Cake "Martinique"

Category: Confectionery
Martinique cake

Ingredients

Biscuit base:
Eggs 2 pcs.
Sugar 90 g
Flour 30 g
Corn starch 30 g
Butter 30 g
Wine mousse:
Martini 80 ml
Sugar 45 g + 75 g
Eggs 2 pcs.
Lime juice 1/2 pcs.
Cream 200 ml
Gelatin 10 g
Jelly:
Blackberry 200 g
Martini 300 ml
Sugar 200 g
Gelatin 15 g

Cooking method

  • Biscuit base:
  • from 2 eggs, flour, starch, sugar, prepare a biscuit dough (whites and yolks are beaten separately, melted butter is added after the flour is added, that is, in the last turn).
  • Wine mousse:
  • 80 ml martini + 45 g sugar + 2 yolks + the juice of half a lime, warm up in a water bath to 40 degrees and beat (without stopping heating) until a silky texture. At the end of whipping, add gelatin (10 g) dissolved in a small amount of water. Set aside for a while.
  • Mix whites from 2 eggs with 75 g of sugar, put in a water bath. Beat until smooth, temper to room temperature and combine with the yolk mass.
  • Whip the cream and add to the egg mass. Pour onto the biscuit base cooled and soaked in syrup and refrigerate to solidify.
  • It is better to take the shell for this cake with a high side so that there is room for pouring the jelly.
  • Jelly:
  • Prepare jelly from the remaining ingredients. Put the berries on the frozen mousse and pour the cooled jelly in several steps. Put in the refrigerator to solidify.

Note

The cake is light, not too sweet and very, very fragrant. And blackberries in jelly pleases with their natural taste, because they did not give in to any heat treatment.
Bon Appetit

Martinique cake

Svetlashka
What a beauty! I'm already drooling! It's a pity that I am not capable of such culinary achievements.
Twist
Svetlashka, Hello! I am very pleased with this "appetizing" assessment. But why is it immediately incapable? There would be a desire !!! It's not the gods who burn the pots! If necessary, I can advise in detail on each stage of preparation.
Svetlashka
I am making a three-layer cake for lazy people: the first layer is a biscuit; the second is cottage cheese on gelatin; and a third fruit or berry jelly.
But I'm not friends with a water bath yet, so I can't beat the wine mousse. I usually take everything too personally, and if something doesn't work out right away, I get very upset. But wine mousse is just that, I am sure that the first time I will not succeed.
Twist
Svetlashka, if you have such three-layered beds called "for lazy people", then the water bath will definitely be defeated! Believe me, I also do not succeed the first time. And the mood, if something screwed up Akhovsky. But when I master something new, I am “proud” of myself. Try it boldly and everything will be fine!
goldy
Twist, Marinochka, sunshine, THANK YOU, THANKS, THANKS for the recipe for Martinique! The most delicate wine mousse, aromatic jelly - this is something! I do not have a detachable mold of a suitable size, I baked and collected and poured it in an iron saucepan, laying the sides with sheets of food foil (they say, whoever wants to - will find solutions, not excuses).
P.S. I didn't find corn starch - I took potato.
P.P.S. This is a fantastic cake ... Dream cake ... TASTE DIVINE!
Martinique cake
Twist
Olenka, and thank you very much for such an assessment! The cake in the photo looks great!
I am very glad that everything worked out without forms! As they say - the work of the master is afraid!
Thanks for the wonderful photo report. Eat to your health and enjoy!
missdoctor
Twist, hello. Can you tell us more about the jelly, the very top of the cake? I have never tried to do that. I saw your cake and immediately realized that I want to create the same. The composition of the jelly is clear. But the technical side ...
tatanya
I made such a cake for my mother-in-law in the DR, only instead of martini I used champagne (the recipe was called "Spray of Champagne"), that is, both mousse and jelly used champagne, unfortunately there is no photo, but the cake is really cool

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