Бисквитный Торт «Карамельная груша» Пошаговый видео-рецепт
6.5 هزار بار بازدید -
2 سال پیش
-
Recipe for Caramel Pear Sponge
Recipe for Caramel Pear Sponge Cake
Step by step detailed pear cake recipe with ingredients.
Cake diameter 16cm
Decor: Cream caps, caramel, chocolate chips
Ingredients we need to make the cake:
1. Eggs
2. Sugar
3. Wheat flour
4. Corn starch
5. Vegetable oil
6. Baking Powder
7. Salt
8. Pears
9. Cream 33-35%
10. Gelatin sheet Ewald
11. Cinnamon
12. Mascarpone cheese
13. Powdered sugar
14. Butter 82.5%
Caramel
Ingredients
- Sugar - 186g
- Water - 45g
- Butter 82.5% - 42g
- Cream (35-35%) - 210g
- Salt (to taste) - 1-2
Cooking
1. Melt sugar in a saucepan with water. Do not stir or touch the sugar with a spatula!
2. Heat up the cream (do not boil, but should be hot!)
3. As soon as the sugar has become a saturated shade, remove the saucepan from the stove, put oil and salt (if you want to feel grains of salt, then put it at the very end) and mix.
4. We introduce hot cream, constantly stirring with a spatula.
5. We put it back on the fire and cook to 103-108 degrees over medium or high heat. Pour and leave overnight in the refrigerator.
Caramel biscuit
Ingredients
- Proteins - 150g
- Yolks - 64g
- Sugar - 150g
- Wheat flour (high quality) - 150g
- Caramel - 75g
- Corn starch - 38g
- Vegetable oil - 68g
- Cold water - 38g
- Baking powder - 7g
- Salt - a pinch
Cooking
1. Add caramel, oil and water to the yolks. Mix at medium speed until smooth.
2. Mix dry ingredients - flour, baking powder, starch, salt. Add the dry ingredients to the liquid mass in parts and mix well.
3. Beat the whites with sugar into strong peaks (First, we start beating the whites at an increasing speed. When the foam is completely formed from the proteins, add the sugar in parts in three steps).
4. Mix the whipped proteins with sugar into the total mass in parts
5. Bake at 160 degrees for 40-60 minutes. We have convection mode. Readiness is checked with a wooden skewer.
Creamy pear in caramel
Ingredients
- Pears (without peel and seeds) - 450g
- Caramel - 150g
- Cream 33-35% - 80g
- Sheet gelatin - 14g
- Cinnamon - 2g
Cooking
1. Soak gelatin in cold water for 5-10 minutes.
2. Pears cut into cubes of 0.8 cm.
3. Bring cream with cinnamon, caramel and pear slices to a boil.
4. Boil for 1 minute and remove from heat.
5. Squeeze out the gelatin, dissolve in the hot mass and mix.
6. Weigh, divide into two equal parts, pour into a ring wrapped in cling film. Place in the freezer overnight (6 hours)
7. Cut the caramel biscuit into 3 cakes of 2 cm each.
Syrup 30 B
Ingredients
- Sugar - 15g
- Water - 200gr
Cooking
1. Bring sugar and water to a boil, mix and cool.
2. Pour into a spray bottle.
Cream Cream
Ingredients
- Cream 33-35% - 100g
- Powdered sugar - 60g
- Mascarpone cheese - 400g
- Caramel - 20g
Cooking
1. Lightly warm the caramel so that it is at room temperature.
2. Whip cream with cheese and icing sugar at increasing mixer speed until stiff peaks.
3. Add caramel and beat with a mixer at medium speed until smooth. Weigh and divide into two parts. put in a pastry bag.
8. We take a one-piece ring 16 cm, wrap the bottom with foil, lay out an acetate film inside.
9. We put the first biscuit and soak it well.
10. Put the frozen pear filling in the center.
11. Evenly distribute the cream from the pastry bag (first the edges, then the middle).
12. We put the second biscuit, soak it and distribute the cream again.
13. Put the third biscuit and soak well.
14. Close with cling film.
15. Put in the refrigerator until completely solidified (overnight). Minimum 4 hours.
Cream cheese for coating
Ingredients
- Curd cheese HOCHLAND Cremette - 600g
- Cream 33-35% - 150g
- Powdered sugar - 80g
*we have added a water-soluble blue dye
Cooking
1. Beat everything together, first on a small, then on medium, then on high speed until a fluffy dense mass. Cream and cheese must be cold.
