In the summer it is very much appreciated cakes and desserts without baking. The basis of most of them is a cookie that can be fast, but very interesting, and sometimes tasteless. Offer their "know-how" which I use for a long time in the preparation of the grounds for such cakes.
In this recipe, you can make changes, adjusting it to your taste. For example, changing the berries and fruits. Or you can do at one cream and then cooking will be elementary.
INGREDIENTS
The foundation:
130 g flour
20g cocoa powder
75g sugar
a pinch of salt
75 g of cold butter
25 g of the soft creamy oil
40 g of chocolate
Strawberry Cream:
150 Strawberry puree
1 tsp lemon juice
10 g of corn starch
1 egg
40g sugar
150 g maskaropone
4 g of gelatin + 20-25 ml water
Apricot Cream:
150 Apricot puree
1 tsp lemon juice
10 g of corn starch
1 egg
50g sugar
150 g maskaropone
4 g of gelatin + 20-25 ml water
Summer cake - Fruit tenderness
Prepare form. I have a ring of 18 cm. Soak two servings of gelatin.
CREAM
Separate for 1 hour. l. sugar on strawberry portions and pour into a saucepan.
Here we add 10 g of corn starch.
Separate egg whites from egg yolks.
Egg yolk and add to the skillet, and here is to lay out strawberry puree. Add one teaspoon of lemon juice. Mix well. On a small heated, with constant stirring, bring to the boil.
After boiling for one minute boil and turn off heat.
Strawberry foundation is ready.
In the same way to cook apricot basis.
Make sure that the starch was stir well.
When ready apricot base, it must be cool.
THE FOUNDATION
Share to combine the flour and cocoa powder. This also add a pinch of salt and sugar. Make shtroyzelnuyu crumb.
Add harvester cold butter. and grind.
The finished chips can be baked in the oven for 10 minutes at a temperature of 170 degrees ° C or 5 minutes in a frying pan to fry.
Pan should be well warmed up. Little needs to slightly redden.
Return hot chips in the processor and add here soft butter and milk chocolate. Mix well.
Put litter into prepared pan. Spread evenly and compacted.
One egg white mixed with strawberry sugar portion and on the water bath to achieve complete dissolution.
When the sugar has dissolved Beat the egg white to good fluffy foam.
For strawberry custard-based add mascarpone.
The microwave oven or a water bath to dissolve a portion of the gelatin.
Stir the brew basis of gelatin, and then with meringue.
At this strawberry mousse cream ready.
Control the base and pour it mousse.
Put into the refrigerator.
It does the same with apricot cream.
Take the base and lay out the second cream upstairs.
Remove cake in the refrigerator until complete solidification.
I froze the cake for an hour.
Remove the ring and move it to a serving plate.
The decor of your choice.
I wish you bon appetit!
Details and nuances of the preparation, see the video clip.
VIDEO RECIPE
If you like the recipe, lift your finger up and share with friends on social networks.