Cake "Chiffon in chocolate" (master class)

[For a very long time I wanted to create a recipe that would detail and photograph the process of making a cake from my favorite chiffon biscuit! meet:]

Cake "Chiffon in chocolate" (master class)

Category: Culinary recipes

Ingredients
chiffon biscuit:
protein + 25g. Sahara	4
yolk	2
flour	130 gr.
sugar	80 gr.
baking powder	1.5 tsp.
Annatto Sita's Mom Powder * (optional)	2 tsp
salt	1/8 tsp
milk (heat to 30	90 ml
odorless vegetable oil	65 ml
vanilla. zest of 1 lemon
form 26 cm. in diameter, do not lubricate or obscure anything
* Annatto Mama Sita Powder, extracted from the powdery coating of annatto (Achuete / Achiote) seeds, annatto powder imparts a slightly sweet, nutty flavor and mouth-watering color from yellow-orange to red-orange (depending on the amount used) for various. dishes
Delicate butter cream (with hot milk):
butter at room temperature	200 gr.
Hot milk	150 ml.
sugar	50 gr.
vanillin. some lemon zest
lemon juice	2 tbsp. l.
meringue cake
grind walnuts with 50 gr. powdered sugar	50 gr.
milk	2 tbsp. l.
sugar	30 gr.
protein + 40 gr. Sahara	3
fruit cream ganache:
black currant rubbed through a sieve	50 gr.
natural honey	1 tsp
dark chocolate	100 g
dark chocolate for decoration	70 gr.
white chocolate for decoration	30 gr.

Cooking method

• For a very long time I wanted to create a recipe that would detail and photograph the process of making a cake from my favorite chiffon biscuit! meet:
• very tender and airy biscuit. with light butter cream and crispy walnut meringue with currant-chocolate ganache + all this is "dressed" in chocolate! it is simply an indescribable pleasure in taste !!! try it!
• biscuit:
• flour. sugar / 80gr. /. salt. Sift baking powder 3 times.
• yolks. milk. oil. vani eh. Beat the zest with a mixer at high speed until white foam.
• 
• combine flour and yolk mixture and mix well with a spatula until smooth.
• 
• Beat whites with sugar / 25g / until stable peaks.
• add 1/4 of the proteins to the yolk-oil mixture. mix gently from bottom to top. folding method.
• 
• add the rest of the proteins and mix in the same way. getting a homogeneous fluffy biscuit mass
• 
• bake in a well-heated oven at 160 "for 25-30 minutes.
• 
• Allow the prepared biscuit to cool by placing the inverted form on the glasses.
• 
• free from the form.
• 
• I really liked the way to cut the biscuit.
• place the biscuit on the plates / adding or removing them you can easily adjust the height / and cover with a removable ring / from the mold / the height of the protruding biscuit should be like this. so that when cut it corresponds to the thickness you need / depends on how many cakes you want to divide the finished biscuit /.
• the knife should lie and move along the edge of the metal mold
• 
• this is a very convenient and fast way. especially. that such an airy biscuit is simply impossible to cut otherwise.
• 
• oil cream:
• Beat butter with a mixer until fluffy and white.
• continuing to beat the butter. add sugar. zest and vanillin.
• 
• Now. little by little. add to butter with sugar. Hot milk.
• After adding ~ 50 g of milk, the cream may become liquid. Don't be alarmed, this is normal!
• Then put in the freezer for 15 minutes (you can put it in the refrigerator for 1 hour), then beat the cream until fluffy. add lemon juice and stir.
• 
• spread the biscuit cakes with cream and refrigerate.
• 
• meringue cake "dijonese":
• dissolve sugar in milk. add nut flour and mix with a spatula.
• 
• Beat whites with sugar until firm peaks.
• then add to the nut mixture in three steps. mixing from bottom to top and in a circle by folding.
• Draw a circle with a diameter of 24 cm on baking paper and line the meringue on it.
• 
• bake in an oven preheated to 120 "for 90-100 minutes until tender.
• 
• heat the currant puree. add honey and combine with melted chocolate. let cool and beat.
• apply ganache on the cooled meringue.
• 
• place biscuits on top. put in the refrigerator.
• 
• decoration:
• apply melted chocolate to the silicone tape and press it over the sides of the cake. put in the refrigerator. when the chocolate is frozen. remove the tape. sprinkle the top of the cake with cocoa.
• 
• decorate with chocolate spirals.
• spirals:
• apply some white grated chocolate to the silicone tape. top with melted dark chocolate.
• using a special comb or fork, make grooves and place it in the refrigerator by rolling the tape into a spiral.
• 
• when it freezes. carefully remove from the tape and place on the cake.
• 
• ready cake
• 

