להוסיף את עם תערובת המסקרפונה והשוקולד הלבן לקצף השמנת המתוקה לערבב מעט עם המיקסר עד שהתערובות מתאחדות להוציא כ-4 כפות קרם לתוך שקית זילוף חד פעמית עם צנטר/פיה בצורת פרח (אני השתמשתי בעגול ) את יתרת הקרם לשפוך על גבי בסיס העוגה וליישר, לזלף פרחים מסביב כל העוגה לשמור במקפיא כ-20 דקות, לאחר ההמתנה להוציא את העוגה ולפזר עם כף את רוטב התותים בתוך העוגה (לא על הפרחים ), לחתוך את התותים לחצי, לקשט, לשמור במקרר כ-8 שעות לפחות לפני ההגשה (עדיף לילה)
אפשר להכין מראש את העוגה ולהקפיא , ביום ההגשה להוציא ולהפשיר במקרר.
White chocolate mousse cake and strawberry sauce, a delight ,no words to describe the taste and it look beatiful,
I was invited to dinner it was delicious , I brought the dessert …….
Pattern 26 switchblade
Base materials
2 eggs
1/2 cup self-rising flour
1/2 cup sugar
3 tablespoons oil
Strawberry sauce:
1 package strawberries, 300 g
2 tablespoons of sugar
2 tablespoons lemon juice
1/2 cup of water from the tap
1 level tablespoon gelatin (8 g)
4 strawberries for decoration (washed).
Mousse Materials:
200g white chocolate
1 container mascarpone cheese
500 ML heavy cream
4 tablespoons pudding (not the whole package)
3/4 cup milk
Disposable pastry bag + nozzle / nozzle garnish (what you want)
Preparation basis:
Whisk the whole eggs about 5 minutes until a light foam, gradually add 1/2 cup sugar until uniform foam (mixture a little sparse that's okay).
Add your manual, self-raising flour and 3 tablespoons oil, mix with a spatula / Fold gently sweet tooth until blended.
Oil well just the bottom (this is important for preventing infections cake pan) diameter springform template 26, pour the mixture over the pan evenly bake 180 degrees heat for about 15 minutes until the cake is golden brown and a toothpick stuck out clean. Cool the cake.
Strawberry Sauce Preparation:
Put in half a glass of water a tablespoon of gelatin and set aside
Grind strawberries with stick blender, mix smooth,
Put pot: ground strawberries, sugar and lemon to warm the gas medium to boil (except white foam with a spoon and throw),
Once the sauce is boiling, add the gelatin, stirring until the sauce is smooth, turn off and cool the sauce thinned not worry about it cools the refrigerator.
Preparation Moose;
Melt the white chocolate in the microwave (or heat-proof bowl over a pan of boiling water , until the chocolate has melted (if using microwave test after a minute that white chocolate burns faster) to let the chocolate cool slightly about 10 minutes but remain in liquid form, add chocolate mascarpone cheese and mix with a spoon until melted uniform (she did not contest that's fine,
Whisk two containers of cream with 4 tablespoons of vanilla pudding and 3/4 cup of the milk until stiff but not difficult.
Add the mixture with mascarpone and white chocolate foam cream mix slightly with mixer until the mixture come together spend about 4 tablespoons of cream into a pastry bag with a one-off with the nozzle / mouth shape of a flower (I used round) the remaining cream to pour on top of a cake and align, sprinkle flowers all around the cake,
keep the cake freezer for about 20 minutes, after waiting, remove the cake and sprinkle with a tablespoon strawberry sauce in a pie (not the flowers), cut the strawberries in half, decorating,
keep in the refrigerator for at least 8 hours before serving (preferably overnight)
2 תגובות
עוגה מעלפתתת…עשירה בחומרים אז חייבת להיות עשירה בטעמים. מהממת
תודה ג'ודי היה טעים ומפנק נשיקות 🙂