Top forward cake is something new in confectionery. He is a cake on the side, he is also an upside down cake. The cake can be of any shape - a square, an octagon, even a heart. Since your future cake will need to stand on its side, there are certain requirements for its filling and coating. These can be dense, stable creams with butter, cream cheese and chocolate. I suggest you make such a cake with cream cheese, cranberry layers and white chocolate ganache, and at the base is a White Angel biscuit. Believe me, the “wow” effect of this cake and your guests is guaranteed! 🤩 And there is really nothing complicated in its preparation. #biscuit #biscuit #biscuitwhiteangel #angelicbiscuit #cake on the side #cranberrycurd #cranberrycake #cranberry cake #New Year's cake #newyearcake #decortorta #painting cake #assembly cake #holiday cake #topforwardcake #newyearcake #christmascake #presentation
Ingredients: For the White Angel biscuit: proteins, salt, citric acid, sugar, flour, starch, Vanilla sugar, Cranberry Kurd, cranberries, sugar (more if sour), water, yolks, oils, Cranberry jelly layer, cranberries, sugar, gelatin, soaking water, ground cardamom, nutmeg, milk impregnation, milk, condensed milk, Baileys liquor, Cream cheese on butter, cream cheese, butter from 82%, powdered sugar, condensed milk, Ganache on white chocolate, white confectionery chocolate, white confectionery glaze, butter from 82%
Cooking method:
So let's start with the biscuits. This is a spectacular biscuit of pure white color, because it is made on proteins alone. First, prepare the dishes and eggs. Whisks, mixer bowl and eggs must be degreased. This is the basic rule of working with proteins! Vinegar, vodka or alcohol wipe all equipment and eggs.
Next - separate the whites from the yolks, very carefully. Squirrels, a pinch of salt and citric acid are sent to the mixer bowl and beat at low speed until white foam. After we start adding sugar with vanilla sugar by a teaspoon, increasing the speed of the mixer.
After adding the sugar, beat the egg whites to stiff peaks and until the sugar dissolves.
Mix flour with starch and add to proteins in one step. Mix until combined at low speed mixer. The dough should be dense, like a meringue.
Preheat the oven to 170°C. We shift the dough into an 18 cm mold, laying parchment on the bottom. We impose the dough in several stages, tamping with a spatula. Place in oven to bake until dry. I have a gas oven, the biscuit was baked in it for 45 minutes. But you look at your oven!
We take out the finished biscuit from the oven, turn it over, cool a little on the wire rack. Then take it out of the mold and let it cool completely on a wire rack. The biscuit will be 4-5 cm in height. Look how white the biscuit turns out!
Now the biscuit must be wrapped in cling film and allowed to rest in the refrigerator. The best is night. Then the biscuit will be easy to cut into three cakes.
Now let's prepare the fillings. I have cranberries. You can use fresh cranberries, but I had frozen ones. Some write that cranberries must first be boiled, and then pierced with a blender and grind. But by experience, I found out that it is better to first punch the cranberries with a blender and grind through a sieve, only then cook. So she doesn't get upset.
So, we take thawed or fresh cranberries, pierce with a blender, grind through a sieve and transfer to a saucepan, add water and sugar. Cook until boiling and sugar dissolves. Remove from heat, cover with cling film, let cool.
While the cranberry puree is cooling, we make the second cranberry layer - jelly. We also prepare cranberries, boil with sugar, spices, let cool a little. Soak gelatin, then dissolve in a steam bath or microwave. Don't overheat! Add gelatin to cranberry puree. Pour into a 13 cm round mold. Or in a suitable diameter plate, container, greased with a little vegetable oil. Put in the refrigerator to chill.
Let's get back to the cranberry curd. Add the yolks left after the biscuit to the cooled puree. Stir well with a whisk, put on a small fire and, stirring with a whisk, bring to a boil. Cook until thickened for 2-3 minutes. Remove from heat, add oil, stir. Next, transfer to a container for cooling, closing with a film in contact. You will need no more than a third of this cream. But a reduced portion is very difficult to make, it can burn.
When the biscuit settles, the cranberry fillings cool down, harden, you can make a cream. Beat room temperature butter with a mixer for a couple of minutes, add the powder, beat for a couple more minutes until the butter turns white. Add cream cheese at room temperature, stir in the butter for no more than a minute. Add condensed milk. The cream is ready, we transfer it to the bag.
I'm preparing a drink. We heat the milk to 50°C. We stir the condensed milk in it. When the mixture has cooled, add liquor (if any).
Let's start assembling the cake. We cut the biscuit into three cakes (I do this with a string). It is better to collect the cake in a high detachable ring. But if it doesn't, then it's no big deal. We impregnate the first cake with milk impregnation, apply a thin layer of cream. We lay the jelly layer, make cream around the sides, cover the jelly layer with a thin layer of cream.
Lay the second cake on top. We apply the cream according to the same principle, but in the middle there will be a layer of cranberry curd. Top with a third layer. We impregnate.
We tighten the ring to assemble the cake more tightly and send the cake to the refrigerator for 3-4 hours for impregnation.
Making white chocolate ganache to cover the cake. It is on such a dense coating that you can draw, and also such a coating holds the cake well and prevents its destruction. And this ganache is a real salvation in the heat.
Melt the white chocolate and icing in the microwave for 20 seconds. Stir every time. Cool down to 30 °C. We introduce the oil at room temperature and beat with a mixer for a couple of minutes. Ganache is ready! He will thicken. But you can always warm it up a little on the battery or in the microwave for 5 seconds.
We take out a cold cake from the refrigerator, remove the ring. We apply a rough layer of ganache with a spatula, spatula or spatula. We send it to the refrigerator for 25 minutes. Next, we take it out and cut off the edge of the cake with a thickness of no more than 3 cm with a hot knife. Move the knife straight down to make a perfect, stable cut. We also putty the cut with ganache, send it to the refrigerator to solidify.
And finally, the crucial moment - we turn the cake on its side. We pry the cake from the bottom with a knife or spatula and carefully set it on its side. Voila! The cake is upside down!
Level the cake with ganache. We work quickly, because ganache on a cold cake hardens quickly. If there are any irregularities, they can be corrected with a hot spatula. I also decided to fit the cut off barrel of the cake into the design of the cake and make a snow mound out of it.
Leave the cake in the refrigerator to set for an hour. During this time, the ganache will turn into a dense shell. You will have to cut such a cake with a hot knife, while letting the cake stand on the table for 20 minutes. But what a beautiful cut!
Cake decor can be anything. But since I made a cake for the Old New Year, the decor was also festive. I painted the cake by hand with helium dyes diluted with alcohol and powdered titanium dioxide. She formed sprigs from chocolate and supplemented them with cranberries. She also covered the cake with mother-of-pearl kandurin. The guests were impressed!🤩