Pastry
Description
Perfectly suitable for tea and coffee. It is described in great detail, the baking is ready. Serve at the table.
Instructions
- 1
Step 1
First, prepare the fondant. Pour water and juice over the sugar in a saucepan. Stir and bring the mixture to a boil. Skim off the foam, turn off the heat, and remove any sugar crystals from the sides of the saucepan.
- 2
Step 2
Place the syrup back on the heat. Boil it for 4 minutes over high heat.
- 3
Step 3
To test the syrup's readiness, drop a small amount into cold water. It should form a ball when rolled.
- 4
Step 4
Place an ice pack on the table. Put a nearly flat dish or bowl on top of it. Pour the syrup into the dish. It should cool down in about 5 minutes.
- 5
Step 5
Drain the water that has formed from the cooled syrup. Then blend the mixture with a blender for 15-20 minutes.
- 6
Step 6
As soon as the syrup turns white, i.e. becomes fondant, transfer it into a plastic container. Cover it with a damp cloth. Leave the fondant at room temperature for 24 hours. Then cover it and store in the refrigerator.
- 7
Step 7
Now prepare the sponge cake. Sift the flour. Add cocoa, brown sugar, salt, sugar, and baking powder to it.
- 8
Step 8
Separately beat the eggs. Add vegetable oil, vanilla, and milk, continuing to beat the mixture.
- 9
Step 9
Combine the dry mixture with the egg. Knead the dough.
- 10
Step 10
Grease a round and high baking pan with vegetable oil, then line it with parchment paper. Preheat the oven to 200 degrees.
- 11
Step 11
Pour boiling water into the dough and quickly mix it.
- 12
Step 12
Pour the dough into a baking pan. Reduce the oven temperature to 160 degrees. Bake the sponge cake for 1 hour. Let it cool completely.
- 13
Step 13
Pour 100 ml of boiled water over the agar-agar. Let it sit for 15 minutes. Then heat the liquid and boil for 5-8 minutes, stirring until completely dissolved.
- 14
Step 14
Add the vanilla from the pod to 35 ml of water. Add the sugar for the soufflé and the vanilla pod itself. Bring the mixture to a boil. Simmer the syrup for 3 minutes over medium heat.
- 15
Step 15
Chill the egg whites. Beat them into a foam. Carefully pour the syrup (without vanilla pods) into the egg whites. Beat for another 30 seconds. Then add the agar-agar. Mix everything together for 5 minutes. Next, add the cherry purée and mix thoroughly once again. Finally, add the cold whipped cream. Combine into a uniform soufflé mixture.
- 16
Step 16
Pour the future soufflé into a mold. Refrigerate for 1.5–2 hours.
- 17
Step 17
Cut the cooled biscuit into 4 parts widthwise. Use a round cutter to cut out small circles (the diameter of a cup).
- 18
Step 18
Cut the soufflé into the same shape. Whip the cream with powdered sugar. Start assembling the pastries. The first layer — biscuit; the second — soufflé; the third — biscuit; the fourth — whipped cream.
- 19
Step 19
Next, place the biscuit layer again. Melt the fondant icing. Pour it over the top of the pastry. Put the pastry in the refrigerator for about 15 minutes. Decorate the dessert as desired. Enjoy your tasting!