Cake perfectly combines in itself all the ingredients.
Airy, porous sponge cake sandwiched perfectly soaked and white chocolate, coconut and almonds.
Cream - whipped cream with a soft cheese, which can be replaced if desired cream cheese.
Preparing very easily, it looks beautiful!
Prepare!
Ingredients
designed to the cake diameter 18 cm, height 11 cm, weight of 1.600 kg.
Biscuit
eggs - 4 things. / Net weight of 4 eggs 220 g /
sugar - 110 grams
Vanilla sugar - 10 grams / Or to taste /
Wheat flour - 110 grams
Potato starch - 40 grams
Baking powder for the dough - 10 grams
Sol - pinch
First, you need to prepare a cake, how to cook, you can see in the previous my post - Air biscuit cake
Cream
Cream 30% fat -35% – 400 ml.
Powdered sugar - 110 grams
soft cheese – 360 grams / You can replace cream cheese
I have cottage cheese made from yogurt. Cottage cheese can be replaced with creamy mascarpone cheese
Link to the recipe - how to make a soft cheese from kefir
Link to the recipe - how to cook whipping cream at home
ganache
White chocolate - 100g
Cream 30% fat -35% – 50 ml.
Impregnation
Cream 30% fat -35% – 50 ml.
milk - 50 ml.
sugar - 15 grams
Sprinkling
Coconut - 45 grams
Almonds - 65 grams
So, let's prepare the cake
We reach biscuit from the refrigerator, we release from the film.
Cut away the cap sponge to sponge was smooth. It is useful to us, for dusting cake.
If the cake is well browned bottom, it can be cut and the bottom of the biscuit.
Cut the sponge cake into three.
- At first I was a knife Cutting through the contour of the edge.
- The resulting cut thread insert.
- And cut thread biscuit.
That such is obtained in the context of air and a porous sponge.
Each layer will sprinkle coconut and almonds.
Nuts have to grind a knife, they do not need to chop very finely.
Mix the nuts with coconut.
prepare cream
Pour the chilled cream into chilled clean, dry bowl.
We begin beating on low speed of mixer.
When the cream begins to foam, gradually add the sugar and continue whisking.
Icing sugar introduced, gradually increasing to the maximum rpm of the mixer.
When the fat and the cream became visible on the surface of the drawing beaters - enough to peaks whipping cream is not necessary.
Add to the cream of soft cheese.
If you have a tight curd, then before being added to the cream, try it with a mixer to become air.
Not neatly on high speed mixer, mix until smooth.
It turns out delicate, airy cream that keeps excellent shape.
Remove until the cream in the fridge.
Impregnation to prepare the biscuit
In 50 ml whipping cream adding 50 ml of milk and 15 grams of sugar or powdered sugar
Stir well to dissolve sugar.
prepare ganache
The hot cream pour chopped white chocolate so that it was completely covered with cream.
Wait two - three minutes that would have melted chocolate.
And mix thoroughly with a whisk until smooth.
Since the amount of cream small, they cool quickly.
Therefore, if the mass does not mix well, then preheat it slightly in the microwave or in a water bath.
All mix thoroughly.
Ganache ready.
will form a cake
On the bottom plate spread cake.
Evenly pour 1/3 part of its impregnation.
Next, evenly distribute 1/3 of the ganache.
Dress ring. Ring inside I closed cling film, make it easier to remove the ring with the finished cake.
Posypku from coconut and almonds divide into 4 parts.
Sprinkle ¼ flouring lower part cake.
The cream is also visually divide into 4 parts.
We spread ¼ of the cream, and gently flatten the entire surface.
Cover with second Korzh. Cake lightly presses it to bond with cream.
And we repeat.
Apply 1/3 of the impregnation.
Next, 1/3 of the ganache. Flatten.
Sprinkle with ¼ part of sprinkling.
We spread ¼ of the cream, and gently flatten the entire surface.
Put the last 3 cake.
And repeat.
- Impregnation
- ganache
- Sprinkling
- Cream
Close the cake with cling film and put them in the refrigerator for 5-6 hours, I usually put away for the night. To the cake is well soaked and locks.
Part of the cream should be left to align the sides of the cake. Cream also remove in the refrigerator.
Ready cake We reach their refrigerator.
Exempt from the form. Remove the tape.
Aligns the left edge of the cream cake.
Hat biscuit, which we cut in the beginning, it is necessary to grind into fine crumbs. This can be easily done by hand.
Combine crumbs with the remaining grit mix.
Decorate the cake as desired, with cream and crumbs.
Step by step recipe videos you can see in my video below
I wish you bon appetite and good mood!
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I recommend also to look at the page with these retseptom- Air biscuit cake