We start the creation of a dessert with a drawing. He will help us navigate in the layers and their parameters:
Getting started!
Crimson Confit
We start with raspberry confit. What is confit? The French came up with this term for dishes that are cooked for a long time under low temperature. Confectioners talk about confit when they mean compounds with a high content of sugar and a fruit and berry component. We recall the confiture in jars, which we love so much - also from there. Our crimson confit will be with a strong structure, something like a jelly. But, we will make it more interesting than it was in the last lesson with the cranberry. 
Always first of all cook (10 g). Soak the sheets in a bowl with water. If you have powder - soak 1 to 6 (gelatin: water). 
So, take a raspberry (390 g). You can fresh, you can frozen (we do not defrost it separately), you can take ready-made berry puree of good quality. Sometimes a berry, grated with sugar - also go. Fold in a saucepan and fill with sugar (85 g). 
Add some water (40 g). 
I put aside some berries. Then I will tell you why. 
Bring the mixture to a boil on the stove. Remove and add pressed gelatin. 
I, just in case, punch the mixture with a blender, so the gelatin mixes well and the berries turn into puree. Blender type is not important, I did in the stationary. 
Here you can strain mashed potatoes through a sieve to get rid of raspberry seeds. But we decided to leave them, so the confit will be more authentic and tastier. Pour the puree in the form for freezing. 
Since we make small cakes, you should always remember about the thickness of each layer. This also applies to cakes, they are just higher there. To do this, pour a portion of the puree, distribute the shape and a toothpick, check the size of the layer. We need about 6-7 mm. You see, the level on the toothpick is big, I had to scoop extra mashed potatoes with a spoon. 
You can use special small forms. 
And now we break the deferred berries and chaotically knead in mashed potatoes. These pieces will then be felt in confit. 
We remove in the freezer until complete freezing (there will be ice).
Chocolate sponge cake
Biscuit is prepared very simply. But the taste is unbelievable. I ate the pruning before the cake got cold. 
In the bowl combine the dry ingredients: sugar (95 g), flour (80 g), (15 g) and baking powder (5 g). Try to take quality products, especially cocoa. In modern desserts there is no place for tasteless ingredients. 
Well mix everything. 
Add vegetable oil (35 g) and eggs (125 g, approximately 2.5 eggs). Oil can take any refined. I took Altero Olive. Mix at high speed mixer 5-6 minutes. 
Then pour milk (50 g, fat content of 2.5-3%). 
Once again beat two minutes already at medium speed. 
Also pour the dough into the form and check the level. It should be no more than 4 mm, the dough will rise very well. 
We bake at 180 degrees for 10-12 minutes. Here, check with a toothpick. 
Let the finished cake cool on a wire rack. The section shows the thickness and structure of the cake. 
Chocolate mousse
The mousse is simple, but it turns out very tasty. The main thing is to follow all the steps. 
Hello everyone!) .. I, probably, have a crisis of the “LJ-age”, otherwise I can’t explain my own way, so to say “heavy lifting” in the direction of getting together and writing a post) .. I want to say a lot and seem to have something, but how sit down to write-stupor .. (.. and you have this happened?, .. is this a normal phenomenon?, will it pass?) ... I hope so much for it, because I tend to plunge into something new, and then once and for all ..! .. not to go .. (2 years ago I got carried away with beading by vishivka .. I sat up all night until morning .. and then just as someone jinxed .. my blouse did not finish until now :-) .. .
And now about the pleasant) .. The summer issue of http://issuu.com/russianfoodie/docs/sum mer2015 came out, in which there are 2 my headings: on the topic of match tea and basil and another biscuit with rhubarb: -) ... And there is still sooo much beauty there, who have not yet seen, be sure to look! .. and while I’ll tell you about one of the desserts), the recipe of which is sent to you and me together a common collection of strawberry recipes on FM and also Lena exituss
on FM http://exituss.livejournal.com/142743.h tml.
This cake is my first experience with mirror glaze after visiting MK on eurotorts, which I was lucky to get in early spring) .. What can I say: guys, this is soooo exciting and cool! .., after visiting this MK, I realized that if I had enough time, that is what I would like to do at the professional level, because it is real art, culinary alchemy, the basics of which I have just started to comprehend!) ... On the one hand, watching the master’s work, all this (glazes, velours, tempering) seems not akim is too complicated, but there are many nuances of taak and all of them are so important that in practice, when you find yourself “with yourself” with all these clever processes, you understand how hard the work of a pastry cheater is laborious and laborious!). But, nevertheless, the moral (first of all) satisfaction that you get from the successful result of your work is worth it!) ..
