Cake Bird of Paradise

Cake Bird of Paradise


Flour — 173 gr
Baking powder — 1 tsp.
Butter of room temperature — 113 gr
Granulated sugar — 100 gr
Eggs — 2 pcs.
Thick natural yogurt — 68 gr
Milk — 63 gr
Juice and lemon peel 1 lemon
Sugar — by weight the same as weighing juice with zest
Mango Confit:
Mango puree — 400 g
Sugar (in the case of puree without sugar) — to taste
Leaf gelatin — 10 gr
Creamy-curd cream:
Almette cheese cheese — 150 gr
Butter of room temperature — 50 gr
Powdered sugar — 44 gr
Agar-agar-8 g
140 ml of water
Butter of room temperature — 200 gr
Evaporated milk — 100 gr
Sugar — 400 g

Cake Bird of Paradise

1. Biscuit:
In a separate bowl, combine the flour and baking powder, reshape with a whisk. In another bowl, the butter, softened to room temperature, is whipped with sugar until white air mass. Add 1 egg, whisk well. Add one more egg and whisk again. Next, add yogurt and half the flour — whisk. Next, pour the milk and add the second part of the flour — whisk. The dough does not turn out to be liquid. From this portion of the dough you need to bake 2 cakes with a diameter of 18 cm. It is desirable to wrap the cooled cakes with a film and to stand the night in the refrigerator.
2. Lemon syrup:
With the lemon, we take the zest and squeeze the juice out of the whole lemon. We weigh the zest with the juice and take the same amount of sugar. We put everything in a saucepan and cook the syrup over medium heat until the sugar dissolves. The syrup needs to be cooled. Next, prepare the cakes to fill the conf. We put them in 2 forms of 18 cm, take a silicone brush and abundantly lubricate each cake with syrup.
3. Cream and curd cream:
Well-softened at room temperature, beat the butter with sugar powder for 5 minutes. Add the cold (from the refrigerator) cheese and all together beat well for 5-7 minutes. Put the cream in a confectioner’s bag and put it in the refrigerator.
4. Mango Confit:
Soak gelatin in cold water. Ideally use gelatin in plates (leaf), if you have a powder, then soak it in advance in cold water at a rate of 1: 6 (i.e., 10 g of gelatin — 60 ml of cold water) for 10 minutes. 400 g of puree is placed in Saucepan and begin to heat, it is at this period you need to add sugar (if it is not pure in the puree). When the mashed potatoes began to boil, we remove it from the fire. If gelatin leaf — squeeze it and put it in hot mashed potatoes. If the powder — just transfer the swollen gelatin in puree. Mix.
5. Divide the berry-gelatin mixture in half and pour into the finished biscuit cakes equally. Slightly cool and put for several hours in the refrigerator for full congealing. After hardening, remove the preforms and connect the already prepared cream with each other. To do this, cut off the «tail» at the bag and spread the cream in a spiral. We put it together and put it in the refrigerator. If everything is done correctly, you should get a stable piece that does not «flow».
6. Next, prepare our cake for the final filling of the souffle. We take a detachable ring or a detachable shape with a diameter of 22-24 cm. We put our biscuit billet in the center. The walls of the form are covered with an acetate film.
7. Put the agar-agar in a saucepan with a thick bottom and fill it with water. Leave to stand for 30 minutes. Next, you need to beat together the pre-prepared butter with condensed milk for about 5-7 minutes. Next syrup. We turn the cooker to the maximum, put the saucepan on the stove with agar and water, wait until the mixture starts to boil, we transfer it to medium heat. When the mixture boomed confidently, it was bubbling, we mark exactly 1 minute. After a minute, we pour out all the sugar, mix it, after which the mixture does not interfere! We put the thermometer and cook the syrup to a temperature of 110 C. The mixture will increase significantly in volume at boiling, therefore it is necessary to take the saucepan «with a reserve». The temperature is reached, remove the sauté pan from the fire and, without pulling out the thermometer, put it in the cold (it can be at room temperature, but it will take longer). We need to wait until the syrup has cooled to 95 C. Once 95 — turn on the mixer with proteins, you need to beat them to the state of «soft beak», that is, foam, but not loose. By this time, the syrup has to cool down to 90 C. Take the saucepan and begin to pour a thin trickle of syrup over the wall of the bowl, without turning off the mixer. The mass will begin to increase in volume, whiten and become glossy. After about 5 minutes turn off the mixer — the mass will begin to «grasp». Immediately add the oil cream, and at low speed mixer mix until smooth. The mass will turn out very beautiful slightly yellowish color.
8. Ready souffle without delay «pour» on the biscuit billet. We put the finished cake in the fridge for an hour — if the souffle is made correctly, after an hour the cake will be stable and you can start decorating.
9. Decorate how fantasy dictates!

Bon Appetit!

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!

Everyone in some sins, but the severity of this 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.

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