I saw this cake at Katya at http://verdadedesabor.blogspot.co.il and fell in love with it, it is clear that honeysuckle
in our area is not found, it was replaced by black currant.
The combination of chocolate sponge without flour with vanilla cream, black currant mousse, jelly and
a thin layer of chocolate cream "Chantil" is an explosion of taste and beauty.
decorated with white chocolate and black currant berries it is very tasty.
for molds with a diameter of 18-20 cm:
ring without bottom
acetate film
Chocolate sponge cake without flour:
4 squirrels
60 g sugar
2 yolks
35 g butter
140 g dark chocolate
Vanilla cream:
125 ml of cream 38%
125 ml of milk
1 vanilla pod
20 grams of corn starch
40 g sugar
1 yolk
10 g butter
Black currant mousse
6 g gelatin
100 g pureed black currant puree through a sieve (I took frozen)
100 g sugar (in the author's recipe was 70 g, but to my taste it was not enough)
30 ml of water
30 ml grape-apple juice (the author had a light grape)
150 ml of cream
2 yolks
Black currant jelly:
80 g pureed black currant puree through a sieve
80 g sugar
65 ml grape apple juice
6 g gelatin
Chocolate cream "Chantil":
125 ml of cream
75 g dark chocolate
Decor:
white chocolate plates
black currant berries
Cooking sponge cake:
oven 210 degrees.
Protein whip with sugar until resistant peaks.
Separately, beat the yolks and gently introduce them into the protein mass.
Melt the chocolate, cool and add the egg mass, along with the soft butter, gently combining so that the mass remains airy.
to divide weight into 2 parts and to lay out on the baking sheet covered with paper, to level a thin layer.
Bake 7-10 minutes
Vanilla cream preparation:
Mix in a saucepan milk, cream and seeds of one stick of vanilla.
Bring to a boil and remove from heat.
Starch mixed with sugar and yolk.
Add a thin stream of hot milk and continuously stir.
Put on the fire and bring to a temperature of 85 degrees.
Remove from the heat, add the butter, mix, cool, cover with food film and put in the refrigerator.
Mix chilled cream with a mixer at low speed until a smooth mass.
Black currant mousse:
Soak gelatin in cold water.
Pound the yolks.
In a bowl, mix the puree, water, sugar and juice.
Bring to a boil and cook for 1-2 minutes with constant stirring.
Remove from heat and thin stream with constant stirring and put into yolks.
Then pour everything back into the saucepan and, with constant stirring, bring to 85 degrees.
Heat gelatin to a liquid mass.
Pour it into the mass and stir. Cool.
Beat cream until firm, fluffy foam and combine with black currant cream.
Assembly:
Put the cake in the ring of the side of which is laid with an acetate film.
We grease with vanilla cream (all cream left me)
Cover with the second cake.
Lay out the mousse on top, level it and put in the fridge for 2 hours, until solid.
Black currant jelly:
soak gelatin in cold water.
In a saucepan, mix mashed potatoes, sugar and grape-apple juice.
Boil.
Remove from heat, add warmed gelatin and stir.
Cool the mass.
Pour a thin layer onto the mousse.
Put in the fridge so that the jelly is frozen.
Chocolate cream "Chantil":
melt chocolate and cool
Beat cream until firm, fluffy and combine with chocolate.
Stir the mass gently so that it does not lose airiness.
Put in the fridge for a few hours so that the cream clutches.
Finishing and decor:
remove the ring.
Cover the sides of the cake with a thin layer of Chantil chocolate cream.
Decorate with white chocolate plates and berries.
My remarks: It is more convenient to divide the work into two days.
I prepared cakes, vanilla cream and chocolate cream “Chantil” in the evening,
I did everything else in the morning.
the cut of the cake is so beautiful that you want to take pictures of it again and again
The article is based on materials .
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