A Crash Course in Cakes by Derek Willson

Author:Derek Willson [Willson, Derek]
Language: eng
Format: azw3
Publisher: UNKNOWN
Published: 2018-12-24T16:00:00+00:00

Instructions

Prepare pistachio cake. In a bowl sift the flour, salt and baking powder. Add the sugar, vanilla sugar, almond flour, then egg, pistachio paste and mix everything with a whisk until smooth. I dripped 1 drop of green dye.

The dough spread a thin even layer on the pan, I just poured the batter into the muffin tin. Place in oven and bake for about 6 — 8 minutes at 180°C. the Finished cake to cool, then cut out a rectangle size slightly smaller than your chosen main form to build the cake.

Prepare raspberry kremu. Soak gelatine in cold water. Yolk mix with sugar and a thin stream to mix with boil raspberry puree with cream. While stirring boil the mixture until light thickens (85°C). Remove from heat and add the soaked and squeezed gelatine. Stir until it dissolves. The resulting mass is slightly cool at room temperature and put in silicone mold rectangular shape, slightly smaller in size than the main form to build the cake. Freeze.

Do raspberry heart. Soak gelatine in cold water. In a saucepan mix raspberry puree, water and sugar. Put on fire and at periodic stirring, bring to a boil. Once it boils, immediately remove from heat, cool slightly, stirring, and enter the soaked and squeezed gelatine and mix.

The resulting liquid, pour into small silicone molds-hearts. Allow to cool at room temperature, then freeze. If there are no molds, you can make the jelly layer and cut out hearts with cookie cutter for cookie.

Make the pistachio mousse. Soak gelatine in cold water. Beat the yolks with the sugar and pistachio paste. Milk bring to the boil, remove from heat and a thin stream pour in the yolk-pistachio mixture. Pour everything back into the saucepan where you heated the milk and, while stirring, to bring the mass to light thickens (85°C). Remove from heat and, if necessary, strain through a sieve. Add the soaked and squeezed gelatine. Cool and enter whipped cream.

Collect our dessert. At the bottom of the silicone molds (I have for cupcakes) place a layer of pistachio mousse. From the top, as tightly as possible, backs to each other to put the frozen hearts (tip-top), gently pressing them into the mousse.

Then again a layer of mousse. On top lay a layer of frozen raspberry, kremu and the remaining mousse. To complete the Assembly of pistachio sponge cake, lightly pushing him. Cover the form with cling film and put into the freezer until complete freezing.

Prepare a mirror glaze and cream. Soak gelatin. In the same saucepan, mix cream and milk, bring to a boil, remove from heat. In another sugar, water and dye heated to 110°C and add to milk mixture, stir. Add glucose and return to the saucepan over low heat, stir until smooth. Remove from heat and enter gelatin. Let cool to 30°C.

Frozen cake to cover with passagem, allow to drip off, then transfer on a serving dish. Decorate as desired. I have loops of chocolate, hearts and flowers chocolate and flower buds of a tea rose.

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