Sponge cake
38 g icing sugar
38 g almond flour
30 g of proteins (A)
20 g yolks
75 g of proteins (B)
45 g sugar
33 g flour
Basil Mousse:
50 g sugar
10 g fresh green basil
250 ml cream 10% fat
2 yolks
60 ml cream 35% fat
5 g gelatin
Strawberry confit:
250 g strawberries
30 g sugar A
3g pectin
10g sugar
Mirror glaze:
12 g leaf gelatin
150 g sugar
75g of water
150 glucose syrup
150 g of good quality white chocolate
100g condensed milk
Cooking method:
1. Biscuit Gioconda.
Mix the icing sugar, almond flour, proteins (A) and yolks. Beat until light mass. Separately, whip proteins (B) with sugar until resistant peak, then add them to the almond mixture and gently mix with a spatula. Sift flour and mix gently again until smooth. Put the dough on a parchment lined with parchment paper and bake in an oven preheated to 220 ° C for 8 minutes. Ready the sponge to cool and cut out of it round discs of the desired diameter.
2. Strawberry confit.
Pull strawberries, mix with sugar A, bring to a boil and mix with sugar B, previously mixed with pectin. Chilled confit poured into portions or on a baking sheet, cool in the refrigerator.
3. Basilic mousse.
Basil grind in a mortar and a half sugar, add 10% e cream, bring to a boil. Beat the yolks with sugar, pour the cream into the yolks, stirring constantly. Return to fire, thicken. Soak gelatin in cold water for 10 minutes, then squeeze, add to hot mousse and mix well. Cool, add whipped cream 35%, gently stir.
4. Mirror glaze. Soak gelatin in water. Smash white chocolate into pieces and melt in a water bath or in a microwave. Combine sugar, water, condensed milk and glucose syrup in a skillet. Bring the mixture to the boil (do not boil), add the pressed gelatin, mix well and pour the mixture onto the white chocolate. Add the dye and punch until homogeneous with the help of an immersion blender, making sure that no bubbles form. Cover the glaze with cling film and use it in a day, heating it to 35-37С and breaking it through with a blender again.
5. Build. Prepare silicone hemispheres for cakes. At the bottom of each hemisphere lay out basil mousse, lay a frozen strawberry confit on top of it (slightly pressing it into the mousse) and put biscuit disks on top. Put in the freezer for 5-6 hours. Remove the finished cakes from the mold, cover with a mirror glaze, decorate as desired.
Bon Appetit!)
Sponge cake with strawberry and strawberry confi February 16th, 1:11
Honestly, this time I tried very hard: I always have these kind of cakes- “flirts” (as my husband calls them), but this time I watched several video tutorials on youtube, I was preparing for several days — I wanted to hit my husband on Valentine’s Day: )) and that's what I did :)) It’s a little bit awesome, but in general I’m happy for the first time! Even fashionable today streaks mastered slightly !! And mastic bought in a specialized store for hearts! And the taste is very, very beautiful turned out, I recommend! I even allowed myself a little ad-libbing: I myself decided to make an impromptu layer of strawberry confit and it came at an opportune time! Amy daughter also managed to lick the icing on the cake - in the photo you can see a little :))
Biscuit(diameter of the baking dish 16 cm)
6 eggs
230 gr flour + flour for sprinkling
180 g sugar
2 tsp of supplier
Vanilla extract
A pinch of salt
Butter for sazyvaniya forms
Cheese cream for coating cake layers (ideal for leveling the cake)
600 gr. cold cream cheese
200 gr. softened butter (82%) at room temperature (get out of the refrigerator for 3-4 hours before making the cream)
200 gr. powdered sugar
Vanilla extract optional
Syrup for impregnation
15-20 Art. spoons of strawberry syrup (I used strawberry jam syrup - if it is too thick, you can dilute it with a small amount of boiled water at room temperature).
For impregnation, you can use the classic sugar syrup: the proportion of 1x1
for example100 gr.atodesand100 gr. Sahara
We mix the sugar and water, bring to a boil, cool, and then soak the cakes.
Strawberry confit (cook right before cake assembly)
400 gr. strawberry puree of fresh or frozen berries (chop the berries with a blender and boil for a few minutes)
100 gr. Sahara
4 tsp. corn starch
White chocolate ganache (colored icing for smudges)
3 pieces of white chocolate and one part of heavy cream
90 gr. white chocolate
30 gr. heavy cream
A few drops of pink dye
Cooking sponge cake:
1) Separate the whites from the yolks.
2) Add half the sugar (90 grams) to the yolks and beat until light and increase in volume.
3) Add a pinch of salt to the proteins and whip to a fluffy mass at average mixer speed. Then we add the remaining half of the sugar (90 grams) to the proteins in small portions and beat until stable peaks.
4) Combine the yolk mass with the protein mass and gently mix the blade with the movements from the bottom up.
