All greetings from fruit cakes more fans than any other fillings and it seems to me that in the piggy bank
art department should be a wide range of different fillings and today we will prepare a very
delicious cakes which is called caramel pear by the same principle can be made
caramel apple and so we begin to cook for this cake, we will again use a cake biscuit
on kefir which I made in
cake for my mother with a cherry layer, I'm very interested in this biscuit because it fits very well with
yoghurt cream mousse also I used it in a cake
where there was cream cheese and also there was cherry confi also a very tasty mix
it turns out but most of all I'm attracted exactly in combination with yoghurt cream
I need kefir for biscuit here I already added soda and the reaction went, here sugar with vanilla sugar
loose ingredients-starch flour and baking powder
vegetable oil odorless salt 2 eggs begin to beat eggs with sugar and salt
We transfer to the bowl a mixer and set to whip at the highest speed
this process will take us about 7 minutes while we can mix the dry ingredients with each other and
add the kefir vegetable oil finished whipping and now put the mixer on the very low speed
alternately add
flour with starch and
kefir with
vegetable oil
all the dough is ready you can already prepare the forms, the bottom of the form is covered with parchment paper or we use the method
French shirt I will bake immediately in two forms 20 centimeters in diameter in one shape fit
460 grams of dough
on top of every form I cover with foil
shiny side
down
so as not to form a large
volcanic caps on a biscuit and put immediately two forms in the oven heated to 180 degrees
They will be baked for me exactly forty minutes, I do not even check with a skewer
40 minutes passes we pull out from the oven we take off at once foil a little let cool right form just 5 minutes
5-7 minutes and
we remove from the form, we must not leave a biscuit in the form for a long time it will get wet
then until it is completely cool
we leave on the grate either on the board after full cooling
biscuit wrapped in food film and sent to the refrigerator for the night also in advance we need to cook
caramel layer we need for this sugar sugar cream butter I took 33 percent and cream but it is possible and twenty percent
and also gelatin, sugar pour into the saucepan, the cream we need to heat I will heat up
microwave, as in the cream we must enter the caramel hot necessarily start to heat sugar on medium heat until the appearance of
casserole walls
Such an amber color of already diluted sugar can then be
shake a saucepan from side to side
stir sugar when all the sugar is melted, we pour hot cream over here and
all very, very actively interfere here we send butter and back to the stove and the medium fire
cooked caramel for 5 minutes actively interfere and now let it cool down to about
60 degrees and while you can melt the gelatin in the microwave, cool the mixture and now infuse the vessels with a thin trickle
melted gelatin and actively stir we mix everything up to a homogeneous state and we pour out all the form the form I have
Metal 16 centimeters bottom of the mold
The food film has tightened the sides of the paved acetate film of 6 centimeters and
fill in here
we send to the freezer for five to six hours
usually such blanks send for the night it is very convenient to do in advance even a few of these are the workpieces for cakes
compote of pears and also prepare in advance
you can generally make of apples and make a berry confi as I said that
you can pre-make such billets this is extremely convenient for you then you just need to collect the cake and all
We take a pear absolutely any variety just if you have a very ripe pear, then it is better to make them puree and
accordingly conf, I have this
medium pearls and she keeps the shape pretty well, that is, I will need 350 grams of such cubes
further sugar, gelatin, lemon juice and
butter, on medium heat completely melt butter in a saucepan
then add a pear with sugar and
boil down the whole thing within 10 minutes time
cooking will depend on the rigidity of your pear, that is, the harder it is the more time you will need
while digesting the pear I have a little time to tell you about the dishes in which I have been preparing for several months
it's utensils from an online store, dishes Teller.ru, you have repeatedly seen it literally in each of my videos
Taller is also the sponsor of today's release, you can see for yourself
impeccable quality
an interesting design color in this dish can be washed in a dishwasher
it is made of stainless steel which does not react with products and the cover is also made of heat-resistant glass
silicone inserts on the handles is a guarantee of safety can be used on all slabs
including induction in as we have here our case today, also from this store I have here is such here
split form for baking
it has a very strong case and even if it falls you it does not deform a bit, another plus is
non-stick coating and
resistant to abrasion
glossy here this surface that is it you will always have
look in the same form in which you bought it, I have not yet used it but in the nearest videos you will definitely see it
the mechanism is very light, there is no need to exert any effort and also for the safety of my hands
my hands always suffer from burns from cuts, I bought here is just another silicone
glove now burns to me are not terrible and it's no secret that I'm waiting for
new kitchen studio and I want to completely switch to this kind of quality
dishes if you also have the desire to use the kitchen
beautiful quality dishes you can buy all these products in the online store
tableware Teller.ru and when specifying a promotional code cake one you get a 15 percent discount
pour out lemon juice here
mix and let cool to about 60 degrees and while melting gelatin, add gelatin and everything is fine
mix and pour it into the same shape
16 centimeters
and also with a membrane
evenly distributed and sent to the freezer also for 5-6 hours and before we already collect the cake, we finally prepare
The last component of our cake is the cream of mousse yoghurt
with the addition of baby puree from a pear I need yogurt as always a fat cream of 33 percent
puree from pears and
sugar powder and gelatin yogurt I have natural without any additives
mixed with pear puree and powdered sugar
yoghurt and pear puree should be at room temperature
all mix well and send at this time gelatin microwaves to melt
melted gelatin and when we have about 40 degrees we put it into yogurt
actively we all interfere with a thin trickle we introduce gelatin
we set aside and start whipping the cream
whipped cream
observing all the rules, we start whipping the smallest speed gradually
increasing it and so on until the dense state
now put the mixer at the lowest speed and pour in here
yoghurt mixture and everything is good
mixed and you can already collect the cake of the crust I had already cut after they had spent the night in the fridge
pear and caramel is also ready
they are in my
frozen form in this form, and I will lay them in a cake, I will not soak up anything since they are sufficiently moist and
take their impregnation from the mousse, for 1 cake caused a little
mousse and lay a layer of pears and so add to the mousse the second cake goes and
Now we lay caramel layer deepen it a little we cover from above with mousse
lay out the remains of mousse and
close it all with the last crust I like to like high cakes as decorating
more interesting, that is, a great field for fantasy
the lateral part of the cake, and so it was possible to limit oneself
Well, three cakes are a matter of taste
we send in a refrigerator for the night but that is for 7 8 hours and it will be possible to start decorating
the design will be in the next video that is, with this cake you will still meet
and I, as always, wish good luck in your endeavors to the very, very good
made the second takoyzhe on St. Valentine's Day
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