The final cake took advantage PIEI's birthday, and took advantage to post the birthday of the blog!
Yes! Bake something turns 2!
In these 2 years transformed the blog, there were recipes, crafts, courses, cartoons, previews photo ... also increased the number of followers, comments, my posts, and above all, the friends of the blogosphere that swarm all over the world! And who share their blogs through their experiences, recipes, pictures, skills and sympathy, to generate a community that entertains us and makes us all friends from a distance.
I proceed to tell you about the challenge: the cake was a success, like birthday, and to vary or crumbs were not! The flavors are repeated, but this time I used cream instead of mousse, and I modified the recipe a little group, since for some features of the ingredients and how to work them, preferred to use the recipe from Olivier. It is also almost equal to the challenge, which can be found here .
The January 2011 Daring Bakers' challenge hosted by WAS Astheroshe of the blog Accro . She chose to challenge everyone to make a Biscuit Joconde Print to wrap around an entremets dessert.
Well, now no more, and a day late, I left my prescription.
equal parts (in this case 25 grams) of:
butter cream icing sugar + + + clear flour. In my case, the biscuit was white, so the design had to be dark, so q replace a portion of the flour with unsweetened cocoa.
Blend well and let it rest in refrigerator.
Once in a sleeve cold , is drawn on parchment paper or Silpat a design you want, can also be achieved with a stencil.
Leave the plate in the refrigerator while you prepare the biscuit.
You can also make designs for decorating the cake, which is to cool and cook in a medium oven / high (200 ° C) approximately 10 minutes.
180 grams of TPT (tant pour tant, 50% of ground almonds and powdered sugar 50%, in this case 90 grams each)
yolk 115 grams (about 6)
160 grams of clear (about 3 are 150, but they will overrun a little bit of pâté cigarette, so I can add here)
65 grams sugar
65 grams flour Procedure 1. Preheat oven to 180 ° C. 2. Beat the yolks with TPT. 3. Beat egg whites with sugar until stiff joint. Add to the yolks. 4. Add the flour with encircling movements. 5. Place one hand on the cold side design of the cake, prepare another plate and two disks for the base and inside of it. 6. Bake about 15-20 minutes, until the biscuit is still tender, so it does not break.
ganache Prepare a cream with 250 grams and 90 grams of dark chocolate.
Let cool in refrigerator several hours. Beat until mixture forms a creamy consistency. Reserve in refrigerator. passionfruit cream Heat 200 grams of passion fruit pulp (keep some seeds for decoration) with 20 grams of sugar and 7 grams of hydrated gelatin 45 grams of cold water. Remove from heat when gelatin is dissolved. Whip cream and add cold the previous preparation, but before the gelatin begins to solidify. To assemble the cake Put the biscuit icing sugar to prevent sticking. Cut strips of the design. Place the strips around a ring with an acetate. At the base of the ring to accommodate a disc of dough. Pour the chocolate cream. Arrange the other disk, which must be smaller than the base. Finish with the cream of passion fruit, arranging seeds, and reserve in the freezer. If the pâté made cigarette designs, used for decoration before serving.