5) Add in portions (3-4 stages) sifted twice flour - do not knead for a long time, so as not to rotate the air structure of the dough (it should turn out not liquid and not thick).
6) The dough is divided into two equal parts. Liberally grease with butter split bakeware (I have two) and sprinkle with flour. We bake in the oven warmed to 180С for 35-40 minutes. Willingness check wooden stick. We leave the finished biscuits for 10 minutes in the forms with the oven ajar so that they do not fall off. Next, remove from the mold and cool on a wire rack. Fully cooled biscuits wrapped in plastic wrap and send in the fridge for 4 hours-night. If on the surface of the biscuit, when baking, there are hillocks, we put a heavy chopping board on top and its surface will become perfectly flat.
*** Eif you have no opportunitybake a biscuit in two identical forms- use bABOUTthe diameter of the split form (say 20-22 cm) - the cake will not so highand the biscuit will need to be cut not into two parts, as in my case, but into three.
7) We cut each biscuit lengthwise into two equal parts - for this it is best to use a sharp knife with a long blade - put the left hand on top of the biscuit with the palm of your hand, and cut the knife into the right hand, turning the cake counterclockwise with your left hand. There should be 4 cakes in total (with one form with a diameter of 20-22 cm 3 of cake).
Preparation of cream:
Whippingeatoil with icing sugar 3-4 minutes before bleachingmasses and pomp. Next, add cold cheese and beat for a few more minutes.until uniform. Optionally, you can add to the creamsome spoonsberrywow mashed potatoes(boil itvayem berries a few minutes and protiraem through the sieve).We spread the cream in a pastry bag with a round nozzle of large diameter and keep in a cool place.
Cooking strawberry confit:
Grind fresh or thawed strawberries with a blender. Add sugar and starch -mix. Boil strawberry mass for 1-2 minutes after boiling mass.
In the strawberry mass cooled down to 40-45 degrees, we introduce the prepared gelatin and mix until the latter is completely dissolved.Pour confit in a pastry bag.
Making white chocolate ganache (cook when the cake is fully assembled and well cooled):
Melt white chocolate and cream in a water bath. Add the dye and mix until smooth. When applied to a cake, the ganache temperature should be 35-38C
Cake assembly:
On a cardboard backing equal to the diameter of the sponge cake, put the first cake, soak it in syrup, put the cream in a circle, completely covering the surface of the cake with a spatula, level the surface of the cream. On the cake, covered with cream, on the edges in a circle we drop the cream in the form of sides. The resulting “capacity” with a pastry bag filled with strawberry confit. We cover with the next cake and soak it again, squeeze and smooth the cream, make the bumpers, fill the confit. With the third cake all the same. Cover the top of the cake with cream and smooth it out. Lubricate the empty spaces between the cake layers with a confectionery spatula or spatula to level the excess cake. We send the cake for at least 30-1 hours in the fridge so that all layers grab. Well cooled cake cover with glaze, making smudges and decorate according to your desire.
Strawberry confit is made mainly for sponge and mousse cakes. But as an independent dessert, it is excellent. When cooled, this is a rich strawberry jelly, and in the frozen state, the confit is reminiscent of fruit ice, only more delicious.
Confi - a dense fruit layer between the cake layers that complements the cream. Prepared elementary: strawberry puree mixed with sugar, starch, gelatin or pectin. Strawberry confit does not spread, retains its shape, so it is suitable for cakes and pastries better than jam.
If you are cooking strawberry confit as a separate dessert, pour it into molds for pouring. If for cake, then in one form. It is desirable that the diameter of the strawberry confit be less than the diameter of the cake, since the thawed mass can go beyond the cake. The edge that remains blank can be protected with cream. And even the thickness of the confit layer for the cake should ideally be 5-7 mm so that the cakes do not slide out.
You can make strawberry confit for future use and store in the freezer. It is especially convenient to do this if you bought strawberries, which began to deteriorate. In order not to wait until it is covered with mold, cook strawberry confit.
Since I didn’t cook confit before, I looked for the recipe on the Internet. I was embarrassed by the fact that gelatin was added to the mass, and then confit was sent to the freezer. But frost is detrimental to jelly. I do not see the meaning of adding gelatin, but I did it according to the recipe. Gelatin is good for you, so be it.
Next time I will publish the recipe for the Strawberry Kiss cake, which uses strawberry confit.
Ingredients
- strawberry, 500 grams
- sugar, 3 tbsp. l
- starch, 2.5 tsp.
- gelatin, 1 tbsp. l
Cooking method
Delicate delicious beautiful mousse cake can be not only a decoration for your table, but also an original birthday gift. It is interesting and exciting to cook such a dessert, and the result justifies all efforts.
If someone has already done, then the preparation of this cake is not difficult.
