I really love and appreciate your culinary creativity. And today I am happy to share the recipe for the Hat cake from
@sweet_spot_sweet_moments
You can watch the video of the cake recipe here @dinarakaskomoulds
Pistachio sponge cake
38 g of egg whites
17 g of sugar
68 g of eggs
38 g of icing sugar
47 g of pistachio flour
15 g of wheat flour
1. Beat the eggs and powdered sugar until fluffy.
2. Add the wheat flour and pistachio flour and mix thoroughly.
3. Prepare the meringue from the egg whites and sugar, and then gently mix it into the main mass.
4. Preheat the oven to 150 degrees.
5. Put the dough in a metal ring and bake until done.
Crispy layer
35 g of white chocolate
25 g pistachio praline
5 g grape seed oil
25 g chopped pistachios
25 g royaltine
1. Melt the white chocolate.
2. Add grape seed oil, pistachio praline, royaltine and chopped pistachios to the melted chocolate.
3. Spread the crispy layer evenly over the sponge cake and freeze.
Raspberry confit
160 g of raspberry puree
13 g of invert sugar
20 g of sugar
3 g pectin NH
1 g of citric acid
1. Heat the raspberry puree and invert sugar to 40°C.
2. Mix the pectin NH and sugar, gradually pour into the puree, mixing thoroughly, bring the mixture to a boil and boil for 30 seconds.
3. Finally, add citric acid.
4. Pour the finished confit into a metal ring.
5. Freeze.
Pistachio namelaka
40 g milk
6 g glucose
70 g of white chocolate
40 g pistachio paste
1.5 g of gelatin 220bl
9 g of water
70 g of cream
1. Mix gelatin with water.
2. Combine the chocolate, pistachio paste and gelatin mixture in a measuring cup.
3. Combine milk and glucose in a saucepan and bring to a boil. Pour over the chocolate and beat with an emulsion blender.
4. Add the cold cream and blend again. Refrigerate for 4 hours or overnight to stabilize.
5. Whisk lightly with a whisk and pour over the raspberry confit. Freeze.
Pistachio mousse
225 g milk
45 g sugar
19 g corn starch
45 g pistachio praline
45 g white chocolate
7 g gelatin 220 bl
42 g water
270 g cream
1. Dissolve the gelatin in water.
2. Combine the white chocolate, pistachio praline and gelatin mixture.
3. Heat the milk in a saucepan to 40 degrees, add sugar and cornstarch, and boil. Pour over the chocolate and beat with an emulsion blender. Cool to 35 degrees.
4. Whip the chilled cream until semi-whipped and mix with the main mass.
Chocolate velvet
50 g of white chocolate
50 g of cocoa butter
Fat-soluble coloring
Melt the cocoa butter and chocolate. Mix, add the dye and beat with a blender.
The working temperature of velvet is 40–45 degrees.
Mould used in the recipe
Shapka cake silicone mould handmade
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