Cake "Gift"
Composition / ingredients
10
servings:
Step-by-step cooking
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NUTTY SPONGE CAKE BASE:
1.Beat the eggs with a mixer at high speed until the volume increases three times (beat for 8 minutes).
2. Without ceasing to beat gradually, add sugar and beat for another 8 minutes .
3. Carefully and gradually introduce the ground nuts and mix with a spatula from the bottom up.
4. The flour must be sifted, mixed with vanilla and baking powder, and gradually introduced into the egg mixture, stirring with a spatula from the bottom up in a circle (the dough may fall slightly).
5. Pour the mass into a greased and floured form and bake at 160C - 40-50 minutes. DO NOT OPEN THE OVEN !!!
6. Leave the finished biscuit to cool in the oven by opening the door.
7. Completely cooled sponge cake to release from the mold, carefully cutting the edge with a sharp knife to the depth and in a circle. Baked in a mold with a diameter of 23 cm, a notch should be cut out the base with a diameter of 19 cm. Cut the sponge cake into two cakes (we will need one cake). Put aside.
BISCUIT FOR SIDES (baking sheet 23x33 cm. covered with baking paper):
1) COLORED SPONGE CAKE (for inscription):
1. Beat egg whites with sugar and diluted dye in water into a fluffy foam. Mix the yolks, and beat the mass with a mixer at low speed. Add the sifted flour and starch to the mass and mix everything with a spatula until smooth.
2. Put the dough into a cornetik or pastry bag and put the congratulatory inscription, put it in the freezer for 20-25 minutes so that the inscription freezes.
2) WHITE SPONGE CAKE (base):
1. Beat egg whites with sugar and cold water into a fluffy foam. Mix the yolks, and beat the mass with a mixer at low speed. Add the sifted flour, baking powder, starch and vanillin to the mass and mix everything with a spatula until smooth.
2. Take the baking sheet out of the freezer and pour the frozen inscription with dough. Carefully distribute the dough, act quickly otherwise the dough will float. Bake in a preheated oven at 200 C - 10-13 minutes. Focus on your oven!
3. Put the finished biscuit with the inscription immediately up with paper on the prepared surface and remove the paper. Allow to cool completely. Measure the height of 7.5 cm. (the height of the side of the mold) and cut the strips of the desired length.
4. In a detachable round shape with a diameter of 20 cm. put the sides of the biscuit with the inscription. And place the nut biscuit on the bottom of the mold so that there is no gap between it and the biscuit - sidewall. Set aside.
GRAPE JELLY:
Prepared in advance.
1. Soak gelatin in cold water, let it swell. Dissolve in a water bath or in the microwave.
2. Heat the juice slightly and introduce gelatin. Pour into a flat round form, covered with cling film, put in the refrigerator until solidified.
BOILED CONDENSED MILK MOUSSE:
1. Soak gelatin in cold water, let it swell.
2. Beat the cream to stable peak shapes and put it in the refrigerator before use.
3. Beat the yolks with sugar until pale.
4. Put a bowl with egg yolks and sugar on a hot water bath, constantly stirring with a whisk. You can check the readiness as follows: dip a wooden spoon into the cream and get it out. If you swipe the spoon with your finger, the trace will remain clean and will not fill with liquid – then the cream is ready.
5. While the mixture is hot, add gelatin and stir until it completely dissolves, then add boiled condensed milk to mix until smooth.
6. Then add the whipped cream and mix well. Put it in the refrigerator to thicken a little.
CREAM MOUSSE:
1. Gelatin with cold boiled water and leave to swell. Dissolve the swollen gelatin in a water bath (do not boil!).
2. Grind the yolks with sugar and vanilla sugar white, pour 1/4 cup of water and beat lightly with a whisk;
3. Place a bowl with beaten egg yolks in a water bath and boil with a small boil, stirring with a whisk, until the sugar crystals completely dissolve (the mass with the yolks should thicken and become glossy);
4. Remove the bowl with the yolks from the water bath and, constantly whisking with a whisk, cool to room temperature (to speed up the process, the bowl can be put on ice);
