Number Cake 🍰
(Length "8" - 29 cm, width of the big ring - 18 cm, width of the small - 16 cm)
😋Whipped vanilla ganache:
200 g white chocolate (7.1 oz)
200 ml cream (6.7 oz, 1 part, at least 30% fat)
200 ml cream (6.7 oz, 2 part, at least 30% fat)
30 g glucose syrup or honey (1 oz)
1/2 tbsp vanilla
😋Prepare the whipped vanilla ganache.
1. Heat 1 part cream until steaming.
2. Cut open the vanilla pod, remove the vanilla caviar, and send to the cream.
3. Add chocolate to the hot cream, let it melt.
4. Add the glucose syrup or honey (preheat the glucose syrup).
5. Stir to combine.
6. Add 2 parts of the cream after the chocolate is completely melted. Process with an immersion blender.
7. Cover with foil in contact and place in refrigerator for at least 12 hours.
😋Raspberry filling:
200 g seedless raspberry puree (7.1 oz)
15 g cornstarch (0.5 oz)
40 g sugar (1.4 oz)
😋Prepare the raspberry filling.
1. Mix the sugar with the starch, send to the raspberry puree.
2. Place on the fire and with constant stirring bring to a boil and the taste of the starch disappears.
3. Cover with foil in contact and refrigerate the filling.
🍰Gingerbread dough:
100 g sugar (3.6 oz)
100 g honey (3.6 oz)
100 g butter (3.6 oz, at least 82% fat)
100 g eggs (2 eggs)
400 grams of flour (14.3 oz)
5 grams of baking soda (0.5 teaspoon)
2 g salt (pinch)
🍰 Prepare the gingerbread dough.
1. Melt the butter.
2. Melt sugar in a heavy-bottomed saucepan, add honey and hot butter. Stir until smooth.
If caramel begins to clump, heat over heat for an additional 20 to 30 seconds until smooth.
3. Allow the caramel to cool.
4. Add the eggs to the caramel and stir until smooth.
5. Combine the flour, baking soda, salt, add the caramel and eggs, and knead the dough.
6. Roll out 1/3 of the dough on parchment, 5-6mm thick.
7. Cut out a number from the dough using a cardboard stencil.
8. Prick the dough with a fork and place in a preheated 340F oven for 8-10 minutes.
9. Cut out and bake 2 more layers in the same way.
😋 Prepare the cream.
1. Whip the ganache in the bowl of a combine until steady peaks.
2. Mash the raspberry filling, transfer to a piping bag without the nozzle.
3. Transfer 2/3 of the cream to a pastry bag with a 10mm round nozzle, and 1/3 to a pastry bag with an 8mm closed star nozzle.
🍰 Assemble the cake.
1. Place the first cake, spread the berry filling on it along the outline of the figures.
2. Pipe cream drops from a bag with a round nozzle on top - also along the outline of the figure.
3. Place the second cake on top and spread the filling and cream in the same way.
4. Put the third cake on top, put the raspberry filling and pour the cream, alternating the nozzles - round and shaped.
5. Put the cake in the fridge for 3-4 hours.
6. Decorate the cake with fresh berries, marshmallows or Swiss meringue.
8 сен 2020
