Cakes “Charming”

Cakes “Charming”


For chocolate sponge cake (without flour):

Egg yolks — 30 g

Egg whites — 40 g

Sugar — 50 g

Cocoa powder — 15 g

For raspberry jelly:

Raspberry puree — 200 g

Gelatin — 5 g

Sugar — 30 g

For vanilla creme brulee:

Cream (35% fat) — 140 g

milk — 60 ml

Egg yolks — 55 g

Sugar — 50 g

Vanilla — ½ pod

For chocolate parfait:

Sugar — 40 g

Clear water — 20 ml

Egg yolks — 48 g

Dark chocolate — 120 g

Cream (35% fat) — 300 g

Raspberry — 60 g

For nugatin:

Sugar — 75 g

Corn syrup — 50 g

almond petals — 65 g

·· Cooking:

Making chocolate sponge cake. To do this, beat the egg whites with sugar until resistant peak.

2. Separately, lightly beat the egg yolks and gradually add to the whipped whites. Gently mix and add cocoa powder (can be sifted). again mix and put the resulting mass in a square shape for baking with a side of 18 cm.

3. Bake in the oven preheated to 170 C. for about 8-10 minutes until dry.

4. In the meantime, make raspberry jelly. To do this, pour gelatin gelatin with cold water (25 ml).

five. in a small saucepan, combine mashed potatoes with sugar and bring to a boil over moderate heat. Slightly cool and add the swollen gelatin. Stir.

6. Form the cover with cling film and pour into it the future of jelly. We freeze.

7. Making vanilla creme brulee. in a small saucepan combine cream, milk and vanilla seeds. Put on the fire and bring to a boil.

8. Separately, beat the yolks with sugar until light and mix with hot milk mixture.

9. The baking pan or pastry frame is covered with a heat-resistant food film or foil. pour the resulting mass into it and send to the oven for 40 minutes at a temperature of 100 C. Freeze the ready-made creme brulee right in the form.

10. Making nugatin. Sugar mix with syrup and cook until light caramel. Then add the nuts and mix thoroughly. distribute the nut mass on a baking sheet or silicone mat. Sent to the preheated 150 C oven for 5-8 minutes.

11. Making chocolate parfait. Beat egg yolks until lightening. In a small saucepan combine sugar and water. boil the syrup until it reaches 118 ° C, then pour it into a yolk in a thin stream, beating constantly. We continue to beat until cool.

12. Separately whip cream until resistant peak. Melt the chocolate.

13. mix melted chocolate and cream (the temperature of chocolate should be no higher than 45 ° C). Then gently inject the yolk mixture. At the end add the raspberries cut into pieces.

14. Putting cakes.

cover the surface (plastic board) with a film, put a pastry frame on top and lay out half the chocolate parfait. Distribute it in a uniform layer. Nugatin cut to the size of the frame and lay out on the parfait. Then creme brulee and the second half of the parfait.

The next layer is raspberry jelly and sponge cake.

15. Ready dessert put in the freezer for 6-8 hours.

Before serving, turn the cakes with biscuit down, remove the frame and film. Optionally, you can pour chocolate icing. Ready cake give a couple of hours to stand in the fridge.

enjoy your meal!

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!

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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