Cake “Peach-Strawberry-Caramel”

Ingredients:

At a diameter of 18 cm and a height of 5 cm

for almond dakuaza (2 dakuaza diameter of about 18-20 cm)

  • almond flour – 67 g
  • flour – 20 g
  • powdered sugar – 40g
  • egg whites – 107 g
  • Sugar (small) – 83 g
  • powdered sugar (for sprinkling dakuaza before baking) – 10 g

for shtroyzelya

  • almond flour – 50 g
  • butter (cold) – 50 g
  • brown sugar – 50 g
  • flour – 50 g

for peach compote

  • peach puree (either fresh or canned peaches) – 250 g
  • sugar – 50-70 g (to taste)
  • pectin (or corn starch) – 12 g
  • Gelatin – 6-8 g
  • thyme – 1 sprig

for strawberry compote

  • strawberry puree (or frozen strawberries) – 250 g
  • Sugar – 60 g (or taste)
  • pectin (or corn starch) – 12 g
  • Gelatin – 6-8 g

for caramel mousse

  • Sugar (fine-grained) – 92 g
  • glucose syrup – 32 g
  • milk – 54 g
  • cream (35% fat) – 312 g + 54 g
  • egg yolks – 42 g
  • gelatin – 7 g

Preparation:

Step 1: almond dakuaz. Mix the flour, almond flour and powder. Beat the whites with a mixer until foamy state, add the sugar and continue beating until thick and shiny structure. Portions connect the meringue with the dry ingredients and mix silicone spatula. Pour the finished batter into a pastry bag (diameter 12 cm.) And deposited into a spiral on parchment. Cakes for the cake to bake better right in the rings. Sprinkle cake with powdered and leave for 10 minutes at room temperature. Before baking again sprinkle cake with powdered. Powdered sugar will give a crunchy golden crust and soft midway. Preheat oven to 180 degrees and bake dakuaz 20 minutes until cooked. Cool the cake, and only then remove the parchment.

Step 2: shtroyzel. Using a blender mix the flour, sugar, almond flour and butter to a state of the dough for baking cakes. Roll out the dough 2 mm thick, cut round the ring and put it on the board. Freeze the dough in the freezer. Preheat oven to 160 degrees and bake frozen dough for 15 minutes until golden brown. Korzh cool and remove from the parchment.

Step 3: peach compote. Dissolve gelatin in cold water until swelling. Blender pyurirovat peaches. Pectin combine with the sugar. Heat 100 g puree and add a sprig of thyme, let it brew. Mix the puree with sugar and pectin and bring to a boil. Squeeze gelatin and add to the puree. Pour the remaining peach puree and mix all until smooth. Tighten the film ring cake and pour the puree, 5mm thick. The thickness of a toothpick to check, remove the excess with a spoon. Put in the freezer. Use compote immediately before assembling the cake.

Step 4: strawberry compote. Prepare similarly peach compote th.

Step 5: The caramel mousse. Soak the gelatin in cold water to swell. Bring the milk and cream and glucose syrup to a simmer. Pour the sugar into a saucepan and heat until it melts and turns into a golden caramel. Connect with caramel cream and glucose, boil until a homogeneous mixture. Beat the whites and whisk to combine with creamy caramel mixture in batches to proteins are not cooked. Heat the mixture and strain through a sieve. Squeeze gelatin and add to the mixture, mix and leave to cool. Beat the cold cream and mix with the caramel.

Step 6: Assembling the cake. Cover the form of deep silicon film and the bottom of the fill caramel mousse (7mm thickness). Put in the freezer for a couple of minutes. Then put the frozen disk of peach compote and fill with mousse (5mm) in the freezer. Then lay out the disk of strawberry compote and mousse (5mm), top the cake dakuaza, press. Cover with a thin layer of mousse and put shtroyzel. Place in freezer for 12 hours. Before serving, put in the refrigerator and let thaw Korzh. Garnish top of fruit to taste.