CAKE ‘MOZART’

CAKE ‘MOZART’

For the preparation of the cake (except products), I used a split form d 20 cm and tape to cover the inner sides of the mold.

Products:

For walnut crust:

5 chilled egg whites
220 g of sugar
75 g ground almonds
75 gr of ground hazelnut (hazelnut)


Preparation:

Nuts — almonds and hazelnuts (fried) chop
Eggs divided into squirrels and yolks
Whip the whites with sugar until the ‘strong peaks’
Add crushed nuts
Stir gently to a homogeneous mass
On a parchment paper for baking to draw a circle, I for this purpose used a plate (I have d = 18cm)
leaf overturn (so that the circle from the pencil does not come in contact with the protein test) and grease with vegetable oil
Put the protein dough on parchment paper
Bake at T 100-130 ° C — dry meringue, about 1 hour (depends on the oven). Remove from paper only after it has completely cooled down.
From this count, you get 3 cakes
Currants can be prepared in advance for a day or a few days

For cream with condensed milk:

230 grams of boiled condensed milk
120 gr butter
+ on the bottom layer of walnut meringue chocolate-nut paste (like Nutella)

Preparation:

Slightly softened oil (at room temperature) with boiled condensed milk until smooth
Lay out 1 merengue cake on a dish
Lubricate with chocolate-nut paste
At the top, evenly distribute the cream with condensed milk
Place a detachable shape around the cake (20 cm in the photo), lace the sides, fix the shape and put it in the freezer for 10 minutes to grab the cream with condensed milk
We prepare a white chocolate cream and a cream of bitter chocolate:

Note: this cream must necessarily cool in the refrigerator for at least 4 hours, and preferably a night. Therefore I recommend to make it (without gelatin) on the eve of the cake assembly

For chocolate cream:
with white chocolate:
300 g cream
250 g chopped white chocolate
6 g of gelatin

with bitter chocolate:
300 g cream
250 g of chopped dark chocolate
6 g of gelatin

Gelatin soak in cream or milk, allow to swell
Cream warm almost to a boil, add broken white chocolate, remove from the heated surface and stir until the melting of chocolate, if necessary, the mixture can be heated several times until the chocolate melts, but do not bring to a boil
Ready creamy chocolate mass cool well (at least 4 hours — I repeat — it’s better at night in the fridge)
The same thing to do with bitter chocolate — heat the cream, add chopped bitter chocolate, stir until the chocolate melts completely, cool in the fridge.
A well-cooled cream has a dense consistency and practically does not flow when the bowl is tilted
Chilled cream with white chocolate whip with a mixer until the air is dense
at the end of whipping gently, in small portions to introduce melted gelatin
whip
Get out of the freezer our workpiece, on the cream with condensed milk to lay out the second walnut cake, just press
and on the cake to lay out, right away, cream with white chocolate
On top of the white cream lay the last — the third nut crust, slightly press the cake and also put a cream of bitter chocolate on top. Cream of bitter chocolate is prepared by analogy with white chocolate cream.

We put the workpiece for 30 minutes in the freezer.
After the passage of time we take out, remove the form and the film from the sides, we decorate ourselves.

This time something I did not really want to bother with the decoration — especially since the cake was not ‘for the occasion’ and so for homemade eating without guests Smile Therefore, it simply filled the entire cake with chocolate glaze, flanked it with chocolate chips and decorated with strawberries in chocolate — Well, the truth did not just chocolate, but in chocolate coats.
After all, ‘Mozart’ should have been, something solemn in appearance

Although initially there were thoughts of drawing a treble clef and making a marzipan or chocolate plate with notes of Smile — I suggest this to you as an idea of ​​decoration.
Good luck and a pleasant appetite!

Note: in the original recipe, a chocolate cream made of black bitter chocolate, but I do not like bitter chocolate in large quantities, so I made a cream of black and milk chocolate in a ratio of 50:50.
Those. for a dark chocolate cream on this cake, I took 125 grams of milk chocolate and 125 grams of black bitter chocolate.
The glaze is entirely of bitter chocolate.


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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