The dish is designed for

12

Time for preparing:

90

Cooking program:

oven

National cuisine

my favorite recipes

Note

I want to express my deep gratitude and appreciation to the cook Qween for the recipe "Gentle butter cream (with hot milk)"
https://Mcooker-enn.tomathouse.com/in...&Itemid=200&topic=10136.0

[natapit]

Oh, another masterpiece from natapit! And this is looking at night!
Natasha, you are just a magician !!!

thank you very much!!! invite to the ranks of "magicians" !!!

thank you very much!!! invite to the ranks of "magicians" !!!

I'll try to join!
Bookmark it!

what an appetizing cut. carried away. I will try.

waiting for the report !!

And I'm just afraid to go into the cakes .... Natasha lays out such masterpieces .... I put everything in the piggy bank, add it .... mentally "overeat" with another sweetness ..... so no willpower can withstand ..
Very tasty !!!!

[Teen_tinka]

Teen_tinka, if you look closely, there is nothing complicated! so, come on, don't be shelved !!! Thank you!

Oh what a cake. Reading your threads about cakes, I admire your talent more and more.
Natasha, I didn’t understand something, but what kind of silicone tape, and if it’s not there, what can I replace it with?

I cut the tape from the old silicone mat, you can cut it from the file, you can buy it in the online store !!!

Natasha, thank you for another culinary miracle! Already bookmarked! And what does Annatto Mama Sita Powder give? Is this beautiful orange biscuit color from him?

Delight of my soul, Natalochka, take it!

I don't have this powder, so I use turmeric.

[annatto powder imparts a slightly sweet, nutty flavor and mouth-watering yellow-orange to red-orange color.]

Annatto Mama Sita Powder, extracted from the powder coating of annatto (Achuete / Achiote) seeds, annatto powder imparts a slightly sweet, nutty flavor and mouth-watering yellow-orange to red-orange color.

thanks girls !!!

[Natasha]

Natasha, this is just a gorgeous recipe! And the cut is just a song! I bookmark

and what kind of silicone tape, and if it is not there then what can be used to replace it.

You can use parchment paper cut into strips slightly more than the height of the cake

Thank you so much!!!

Magically!

Hello Natasha! I am to you with a report on the work done and a question that has arisen. How much the biscuit should rise. My 26cm shape turned out to be about 4 cm, I thought it should be taller
Now about the taste of the cake: this is something incomparable, the cake is tender, light, with a lemon aroma and currant sourness. The piece melts in your mouth


The cake, of course, is sooooo far from yours in appearance, but it did not affect the taste. The whole family is delighted! Thank you for your wonderful recipes.

thanks for the report! it turned out very nice too! yes, I got a little taller, but not much!

natapit, I have a question for you as a culinary master - in the absence of Annatto powder, is it possible to use saffron or turmeric? Theoretically, I know that they color food orange, but I have never used them. Will the biscuit make friends with them or will the taste only deteriorate? Ooooooo want to make a yellow biscuit like yours

I would not advise using either one or the other, they will give the wrong taste, try better to bake a biscuit with carrots and the color and taste are excellent. and the recipe for the biscuit in the "Love carrot" cake. good luck!

Exactly !!!! Thank you, Natasha !!!!
Will you need to add about 100 g of carrot puree to a chiffin biscuit?

there is another recipe, look!

Natasha, baked your cake for home. Super!!! I added 100 g of carrot puree to the dough and another half portion of flour.



Natasha, tell me, is the chiffon biscuit impregnated? I have customers who love "very wet" biscuits.

Lida, well done! I never saturate, is it dry?

Natasha, everything is perfect for my taste !!! But there are customers who need a biscuit, as they say, very wet, wet

Natasha, tell me, please, where did you buy Annatto Sita's Mom Powder? Abroad, probably ... I do not really show anything by searching in the net ... only descriptions from recipes (including yours + Macarons cookies)

I was sent from Canada, but I saw it on the Internet, try google it!