•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Cake "Bird's Milk" with Marmalade Recipe
Finally, I got this mysterious glucose syrup and was able to make a real mirror glaze. Share with you recipe. "Bird" on the agar, but with a twist.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Marmalade:
Glaze:
Souffle:
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Marmalade:
Glaze:
Souffle:
Instructions
  1. Do first marmalade. Defrost the raspberries. Gelatin will fill with water. I have plates. The raspberries will break blender. And strain through a sieve. Add in puree sugar. Put it on fire. Cook until the sugar dissolves. Gelatin we need to press from water. Put it in raspberries. Mix well.
    Do first marmalade. Defrost the raspberries. Gelatin will fill with water. I have plates.
The raspberries will break blender. And strain through a sieve. Add in puree sugar. Put it on fire. Cook until the sugar dissolves.
Gelatin we need to press from water. Put it in raspberries. Mix well.
  2. Poured into molds of any. Put to freeze in the refrigerator. Can be on night. But the minimum is 3 hours.
    Poured into molds of any. Put to freeze in the refrigerator. Can be on night. But the minimum is 3 hours.
  3. Prepare the forms. Biscuit I store, cut into 3 cakes. From this number of soufflés can be made round cake 26 cm or, as I happened, 3 different cake. I took different forms. So, let's cut the biscuit on the bottom of our forms.
    Prepare the forms. Biscuit I store, cut into 3 cakes. From this number of soufflés can be made round cake 26 cm or, as I happened, 3 different cake. I took different forms.
So, let's cut the biscuit on the bottom of our forms.
  4. Make a souffle. First, pour water agar. Butter soft whisk and add parts of condensed milk, without ceasing to whisk.
    Make a souffle. First, pour water agar.
Butter soft whisk and add parts of condensed milk, without ceasing to whisk.
  5. Agar are posing on the fire. Heat until our agar dissolves. Add parts of the sugar and cook until the sugar dissolves. Then there will be a foam. If you have a thermometer, the temperature should reach 108 * C. Add more lemon juice and boil for 2 minutes. At this point, you need to turn on the mixer for whipping proteins. Beat them until fluffy.
    Agar are posing on the fire. Heat until our agar dissolves. Add parts of the sugar and cook until the sugar dissolves.
Then there will be a foam. If you have a thermometer, the temperature should reach 108 * C.
Add more lemon juice and boil for 2 minutes. At this point, you need to turn on the mixer for whipping proteins. Beat them until fluffy.
  6. Agar will remove from fire. Let cool slightly, preferably up to 80 * C. But I poured it immediately into a thin stream of proteins, without stopping to whisk. Whipped more, already with syrup, and parts are now adding butter with condensed milk. Under this can be the speed turn down.
    Agar will remove from fire. Let cool slightly, preferably up to 80 * C. But I poured it immediately into a thin stream of proteins, without stopping to whisk. Whipped more, already with syrup, and parts are now adding butter with condensed milk. Under this can be the speed turn down.
  7. We make a form if it is necessary. And pour the souffle. Put the marmalade on top. Souffle quickly freezes because of agar, so you need to do everything quickly. Pour more on top of souffle. We leave room for a biscuit.
    We make a form if it is necessary. And pour the souffle. Put the marmalade on top. Souffle quickly freezes because of agar, so you need to do everything quickly. Pour more on top of souffle. We leave room for a biscuit.
  8. Close everything with a biscuit. Slightly drown it. And remove for 3 hours in the cold.
    Close everything with a biscuit. Slightly drown it. And remove for 3 hours in the cold.
  9. After a time, we take out and remove the form. I have 3 of these cakes. Put it in the freezer. While doing the glaze.
    After a time, we take out and remove the form.
I have 3 of these cakes. Put it in the freezer. While doing the glaze.
  10. Recipes mirror glaze many. I must have reread everything. Stop there. All the main ingredient-glucose syrup. It can be substituted for honey, but the Shine might not be. So, syrup, sugar and water mix. Put it on fire. Cook until the sugar is dissolved. As soon as the mass begins to boil, remove it from the fire. Gelatin will fill with water in advance. In a deep Cup put broken chocolate. Pour the syrup on it hot. Stir, add condensed milk and put the pressed gelatin. Punched immersion blender. The Cup is slightly tilted to the side. The blender is kept at an angle in one position to get addictive bubbles wave-stripes. And to avoid bubbles, I covered it with film. You can put this icing in the refrigerator until tomorrow, covered with film. From this color its will be even better. But I did everything at once. It got cold on my Desk. Up to 35 * C. Removed the film and there were no bubbles. So, put our cake on the grid and on the sheet laid. Water the middle. Better pour the glaze into the bucket with a spout. LEM on each side. Or correct spatula. Then obravnava from cake spatulas. Heave from below, and lightly hold, removing the excess of glaze. Immediately decorate these cakes. Glaze, which merged into a sheet, you can use more. Collect it and closing the lid, remove the refrigerator. You can keep it like this for a month. Then simply heat in the microwave. To cut the cake, have a hot dry knife and the cake should be cold. Enjoy your meal.
    Recipes mirror glaze many. I must have reread everything. Stop there. All the main ingredient-glucose syrup. It can be substituted for honey, but the Shine might not be.
So, syrup, sugar and water mix. Put it on fire. Cook until the sugar is dissolved. As soon as the mass begins to boil, remove it from the fire.
Gelatin will fill with water in advance.
In a deep Cup put broken chocolate. Pour the syrup on it hot. Stir, add condensed milk and put the pressed gelatin. Punched immersion blender. The Cup is slightly tilted to the side. The blender is kept at an angle in one position to get addictive bubbles wave-stripes. And to avoid bubbles, I covered it with film. You can put this icing in the refrigerator until tomorrow, covered with film. From this color its will be even better. But I did everything at once. It got cold on my Desk. Up to 35 * C. Removed the film and there were no bubbles.
So, put our cake on the grid and on the sheet laid. Water the middle. Better pour the glaze into the bucket with a spout. LEM on each side. Or correct spatula. Then obravnava from cake spatulas. Heave from below, and lightly hold, removing the excess of glaze. Immediately decorate these cakes.
Glaze, which merged into a sheet, you can use more. Collect it and closing the lid, remove the refrigerator. You can keep it like this for a month. Then simply heat in the microwave. To cut the cake, have a hot dry knife and the cake should be cold. Enjoy your meal.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of