For the preparation of this cake (or rather biscuit border), I again used the patterned transfer paper for baking, about which I already once told. And again I was very pleased with the result! But I know that to find such a paper on sale is very difficult so far, and therefore I suggest using this way of making a patterned biscuit. It will not be something worse, but even better, I assure you! :)
The cake itself turned out to be very tasty, light, tender ... The aroma of coconut and passion fruit is something! I'm ready to enjoy it endlessly ..! :))
Ingredients:
Sponge Cushion:
4 eggs
140 g of flour
140 g of sugar
A few drops of vanilla essence
10 g of a disintegrant
a pinch of salt
Transfer paper for baking
Coconut dak uz:
112 g of protein
37 g of fine sugar
90 g of powdered sugar
75 g of coconut chips
20 g of almond flour
30-50 g of soft (soaked) dried apricots
1-2 tablespoons Orange liqueur
Coconut-pineapple mousse:
75 g of sugar
50 g of water
100 g of protein
8 g of gelatin (powder)
75 g of coconut cream
75 g pineapple puree
250 g cream 35% (whisk)
Mousse with Mango and passion fruit:
75 g of sugar
50 g of water
100 g of protein
8 g of gelatin (powder)
75 g mango puree
75 g of passion fruit puree
250 g of cream 35%
Jelly with passion fruit:
100 g of passion fruit puree
90 g of sugar
80 g of white dry wine (or light grape juice)
~ 5-6 g of gelatin (leaf)
Decoration:
Macaroni
Physalis
Chocolate curls
Chocolate colored tablets
Preparation:
1) Sponge cake: heat the oven to 180 ° C. Cover a special baking paper for baking (or usual parchment).
In a bowl, sift flour, salt and baking powder. Add sugar, vanilla essence, then eggs and mix thoroughly with whisk until smooth. Do not whisk!
2) Distribute the resulting dough in a thin, even layer over the baking sheet. Hit several times against the table so that the surface of the dough becomes smoother. Put in the oven and bake for about 6-8 minutes (focus on your oven).
3) With a ready-made and still hot biscuit, remove the transfer paper. Cut the sponge cake into long strips, a little less than the height of the shape you use to assemble the cake. Place the biscuit flange in a 24 cm (24 cm) detachable shape. Leave.
4) Coconut dakuaz: heat the oven to 175 ° C. Cover the pan with baking paper. Cut the dried apricots into small cubes and soak in an orange liqueur for about 1 hour. Proteins beat up, gradually pouring sugar, until the stable forms of the peak. Further, whisking at a slow speed, gradually introduce the powdered sugar. Switch the mixer again to high speed and whisk for a few minutes. Then manually introduce a mixture of almond powder and coconut chips. Using a pastry bag on a baking tray, spiral two circles with a diameter of 18-20 cm. Dry the dried apricots with a paper towel and sprinkle both of them. Bake for about 12-15 minutes. Finished biscuits take off the paper and leave.
5) Coconut-pineapple mousse: soak the gelatin in cold water (~ 40 ml). In a small container, 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 perevzbivat. When the syrup reaches 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 tight peaks. Introduce melted gelatin in a water bath. Then - pineapple puree and coconut cream cream. At the very end, add the whipped cream and gently mix.
6) Assemblage: put one dakuaz on the bottom of the demountable form. If desired, lightly soak it with orange liqueur. Top with coconut pineapple mousse. Cover with a second dakuazom, slightly pressing it into the mousse. Also, if desired, soak it with liqueur. In this form, remove the form in the refrigerator for a while, so that the mousse stiffens.
7) Mousse with mango and passion fruit: soak in cold water (~ 40 ml). In a small container, 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 perevzbivat. When the syrup reaches 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 tight peaks. Introduce melted gelatin in a water bath. Then - puree mango and passion fruit. At the very end, add the whipped cream and gently mix.
8) Get the form from the fridge and put mousse on top of the dakuaz with mango and passion fruit. Again, put it in the refrigerator for a while, so that the mousse should be frozen properly.
9) Jelly with passion fruit: gelatin soak in cold water. In the saucepan mix the passion fruit puree, sugar and wine (or grape juice). Bring the mass to almost boil. Remove from heat and add soaked and wrung gelatin. The resulting mass to cool. Then a thin layer of pour on the surface of frozen mousse. Again, clean in the refrigerator until the jelly is completely solidified.
10) Decoration: ready cake to get out of shape and decorate with filament, macaroni, chocolate
Biscuit for the sides of the pie
4/
5
Oleh
test
