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Print Recipe
Cake with Mascarpone Cream Recipe
Cake from chef Goland with mascarpone cream. Hello, dear friends! I caught fire here real biscuits (without baking powder and soda). Try to cook and enjoy this dessert.
Cook Time 120 minutes
Passive Time 1 day
Servings
Ingredients
Cook Time 120 minutes
Passive Time 1 day
Servings
Ingredients
Instructions
  1. For the biscuit, we need the following ingredients.
    For the biscuit, we need the following ingredients.
  2. First, we conduct the preparatory stage. Cut out a narrow strip of parchment height 10 cm, width equal to the size of the form.
    First, we conduct the preparatory stage. Cut out a narrow strip of parchment height 10 cm, width equal to the size of the form.
  3. With citrus, using a fine grater remove the zest.
    With citrus, using a fine grater remove the zest.
  4. Oxygen, sift flour. Turn the stove to warm up to 170 degrees.
    Oxygen, sift flour. Turn the stove to warm up to 170 degrees.
  5. Divide the eggs into yolks and proteins. Start whipping the whites on low speed until it is blooming. Then increase the speed and beat until peaks. Once achieved a smooth and shiny mass, fix the result with sugar. Add it in a few steps.
    Divide the eggs into yolks and proteins. Start whipping the whites on low speed until it is blooming. Then increase the speed and beat until peaks. Once achieved a smooth and shiny mass, fix the result with sugar. Add it in a few steps.
  6. Next, one whisk the yolks and gently stir in the protein mass of the spatula by folding.
    Next, one whisk the yolks and gently stir in the protein mass of the spatula by folding.
  7. Next, stir in the zest. Act extremely carefully, trying not to break down proteins.
    Next, stir in the zest. Act extremely carefully, trying not to break down proteins.
  8. And finally, add flour to several methods. I think that's where my mistake was. I've moved too much. Try to work properly by an mass a few movements. Do not stop for a long time, the whipped whites don't like the extra touches.
    And finally, add flour to several methods. I think that's where my mistake was. I've moved too much. Try to work properly by an mass a few movements. Do not stop for a long time, the whipped whites don't like the extra touches.
  9. Next, do not delay, carefully spread the dough in the form. It spread, not pour. If you did everything correctly, the whipped mass should be standing, it can not be poured. Send the form to the preheated oven and bake for 10 minutes at 170 degrees. Then lower the temperature to 160 and bake for another 30-35 minutes.
    Next, do not delay, carefully spread the dough in the form. It spread, not pour. If you did everything correctly, the whipped mass should be standing, it can not be poured. Send the form to the preheated oven and bake for 10 minutes at 170 degrees. Then lower the temperature to 160 and bake for another 30-35 minutes.
  10. That is, the sponge cake has risen evenly cooked without hollows and hillocks, but ... it is a standard size. Oh, Yes, it cooled in the oven for 15 minutes,and then on the grill until cool. After baking, not opal. Baked biscuit sent to the refrigerator for aging at night.
    That is, the sponge cake has risen evenly cooked without hollows and hillocks, but ... it is a standard size. Oh, Yes, it cooled in the oven for 15 minutes,and then on the grill until cool. After baking, not opal. Baked biscuit sent to the refrigerator for aging at night.
  11. Next went my creativity. The design of the cake thought out on their own. For figured chocolate drown in a water bath chocolate, add butter and stir, achieving uniformity of the Ingres. Then spread the chocolate mass in a silicone mold, knock it on the table to leave excess air,and sent to the refrigerator until solidification.
    Next went my creativity. The design of the cake thought out on their own. For figured chocolate drown in a water bath chocolate, add butter and stir, achieving uniformity of the Ingres. Then spread the chocolate mass in a silicone mold, knock it on the table to leave excess air,and sent to the refrigerator until solidification.
  12. The next day from the remaining lemon squeeze the juice and add the powdered sugar. I added 1: 1, you are guided by your taste. Ripe biscuit divide in half into 2 cakes and coat with lemon impregnation.
    The next day from the remaining lemon squeeze the juice and add the powdered sugar. I added 1: 1, you are guided by your taste. Ripe biscuit divide in half into 2 cakes and coat with lemon impregnation.
  13. From the top of the cake cut out a circle.
    From the top of the cake cut out a circle.
  14. And prepare food for the sponge balls. Cut the biscuit finely chop. Chocolate RUB on a fine grater. Walnuts grind in a blender. I had lemon jam ready.
    And prepare food for the sponge balls. Cut the biscuit finely chop. Chocolate RUB on a fine grater. Walnuts grind in a blender. I had lemon jam ready.
  15. In the crushed biscuit add nuts, lemon impregnation and jam. Thoroughly knead. Should get a sticky homogeneous mass. From her sculpt balls and roll them alternately in black and white chocolate. Spread on the Board and send in the refrigerator until solidification.
    In the crushed biscuit add nuts, lemon impregnation and jam. Thoroughly knead. Should get a sticky homogeneous mass. From her sculpt balls and roll them alternately in black and white chocolate. Spread on the Board and send in the refrigerator until solidification.
  16. We prepare products for the cream of mascarpone with orange.
    We prepare products for the cream of mascarpone with orange.
  17. Orange grind in a blender, mascarpone and whisk the cream separately. We type in a pastry syringe whipped cream for decoration. Mix all the ingredients into a homogeneous mass and proceed to impregnation.
    Orange grind in a blender, mascarpone and whisk the cream separately. We type in a pastry syringe whipped cream for decoration. Mix all the ingredients into a homogeneous mass and proceed to impregnation.
  18. Then we started the circus. Because gently to coat and distribute the cream I couldn't. So I came up with the "brilliant" idea to decorate the sides with remaining chocolate. And the bottom cake is dark, and the top-white. I did it for the first time and have no idea how to evenly distribute the chocolate chips on the sides.
    Then we started the circus. Because gently to coat and distribute the cream I couldn't. So I came up with the "brilliant" idea to decorate the sides with remaining chocolate. And the bottom cake is dark, and the top-white. I did it for the first time and have no idea how to evenly distribute the chocolate chips on the sides.
  19. In General, quickly googled and found this method to blow. In short, life has worked, all in chocolate-and the table, and Paul, and curious cat, and I, of course. Then oil painting. The cat nervously licks himself, my husband happily me, and my son tries to lick the table. Fun, of course, but costly, toad strangles. Girls-pros, share advice, pliz. Well, I'm the one who got distracted, and on the case, we put the missed cakes in the fridge for a couple of hours.
    In General, quickly googled and found this method to blow. In short, life has worked, all in chocolate-and the table, and Paul, and curious cat, and I, of course. Then oil painting. The cat nervously licks himself, my husband happily me, and my son tries to lick the table. Fun, of course, but costly, toad strangles. Girls-pros, share advice, pliz. Well, I'm the one who got distracted, and on the case, we put the missed cakes in the fridge for a couple of hours.
  20. We take out and collect the entire structure. The top cake spread on the bottom. Biscuit balls and shaped chocolate put in the top cake. With the help of a pastry syringe decorate the cake and fill the empty spaces between the balls and chocolate. Send the cake in the refrigerator for another couple of hours.
    We take out and collect the entire structure. The top cake spread on the bottom. Biscuit balls and shaped chocolate put in the top cake. With the help of a pastry syringe decorate the cake and fill the empty spaces between the balls and chocolate.  Send the cake in the refrigerator for another couple of hours.

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