combination of crispy meringue covered with chocolate with a delicate cream, biscuit with a layer of strawberry syrup
and an air cap of whipped cream in combination with strawberries.
From the Italian pastry chef Luca Montersino.
French meringue:
170 g of protein (from 4 eggs of size XL)
170 g powdered sugar
170 g powdered sugar
150 dark chocolate
75 g white chocolate
Biscuit:
125 g eggs (2 pcs size XL)
90 g sugar
75 g flour
25 g potato starch
Vanilla chantilly:
375 gr. custard
9 gr. gelatin
500 ml cream 38%
75 gr. Sahara
1 vanilla pod
Custard:
4 yolks
250 ml of milk
50 g sugar
15 g of corn starch
1 vanilla pod
Strawberry syrup:
150 gr. strawberry puree
150 ml of sugar syrup (consisting of 55 ml of water + 116 g of sugar)
55 ml of water
To decorate:
500 g strawberries
600 ml cream 38%
Cooking meringue
Heat the oven to 90 degrees
in a mixer cup, beat the proteins and a half portion of powdered sugar to a shiny smooth mass.
Add the remaining powder and gently mix with the mass.
We spread in a pastry bag with a nozzle.
On baking paper to draw circles with a diameter of 24 we turn the paper over and put the picture down.
To keep the paper from moving, put a few drops of meringue on the baking sheet.
Starting from the center, squeeze the meringue in a circle
Bake for 2-3 hours.
Leave to cool in the oven.
Melt the dark chocolate and smear the meringue on one side
Cooking sponge cake:
heat the oven to 180 degrees
Beat eggs with sugar until fluffy, light, airy mass.
Gently mix flour, sifted with starch
Pour into a mold with a diameter of 22
Bake for 10-15 minutes.
Cool on a grill.
Cooking custard:
In a saucepan, heat the milk with vanilla to a boil.
Mix the yolks with sugar and starch and add a little hot milk stirring.
Put the mixture on the fire and boil until the cream thickens, stirring constantly.
Put in a glass dish, cover with a film so that it touches the cream (so the crust does not form)
cool it down
Cooking vanilla chantilly :
Soak gelatin in 30 ml of water for 10 minutes.
Pour 20 ml of cream and heat, pour the swollen gelatin and stir until dissolved.
Cold cream whip with sugar until resistant peak.
Mix gelatin with custard and gently, gradually add whipped cream.
Cover with foil and refrigerate.
Strawberry Syrup Preparation :
mix water and sugar in a saucepan and boil until sugar is completely dissolved and thickened.
Pull strawberries and mix with sugar syrup and water.
Cake assembly :
we lay chocolate covered meringue on the dish
on it vanilla chantilly, sponge cake soaked in strawberry syrup
vanilla chantilly
chocolate meringue down.
Top cake meringue grease melted white chocolate
Lubricate the sides and top with the remaining cream and put in the fridge (preferably overnight).
Cake decoration :
whip cream with sugar, put in a pastry bag
with a nozzle asterisk with a diameter of 15.
Decorate the cake with cream dropping out of a rose.
The top is decorated with strawberries and sugar syrup.
My comments:
Divide the preparation of the cake for 2 days.
In the first to make meringue, sponge cake and vanilla chantilly cream, build
On the second day, leave the decoration.
It is advisable to let the cake stand overnight in the fridge.
Cover with chocolate is not very thick, and it is difficult to cut.
Gelatin in the recipe seems to me a little, next time I will increase a little.
The cake was eaten whole, everyone enjoyed it.
The article is based on materials .
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