Cake «Mozart» — an unrivaled and delicious cake !

 

Cream:
60 grams of butter at room temperature
60 g melted black chocolate
30 g of powdered sugar


60 g of egg yolks
90 g of egg whites
70 g of sugar
60 g of flour
Preheat the oven to 180 C. Mix the butter, sugar powder, chocolate until smooth. Add the yolks. Beat up the squirrels with sugar. Gently mix both masses, add flour to them, mix. Fill the cake, bake for 15-20 minutes, cool.
Pistachio Cream:
100 g of milk
30 g of egg yolks
20 g of granulated sugar
6 g of sheet gelatin
1 g of salt
30 g of pistachio pasta
30 g of marzipan
10 g cognac
140 ml whipped cream
In the milk add yolks, sugar, salt, whisk until thick in a steam bath. Gelatin soak for 10 minutes, squeeze, add to warm milk. Add the pistachio paste, marzipan, cognac, continue whipping, until a uniform creamy mass is obtained, cool. Cream to beat, combine with pistachio paste
For impregnation:
50 g of cherry confiture
5 g cognac
Confiture warm, mix with cognac. At the bottom of the cake, lay the cake, grease with a custard brush with a warm confiture. Pistachio cream put on the cake, put in the refrigerator for 1 hour.
Cream of milk chocolate and nougat:
8 g of gelatin
50 g of granulated sugar
3 grams of vanilla sugar
60 g of milk chocolate
1 g of salt
50 g of walnut nougat (hazelnut)
250 g whipped cream
50 g of caramelized hazelnuts

Heat 80 g of cream over low heat. Add milk chocolate, nougat, salt, vanilla sugar, mix until smooth. Do not bring to a boil. Gelatine soak in a small amount of water for 10 minutes, squeeze, add to warm cream. Whip the remaining cream with sugar, add caramelized nuts. Combine the chocolate mass with the cream, gently mix. Get out of the refrigerator form, put the chocolate cream over the pistachio, put in the refrigerator for 1 hour.
Dark chocolate coating:
4 g of gelatin
70 g of cream
20 g of non-alkalized cocoa (no additives)
50 g of dark chocolate
10 g of butter
90 g of granulated sugar
30 g of water
Gelatin soak in a small amount of water for 10-15 minutes. Cream warm on low heat, do not bring to a boil, squeeze gelatin, add to the cream. Add cocoa, butter, black chocolate, mix thoroughly. At this stage, a thick smooth chocolate mass is obtained. Boil water, add sugar, boil for 3 minutes, add to the chocolate mass, stir until a uniform consistency, cool to room temperature. Get the cake out of the fridge, pour glaze, flatten with spatula, cool, decorate to taste.


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm ;

http://www.kcm.org/about-us

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