Black currant cake

Black currant cake

INGREDIENTS
Ingredients on the shape of 20 cm in diameter.
Shortcake:
40 g of sugar
75 grams of room temperature oil
1 yolk
100 g of flour


1 tsp vanilla extract
Pistachio sponge cake:
15 g of egg white
70 g of pistachio pasta
3 eggs
60 g of sugar
1 tsp vanilla extract
50 g of flour
Blackcurrant puree:
500 g fresh or frozen black currant
120 ml of water
40 g of sugar
Blackcurrant mousse:
360 ml cream 33%
10 g of powdered gelatin
90 ml of cold water
3 protein
50 g of sugar
110 g of white chocolate
180 ml of blackcurrant puree
Sugar syrup
85 ml of water
45 g of sugar
25 g of glucose or corn syrup
Blackcurrant glaze:
4-5 g of powdered gelatin
30 ml of cold water
60 ml of sugar syrup
30 ml of blackcurrant puree
Also for the interlayer:
60 g apricot jam
blackcream impregnation:
30 ml of blackcurrant puree
30 ml of blackcurrant liqueur creme de cassis

COOKING METHOD
Very delicious cake, I love black currants in cakes and mousses. I think the composition of the cake speaks for itself:

Sand cake

Apricot jam

Pistachio Sponge Cake
Impregnation based on puree currants

Blackcurrant mousse

Blackcurrant glaze

Step by Step Recipes

1. Prepare the short pastry. Place sugar, oil, yolk and vanilla extract in the mixer bowl.
2. Beat lightly at a low speed.
3.pour the sifted flour and knead a homogeneous, smooth dough. Roll the ball out of the dough, squeeze a little on top, forming a cake, remove at least 30 minutes in the refrigerator. Sprinkle the working surface with flour. Roll the cold dough 3 mm thick, give it a circle shape with a diameter of 20 cm.

4. As a stencil, you can use a ring from the shape. Dough the dough with a fork and bake at t 190 C for about 10 minutes. Hot cake trim on the stencil.
5. Prepare the pistachio biscuit. Stir protein into the pistachio paste. The eggs are divided into squirrels and yolks. beat the yolks with 15 g of sugar to a white thick and viscous mass. Add the vanilla extract, gently and gradually mix the yolk mass with the pistachio paste.
6. Whip the whites into a foam. Gradually pour 45 grams of sugar and beat to hard peaks, gently enter the merengue into the yolk mass.
7.then add flour and gently knead the dough with a spoon.
8. Pour the baking dish (D = 20 cm) with baking paper. Bake in the oven preheated to 190 C for about 25 minutes. Ready cake with a light tap on it with a finger «springs» back. Allow to cool and release the cake from the mold.
9. make blackcurrant puree. In the saucepan combine currant, water and sugar.

10. Cook over low heat until the currant becomes soft, usually takes 5-7 minutes.
11. Pure the mixture, then pass through a sieve.
12. the resulting currant puree is divided in the following proportion: 30 ml to assemble the cake 30 ml for the glaze about 180 ml for mousse

13. At this stage, you can perform a primary assembly of the base of our cake. Sand cake place on a dish or a substrate. evenly distribute the apricot jam over the surface of the cake.

14. On a jam put a circle of pistachio biscuit.

15. Mix blackcurrant puree with liqueur. Soak the pistachio sponge cake with this mixture, let the liquid soak. it is most convenient to collect the cake in a ring, lay a side with a dense acetate film.
16. We prepare blackcurrant mousse. Chilled cream whip until soft peaks, put into the refrigerator. Gelatin soak in water until swelling.

17.proteins mixed with sugar and heated in a water bath until the sugar dissolves, constantly whipping, so that the proteins are not cooked. Remove the saucepan from the water bath and continue whisking until it cools completely and hard peaks appear.

18. Melt the melted white chocolate with blackcurrant puree.
19. Melt gelatin and mix with warm blackcurrant puree. Introduce the blackcurrant mass into the cooled protein. Gently whitewash cream.
20. To establish a ring for a cake, densely having pressed it to a biscuit. Distribute the blackcurrant mousse on top of the biscuit. To clean in the refrigerator for at least 2 hours, so that the mousse seized.
21. Prepare the sugar syrup. In the sauté pan, combine water, sugar, glucose (corn syrup); mix. Bring to a boil, keep on fire for a few seconds, then cool.
22. We prepare blackcurrant glaze. soak gelatin in water. Allow it to swell, then place in a water bath and reheat until gelatin is dissolved. Stir in 60 ml of sugar syrup and 30 ml of blackcurrant puree. We pour our icing over the frozen blackcurrant mousse.
23. Decorate the cake as desired.

24.cut into pieces and enjoy the taste and delicate texture!
25. Bon appetit!


Hello! I — blogger, love of God and people. Beautiful Pictures — 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!

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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.

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