Cake ‘Angelo’ — Taste terrific!

Cake ‘Angelo’ — Taste terrific!

The taste is stunning — hazelnuts (lots of hazelnuts), mandarin and chocolate.

Ingredients on the form 16-17cm (I have a Vortex form):
Foundation Moile:
73 g of butter
7 g of hazelnut paste
57 g of powdered sugar
13 g yolks
127 g of fried hazelnut flour
30 g of flour
113 g of proteins
53 g of Muscovado sugar (I took just brown)
1 g of salt

Beat butter, paste, powdered sugar. Add the yolks, whisk.
Separately whisk the proteins, salt and sugar Mouscovado (brown sugar) to dense peaks.
In the oil mixture add half of the meringue and flour with hazelnut flour. Mix.
Stir the remaining proteins.
Put in a ring 18cm. Bake at 180-190C for 30-35 minutes.
I got a pretty high biscuit. Cut it in half. One cake to leave for the cake, the other — you can freeze or eat.
Cut a circle with a 16 cm diameter dimmer (14cm, if for a 16cm shape).

Fractured Cramble:
30 g of brown sugar
30 g of flour
15 g of hazelnut flour
1 g of tangerine peel
1 g lemon zest
30 g of butter

Stir into crumbs. Put on a baking sheet and bake at 155C for 15-20 minutes. Cool, Break large chunks.

Fundamental Crocant:
of all hazelnut crumble
35 g of milk dzhanduyi (a mixture of milk chocolate and hazelnut paste)
5 g of hazelnut paste.

Melt the jandui. Add the paste, stir. Add the crumble, stir.
Place the side of the ring d = 16cm with an acetate film. Put the biscuit on the bottom. To distribute the crocant on top and freeze.

Mandarin Cream:
65 g of concentrated mandarin puree (I took mandarin juice)
60 g cream (35%)
3 grams of tangerine peel
28 grams of yolks
35 g of sugar
3 g of gelatin

Soak gelatin in cold water.
Combine all other ingredients. Cook, stirring all the time, over medium heat up to 82C.
Remove from heat, drain. add gelatin, stir.
I added 1 drop of mandarin oil, because I used ordinary juice, instead of concentrated puree.
Pour into the form d = 14cm. To freeze.

Chocolate mousse:
2 g of gelatin
53 grams of yolks
50 g cream (35%)
25 g of sugar
60 g of dark chocolate (54-60%)
45 g of milk chocolate
170 g whipped cream

Soak gelatin in cold water.
In separate bowls, melt the chocolate and mix.
Mix the cream with sugar and yolks. Brew to 83C. Remove from heat, add gelatin.
Pour into the chocolate, pierce with a blender.
Add whipped cream until soft peaks.

Assemblage: In the 17 cm form, put half the mousse, lay the tangerine cream, lay out the second half of the mousse and put the biscuit with the croccant (the biscuit should be on top). A little press. To freeze.

Cover with velor or glaze. Decorate at will.
Have a nice tea!

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.

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