Cake
Description
The pastry is simple and quick to prepare. I've described it below. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Preheat the oven to 180 degrees. Prepare the dough. Beat the eggs with 88 grams of sugar in a bowl.
- 2
Step 2
Place this mixture over low heat and heat to 45 degrees, remembering to stir constantly.
- 3
Step 3
Remove the mixture from the heat and whisk vigorously with a whisk until a white foam forms. Then add the seeds from one vanilla pod. Sift the starch and flour into the mixture. Gently stir with a spatula from the bottom up.
- 4
Step 4
Grease a round baking pan with butter and lightly dust with flour. Pour in the batter. Bake for 16–18 minutes.
- 5
Step 5
Completely cool the sponge cake and cut it in half lengthwise.
- 6
Step 6
Soak 8 grams of gelatin in a few tablespoons of warm boiled water. Follow the instructions on the package.
- 7
Step 7
Mix the strawberry and raspberry purée with the finely grated mango. Take 1/4 of the mixture, combine it with 100 grams of sugar, and heat gently over a water bath.
- 8
Step 8
Add this mixture to the swollen gelatin. Mix well. Then combine with the cold purée and lemon juice.
- 9
Step 9
Soak 12 grams of gelatin in water. Mix the yolks with 50 grams of sugar.
- 10
Step 10
Heat the milk to boiling. Add the swollen gelatin and the yolks with sugar to it. Mix well.
- 11
Step 11
Whisking with a whisk, heat the mixture over low heat until it reaches 85 degrees. Then immediately remove from the stove and add 250 grams of chocolate and the swollen gelatin. Blend well and cool.
- 12
Step 12
Beat 500 ml of cream until stiff peaks form. Then gently fold in the cooled chocolate mixture.
- 13
Step 13
Place one part of the sponge cake into a removable mold. Pour the Bavarian cream prepared in the previous steps into a pastry bag. Spread the cream along the sides of the mold, then spread it over the sponge cake as well.
- 14
Step 14
Leave it in the refrigerator for 30 minutes. Then, make cream borders around the edges and pour the purée with jelly into the center. Arrange the berries on top.
- 15
Step 15
Top with the second biscuit layer, making it 1 cm smaller than the bottom one. Pour Bavarian cream into the side spaces. Pour the remaining cream on top. Refrigerate for 8 hours.
- 16
Step 16
After this time, soak the remaining gelatin in water according to the instructions on the package. Bring honey and cream to a boil. At the end, add dry milk. Stir until completely dissolved.
- 17
Step 17
Then remove from heat and add the bloomed gelatin with 250 grams of chocolate. Mix well.
- 18
Step 18
Whip the almost-ready glaze with a hand blender. Chill it and let it thicken slightly.
- 19
Step 19
Take the cake out of the refrigerator. Carefully remove it from the mold.
- 20
Step 20
Pour the glaze into the center of the cake so that it spreads evenly over the entire surface.
- 21
Step 21
Decorate the cake with dessert berries (or in any other way convenient for you) and refrigerate for a couple more hours. Enjoy your tasting!