Blueberry-lavender cake with a mirror glaze

Blueberry-lavender cake with a mirror glaze

Berry Confiture:
280 g of berries (I have blueberries)
8 g of gelatin
12 g cornstarch
80 g of sugar
Soak gelatin in cold water. If we use powder, then in calculation of 1 gram of gelatin for 6 g of water.

If the berries are frozen, defrost (the juice does not need to be drained). We add sugar, starch and we rub with a blender. Andrew does not recommend here to replace the corn starch in the potato, totally agree, because potato own specific taste, which can spoil the confit. Corn starch I use in all recipes and very satisfied.

We put the berry mixture on the fire, bring to a boil, stirring constantly. Remove from heat, add gelatin and mix until dissolved.

Form with the sides are covered with a film, pour conf. We need a layer 7 mm high, so choose the shape, focusing on this. We put it in the freezer until it is completely solidified (this is 30 minutes approximately).

The basis:
125 grams of sugar
15 gr of butter
1 tsp soda
2 eggs
320 gr of flour
In the saucepan, heat sugar and oil until the sugar is completely dissolved. We remove from the fire, add soda, without ceasing to stir the mass with a whisk.

Next we introduce eggs (room temperature). Lastly, we introduce flour into a homogeneous mass. We need to get a strong dough, which can be rolled into a layer.

The resulting ball is rolled up to a thickness of not more than 5 mm. Bake at 180 degrees for 5-10 minutes. From the finished cake with cuttings we cut out round bases for cakes.

Lavender mousse:
15 g of gelatin
2 tsp. lavender
230 gr milk 2.5% fat content
320 grams of white chocolate
400 grams of creamy cream
Soak gelatin in cold water.

Milk and lavender we bring to a boil, filter through a fine sieve, to get rid of the flowers. We introduce gelatin into hot milk, stir before dissolving. We also add broken white chocolate. I have not completely dissolved the chocolate, I put the saucepan on a slow fire. Be careful, you can not boil gelatin at any time!

Whip cream fat. Chocolate emulsion is cooled to 35-40 degrees, we introduce into it parts of cream, gently stirring the spatula. Mix until uniform.

Assembly:
Silicone mold on 1/3 fill with mousse. We put in the freezer for a couple of minutes, so that the mousse seizes.
On the mousse lay out a circle of blueberry confit.
Fill the form with mousse almost completely.
We put the biscuit on top, slightly pressing into the mousse.
We send the cakes to the freezer for at least 5 hours.
It is better to place the silicone form on a hard surface, so as not to deform the cakes.

Mirror glaze:
12 g of sheet gelatin
150 g of sugar
75 gr water
150 g of glucose (or corn) syrup
150 grams of white chocolate
100 gr condensed milk
dye (liquid, gel or dry fat-soluble, I had a gel)
Leaf gelatin soaked in cold water.

Sugar, water and syrup are mixed in a saucepan, put on fire until the sugar is completely dissolved. Remove from heat, dissolve in syrup pressed gelatin.

Melt white chocolate in a water bath or in a microwave. Add the condensed milk, stir. Pour a thin trickle of hot syrup. Lastly, add the dye.

Now — oooochen important point. Glaze pour into a narrow bowl blender and at the lowest speed whip. You can not get bubbles, they can not be removed, so do not turn the blender around and do not lift it high. Once all the ingredients are combined and you see your reflection in the glaze — turn off the blender.

The working temperature of the glaze is 29-30 degrees. Too hot will run away without covering the cake properly, and the cold one will gather together with lumps. Each degree is fundamentally important.

We take the cakes from the freezer. We put them on a lattice, from below we cover a leaf of a foil (that to collect a glass glaze and once again to use). We pour them gently with glaze, slowly, on a frozen dessert glaze instantly stiffens. After a minute, water again to make the glaze layer denser.

After five minutes with a thin spatula or a knife, we remove the cakes from the lattice, we shift it to a dish. To hide the defects at the edges (if they have, decorate the bottom of a cake with nuts or any other grit (I coconut). Every extra I Pirozhenko decorated blueberries and blackberries.

All. We put it in the fridge and store it there. There are hours in three, because the cake is from the freezer only.


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!
Everyone in some sins, but the severity of this 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

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