since little, I found the mussels FLEXIPAN DEMARLE Guy, and more specifically in the drive kit relief rosette used for this cake.
Not only beautiful but also delicious and fresh, it will treat at least 10 to 12 hungry people or 8.
DEMARLE Material:
a pastry circle diameter 22
1 Disc relief rosette
a cake tin diameter 22
a perforated plate
Ingredients for the financial raspberry:
110 g butter 170 g icing sugar
80 g ground almonds 40 g flour
3 egg whites 80 g frozen raspberries
Preheat oven to 180 degrees (gas mark 6), and place the cake tin on a perforated plate. In a bowl, mix the icing sugar, ground almonds and flour, add egg whites. Melt the butter until it has a hazel color, filter it and incorporate it into the hot bowl. Stir until smooth. Pour into cake tin and overlay raspberries. Bake 25-30 minutes at 180 degrees (gas mark 6). Refrigerate.
Ingredients for Cream Lemon chiboust:
4 sheets of gelatin (8 g) the recipe calls for 5 but I think four is enough.
100 g of milk (10 cl)
100 g of fresh lemon juice 3 egg yolks
20 g sugar 20 g cornflour
3 egg whites 200 g sugar
Rehydrate in a gelatin bowl of cold water. Bring the milk and lemon juice to a boil. During this time, combine egg yolks, 20g sugar and cornstarch. Pour the milk and lemon juice while hot and delivered to thicken for about 2 minutes, add the drained gelatine. Cool.
Meanwhile, combine egg whites with 200g of sugar and whisk in a water bath, when the mixture is warm, remove from water bath and continue to beat the egg whites with an electric mixer (Swiss meringue). Fold the meringue into the cooled lemon cream.
Place the disc topography and the circle on a platter. Garnish with the third circle of lemon mousse and freeze 10 minutes. Pour the remaining mousse and place in freezer 30 minutes. Drop in the last financial raspberry and press lightly. Place in freezer for 5 hours or more if you make this cake the day before. Simply leave at least 4 hours in advance and the thaw in the refrigerator. Turn the circle on a plate and gently remove the hard terrain.
For a nicer effect, you can caramelize the top of the cake with a blowtorch or (and) to decorate with raspberries, or (and) serve with a raspberry coulis.
Source: Delights in relief of Guy Demarle.
Not only beautiful but also delicious and fresh, it will treat at least 10 to 12 hungry people or 8.
DEMARLE Material:
a pastry circle diameter 22
1 Disc relief rosette
a cake tin diameter 22
a perforated plate
Ingredients for the financial raspberry:
110 g butter 170 g icing sugar
80 g ground almonds 40 g flour
3 egg whites 80 g frozen raspberries
Preheat oven to 180 degrees (gas mark 6), and place the cake tin on a perforated plate. In a bowl, mix the icing sugar, ground almonds and flour, add egg whites. Melt the butter until it has a hazel color, filter it and incorporate it into the hot bowl. Stir until smooth. Pour into cake tin and overlay raspberries. Bake 25-30 minutes at 180 degrees (gas mark 6). Refrigerate.
Ingredients for Cream Lemon chiboust:
4 sheets of gelatin (8 g) the recipe calls for 5 but I think four is enough.
100 g of milk (10 cl)
100 g of fresh lemon juice 3 egg yolks
20 g sugar 20 g cornflour
3 egg whites 200 g sugar
Rehydrate in a gelatin bowl of cold water. Bring the milk and lemon juice to a boil. During this time, combine egg yolks, 20g sugar and cornstarch. Pour the milk and lemon juice while hot and delivered to thicken for about 2 minutes, add the drained gelatine. Cool.
Meanwhile, combine egg whites with 200g of sugar and whisk in a water bath, when the mixture is warm, remove from water bath and continue to beat the egg whites with an electric mixer (Swiss meringue). Fold the meringue into the cooled lemon cream.
Place the disc topography and the circle on a platter. Garnish with the third circle of lemon mousse and freeze 10 minutes. Pour the remaining mousse and place in freezer 30 minutes. Drop in the last financial raspberry and press lightly. Place in freezer for 5 hours or more if you make this cake the day before. Simply leave at least 4 hours in advance and the thaw in the refrigerator. Turn the circle on a plate and gently remove the hard terrain.
For a nicer effect, you can caramelize the top of the cake with a blowtorch or (and) to decorate with raspberries, or (and) serve with a raspberry coulis.
Source: Delights in relief of Guy Demarle.
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