Торт "Кардинал" с йогуртовым кремом
71.3 هزار بار بازدید -
3 سال پیش
-
Cake "Cardinal" - airy yoghurt
Cake "Cardinal" - airy yoghurt cream and two-color delicate cakes, ideally complementing each other, with an interesting flavor accent of berry jam. The recipe is based on the Austrian dessert/cake "Cardinal Stripes". The recipe does not claim authenticity.
Instructions for recalculating ingredients to a different form size https://priatnogoappetitaev.blogspot....
Cakes Торты
Mousse cakes Муссовые торты
Sponge cakes Бисквитные торты и рулеты
If there are no two molds of the same size, then draw two templates with a diameter of 20 cm on a sheet of baking paper and deposit strips on them in the same order as shown in the video.
The cake can be prepared in a more classic version, using half the cream (only between the cakes. Do not cover the top cake with jam, but sprinkle with powdered sugar.
Jam can be used any, but it is much tastier when it has sourness.
Choose thick yogurt, and Greek is best. It can be replaced with sour cream, choose tasty and not very sour.
In 100 g - 237 kcal
Diameter - 20 cm
Meringue
Egg whites - 150 g
Sugar - 130 g
Vanilla sugar - 10 g
Starch - 20 g
Salt - 1 g
Biscuit
Yolks - 50 g (3 pieces)
Egg - 1 pc (50 g without shell)
Sugar - 40 g
Flour - 40 g
Vanilla sugar - 10 g
Salt pinch
Cream mousse
Gelatin - 7 g
Drinking water - 40 g
Thick yogurt - 350 g
Cream 33% - 250 g
Sugar - 80 g or to taste
Vanilla sugar - 10 g
Thick jam - 150 g
Cooking
Korzhi
1. Line the bottom of the mold with baking paper with a non-stick layer. Lay paper tape along the side. Lay out the second form in the same way
2. Combine egg whites at room temperature with a pinch of salt and beat at minimum speed until a homogeneous foam without large bubbles. Without interrupting the beating, add vanilla sugar and regular sugar in small portions. Increase the mixer speed to maximum and beat the whites into a stable dense mass.
3. Add any starch and mix at minimum speed until smooth.
4. Transfer the mass to a pastry bag.
5. Combine room temperature yolks with vanilla sugar, regular sugar and room temperature egg. Beat at maximum speed until a clear relief remains on the surface of the mass, which does not disappear within 10-15 seconds.
6. Add the sifted flour and mix with a spatula from top to bottom.
7. Transfer to a pastry bag.
8. Put the protein mass into the form in the form of high rings, and fill the gaps with biscuit mass.
9. Bake in an oven preheated to 160°C on a medium level without convention for 30-35 minutes until golden brown.
10. Remove the blanks from the molds and leave for 15 minutes. Then turn over and remove the paper. Cool down completely.
Cream mousse
1. Combine gelatin with cold drinking water, stir and leave to swell
2. Combine thick yogurt with sugar and vanilla sugar, mix.
3. Whip the chilled heavy cream at minimum speed, as soon as they begin to thicken, increase the speed to medium and beat into a fluffy but fluid mass.
4. Add hot melted gelatin to yogurt and mix until completely combined.
5. Add cream and beat for 2 minutes.
Assembly
1. Place the cake on the dish, put a confectionery ring around it, and continue the acetate film between it, fix it.
2. Cover the surface of the cake with a thin layer of jam, I use strawberry.
3. Pour half of the cream onto the prepared cake.
4. Turn the second cake over and brush with a thin layer of jam.
5. Set on the cream, cover with jam and pour the remaining cream.
6. Level the surface.
7. Send to the refrigerator for 8-10 hours.
8. Remove the ring and film.
9. Decorate the surface of the cake with a stencil and cocoa powder.
Decor can be customized to your liking.
10. It is better to cut the cake with a knife warmed in hot water.
Note!
The baking time may differ from that stated in the video, be guided by your oven, and also consider the material from which the mold is made.
My pages in social networks:
zen.yandex https://zen.yandex.ru/id/60c344adf114...