Strawberry Mousse Cake Recipe
Ingredients:
Crumble:
- 50 g butter
- 50 g sugar
- 50 g wheat flour
- 50 g almond flour
Cheesecake:
- 250 g cream cheese (Philadelphia or similar)
- 50 g sugar
- 50 g of cream (33-35%)
- 25 g eggs (half the size of an average egg)
- 50 g strawberry puree
If you use Mascarpone cheese for the cheesecake, take a whole egg, do not add the cream.
Confi:
- 200 g strawberry puree
- 50 g sugar
- 10 g (2 tsp) cornstarch
- 10 g (2 tsp) gelatin
Mousse:
- 250 g of milk
- 200 g cream (33-35%)
- 60 g yolks (4 medium or 3 large)
- 80 g sugar
- 50 g butter
- 15 g (3 tsp) cornstarch
- 10 g (2 tsp) gelatin
- Peel of one lemon
- Half vanilla sticks or vanilla sugar
Mirror glaze:
- 50 g of water
- 70 g condensed milk
- 100 g of invert syrup
- 100 g white chocolate
- 100 g sugar
- 10 g (2 tsp) gelatin
- dye
You will also need two rings with a diameter of 16 and 18 cm. A large ring can be replaced with a hemispherical shape of such size that it includes layers with a diameter of 16 cm.
In fact, not everything is as difficult and scary as it may seem at first glance. Let's get started
To begin, soak the gelatin by adding 50 ml of water to each portion. Stir and leave to swell.
How to cook crumble
- Mix the butter with the sugar, add the sifted wheat flour and almond flour and knead the dough. You can do all this with a mixer.
- Wrap the dough in plastic wrap and put it in the freezer so that it freezes well.
- After that, rub it on a coarse grater in a ring with a diameter of 16 cm, smooth and slightly press.
- Bake in the oven for 15-20 minutes at 170 °.
- Let cool.
How to make strawberry cheesecake
Take out the cheese in advance so that it warms to room temperature.
- Mix all ingredients until smooth.
- Make a bottom for the ring 16 cm of foil and pour the cheese mass into it.
- Bake in the oven for 30 minutes at 160 °.
- Allow to cool and remove the ring.
Send to freezer until freezing.
Cheesecake can be baked and not in a ring, but in another form with a bottom, just lay a parchment on the bottom, then to remove the cheesecake.
How to make strawberry confit
- First mix the sugar with the starch, then add the strawberry puree.
- Put on the stove, turn on the heat and, with constant stirring, bring to a boil. Warm up for a couple of minutes.
- In the hot confit, add the swollen gelatin and mix well.
- Cool the mixture either by covering it with food film in contact with the surface, or by placing it in a container with ice and stirring it.
Pour the confit on the crumble in the ring and send in the freezer.
Or you can freeze confit separately.
Prepare the mold to assemble the cake. On a ring with a diameter of 18 cm stretch the food wrap without folds and turn the ring on a flat surface (board or plate). On the inner surface, lay out the pastry ribbon or file (you can do without it, but so the sides of the cake will be smoother).
Before use, remove the form for 10 minutes in the freezer.
When all the layers are frozen you can start preparing the mousse.
How to cook lemon-vanilla mousse
For mousse, flavored milk is used. To make it, cut the vanilla stick, use a knife to select the inside and add to the milk. There also send the pod and lemon zest. Bring the milk to a boil and leave for half an hour. This can be done in advance.
Now cook the choux base.
For this:
- mix starch with sugar,
- add the yolks and mix again,
- gradually pour in flavored milk, simultaneously filtering and stirring with a whisk.
- Put on the stove, turn on the heat and, bringing to a boil, warm up for 1 minute.
- In the hot milk, enter the swollen gelatin and mix.
- Allow to cool to room temperature.
In the cooled custard, add the softened butter and mix with a mixer.
Beat cream until fluffy, it is such a "half-beaten" state.
Combine cream and custard, gently stirring.
Mousse is ready.
Take out the form and the frozen layers from the freezer.
Collect the cake in two ways.
1 way
Pour the mousse into the ring.
If you freeze the confit along with the krumble, put the chikake on top and put the whole structure upside down on the mousse. Carefully drown in it, removing excess with a spatula.
2 way
If you freeze the confit separately, pour 1/3 of the mousse into the ring, put the chikake on top.
On it - 1/3 mousse and on top confit.
Pour the rest of the mousse and place the crumble on top.
Remove excess mousse.
Cake cover with top cling film and send in the freezer for at least 5 hours.
Make a mirror glaze (recipe) or prepare it if you did it in advance.
Cover the frozen cake.
Decorate at will.
The cake is defrosted at room temperature for about 2 hours, in the refrigerator (preferably) 5-6 hours.
Video - How to make strawberry mousse cake
Enjoy!
