Летний торт "Фисташка-малина" от победителя конкурса #летнийторт_наринэ
16.3 هزار بار بازدید -
5 سال پیش
-
В моем инстаграм
В моем инстаграм Instagram: by_narine_ в июне проходил конкурс на рецепт летнего торта. Победителем стала Леся Силява Instagram: lesia_syliava @user-eo8nv1zl2y и её торт "Фисташка-малина", который я сегодня готовлю для вас!
Торт диаметром 18 см, высота 6 см, вес ок 1,3 кг
Для коржа:
Финики 300 г(без косточек у меня вышло 280г)
Орехи 100 г
Кокосовая стружка 3ст.л.(я её подготовила, но в конце забыла добавить🤦♀️)
Мусс:
Молоко 170 г
Желатин 10г+50г воды
Белый шоколад 120 г
Сливки 33-35% 400 г
Фисташковая паста 40 г(2 ст.л.)
Малина 300 г
Плейлист "Рецепты" Медовое имбирное пряничное тесто
Плейлист "Оформление" Декор торта "Фламинго"
Шоколадные крылья Шоколадные крылья/Chocolate wings
Торт "Фреш" с творожным кремом и фруктами
Лёгкий торт "Фреш"! - шоколадные корж...
Торт раскрытая книга Торт раскрытая книга
Цветок из изомальта без молдов Цветок из изомальта без молдов/Isomal...
Красивый шоколадный цветок Красивый шоколадный цветок🌸\Beautiful...
3д торт "Мишка" 3D торт Мишка/ 3D cake Teddy bear
Контакты:
Инстаграм Instagram: by_narine_
Эл.почта [email protected]
Pistachio and raspberry cake
18 cm diameter, 6 cm height, approximately 1,3 kg weight
Cake base ingredients:
300g dates (pitted dates made 280g)
100g nuts
3 tbsp coconut flakes (I prepared them, but at the end I forgot to add them)
Mousse ingredients:
170g milk
10g gelatin + 50g water
120g white chocolate
400g cream 33-35%
40g (2 tbsp) pistachio paste
300g raspberry
Good afternoon friends. Not so long ago the contest "Summer Cake" was held in my instagram. Everyone willing shared their recipes for summer desserts. By general vote, the winner was Lesya Selyava. And today I’m cooking a cake according to her recipe. This is a pistachio and raspberry cake without baking, flour and sugar. As a basis, we need a mixture of dates and nuts. Nuts, I took almonds and cashews, but you can use some other that you like. We need to grind them. This can be done with a meat grinder, or, as I do, a mill. If you doubt the power of your blender or chopper, it is better to use a meat grinder. Since this mixture is quite hard to grind. Lay an acetate film around the internal surface of an 18 cm diameter ring and properly tamp down our fruit and nut crumb. Put it in the fridge and prepare the mousses. We need milk, white chocolate, cream with fat content of 33-35%, gelatin, pistachio paste and raspberry. Pour milk into a saucepan and put on the stove. We need to bring it almost to the boil. Dissolve the swollen gelatin in hot milk and immediately pour it onto white chocolate. Wait for a minute and stir until chocolate is completely dissolved. Let this mixture cool completely. Whip cream until soft peaks. It is very important not to whip cream at high speeds. Do it at average speeds. This way the cream is uniformly saturated with oxygen and the finished mousse is very gentle and airy. It will take a little more time than if we were whipping at higher speeds. But as a result, the cream will be exactly the consistency that we need. And eventually we should get soft peaks like these. The trace of the mixer remains. The cream is airy, but it does not remain on the wire whisks. And now we need to combine it with the cooled chocolate-milk mixture. Combine in two stages. Eventually we should get an airy mousse like this. Divide it into approximately two equal parts and add pistachio paste to one of the parts. Take out from the refrigerator our date and nut base and pour the pistachio mousse onto it. Put about 200 grams of raspberry on top. 100 grams will be left for decoration. I washed the raspberries and dried them well with paper towels. Pour the second part of the mousse. If at this moment your pistachio mousse is still quite liquid, it is better to put it for 15-20 minutes into the refrigerator, and pour the second part of the mousse afterwards. My mousses are not liquid, so I poured them one by one without putting them in the refrigerator. Smooth out this layer and put it in the fridge for at least 5-6 hours to stabilize. Then remove the ring, remove the acetate film and decorate the cake. To keep raspberries in place, you can fix them on the cake with melted white chocolate. I apply the chocolate around the edge of the cake and put the raspberry on top. I will also decorate the cake with cashew nuts and fresh mint. Let's look at a cut-away view of the cake. I really liked the taste of this cake. The only thing I would do is a lighter base, as the mousse is very, very gentle and airy. Like a little cloud. It contrasts strongly in taste and texture with the base. I am a big lover of dried fruits and nuts, so I have completely and gladly eaten all of my own. Cook with pleasure, please your loved ones. Enjoy yourselves and see you soon. Bye-bye.