Blogger http://priatnogoappetitaev.blogspot.com/
Instagram Instagram: irinapodolyan
All recipes channel Bon appetit! view_all_playlists
#irinapodolyan #cake #cakecardinal #biscuit cake #mousse cake #tortsyogurt
Instructions for recalculating ingredients to a different form size https://priatnogoappetitaev.blogspot....
Cakes Торты
Mousse cakes Муссовые торты
Sponge cakes Бисквитные торты и рулеты
If there are no two molds of the same size, then draw two templates with a diameter of 20 cm on a sheet of baking paper and deposit strips on them in the same order as shown in the video.
The cake can be prepared in a more classic version, using half the cream (only between the cakes. Do not cover the top cake with jam, but sprinkle with powdered sugar.
Jam can be used any, but it is much tastier when it has sourness.
Choose thick yogurt, and Greek is best. It can be replaced with sour cream, choose tasty and not very sour.
In 100 g - 237 kcal
Diameter - 20 cm
Meringue
Egg whites - 150 g
Sugar - 130 g
Vanilla sugar - 10 g
Starch - 20 g
Salt - 1 g
Biscuit
Yolks - 50 g (3 pieces)
Egg - 1 pc (50 g without shell)
Sugar - 40 g
Flour - 40 g
Vanilla sugar - 10 g
Salt pinch
Cream mousse
Gelatin - 7 g
Drinking water - 40 g
Thick yogurt - 350 g
Cream 33% - 250 g
Sugar - 80 g or to taste
Vanilla sugar - 10 g
Thick jam - 150 g
Cooking
Korzhi
1. Line the bottom of the mold with baking paper with a non-stick layer. Lay paper tape along the side. Lay out the second form in the same way
2. Combine egg whites at room temperature with a pinch of salt and beat at minimum speed until a homogeneous foam without large bubbles. Without interrupting the beating, add vanilla sugar and regular sugar in small portions. Increase the mixer speed to maximum and beat the whites into a stable dense mass.
3. Add any starch and mix at minimum speed until smooth.
4. Transfer the mass to a pastry bag.
5. Combine room temperature yolks with vanilla sugar, regular sugar and room temperature egg. Beat at maximum speed until a clear relief remains on the surface of the mass, which does not disappear within 10-15 seconds.
6. Add the sifted flour and mix with a spatula from top to bottom.
7. Transfer to a pastry bag.
8. Put the protein mass into the form in the form of high rings, and fill the gaps with biscuit mass.
9. Bake in an oven preheated to 160°C on a medium level without convention for 30-35 minutes until golden brown.
10. Remove the blanks from the molds and leave for 15 minutes. Then turn over and remove the paper. Cool down completely.
Cream mousse
1. Combine gelatin with cold drinking water, stir and leave to swell
2. Combine thick yogurt with sugar and vanilla sugar, mix.
3. Whip the chilled heavy cream at minimum speed, as soon as they begin to thicken, increase the speed to medium and beat into a fluffy but fluid mass.
4. Add hot melted gelatin to yogurt and mix until completely combined.
5. Add cream and beat for 2 minutes.
Assembly
1. Place the cake on the dish, put a confectionery ring around it, and continue the acetate film between it, fix it.
2. Cover the surface of the cake with a thin layer of jam, I use strawberry.
3. Pour half of the cream onto the prepared cake.
4. Turn the second cake over and brush with a thin layer of jam.
5. Set on the cream, cover with jam and pour the remaining cream.
6. Level the surface.
7. Send to the refrigerator for 8-10 hours.
8. Remove the ring and film.
9. Decorate the surface of the cake with a stencil and cocoa powder.
Decor can be customized to your liking.
10. It is better to cut the cake with a knife warmed in hot water.
Note!
The baking time may differ from that stated in the video, be guided by your oven, and also consider the material from which the mold is made.
My pages in social networks:
zen.yandex https://zen.yandex.ru/id/60c344adf114...
Blogger http://priatnogoappetitaev.blogspot.com/
Instagram Instagram: irinapodolyan
All recipes channel Bon appetit! view_all_playlists
#irinapodolyan #cake #cakecardinal #biscuit cake #mousse cake #tortsyogurt
3 سال پیش
در تاریخ 1400/10/28 منتشر شده
است.
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