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Cake "Almonds, mint and green tea"

Cake "Almonds, mint and green tea"

Category: Confectionery
Almond, mint and green tea cake

Ingredients

Biscuit
egg 2 pcs (100 gr)
sugar 30 g
invert (glucose) syrup 30 g
flour 100 g
baking powder 1 tsp
almond paste 1 tbsp. l.
Exotic confit
passion fruit puree 220 g
sugar 70 g
mint 1 tsp
green tea 1 tsp
pectin 4 g
Tea mousse
White chocolate 200 g
cream cheese 100 g
cream 250 g
green tea 1 tbsp. l.
gelatin + water 7 g + 40 ml

Cooking method

  • This cake is a pure experiment! I really wanted to try Matcha tea in different compounds. The cake was a success! Try you too
  • As always, we need shapes in two sizes. Ideally, of course, silicone, but you can also detachable metal, and not detachable metal without a bottom. In this case, an acetate film for the sides is desirable, a cling film for the bottom is required. I made a cake in Italian silicomart + Chinese analogue of the "Bubbles" shape. The amount of ingredients is given for a 1400 ml mold.
  • Almond, mint and green tea cakeLet's start with exotic confit... Passion fruit puree (I use ready-made frozen puree from Boiron) pour 60 grams of sugar and heat to 40 degrees. Mix the remaining 10 grams of sugar with pectin. Add mint to the passionfruit (of course, ideally fresh finely chopped, but I didn't have one, therefore dried) and Matcha tea, bring to a boil. Pour in pectin with sugar and boil for 2 minutes
  • Almond, mint and green tea cakeStrain the mixture, pour into a smaller mold and place in the freezer for at least 2 hours. The confit is dark, almost chocolate-colored.
  • Almond, mint and green tea cakeBiscuit. Beat eggs with sugar and glucose (invert, can be replaced with molasses) syrup until the "beak"
  • Almond, mint and green tea cakeMix flour with baking powder and add to the egg mixture in three steps. Stir with your hands with movements from bottom to top. Add almond paste and stir gently. Put the dough on a baking sheet lined with parchment, flatten to a smaller size. Bake in a preheated oven for 15 minutes at 180 degrees
  • Almond, mint and green tea cakeCut the warm cake to shape
  • Almond, mint and green tea cakeHere's an airy biscuit turned out
  • Almond, mint and green tea cakeMoving on to mousse... Melt white chocolate in a water bath or microwave. Chocolate must not be heated above 40 degrees. Add Matcha tea to the chocolate and stir until smooth. Beat the cream cheese. I used mascarpone, you can replace it with fat sour cream. Mix chocolate with cheese.
  • Almond, mint and green tea cakeIn a separate bowl, beat the cream until firm peaks and add it in three steps into the chocolate-cream mixture. Dissolve the presoaked gelatin and add to the mousse. Stir with your hands until smooth. The mixer cannot be used at this stage, as the mass will separate.
  • Almond, mint and green tea cakeAssembly... Place half of the mousse on the bottom of the larger pan. If you have it as textured as mine, then it is better to deposit the mousse with a pastry bag. Put confit on top
  • Almond, mint and green tea cakePut the remaining mousse on top, put the biscuit and drown it so that the surfaces are even. Cover the cake with cling film and send it to the freezer for at least 6 hours, or better overnight
  • Almond, mint and green tea cakeHere we have such a wonderful cake. Can be decorated with mirror glaze or choco velor. And you can leave it that way.

Note

The cake turned out to be awesomely fragrant, mint flavor, almond note and of course green tea !! Well, passion fruit only emphasized this whole bouquet!

Strongly recommend!

And here is the cut

Almond, mint and green tea cake

Kizya
Irina, beauty, no words! The incision is breathtaking !!!
kseniya D
Irinawhat are you doing to people? Gospidya, what a beauty !!!
Kara
Girls, thanks!

Ksyusha, I'm the shaman, I'm calling for spring! Almond, mint and green tea cake
kseniya D
Oh, that's right! I would have supported you, but I am not able to do this yet
ang-kay
Today is cake day and one more beautiful than the other! Ira, great)
Kara
Angela, don't tell me.And everyone is already so spring! Thank you dear!
eleele
Kara, Irina, it's just fantastic !!! I’m hardly capable of this, so I put on my shoes and go to visit. Maybe he will get at least a tiny piece, well, neighborly, well, at least smell, well, at least ...
Kara
Lena, let's put the kettle on !!
eleele
Ira, I run and my hair back
Irina F
Irishka! Just a great cake! The composition is wonderful!
Please tell me, will there be grains of tea in the mousse?
And with what dye did you paint the chocoelure?
Kara
No, Irisha, "Matcha" tea is sold in fine-fine powder. When cooking with it, you need to dissolve it in a hot liquid, and it disperses completely! Velor dyed Americolor Forest Green
kristina1
Kara, sweet day today .. ,, amazing cake, I love mint very much ... you will have to order such tins for cakes .. this is classsss ...
shurpanita
Irisha, and the color and composition, everything is great! And the form is of course great!
I haven't done it yet, but yesterday I poured water and put it in the freezer
Helen
Kara, Irina, what a beauty!!!
Kara
Quote: shurpanita

Irisha, and the color and composition, everything is great! And the form is of course great!
I haven't done it yet, but yesterday I poured water and put it in the freezer

Marisha, well, water is already the beginning!

