Chocolate-tangerine Cake "TASTE OF HOLIDAY"

Cooking 2023

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Chocolate-tangerine Cake "TASTE OF HOLIDAY"
Chocolate-tangerine Cake "TASTE OF HOLIDAY"

Video: Chocolate-tangerine Cake "TASTE OF HOLIDAY"

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What is the taste of the holiday? It tastes like joy! This is when you wake up in the morning and see a surprise and the mood soars to heaven, painting the air in bright colors and it seems that it is filled with the scent of roses! Today I have a wonderful surprise !! - on such a wonderful day - February 14 - I am the Cook of the Day and I have the Recipe of the Day !! Thank you, my darlings!! As a token of gratitude, I want to treat you to a joyful, birthday cake with an orange mood of happiness! Happy Holidays !! Thanks everyone! Help yourself my beloved! The taste is simply delicious! I would even say tastier than you can imagine. Mandarin jelly, chocolate cream, white chocolate mousse create a delicious extravaganza of taste, and complemented by the most delicate glaze, they simply melt in your mouth! How not to make a cake like this for Valentine's Day?

Time for preparing:180 minutes

Ingredients for "Taste of Holidays" chocolate-tangerine cake:

Tangerine jelly

  • Tangerine juice - 250 ml
  • Sugar - 75 g
  • Gelatin - 10 g

Chocolate cream

  • Cream (33%) - 100 g
  • Milk - 100 g
  • Egg yolk - 2 pcs
  • Sugar powder - 20 g
  • Milk chocolate - 100 g
  • Butter - 15 g
  • Gelatin - 8 g

White chocolate mousse

  • Cream - 600 g
  • White chocolate - 200 g
  • Gelatin - 10 g
  • Orange zest - 1 tbsp. l.

Glassage

  • Cocoa powder - 75 g
  • Sugar - 250 g
  • Water - 100 g
  • Cream - 200 g
  • Gelatin - 8 g

Decoration

  • Milk chocolate - 100 g
  • Mint - 15 g
  • Mandarin - 1 piece

Recipe "Chocolate-tangerine cake" Taste of Holidays "

Make juice from tangerines. Soak gelatin in hot water (about 70 ml). Combine tangerine juice, sugar, dissolved gelatin in a container for solidification (diameter 16 cm). Put in the refrigerator to solidify. There is an improvisation, I really like this cake, but I wanted to make a "strip" between a layer of tangerine jelly and chocolate cream, it looks more impressive. This is an optional item. To do this, soak gelatin in hot water (5 g in 30 ml). Mix it with whipped sour cream (approximately 250 grams of sour cream) with powdered sugar and mix well. Pour the mixture over the frozen tangerine jelly (on both sides), as if enveloping a layer of jelly. We begin to prepare the chocolate cream. Bring the cream to a boil, add the chocolate and melt it. Mix the yolks with sugar. Pour hot milk over the whipped mixture. Boil in a water bath until thickened. Combine with chocolate melted in cream. Add dissolved gelatin and butter. Cool down. Pour half over the frozen tangerine jelly in the sour cream soufflé. Cool in the refrigerator until it solidifies. Then turn the frozen mass over and pour it with the second part of the chocolate cream. Combine the milk with the zest (I just cut the orange peel with a ribbon), bring to a boil and let it brew for 10-15 minutes. Soak the gelatin, heat and dissolve. Melt the white chocolate. Combine melted chocolate with milk. Cool the mixture to room temperature. Beat the cream until it peaks (I did not use sugar or powder in creating the mousse - I have enough sweetness from chocolate, but if it seems that it is not sweet enough, add to your taste). Carefully whisk together the cream with the milk-chocolate mixture. Fill the frozen chocolate cream with mousse. We send it to the refrigerator until it solidifies. Making ganache.

Combine cream, sugar and water (50 ml) in a ladle. Warm up, stirring, almost to a boil. Add cocoa and mix. Add dissolved gelatin (in 50 ml of water) and cool to 40 degrees. We take out the completely chilled cake from the mold onto the wire rack (I warmed the mold for a long time with a hairdryer). We start pouring ganache (put a dish-ganache under the wire rack, you can then collect and pour over the sides of the cake. Then I transferred the cake to the open window - there, in the cold, the ganache froze quickly and beautifully, look what a glossy surface !! I made slightly caramelized tangerine slices for decoration. cake with chocolate, mint and tangerine.

I beg you my dears

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Let the holiday warm your hearts for a long time and make them beat in the rhythm of tenderness and mutual feelings!

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