Description
This cake I want to dedicate wonderful, sincere and beautiful girl Innula, inulia68. And this occasion today is the day of birth. Not enough words to describe how she is kind, sincere and sympathetic person. I think many know it))) Innusik, happy Birthday!!! For the recipe thank Lisa Glinsky.
Ingredients
-
Chicken egg
2 шт
-
Sugar
60 г
-
Flour
60 г
-
Butter
15 г
-
Leavening agent
0,5 ч. л.
-
Lemon peel
1/2 шт
-
Chicken egg
5 шт
-
Flour
25 г
-
Corn starch
25 г
-
Gelatin
15 г
-
Vanilla sugar
5 г
-
Milk
400 мл
-
Butter
60 г
-
Sugar
60 г
-
Water
50 мл
-
Cream
200 мл
-
Black currants
600 г
-
Sugar
100 г
-
Gelatin
20 г
-
Water
50 мл
Cooking
Start with baking a lemon sponge cake. It is better to bake in advance. The eggs with the sugar blend in the white air mass.
Sift flour with baking powder, there also add lemon zest.
Gently add the dry ingredients to the scrambled eggs and mix with a spatula, there also add the melted butter.
Bake sponge cake in the shape of 18 cm in preheated oven at 180 degrees until dry sticks (10-15 minutes)
Prepare gelatin for the mousse and fruit jelly. Fill it with water. Leave to swell for 30 minutes.
Combine the yolks with the sugar and whisk white
Add flour and starch, mix well. At the same time heated the milk in a saucepan and bring almost to a boil.
Gradually pour the hot milk from the pan into the dough (not Vice versa), stir with a whisk until smooth. And so it is gradually being joined. The batter is heated in the saucepan, stirring constantly, bring to a thick custard on medium heat.
Remove from heat, allow to cool a little (up to 80g.) and pour the hot cream in the swollen gelatin. Stir to swollen gelatin has completely dissolved. Gradually add the butter. The mousse cooled in an ice bath, stirring occasionally, for 7-10 min.
Whisk the cream for 3-5 minutes. Add the cream to the cream parts, vimosewa gently with a spatula.
In the form of detachable paving curb side of the tape and assemble the cake. Put the prepared mousse on a biscuit base in an even layer thickness of 3-4 cm and Put in the fridge for 30 minutes.
Currant berries with sugar, put on fire.
Bring to a boil. Break blender.
Triturated through a sieve into a puree.
Add swollen gelatin to hot juice from the berries into a saucepan. Stir until the gelatin is dissolved. Jelly cooled in an ice bath until its consistency will not become like jelly. Pour gently onto the cooled layer of mousse. Jelly nicely spread raspberries (if desired).
Put the jelly cake for 30 minutes in the refrigerator before full hardening. Before serving, release from the form, remove the border tape.
The cake is ready.
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