5. Beat the cream to steady peaks (do not interrupt!)
6. Add whipped cream to the egg mixture, beat lightly with a whisk;
7. Pour gelatin into the creamy egg mixture in a thin stream, beat lightly with a whisk. Set aside until used.
DECORATION:
1. Plates of tempered chocolate coated with gold food coloring.
It is necessary to temper bitter chocolate (78% cocoa butter content). Chop the bitter chocolate with a knife and temper, that is, melt 3/4 of the chocolate in a water bath or in a microwave oven to t = 45- 48C. In the melted chocolate, enter the remains of chocolate in parts, continuously kneading with a spatula, the temperature should drop to t = 30C. Crumple the parchment sheet, then straighten it to get a relief. Pour the melted chocolate on this sheet and smooth it with a spatula. Set aside or put in the refrigerator until solidified. As it freezes, break it into plates. Cover them with food-grade gold dye.
2. Fruits (grapes, kiwi, orange and grapefruit) should be washed and dried with a paper towel. Cut the grapes in half and make sharp edges with a sharp knife.
Cut the peel from the orange and cut out the slices with a knife, dry off the juice. Peel the grapefruit and cut out the slices too.
Kiwi cut in half and make sharp edges.
3. Make jelly for cakes (according to the instructions) there is a description in the recipe of the cake "Tender peach" until it cools down to put on fruit.
ASSEMBLY:
1. Pour the mousse from the boiled condensed milk into the form in which the biscuits are already laid out, smooth it out and put it in the freezer until it freezes (do not freeze it!).
2. As soon as the mousse from boiled condensed milk freezes, we spread grape jelly on it.
3. Pour the cream mousse on the jelly and put it in the freezer until it freezes. As soon as it freezes, we move it to the refrigerator for the night.
4. In the morning we take it out and release it from the form. I still have a creamy mousse, I added a little pink food coloring. I filled a pastry syringe and planted flowers on the edges of the cake.
5. Decorate the cake with fruit covered with jelly (for shine), chocolate plates and white chocolate beads.
The cake is ready.
1.Beat the eggs with a mixer at high speed until the volume increases three times (beat for 8 minutes).
2. Without ceasing to beat gradually, add sugar and beat for another 8 minutes .
3. Carefully and gradually introduce the ground nuts and mix with a spatula from the bottom up.
4. The flour must be sifted, mixed with vanilla and baking powder, and gradually introduced into the egg mixture, stirring with a spatula from the bottom up in a circle (the dough may fall slightly).
5. Pour the mass into a greased and floured form and bake at 160C - 40-50 minutes. DO NOT OPEN THE OVEN !!!
6. Leave the finished biscuit to cool in the oven by opening the door.
7. Completely cooled sponge cake to release from the mold, carefully cutting the edge with a sharp knife to the depth and in a circle. Baked in a mold with a diameter of 23 cm, a notch should be cut out the base with a diameter of 19 cm. Cut the sponge cake into two cakes (we will need one cake). Put aside.
BISCUIT FOR SIDES (baking sheet 23x33 cm. covered with baking paper):
1) COLORED SPONGE CAKE (for inscription):
1. Beat egg whites with sugar and diluted dye in water into a fluffy foam. Mix the yolks, and beat the mass with a mixer at low speed. Add the sifted flour and starch to the mass and mix everything with a spatula until smooth.
2. Put the dough into a cornetik or pastry bag and put the congratulatory inscription, put it in the freezer for 20-25 minutes so that the inscription freezes.
2) WHITE SPONGE CAKE (base):
1. Beat egg whites with sugar and cold water into a fluffy foam. Mix the yolks, and beat the mass with a mixer at low speed. Add the sifted flour, baking powder, starch and vanillin to the mass and mix everything with a spatula until smooth.
2. Take the baking sheet out of the freezer and pour the frozen inscription with dough. Carefully distribute the dough, act quickly otherwise the dough will float. Bake in a preheated oven at 200 C - 10-13 minutes. Focus on your oven!
3. Put the finished biscuit with the inscription immediately up with paper on the prepared surface and remove the paper. Allow to cool completely. Measure the height of 7.5 cm. (the height of the side of the mold) and cut the strips of the desired length.
