Cake "Festive" (natapit)

Category: Confectionery
Festive cake (natapit)

Ingredients

Cake:
butter 90 g
sugar 65 g
flour (sift!) 40 g
starch (preferably corn) 40 g
baking powder 1/2 tsp
eggs (room T) 2 pcs.
salt on the tip of a knife
Mango soufflé:
mango puree 750 g
lemon juice 1 tbsp. l.
cream 35% + 3 tbsp. l. sah. powders 200 ml
gelatin 15 g
Chocolate cream ganage:
dark chocolate 55% cocoa 150 g
yolk 2 pcs.
sugar 40 g
cream 35% 250 ml
Glaze:
dark chocolate 75 g
cream
(fat content does not matter)
50 ml
Decor: 70 g
dark chocolate for side decoration
Caramel decor:
sugar 100 g
water 5 tbsp. l.
vinegar 1 tsp
Strawberry several berries

Cooking method

  • Cake:
  • shape 22 cm in diameter. Cover the bottom with baking paper. Grease the form with butter and sprinkle with flour.
  • Melt the butter and cool slightly.
  • Mix flour and starch with salt, baking powder and sift.
  • Beat eggs with sugar, whisk, until smooth, and pour into flour.
  • Add butter and whisk everything until smooth.
  • Pour the dough into a mold, level and bake for 15-20 minutes until tender.
  • Place the cake on the wire rack, remove the paper and cool.
  • Mango soufflé:
  • First, let's prepare Mango puree:
  • grind peeled fruits in a blender and rub through a sieve. you can use ready-made puree. which is sold in the supermarket. I did it myself.
  • Now the soufflé:
  • Soak gelatin in cold water. heat a little puree and dissolve the squeezed and swollen gelatin in it. combine with the rest of the puree. add lemon juice. mix well and place in the refrigerator for 30 minutes.
  • whip cream with sugar. powder until firm peaks and combine with mango puree to mix well.
  • place the cake in a tall form / I have a ring / around the sides of the form I put a tape. which I cut out of baking paper.
  • pour the mango soufflé and place the mold in the refrigerator for 30-40 minutes. so that the soufflé freezes.
  • Chocolate cream ganage:
  • Place the container with the yolks and sugar in a steam bath and beat until the sugar is completely dissolved and thickened.
  • Melt the chocolate and combine with the yolks.
  • Beat the cream until soft peaks. add 4 tbsp. l. cream to the chocolate-yolk mixture and mix well.
  • Then combine with the remaining cream and beat with a mixer.
  • Spread the chocolate cream over the mango soufflé and place the cake in the refrigerator again for 30-40 minutes.
  • Assembly:
  • Cake Top:
  • Glaze:
  • Heat the cream and dissolve the chopped chocolate in it. Let cool and cover the top of the cake. Place in the refrigerator.
  • Boca:
  • I used silicone tape.
  • Melted chocolate. applied melted chocolate with a spatula and tightly wrapped the sides of the cake with this tape. Place in the refrigerator and set aside. Then carefully remove the tape.
  • Caramel decor:
  • melt sugar with water. until it is completely dissolved. let it boil almost half / do not interfere! /. when the caramel acquires a characteristic color, add vinegar. place the container with the finished caramel in a pot of hot water. which to put on the fire to warm up. it is necessary for that. so that the caramel does not harden. while we work with her.
  • with a thin stick, bamboo skewer. I pulled a string from caramel and wound it on a greased wooden stick. then carefully removed.
  • to work with caramel you need a skill, and so there is nothing complicated. I did it for the first time too.
  • Decorate the cake with caramel just before serving. t. because the caramel melts in the refrigerator.

The dish is designed for

12

Time for preparing:

90

Note

Instead of mango, you can use melon, nectarines, in general, any of your favorite fruits!

Festive cake (natapit)

Festive cake (natapit)

kava
Divine! natapit, your cake lives up to its name! Very beautiful, but the taste is probably the very tenderness. : nyam: Thanks for sharing the recipe
natapit
Thank you! my name is Natasha. I am also from Ukraine. although now I live and work in Greece. Cake. valid about. very tender and tasty. try it!
nadin123
Can I take kluunik instead of mango?
Sweetheart cake
natapit
nadin123... I really love strawberries. but in this case I do not recommend it because of the "seeds"! better peaches or apricots. as a last resort pineapple! Thank you!
nadin123
I realized thanks
natapit
Twist
natapit, you have very beautiful cakes. Thanks for the recipes.
natapit
and thank you!!!
the same
Finally I got to this recipe. Insanely delicious. I would not have thought that mango would go so well with chocolate. Thank you for the recipe!
Vei
and 15g of gelatin for such an amount of puree and cream is not too little? will the soufflé freeze?
Ilona
Liz, if Natasha wrote, then it's checked! And also gelatin has a different astringent ability.
OlgaKa
Natasha, what percentage of vinegar? or apple or wine?
Irada
Natasha, please, tell me how you can replace mango, I don't like this thing

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