Elena, thank you!
Olga VB
Kara, Irina, I am tormented by vague doubts ...
You are already just like a conveyor - masterpiece after masterpiece! I just want to touch you personally, if you are not an automatic machine, otherwise the impression is that


And when you have time to cook and eat all this! We have a cake for a week in the house, no less, and you have a new one every day, and one more beautiful than the other!
Kara
Ol, nothing was taken out, I swear !! And the funny thing is, I don’t eat them, well, of course I try a spoon to understand what I feed my husbands with, and then they eat, and I cry. Come, feel
Olga VB
Quote: Kara
they eat, and I cry. Come, feel
Feel how you cry or how you don't eat cakes?
I'll get (if) my split ring for jelly cakes, I'll come to you to study as a pastry chef.
Incidentally, I put a copy of the current sho in the refrigerator for final solidification
Consists of: 1-2-3 biscuit, pumpkin jelly with tangerine and grape juice and cottage cheese jelly (from fermented baked milk) with candied citrus fruits. You see, to what perversions you have brought me with your works in the European style! I will not decorate from above with anything, - for my talents this is already a masterpiece, but I still can't reach you
Tanyush @ ka
KaraIrina beauty just can't take my eyes off, I’ll hardly risk repeating it, but thanks for the recipe anyway
Tanyulya
Irina, beauty! Nah, I won't repeat that, so I'll just admire
Kara
Tanyusha, thank you very much!

Quote: Olga VB

I will not decorate from above with anything, - for my talents this is already a masterpiece, but I still can't reach you

Olya, dashing trouble is the beginning
TATbRHA
This cake should open a gallery of my bookmarks called "Only admire" ...

My mother, her Eternal Peace, loved very, very sweet, and especially baked sweet. For her sake, my first attempts at sweet pastries began at the age of nine. Well, the simplest, of course (and even now they are not very complicated), but she liked it, especially since we lived in the North, there were no purchased cakes there. She even begged Kengis's book in the village library for me (because my father was a big boss, and everyone knew my mother, they could not refuse). I baked on it, it is quite easy to do it on it, and when I left to study, I left the book to my mother with parting words that it was not at all difficult, but rather easy. So I come on vacation and ask: what, you bake from a book? She replies: no, look through, admire and go to the kitchen to fry pancakes ... So I am with your cakes - amazing beauty !! But just admire

SchuMakher
I will not write anything about natural harm!
Kara
Quote: TATbRHA

I left the book for my mother with a parting word that it is not difficult at all, but rather easy.

Tanya, you speak the truth yourself! Well, it's not difficult, because it's absolutely. That's why I love mousse cakes, because you're done! Try it!


Added Sunday 05 Feb 2017 02:24 PM

Quote: ShuMakher

I will not write anything about natural harm!
Gala
Quote: Kara

Strongly recommend!
I absolutely want to !!! What the hell is not joking, maybe I will
Cool ingredients! Thank you, Irina
shurpanita
Ira, I have a question for you about mousses or is it not mousse
how much gelatin is needed for such a composition?
500 g cottage cheese
500 g sour cream (I have 20%)
400 g sugar
200 g blueberries
200 ml heavy cream (33-35%)
2 tbsp. l. with a slide of gelatin
Divided into 2 equal parts. Put blueberries in one part. I took 17 grams of gelatin for blueberry mass, and 13 grams of gelatin for white
The cake lasted until the last, though they ate it quickly))) but began to lose its shape.
Kara
Marisha, in tablespoons - I will not say, be guided by the scheme: for 80-100 grams of mass - 1 gram of gelatin. But you also need to take into account the fruits that make up the composition. If blueberries are sour, then it is better to gel not with gelatin, but with pectin or agar. You got 17 grams of gelatin per 1 kg of mass, this is almost a double dose, so I think it’s a matter of acid. Well, one more thing, what gelatin do you use? The scheme above is given for gelatin not less than 170 blooms
SchuMakher
Quote: Kara
The scheme above is given for gelatin not less than 170 blooms

, but I thought, sho fisyo in splashes and gurgles, but here some Blooms ...

Taki nowhere without our brother 🔗


Kara
Did you think
zvezda
Irina, Just in awe of your masterpieces 🔗.. I myself love what would be more difficult (for myself) but this .... is beyond my strength ... I'll stand next to like many.
SMART !!!!!
Kara
Olenka, thank you very much. But it's not difficult at all. I say this in each of my cake recipes, but for some reason they don't believe me. Girls who have tried will confirm that mousse cakes are much easier to make than, say, "Prague" or "Kievsky"
kseniya D
Quote: Kara
Girls who have tried will attest
But no. My first attempt came out on a C Not to taste, with him everything was ok, but outwardly. I pledge to master your hands in the future. Next in line is "Drunk Cherry".
Tyetyort
Ira ....... Deep faint! I'm delighted!
bibigon40
Complete flight! Irina, what is dark green between uh .. hemispheres? I don’t know how else to say.
Kara
Maya, this is a mirror glaze painted green
Tumanchik
Irina, just a mathematical masterpiece! perfect shape. unconventional taste. thanks for the recipe!
Kara
Irisha, I will be very glad if it comes in handy!

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