Cake «Velour»

 

Cream cake with almonds:
80 g soft butter
80 g of powdered sugar
3 yolk from larger eggs
~ 80 g flour
20 g almond flour
1/3 tsp baking powder
1 tsp vanilla extract

Hazelnut dakuaz:
1 protein
12g sugar
30 g of powdered sugar
30 g hazelnut flour

Apricot cream (cremeux):
65g egg
50 g egg yolk
40g sugar
190 g apricot puree (fresh or canned)
4 g gelatin sheet
65 g of butter at room temperature

Apricot jelly:
250 g apricot puree (fresh or canned)
a little lemon juice
sugar to taste
~ 3/4 tsp agar
1 tablespoon liquor «Amaretto» (optional)

Hazelnut mousse-palm:
200 g hazelnut-date paste
100 g praline paste
85 ml of milk
8.9 g gelatin
85 g Italian meringue *
500 ml cream 33-35%

* Italian meringue:
2 protein
Sugar 100 g
40 ml of water
2 drops of lemon juice

Decoration:
chocolate velor
chocolate curls
coffee «pasta»

chocolate nut paste such as «Nutella»
golden sugar spheres

Cake "Velour"

Cake «Velour»

Cake «Velour»

1. Cream cake with almonds:
Heat oven to 180 ° C. Silicon with a diameter of 18-20 cm Lightly oil. Beat the softened butter with the sugar in a magnificent white mass. Add egg yolks, one at a time, beating well after each addition. Add vanilla extract and mix. Sift together the flour and baking powder and put in bulk.

2. Mix well. The dough should be thick, but not too tight, so the flour should be introduced gradually. The dough is uniformly and thinly distributed in the form and put bake for about 10-15 minutes (depending on oven). Ready cake to cool completely.

3. hazelnut dakuaz: Heat oven to 180 ° C. Silicon with a diameter of 18-20 cm can be lubricated slightly. Protein shake up with sugar to sustainable forms of spades.

4. Separately, sift flour and hazelnut icing sugar gradually (not all at once) to mix with the protein mass. Gently stir paddle. Weight should be homogeneous, but remain lush.

5. The resulting dough is put into a mold, the surface is leveled shovel. Bake for about 10-12 minutes. Ready cake to cool completely.

6. Apricot Cream: Mix the eggs with the yolks and sugar, gently put in brought up to boiling apricot puree, stirring constantly mass and, without ceasing to interfere, bring the cream until thick (~ 85 ° C).

7. Remove from heat, enter a pre-soaked and squeezed gelatine, stir. Cool to 40 ° C, add the butter and cream thoroughly penetrate the blender. The resulting mass is put into a mold of 18-20 cm and put into the freezer for a few hours.

8. Apricot jelly: mashed potatoes, sugar, agar and lemon juice mix in a saucepan and put on fire. With occasional stirring to bring the mass to boil and simmer for about two minutes.

9. Remove from heat, cool slightly, add the liqueur and pour into a silicone mold of 18-20 cm. Allow to cool, then put into the refrigerator until completely pour jelly.

10. palm-hazelnut mousse:
Italian meringue: In a small container combine the sugar, water and lemon juice. Put on a little fire and, stirring occasionally, cook the syrup. At this time, start beating whites until fluffy foam, but not perevzbivat.

11. When the syrup reaches 120 ° C to remove it from the heat and pour in a thin stream whisking protein. Continue to whisk the entire mass at maximum speed to tight peaks.

12. Soak gelatin in cold water. The milk warmed in a microwave oven and then dissolved in it and the filter soaked gelatin. Add paste and hazelnut praline-date paste. Cool Whip cream until stable peak form and alternately with meringue (85 g) was added to the mass c praline. Gently stir until smooth spatula fluffy consistency.

13. Build:
Split cake shape with a diameter of 20-22 cm inside pave acetate film (side). At the bottom of the form put cream cake with almonds. Above spread a very thin layer of mousse. Over hazelnut mousse put dakuaz.

14. Top — frozen apricot cream, then — about half of the remaining mousse, top — apricot jelly and complete the assembly of the remaining mousse filling out the form to the brim. As such, to remove cake in refrigerator for several hours until complete solidification.

15. Decoration:
ready to cover the cake with chocolate velor, decorate with chocolate curls, golden balls and sugar coffee «macaroon», which is very convenient to stick to the sidewalls of cake with «Nutella».


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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