Торт диаметром 18 см, высота 6 см, вес ок 1,3 кг
Для коржа:
Финики 300 г(без косточек у меня вышло 280г)
Орехи 100 г
Кокосовая стружка 3ст.л.(я её подготовила, но в конце забыла добавить🤦♀️)
Мусс:
Молоко 170 г
Желатин 10г+50г воды
Белый шоколад 120 г
Сливки 33-35% 400 г
Фисташковая паста 40 г(2 ст.л.)
Малина 300 г
Плейлист "Рецепты" Медовое имбирное пряничное тесто
Плейлист "Оформление" Декор торта "Фламинго"
Шоколадные крылья Шоколадные крылья/Chocolate wings
Торт "Фреш" с творожным кремом и фруктами
Лёгкий торт "Фреш"! - шоколадные корж...
Торт раскрытая книга Торт раскрытая книга
Цветок из изомальта без молдов Цветок из изомальта без молдов/Isomal...
Красивый шоколадный цветок Красивый шоколадный цветок🌸\Beautiful...
3д торт "Мишка" 3D торт Мишка/ 3D cake Teddy bear
Контакты:
Инстаграм Instagram: by_narine_
Эл.почта [email protected]
Pistachio and raspberry cake
18 cm diameter, 6 cm height, approximately 1,3 kg weight
Cake base ingredients:
300g dates (pitted dates made 280g)
100g nuts
3 tbsp coconut flakes (I prepared them, but at the end I forgot to add them)
Mousse ingredients:
170g milk
10g gelatin + 50g water
120g white chocolate
400g cream 33-35%
40g (2 tbsp) pistachio paste
300g raspberry
Good afternoon friends. Not so long ago the contest "Summer Cake" was held in my instagram. Everyone willing shared their recipes for summer desserts. By general vote, the winner was Lesya Selyava. And today I’m cooking a cake according to her recipe. This is a pistachio and raspberry cake without baking, flour and sugar. As a basis, we need a mixture of dates and nuts. Nuts, I took almonds and cashews, but you can use some other that you like. We need to grind them. This can be done with a meat grinder, or, as I do, a mill. If you doubt the power of your blender or chopper, it is better to use a meat grinder. Since this mixture is quite hard to grind. Lay an acetate film around the internal surface of an 18 cm diameter ring and properly tamp down our fruit and nut crumb. Put it in the fridge and prepare the mousses. We need milk, white chocolate, cream with fat content of 33-35%, gelatin, pistachio paste and raspberry. Pour milk into a saucepan and put on the stove. We need to bring it almost to the boil. Dissolve the swollen gelatin in hot milk and immediately pour it onto white chocolate. Wait for a minute and stir until chocolate is completely dissolved. Let this mixture cool completely. Whip cream until soft peaks. It is very important not to whip cream at high speeds. Do it at average speeds. This way the cream is uniformly saturated with oxygen and the finished mousse is very gentle and airy. It will take a little more time than if we were whipping at higher speeds. But as a result, the cream will be exactly the consistency that we need. And eventually we should get soft peaks like these. The trace of the mixer remains. The cream is airy, but it does not remain on the wire whisks. And now we need to combine it with the cooled chocolate-milk mixture. Combine in two stages. Eventually we should get an airy mousse like this. Divide it into approximately two equal parts and add pistachio paste to one of the parts. Take out from the refrigerator our date and nut base and pour the pistachio mousse onto it. Put about 200 grams of raspberry on top. 100 grams will be left for decoration. I washed the raspberries and dried them well with paper towels. Pour the second part of the mousse. If at this moment your pistachio mousse is still quite liquid, it is better to put it for 15-20 minutes into the refrigerator, and pour the second part of the mousse afterwards. My mousses are not liquid, so I poured them one by one without putting them in the refrigerator. Smooth out this layer and put it in the fridge for at least 5-6 hours to stabilize. Then remove the ring, remove the acetate film and decorate the cake. To keep raspberries in place, you can fix them on the cake with melted white chocolate. I apply the chocolate around the edge of the cake and put the raspberry on top. I will also decorate the cake with cashew nuts and fresh mint. Let's look at a cut-away view of the cake. I really liked the taste of this cake. The only thing I would do is a lighter base, as the mousse is very, very gentle and airy. Like a little cloud. It contrasts strongly in taste and texture with the base. I am a big lover of dried fruits and nuts, so I have completely and gladly eaten all of my own. Cook with pleasure, please your loved ones. Enjoy yourselves and see you soon. Bye-bye.
5 سال پیش
در تاریخ 1398/04/16 منتشر شده
است.
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