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Dessert cake with caramel mirror icing

Dessert cake with caramel mirror icing


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Countertop:

Heat the oven.

Separate the eggs. Put the cold butter on the grater, add the yolks, a pinch of salt and the sweetener, mixing with the mixer. Add milk, cocoa, baking powder, stirring.

Separately, beat the egg whites with a pinch of salt and lemon juice until you get a meringue.

Incorporate the egg white foam into the previously prepared mixture, then the flour, in the rain, homogenizing with a spatula.

Pour the composition into a round baking dish, prepared with baking paper and bake on medium heat for about 30-35 minutes.


Apricot jelly:

Heat the apricot jam in a kettle over low heat for 2-3 minutes. Set aside, pass as finely as possible, using a hand blender, leave to cool a bit, then add the hydrated gelatin before in cold water, stirring (be sure to check the temperature of the apricot puree before adding the gelatin, since gelatin is destroyed at temperatures above 60ºC).


The first step for assembling the dessert:

Remove the cake from the removable form, leave it on the plate or on the base of the form.

Hollow the top, in the middle, pour the apricot jelly and refrigerate to harden the jelly.


Chocolate cream:

Melt the chocolate and unsweetened cream in a bowl over a steam bath, stirring occasionally until the chocolate has melted. Refrigerate, then add the mascarpone cream and instant coffee and beat with a mixer until it reaches the consistency of a cream.

Now, we can finish assembling the dessert:

Spread the cream evenly over the countertop, dressing it and leveling it as finely as possible, because any defect or unevenness will be seen under the mirror glaze, which is like a silk dress. Put the cake in the freezer for an hour.

Caramel Mirror Glaze:

Caramelize the sugar in a saucepan with a thick bottom, just gently shaking the pan, do not mix with it. When the color has turned brown (be careful not to burn the sugar, because it is bitter), add a little water at first, but carefully, as it sizzles and releases steam, then the rest of the water. It can now be mixed with a pear, until the sugar melts. If the sugar has crystallized, do not worry, but boil and stir until it melts. This process takes about 6 minutes.

Add the starch dissolved in 50 ml of cold water, then the cooking cream and boil, stirring, for 2-3 minutes.

Remove the mixture from the heat and, when the temperature has dropped below 50 ° C, add the hydrated gelatin in 50 ml of cold water, stirring. Leave to cool.

Decor:

Place the cake on a support (I use a cup of ice cream) placed in turn in another deep tray (I use a tart tray).

When the mirror icing has reached 25ºC and has reached the consistency of honey (be careful not to cool it too much, because it will be poured with lumps-a sign that the gelatin has coagulated),

Pour the icing in a circular motion from the center to the edge, letting it flow over the sides. The icing that has fallen into the tray can be reused. Do not use a spatula to level it!

Decorate to taste. I opted for a few decorations that I had prepared the day before from a tablet of melted white chocolate and mixed with various natural food coloring powder, then I spent the night in the freezer.

Refrigerate until ready to serve.


Portions: 12

Preparation time: 2 h 30 min

Baking time: 30 min

Good appetite!

If you like my recipe, you can also find it on my blog: