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Desert cake Spring -Minodora

Desert cake Spring -Minodora


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Countertop: I mix the eggs together with the sugar and a pinch of salt well until they double in volume, because I didn't need a high countertop, I didn't separate the egg whites from the yolks. Then add flour, walnuts and pistachios and mix. I used a ring with a diameter of 24 cm. I put baking paper in the tray from the stove, I placed the cake ring and I poured the composition, I put the tray in the preheated oven at 180 degrees (electric oven) for about 20 min. When the top is baked, take it out of the oven and let it cool. We cut it the next day when we assemble the cake.

Cream: Keep the bowl from the robot for about 10 minutes in the freezer, then take it out and put in it the cream for the cream taken out of the fridge, add the vanilla sugar and mix until you get a firm cream. Keep the cream in the fridge until we need it.

Now let's move on to the 3 mice we used for the silikomart shape.

Mouse of mango. Blend the mango pieces until you get a puree. We hydrate the gelatin sheets in cold water. In a stainless steel bowl put the white chocolate, the yolk and the mango puree, mix and then place the bowl on a steam bath, stirring continuously until the chocolate melts. Remove the bowl from the steam bath, squeeze the gelatin sheets and then incorporate them into the cream, finally incorporate 125 g whipped cream. We put this mouse in silikomart shape and shape it in the freezer for about 1 hour and 1/2.

Raspberry mouse. We blend the frozen raspberries until we get a puree. In a stainless steel bowl put the white chocolate, the yolk and the raspberry puree, mix and then place the bowl on a steam bath, stirring continuously until the chocolate melts. Remove the bowl from the steam bath, squeeze the gelatin sheets and then incorporate them into the cream, finally incorporate 100 g whipped cream. Remove the shape from the freezer after the mango mouse is set and pour the raspberry mouse over the mango mouse shape and put the shape back in the freezer for about 1 hour and 1/2.

Peach mouse. Blend the peaches in the compote until you get a puree. In a stainless steel bowl put the white chocolate, the yolk and the peach puree, mix and then place the bowl on a steam bath, stirring continuously until the chocolate melts. Remove the shape from the freezer after the raspberry mouse is set and pour the peach mouse over the raspberry shape mouse and shape again in the freezer until the next day.

The next day we start to cut the top, we syrup it with mango compote syrup. Remove the silikomart form from the freezer, carefully remove the cake from the form and place it on an acetate foil placed on a plate, then we start to make the banana mouse.

Banana mouse. Blend the ripe bananas until you get a puree. In a stainless steel bowl put dark chocolate, egg yolk and banana puree, mix and then place the bowl on a steam bath, stirring constantly until the chocolate melts. Remove the bowl from the steam bath, squeeze the gelatin sheets and then incorporate them into the cream, finally incorporate 180 g whipped cream. We put part of the mouse in the center of the mouse cake and decorate with white chocolate chips, shape back in the freezer.

On a glass plate with higher walls we place the first part of the syrupy top, we also place the ring with which we baked the top, we lined the edges of the ring with acetate foil, so we can easily remove the cake from the ring) over the top we put the rest of banana mouse and carefully place the second part of the syrupy top. Put in the freezer for about 1 hour.

After an hour, take the banana mouse counter out of the freezer. We finely shape it, place it on a plate, then we take the cake out of the 3 mice and place it over the counter, as far as possible in the center, then we start to decorate the cake according to the inspiration.


Ingredients

Other ideas for filling:
coriander,
parsley,
algae,
pomegranate,
radish,
carrot,
zucchini
cucumber,
spinach,
mango,
pineapple
and so on

For the sauce:

-a handful of hydrated cashews
-a spoon of tahini
-1/2 cup almond milk / water
-2-3 garlic cloves
-sare, pepper, chilli



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