1. In the photo, a set of products for pears in wine syrup: pears of hard varieties (I have a conference), wine Kagor, cinnamon sticks, sugar.

2. Pears clear from peel. In a deep saucepan bring to a boil wine, water, sugar and cinnamon sticks. Lower whole pears into boiling syrup and cook until cooked on low heat. Cool pears in syrup.

3. In the photo, a set of products for a layer of pear jelly: cooked and peeled from peduncles and pear seed boxes, wine syrup, potato starch, gelatin sheet. Sheet gelatin can be replaced with powder… Sheet gelatin fill with cold water, leave to swell, and then lean back on a sieve. Powder-fill with cold boiled water (40 g) and leave until swelling. Dissolve starch in cold water. Set aside.

4. Connect pears with wine syrup, puree with immersion blender.

5. Bring the puree to a boil, pour the starch and stirring, bring on a quiet fire to thicken.

6. Remove the puree from the fire, cool to t=80C and enter the swollen gelatin.

7. Circular shape (d=19cm) line a rimmed cling film. Pour into pie shell pear puree, place the bowl in refrigerator until Tagliavini (~1 hour in refrigerator or 20 minutes in the freezer).

8. In the photo set of products for oil biscuit: butter, powdered sugar, melange, wheat flour sun.

9. Softened butter combine with melange, powdered sugar and sifted flour. Stir the mass until smooth, and then remove the refrigerator for 1 hour.

10. On the parchment place the stencil for the manufacture of colored biscuit. On top of the stencil, apply the dough, carefully «rubbing» it in the stencil cells. Remove excess dough with a cooking scraper or spatula. Very carefully remove the stencil. Give the parchment the shape of a rectangle with sides 15 and 40cm (used a stapler). Set aside.

11. In the photo a range of ingredients for chocolate sponge: egg, sugar, 100% cocoa powder, wheat flour, sun, vanilla. In a suitable bowl, mix the flour and cocoa powder.

12. Egg whisk with sugar and vanilla until the volume increases 3 times (grains of sugar have completely dissolved).

13. In 2 portions enter the sifted dry mix products, gently stirring the mixture with a spatula movements from the bottom up.

14. 300gr chocolate dough lay out in the form of d=23cm, pre-lining its bottom with parchment. Bake the biscuit in the oven heated to t=200C for 10 minutes (dry Luchina). Cool it down.

15. The remains of the chocolate batter, spread on top of the oil. Bake the plate biscuit in a preheated oven until t=200C 8 minutes (dry beam). Cool it down.

16. The color of the cooled sponge cake cut into 2 strips 4х35см.

17. The bottom of the split form (d=25cm) lined with parchment, sides — confectionery tape. Lay out the biscuit tape on the sides of the mold (pattern to the side).

18. The bottom of the form close round biscuit. Soak biscuits rum impregnation. For rum impregnation bring to a boil sugar and water, cool, flavored rum.

19. In the photo, a set of products for chocolate mousse: cream cheese, white chocolate, bitter 80% chocolate, 33% cream, powdered sugar, Bourbon vanilla, gelatin sheet.

20. Bitter chocolate shred. Half vanilla sticks are carefully cut in the longitudinal direction. Remove the seeds from the stick with the knife edge. Combine in small saucepan the cream (126гр), the contents of the vanilla sticks and the stick. Put the saucepan on a quiet fire, bring the contents to a boil, remove the vanilla stick.

21. Remove the saucepan from the heat, immediately pour the crushed bitter chocolate. Stir until chocolate is completely dissolved. Cool down to t=30S.

22. Sheet gelatin fill with cold water, leave to swell, and then lean back on a sieve. Dissolve gelatin in 30gr of hot water (t of water =80C). Powder gelatin fill 30gr of cold boiled water, wait for swelling, and then dissolve in a water bath (or in microwave). Combine cream cheese, powdered sugar and melted chocolate. Beat with a mixer until smooth.

23. Chilled cream (255гр) whisk in the lush foam. Stir 2 the table.spoons of whipped cream to the dissolved and cooled to t=50C gelatin, and then enter them into the mousse (work should be a spatula). Fold into the mousse the major part of whipped cream.

24. Put the chocolate mousse in a biscuit mold. On top of mousse put Tagliavini pear jelly. The bowl in the fridge while they themselves enjoy preparing mousse with white chocolate (prepared in a similar way).

25. White chocolate shred. Half vanilla sticks are carefully cut in the longitudinal direction. Remove the seeds from the stick with the knife edge. Combine in small saucepan the cream (114гр), the contents of the vanilla sticks and the stick. Put the saucepan on a quiet fire, bring the contents to a boil, remove the vanilla stick. Remove the saucepan from the heat, immediately pour the crushed white chocolate. Stir until chocolate is completely dissolved. Cool down to t=30S.

26. Combine cream cheese, powdered sugar and melted white chocolate. Beat with a mixer until smooth.

27. Sheet gelatin fill with cold water, leave to swell, and then lean back on a sieve. Dissolve gelatin in 30gr of hot water (t of water =80C). Powder gelatin fill 30gr of cold boiled water, wait for swelling, and then dissolve in a water bath (or in microwave). Chilled cream (251gr) shake in lush foam. Stir 2 the table.spoons of whipped cream to the dissolved and cooled to t=50C gelatin, and then enter them into the mousse (work should be a spatula). Fold into the mousse the major part of whipped cream.

28. Spread the mousse over the pear layer. Remove the product in the refrigerator to salirophilia all layers (I stood the night).

29. Chilled 33% cream (170gr) shake in a strong foam. Apply cream to the surface of the product.

30. Pears cut into slices (3mm thickness). Put pears on top of cream.

31. Prepare a transparent fill for the cake according to the instructions on the package, sue to t=35C, and then fill the surface of the product.

32. In the photo, a set of products for chocolate sauce: wine syrup, bitter 80% chocolate. Chop the chocolate. Bring the syrup to a boil, pour the crushed chocolate, stirring, bring on a quiet fire to re-boiling.

33. Serve the sauce cake.


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm ;

http://www.kcm.org/about-us

 

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