Cakes "Sicily" - this is the most delicate pistachio sponge cake, familiar to us already on the cakes "Ambrosia", light blackberry mousse on Italian meringue and the most delicate pistachio mousse ... As you know, the best pistachios in the world are Sicilian, hence the name . The dessert is rather simple both in composition and in execution, but absolutely perfect to taste! :)
Ingredients:
Pistachio Sponge Cake:
90 g of almond paste/marzipan 50%
37 g of pistachio pasta
45 g eggs
40 g yolk
25 g of protein (1)
80 g of protein (2)
50 g of sugar
45 g of corn flour
20 g melted butter
Syrup for biscuit impregnation:
40 g of syrup 30 ° Bome (25 g of water + 33 g of sugar)
20 g of water
25 g of kirscha
Blackberry mousse:
90 g of cream 35% (whisk)
90 g of blackberry flesh
30 g of Italian meringue *
4 g of sheet gelatin
18 g of raspberry liquor
20 g strawberries (I have a blackberry)
Italian meringue:
15 g of water
60 g of sugar
30 g of protein
Pistachio mousse:
225 g cream 33% (whisk)
22 g of pistachio pasta
225 g milk
50 g of yolk
1/4 vanilla pod
50 g of sugar
5 g of sheet gelatin
Neutral gel
blackberry
Pistachios
Preparation:
1) Pistachio sponge cake: heat the oven to 230 ° C. Cover the baking sheet with baking paper or a silicone rug. In a bowl, mix pistachio paste and grated marzipan. Add yolks, squirrels (1) and eggs. Beat to a homogeneous consistency. Add sifted corn flour and warm melted butter. In a separate bowl, whisk the squirrels (2), gradually introduce sugar and continue whisking until the stable forms of the peak. Gently mix the proteins in the bulk and mix with a silicone spatula. Distribute the dough evenly over the baking sheet, put in the oven and bake for 5-6 minutes. Ready biscuit cool and cut out of it small circles, with a diameter slightly smaller than the molds or rings for assembling cakes, somewhere about 4 cm.
2) Syrup for impregnation of the biscuit: add cold water and kirsch to the cooled sugar syrup.
3) Blackberry mousse: soak the gelatin in cold water. Flesh/puree blackberries to heat on a small fire and dissolve in it soaked gelatin. Leave to cool down. Prepare an Italian meringue: in a small container (for example, in an enamel mug) combine sugar and water. Put on a small fire and, stirring occasionally, cook the syrup. At this time, start whipping the protein until a lush foam, but not pere ZB vat. When the syrup reaches 118-120 ° C, remove it from the fire and pour it into the whipping protein with a thin trickle. Continue to whisk the whole mass at maximum speed until dense peaks and until the protein cools. Add the liquor, meringue and whipped cream to the cooled berry mass. The resulting mousse is laid in a layer about 2 cm thick in a square frame for cakes or in a silicone mold with a size of 20x20 cm. Put it in the freezer. Then from the frozen billet cut out small circles of the same diameter as the biscuit.
4) Pistachio mousse: soak the gelatin in cold water. Whisk the yolks with sugar. Milk mixed with pistachio paste and vanilla, bring to a boil, remove from heat and pour a thin trickle into the yolk mixture. Pour everything back into the pan where the milk was heated and, with constant stirring, bring the mass to a light thickening (85 ° C). Remove from the plate and, if necessary, strain through a sieve. Add the soaked and wrung gelatin. Cool and gradually, in several stages, to introduce whipped cream.
5) Assembling: put a layer of pistachio mousse on the bottom of silicone molds or metal cake rings. Top out the frozen blackberry mousse. Lightly press it. Next, put each strawberry into one strawberry berry (I have blackberry slices). Next - again a layer of pistachio mousse. Pistachio sponge cake should be soaked on both sides and put on top of the mousse, slightly pressing it. Obtain the resulting blank.
6) Frozen cakes covered with neutral gel and decorate with fresh blackberries and pistachios.
Cook by his recipes
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Oleh
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