2. Remove the cake from the refrigerator and put the pear filling in the center.
3. Cover with cream, align.
4. Put the remaining cream into a pastry bag with a nozzle and make cream caps.
Step by step detailed pear cake recipe with ingredients.
Cake diameter 16cm
Decor: Cream caps, caramel, chocolate chips
Ingredients we need to make the cake:
1. Eggs
2. Sugar
3. Wheat flour
4. Corn starch
5. Vegetable oil
6. Baking Powder
7. Salt
8. Pears
9. Cream 33-35%
10. Gelatin sheet Ewald
11. Cinnamon
12. Mascarpone cheese
13. Powdered sugar
14. Butter 82.5%
Caramel
Ingredients
- Sugar - 186g
- Water - 45g
- Butter 82.5% - 42g
- Cream (35-35%) - 210g
- Salt (to taste) - 1-2
Cooking
1. Melt sugar in a saucepan with water. Do not stir or touch the sugar with a spatula!
2. Heat up the cream (do not boil, but should be hot!)
3. As soon as the sugar has become a saturated shade, remove the saucepan from the stove, put oil and salt (if you want to feel grains of salt, then put it at the very end) and mix.
4. We introduce hot cream, constantly stirring with a spatula.
5. We put it back on the fire and cook to 103-108 degrees over medium or high heat. Pour and leave overnight in the refrigerator.
Caramel biscuit
Ingredients
- Proteins - 150g
- Yolks - 64g
- Sugar - 150g
- Wheat flour (high quality) - 150g
- Caramel - 75g
- Corn starch - 38g
- Vegetable oil - 68g
- Cold water - 38g
- Baking powder - 7g
- Salt - a pinch
Cooking
1. Add caramel, oil and water to the yolks. Mix at medium speed until smooth.
2. Mix dry ingredients - flour, baking powder, starch, salt. Add the dry ingredients to the liquid mass in parts and mix well.
3. Beat the whites with sugar into strong peaks (First, we start beating the whites at an increasing speed. When the foam is completely formed from the proteins, add the sugar in parts in three steps).
4. Mix the whipped proteins with sugar into the total mass in parts
5. Bake at 160 degrees for 40-60 minutes. We have convection mode. Readiness is checked with a wooden skewer.
Creamy pear in caramel
Ingredients
- Pears (without peel and seeds) - 450g
- Caramel - 150g
- Cream 33-35% - 80g
- Sheet gelatin - 14g
- Cinnamon - 2g
Cooking
1. Soak gelatin in cold water for 5-10 minutes.
2. Pears cut into cubes of 0.8 cm.
3. Bring cream with cinnamon, caramel and pear slices to a boil.
4. Boil for 1 minute and remove from heat.
5. Squeeze out the gelatin, dissolve in the hot mass and mix.
6. Weigh, divide into two equal parts, pour into a ring wrapped in cling film. Place in the freezer overnight (6 hours)
7. Cut the caramel biscuit into 3 cakes of 2 cm each.
Syrup 30 B
Ingredients
- Sugar - 15g
- Water - 200gr
Cooking
1. Bring sugar and water to a boil, mix and cool.
2. Pour into a spray bottle.
Cream Cream
Ingredients
- Cream 33-35% - 100g
- Powdered sugar - 60g
- Mascarpone cheese - 400g
- Caramel - 20g
Cooking
1. Lightly warm the caramel so that it is at room temperature.
2. Whip cream with cheese and icing sugar at increasing mixer speed until stiff peaks.
3. Add caramel and beat with a mixer at medium speed until smooth. Weigh and divide into two parts. put in a pastry bag.
8. We take a one-piece ring 16 cm, wrap the bottom with foil, lay out an acetate film inside.
9. We put the first biscuit and soak it well.
10. Put the frozen pear filling in the center.
11. Evenly distribute the cream from the pastry bag (first the edges, then the middle).
12. We put the second biscuit, soak it and distribute the cream again.
13. Put the third biscuit and soak well.
14. Close with cling film.
15. Put in the refrigerator until completely solidified (overnight). Minimum 4 hours.
Cream cheese for coating
Ingredients
- Curd cheese HOCHLAND Cremette - 600g
- Cream 33-35% - 150g
- Powdered sugar - 80g
*we have added a water-soluble blue dye
Cooking
1. Beat everything together, first on a small, then on medium, then on high speed until a fluffy dense mass. Cream and cheese must be cold.
2. Remove the cake from the refrigerator and put the pear filling in the center.
3. Cover with cream, align.
4. Put the remaining cream into a pastry bag with a nozzle and make cream caps.
2 سال پیش
در تاریخ 1401/03/03 منتشر شده
است.
6,505
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