Elegy cake

Category: Confectionery
Elegy cake

Ingredients

Biscuit:
bitter chocolate 60 g
eggs 3 pcs.
corn starch 1 tsp
Pistachio cream:
pistachios (peeled) 50 g
almonds (peeled) 50 g
sugar + water 2 tbsp. l. + 1 tbsp. l.
egg yolks 2 pcs.
milk 100 ml
gelatin 5 g
cream 33% fat 130 ml
Nut mousse:
hazelnuts (peeled) 100 g
egg yolks 2 pcs.
eggs 2 pcs.
gelatin 10 g
water 30 ml
sugar 40 g
cream 33% fat 250 ml
almond 60 g
sugar + water 1 tbsp. l. + 1 tsp.
egg whites 2 pcs.
sugar + rum 1 tbsp. l. + 1 tsp.
Meringue:
egg whites 2 pcs.
sugar 3 tbsp. l.

Cooking method

  • 1. Chocolate sponge cake: Melt chocolate in a water bath, divide two eggs into yolks and whites. Beat the whites into a strong foam, grind the yolks with cornstarch. Add one egg and yolks to melted chocolate, and then combine with whipped whites. Pour the dough into a mold covered with baking paper and place in an oven preheated to 160 degrees for 10-12 minutes. Cool the finished biscuit completely on the wire rack.
  • 2. Pistachio cream: grind pistachios and almonds into very fine crumbs with a blender. From two tablespoons of sugar and one tablespoon of water, boil the syrup, add it to the ground nuts and beat everything together into a homogeneous paste. Soak gelatin in milk. Beat the yolks in a water bath, add milk with swollen gelatin and continue beating until slightly thickened. Remove from the water bath, whisking, add nut butter and cool to room temperature. Add whipped cream.
  • Elegy cake
  • 3. Put the chilled biscuit in a mold and place a cake ring on it (with a diameter of 2-3 cm less than a biscuit). Spread the cream evenly and refrigerate to set.
  • Elegy cake
  • 4. Nut mousse: Grind the hazelnuts with a blender into very fine crumbs and heat in a dry frying pan until golden brown, allow to cool. Then add two egg whites and beat with a blender until lightly lightened. From two tablespoons of sugar and one tablespoon of rum, boil the syrup and pour it into the nut mass, beat it all together again.
  • Coarsely chop the almonds and caramelize with 1 tablespoon sugar and 1 teaspoon water. Allow to harden and grind into coarse crumbs.
  • Beat eggs, yolks and 40 g of sugar in a water bath until creamy, add the gelatin dissolved in water and continue beating until slightly thickened. Remove from the water bath, add nut butter, whipped cream. Stir in the almonds last.
  • Elegy cake
  • 5. Fasten the cake ring tightly along the diameter of the biscuit base and distribute the mousse over the frozen pistachio cream and refrigerate to set.
  • 6. Beat the remaining proteins with sugar in a water bath, without stopping beating, cool to room temperature. Cover the sides and top of the cake and burn with a pastry torch. Sprinkle with pistachios.
  • Elegy cake

The dish is designed for

6-8 servings

Note

A very delicate nutty dessert with a rich flavor range. And the aroma of hazelnuts, pistachios and almonds perfectly cheers you up on a gloomy autumn day. The cake is good with tea and a glass of light wine.
Cook with love and bon appetit!

Manna
What a delicate cake I will definitely try
Twist
manna, I will be glad if you like it!
Arka
Oh Marina!
So nutty! And even with meringue! How would we get the message through, eh?
You will send me cakes, and I will send you ribs
I'll go whip some cream for myself, or something ...
Twist
It would be great! : yahoo: You have mushrooms there today!
Arka
There have been no mushrooms for several hours already, but I ate too much cream ... I’m lying there, getting high, and my mouth is so creamy! ..
Twist
Good for you. While I was laying out the recipe, my daughter and her girlfriends were crunching the trot.
And the ribs stood before my eyes all night. Now my husband has gone to the market. I hope he manages to buy the lamb
Ilona
Quote: Twist

While I was laying out the recipe, the little girl and her girlfriends cracked the trot.
Here it is - the truth of life !!! It's always like this - some bake, others crack! I hope you got at least a piece of this beauty and yummy!

I’m about 3 points in the recipe, something went wrong with me. According to the description, everything seems to be clear: the biscuit is in the shape, the ring is smaller on top, and the cream is in it. And in the picture something is somehow different. It seems that the biscuit is on your plate, and the ring is on the biscuit, but !!! but the impression is that you do not have the cream on the cake inside the ring, but inside the ring there is some kind of red container (confusing) or is it another ring inside you? then why? You’ll tell me, I got to the bottom, but I want to figure it out to the end.
Twist
Ilona, This is a cake backing tape that fits inside the cake ring. After hardening, the ring is removed, and the tape is removed and the edges are smooth. The red stripe on it (at least that's what I was told when I bought it) - a separator to control the height of the layers. I bought this for the first time, usually I just use a transparent tape 6 cm high.
Ilona
It's great that I asked! Thanks for the educational program !!!
Twist
Ilona, very convenient and greatly simplifies the process. And although it is considered disposable, it is quite possible to reuse it - it is easily washed without losing its shape.
AlenaT
Marina, and the form is 20 cm in diameter?
Twist
Alyona, Yes. The shape is 20 cm, and for the pistachio cream, the ring was set at 17.
AlenaT
How fast!)))
Marina, Thank you.)))

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