Pumpkin baked with dried fruit

Pumpkin baked with dried fruit

The cake is delicious! Mousse well with brownie and crunchy krustiyantom. Lemon juice mousse and cream can be added. I added as the blackberry was very sweet, and for good reason.

You will need:

1. brownie with hazelnuts.
— 90 g of sugar,
— 90 g egg
— 90 g butter,
— 90 g of dark (you can of milk) chocolate
— 45 g flour
— 30 g of coarsely chopped hazelnuts.

2. Krustiyant with hazelnuts.
— 50 grams of milk chocolate
— 50 g hazelnut praline,
— 50 g wafer crumbs (you can substitute corn flakes).

3. cream with milk chocolate and blackberries.
— 60 grams of milk,
— 60 g cream
— 30 g of blackberry puree (grated)
— 30 g egg yolks,
— 7 grams sugar
— 2 g of gelatin (leaf)
— 80 grams of milk chocolate
— 1 teaspoon lemon juice.

4. mousse with blackberry.
— 100 g of blackberry puree (grated)
— 45 g egg yolks,
— 15 g of sugar,
— 4 g of gelatin (leaf)
— 90 grams of milk chocolate
— 120 g of whipped cream,
— 1 teaspoon lemon juice.

5. Glyassazh.
— 50 g water
— 100 g of sugar,
— 100 g invert syrup,
— 100 g of white chocolate
— 70 g of condensed milk,
— 7 g gelatin (leaf)
— Purple dye.

6. Japanese sponge cake (for decoration).
— 45 grams of milk,
— 25 g of butter,
— 30 g flour
— 50 g egg
— 55 g protein,
— 30 g of sugar,
— Green dye.

the shape of a diameter of 16 cm.

How to cook:

1. brownie with hazelnuts.
Butter and chocolate melt, shift into a mixer bowl (spatula tip), add sugar, beating until fluffy. One by one add the eggs, beating well after each. On low speed add the sifted flour and hazelnuts. Transfer to a form or on a baking layer of 0.7 mm in height. Bake at 160 degrees. about 15 minutes. Cool, cut a circle 14 cm in diameter.

2. Krustiyant with hazelnuts.
Melt the chocolate, mix with praline and wafer crumbs. Transfer to a ring d. 14 cm, leveled with a spoon well, cool.

3. cream with milk chocolate and blackberries.
Cream and milk bring to a boil, pour in the egg yolks with powdered sugar, mix, pour it back into the ladle, cook over low heat, stirring constantly to 82-84 degrees. Remove from heat, pour the cream into a clean bowl, add pre-soaked and squeezed gelatine, blackberry puree, lemon juice and melted chocolate, which stir whisk parts. Punch blender. Cool to room temperature.

Assembling 1.
At cooled krutiyant pour 1/3 of the cream, cover with a brownie, top to pour the remaining cream. Put in the freezer for 4-5 hours.

4. mousse with blackberry.
Blackberry puree bring to a boil. Pour onto a mixture of mashed yolks with the sugar. Stir, pour it back into the ladle, cook on low heat to 82-84 degrees. Pour into a clean bowl, add pre-soaked and squeezed gelatin, lemon juice, and a few tricks melted chocolate. Punch blender. Cool to 32-35 degrees. Enter softly whipped cream. Use immediately!

Build 2.
The pastry ring with a diameter of 16 cm, the bottom of which is covered in tightly with cling film, pour 2/3 (more) mousse. Top invest slightly scrolling cooled base so that krustiyant was on top (in the finished cake, it will be at the bottom). The edges between the mold and the substrate fill mousse. Put the cake in the freezer for 4-6 hours, preferably overnight.

5. Glyassazh.
Sugars, water, syrup, brought to 103 degrees. Pour in the condensed milk, pre-soaked and squeezed gelatin, chopped chocolate. Stir until smooth. Add dye. Punch blender. Operating temperature 32-35 degrees. Glyassazh better to prepare in advance and warm up before use to the desired temperature in a water bath or in a microwave oven.

6. Japanese cake for decoration.
Milk and butter bring to a boil, remove from heat, add the flour and make dough. Return to the fire, cook until a plenochki at the bottom of the scoop. Transfer to a blender cup (spatula tip), to interfere with the cooling of light (stop to go pairs). Add one egg dye. Protein Whip with sugar until fluffy. With blades enter into the dough, if necessary add a colorant. The dough is spread with a thin layer on a greased paper. Bake for 8-10 minutes. Cool removing from the pan (with paper). Cover with cling film, that cake is not dried up in the future to use stored tightly wrapped in foil.

Assembling 3.
The cooled cake to release from the mold, and immediately pour glyassazhem. A very important point, take the cake out of the freezer when everything is prigotovleno- glyassazh desired temperature, paper or baking for the flowing glaze surplus stand smaller cake than the cake spatula to remove excess glaze. Post a glaze drain, remove the wrapping a cake flowing surpluses to shift the cake on a stand or platter. Garnish with biscuit and blackberry … or to your liking.

Bon Appetit!

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