Cake Diabella

Cake Diabella

Chocolate biscuit:

form 20-21 cm

3 eggs

150gr. Sahara

130 g. rice flour

1 part hour. baking powder

1.5 tbsp. l. boiled water

Vanilla extract a few drops

70 gr. sunflower oil

90 gr. dark chocolate 56%

20 gr. cocoa

 

Chocolate ganache:

170 g. milk chocolate

230 ml. cream for whipping fat content 30-35%

70gr of toasted hazelnut

Bavarian cream with white chocolate and hazelnut:

200g of milk

75 gr. yolks

30 gr. Sahara

170 g. white chocolate

80 gr. hazelnut paste

400 ml cream for whipping with fat content 30-35%

7 sheets of gelatin (about 10 gr.)

Fudouchnaya paste:

100gr. hazelnut

200 gr. sugar syrup

Decoration:

Chocolate biscuit

Chocolate

Roasted hazelnuts

Preparation

Chocolate biscuit

On a water bath, melt the broken chocolate, cocoa and sunflower oil. mix with silicone spatula until uniform. Allow to cool completely.

Cover the bottom with a parchment-shaped bottom, and grease the sides with butter. Oven to heat up to 180 С˚.

In a deep bowl, beat the eggs with sugar for 8 minutes (the mass should increase 3 times).

rice flour mixed with baking powder. Partition sifting to insert rice flour into the egg mass gently stirring with a silicone spatula in the direction from the bottom up.

gently enter the cooled chocolate mass mixing in one direction, then add only boiled water and again gently mix. Add the vanilla extract.

Bake for 40 minutes. Willingness to check with a wooden stick (must come out dry). ready to cool biscuit in the form of 10 minutes. and then remove and allow to cool on the grate. After cooling, wrap in food film.

Chocolate ganache

Break the chocolate and pour hot cream (do not boil the cream, but bring it to a boil).

Stir with silicone spatula until uniform. place in the refrigerator for 4 hours or overnight.

Beat with a mixer at medium speed until thick.

Foundation paste

Peel the hazelnuts with hot sugar syrup (the proportion of syrup is 200 grams of water for 150 grams of sugar). Leave for the night or for 5 hours.

drained syrup (useful for impregnating biscuit). Nuts grind with a hand blender regulate the density of syrup. Must be a paste for the consistency of thick sour cream.

Bavarian cream

In the saucepan bring the milk to a boil. In a deep container, whip the yolks lightly with sugar. continuing to whisk, pour hot milk into a thin trickle. Then pour the mass back into the saucepan. Cook constantly stirring to a temperature of 85 ° C. Remove from heat.

Soak gelatin sheets in icy water (according to the manufacturer’s instructions)

Pour into the hot mixture a broken white chocolate. when the chocolate dissolves completely, and the mixture reaches 60 ° C, add well-wrung gelatin.

Then add hazelnut paste. Lightly beat the cream with a mixer. Cool down to 30 С˚.

Beat cream until soft peaks (cream should be very cold). Stir the cream to a cooled chocolate mass.

‘Сборка торта Бисквит разрезать на 2 коржа. Выложить в форму диаметром 24 см. Пропитать сиропом, оставшимся от фундучной пасты. Второй нарезать небольшими кубиками для украшения. С помощью кондитерского мешка заполнить пустоты между бисквитом и формой. .’ IS AN INVALID SOURCE LANGUAGE . EXAMPLE: LANGPAIR=EN|IT USING 2 LETTER ISO OR RFC3066 LIKE ZH-CN. ALMOST ALL LANGUAGES SUPPORTED BUT SOME MAY HAVE NO CONTENT»},»quotaFinished»:null,»responseDetails»:»‘Сборка торта Бисквит разрезать на 2 коржа. Выложить в форму диаметром 24 см. Пропитать сиропом, оставшимся от фундучной пасты. Второй нарезать небольшими кубиками для украшения. С помощью кондитерского мешка заполнить пустоты между бисквитом и формой. .’ IS AN INVALID SOURCE LANGUAGE . EXAMPLE: LANGPAIR=EN|IT USING 2 LETTER ISO OR RFC3066 LIKE ZH-CN. ALMOST ALL LANGUAGES SUPPORTED BUT SOME MAY HAVE NO CONTENthen lay the cream over the biscuit thickness of 2 cm. Then squeeze the cream along the diameter of the shape (making a groove for the ganache) with a thickness of about 2 cm and a height of 2 cm.

In the cavity lay the cubes of biscuit and chopped hazelnuts. Pour a pastry bag over the ganache.

top pour the rest of the cream of Bavarese. Tap on the form to level the surface. To clean in the refrigerator for the night. Paint the hazelnut, biscuit cubes and ganash if desired.

Cooking is recommended for 2 days.

1 day

Bake the sponge cake

Prepare hazelnut paste

to cook ganache (not whipping)

2 day

Beat the ganache

Prepare cream Bavarese

Pick up cake

Bon Appetit!


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

http://www.kcm.org/about-us

 

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