2020-08-13 / test@t

Raspberry in chocolate

Nest I - exclusive, And very positive, A little shocking, Courageous and frankly important! I decorate the raspberry cake, I invite the jury to the tea party. I attract with my appearance, And, undoubtedly, I know my worth. I am right on the cake, and, of course, I will try to surprise the jury. I myself am completely made of chocolate, Well, what else does a sweet tooth need for happiness ?! Inside me there is a gorgeous raspberry, Not just berries, but a storehouse of vitamins. Juicy, sweet and aromatic, And what a pleasant taste! Undoubtedly, the color of raspberry delights, And the magazine "I am a confectioner" - inspires! The composition of my cake is "bomb" and "otpad", everyone will be very happy with the filling: Biscuit, praline, glazed, nappage and mousse - Together they give a unique taste. Confit, creme and crustilant - Not a cake, but a real diamond! The surface is like a surface of water, Plus gold - the look cannot be taken away. In general, I send myself to the jury, And quietly I will dream about the main prize! Good luck, happiness and good to all participants! And for the new magazine - growth of audience and circulation!

Ingredients

p / f chocolate biscuit with raspberries (2 biscuits with a diameter of 18 cm): Pasteurized egg whites 75 g
granulated sugar 75 g
eggs 30 g
pasteurized egg yolks 60 g
sifted wheat flour 13 g
cocoa powder 13 g
almond flour 25 g
butter 82.5% 15 g
dark chocolate 15 g
raspberry s / m 40 g
p / f fondue praline: funduk 300 g
sugar 250 g
salt 2 g
p / f crustilant with hazelnuts: Dark chocolate 20 g
p / f hazelnut praline 45 g
waffle crumbs 30 g
p / f cream chocolate: Leaf gelatin 1.5 g
cream 35% 100 g
pasteurized egg yolks 13 g
milk chocolate 50 g
dark chocolate 25 g
p / f raspberry confit (put on a biscuit without crustilant): Raspberry puree 140 g
trimolin (invert sugar) 25 g
granulated sugar 25 g
pectin NH (citrus) 2.5 g
if-if 1 g
raspberry s / m 30 g
p / f chocolate mousse: Sheet gelatin 5 g
milk 3.2% 56 g
cream 33% 67 g
glucose syrup 67 g
dark chocolate 190 g
cream 33% 170 g
p / f raspberry glaze: Sheet gelatin 6 g
granulated sugar 180 g
cream 35% 200 g
milk 3.2% 45 g
glucose 60 g
food gel dye water-soluble raspberry 1 g
p / f nappage: Glaze neutral 30 g
water 10 g
food color water-soluble yellow 0.1 g
decoration: Dark chocolate 60 g
fresh raspberries 140 g
edible gold sheets 2 pcs.

STEP-BY-STEP COOKING RECIPE

Step 1

P / f chocolate biscuit with raspberries (2 biscuits with a diameter of 18 cm): Beat egg whites with half the norm of granulated sugar.

Step 2

Combine eggs and egg yolks and beat with the other half of granulated sugar.

Step 3

Add 1/3 of the pasteurized egg whites previously beaten with granulated sugar.

Step 4

Add sifted bulk ingredients (wheat flour, cocoa powder, almond flour).

Step 5

Add melted dark chocolate mixed with melted butter.

Step 6

Add the remaining 2/3 of the pasteurized egg whites, beaten with granulated sugar.

Step 7

Put in 2 (two) rings d = 18 cm, 150 g of biscuit and 20 g of raspberries for each biscuit. Bake at 160 ° C for 18-20 minutes.

Step 8

P / f crustilant with hazelnuts: melt the chocolate, add hazelnut praline and add waffle crumbs; mix. Place the crustilant on one of the biscuits.

Step 9

Flatten the crust on the biscuit.

Step 10

P / f cream chocolate: soak sheet gelatin in ice water. Boil the cream with egg yolks to 82 ° C. Add the swollen gelatin. Pour the mixture over the chocolate. Punch with a blender. Pour onto a biscuit with crustilant. To freeze.

Step 11

P / f raspberry confit (put on a biscuit without crustilant): heat raspberry puree and trimoline (invert sugar) in a saucepan. Mix granulated sugar, pectin and agar. Add raspberries to the puree and bring to a boil. Add s / m raspberries and stir for 10-15 seconds. Pour onto the second biscuit (without crustilant and cream). To freeze.

Step 12

P / f chocolate mousse: soak sheet gelatin in ice water. In a saucepan, bring milk, cream (67 g) and glucose to a boil.

Step 13

Add the swollen and squeezed gelatin. Add dark chocolate.

Step 14

Punch the mass with a blender. Cool to 25-28 ° C.

Step 15

Add half-whipped cream (170 g) and mix gently.

Step 16

P / f raspberry glaze: soak sheet gelatin in ice water. In one saucepan, mix the cream and milk, bring to a boil, remove from heat, add water-soluble raspberry gel food coloring. In another saucepan, heat the granulated sugar with water (45 g) to 110 ° C and add them to the milk mixture, mix until smooth. Add glucose and return to medium heat, stir until smooth. Remove from heat and add gelatin; punch with a blender at medium speed and strain. Put in the refrigerator for a day to stabilize.

Step 17

P / f nappage: mix neutral glaze with water, heat in microwave up to 70 ° С and add yellow dye. Stir.

Step 18

Assembly: remove both blanks with biscuits from the rings.

Step 19

Cover the ring d = 20 cm with cling film and lay an acetate tape along the board. Collect the cake "upside down": pour half of the mousse, drown the biscuit with confit in it.

Step 20

Then put the remaining half of the mousse and drown the sponge cake with crustylant and cream in it.

Step 21

To freeze.

Step 22

Before use, warm up the glaze to a temperature of 18-20 ° C, punch again. Cover the frozen semi-finished product with raspberry glaze and sprinkle with yellow nappage drops.

Step 23

Cake decoration: temper dark chocolate. Transfer some of the chocolate into a pastry bag, cut off a small hole, and place on the frozen surface in thin long strips. Collect the strips and roll them into a circle to make a "nest".

Step 24