4. In a detachable round shape with a diameter of 20 cm. put the sides of the biscuit with the inscription. And place the nut biscuit on the bottom of the mold so that there is no gap between it and the biscuit - sidewall. Set aside.
GRAPE JELLY:
Prepared in advance.
1. Soak gelatin in cold water, let it swell. Dissolve in a water bath or in the microwave.
2. Heat the juice slightly and introduce gelatin. Pour into a flat round form, covered with cling film, put in the refrigerator until solidified.
BOILED CONDENSED MILK MOUSSE:
1. Soak gelatin in cold water, let it swell.
2. Beat the cream to stable peak shapes and put it in the refrigerator before use.
3. Beat the yolks with sugar until pale.
4. Put a bowl with egg yolks and sugar on a hot water bath, constantly stirring with a whisk. You can check the readiness as follows: dip a wooden spoon into the cream and get it out. If you swipe the spoon with your finger, the trace will remain clean and will not fill with liquid – then the cream is ready.
5. While the mixture is hot, add gelatin and stir until it completely dissolves, then add boiled condensed milk to mix until smooth.
6. Then add the whipped cream and mix well. Put it in the refrigerator to thicken a little.
CREAM MOUSSE:
1. Gelatin with cold boiled water and leave to swell. Dissolve the swollen gelatin in a water bath (do not boil!).
2. Grind the yolks with sugar and vanilla sugar white, pour 1/4 cup of water and beat lightly with a whisk;
3. Place a bowl with beaten egg yolks in a water bath and boil with a small boil, stirring with a whisk, until the sugar crystals completely dissolve (the mass with the yolks should thicken and become glossy);
4. Remove the bowl with the yolks from the water bath and, constantly whisking with a whisk, cool to room temperature (to speed up the process, the bowl can be put on ice);
5. Beat the cream to steady peaks (do not interrupt!)
6. Add whipped cream to the egg mixture, beat lightly with a whisk;
7. Pour gelatin into the creamy egg mixture in a thin stream, beat lightly with a whisk. Set aside until used.
DECORATION:
1. Plates of tempered chocolate coated with gold food coloring.
It is necessary to temper bitter chocolate (78% cocoa butter content). Chop the bitter chocolate with a knife and temper, that is, melt 3/4 of the chocolate in a water bath or in a microwave oven to t = 45- 48C. In the melted chocolate, enter the remains of chocolate in parts, continuously kneading with a spatula, the temperature should drop to t = 30C. Crumple the parchment sheet, then straighten it to get a relief. Pour the melted chocolate on this sheet and smooth it with a spatula. Set aside or put in the refrigerator until solidified. As it freezes, break it into plates. Cover them with food-grade gold dye.
2. Fruits (grapes, kiwi, orange and grapefruit) should be washed and dried with a paper towel. Cut the grapes in half and make sharp edges with a sharp knife.
Cut the peel from the orange and cut out the slices with a knife, dry off the juice. Peel the grapefruit and cut out the slices too.
Kiwi cut in half and make sharp edges.
3. Make jelly for cakes (according to the instructions) there is a description in the recipe of the cake "Tender peach" until it cools down to put on fruit.
ASSEMBLY:
1. Pour the mousse from the boiled condensed milk into the form in which the biscuits are already laid out, smooth it out and put it in the freezer until it freezes (do not freeze it!).
2. As soon as the mousse from boiled condensed milk freezes, we spread grape jelly on it.
3. Pour the cream mousse on the jelly and put it in the freezer until it freezes. As soon as it freezes, we move it to the refrigerator for the night.
4. In the morning we take it out and release it from the form. I still have a creamy mousse, I added a little pink food coloring. I filled a pastry syringe and planted flowers on the edges of the cake.
5. Decorate the cake with fruit covered with jelly (for shine), chocolate plates and white chocolate beads.
The cake is ready.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Grapefruit - 29 kcal/100g
- Grapes - 65 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kiwi - 48 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Jelly - 80 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted amateur butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Oranges - 36 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- White chocolate - 554 kcal/100g
- Grape juice - 54 kcal/100g
- Food coloring - 0 kcal/100g
- Boiled condensed milk - 328 kcal/100g