Ingredients:
- meringue:
- Proteins - 2 pcs.
- Sugar (and better sugar powder) - 130 gr.
- vanilla sugar
- Lemon juice - 7-8 drops
- dry at 100-130 gr. - 1.5-2 h. I dried in a "breeze-2" dehydrator 2.5 hours at 75 degrees.
- biscuit:
- Eggs - 6 pcs.
- Sugar - 90 gr.
- vanilla sugar
- Flour - 90 gr.
- Mac - 80 gr.
- Creamy oil - 50 gr.
- Bake at 180 gr. - 35-45 min. I baked in a slow cooker on about c. E Baking 1 hour.
- Strawberry Jelly:
- Strawberry puree - 300 gr. (I had frozen)
- Sugar - 70 gr.
- Yolks - 2 pcs.
- Gelatin - 12 grams.
- Water - 60 ml.
- Curd cream:
- Cottage cheese - 800 grams. (I have a home)
- Sugar powder (I added 80 gr.)
- White chocolate - 200 gr.
- Cream 33-35% - 200 ml.
- When assembling it will be necessary:
- Strawberry puree (syrup) for impregnation of cortex
- White chocolate - 100 gr.
- Mac - 1 tbsp.
Cooking method:
Recipe: on the form 20 cm
For biscuits: Eggs break through a mixer 20 seconds, in order to disrupt the consistency and on the surface, "cap" was formed from foam.
Then we continue to beat and gradually enter sugar and beat the eggs about 5-6 minutes to lush, white mass, it will increase in volume several times.
In whipped eggs sifting (!) Flour and gradually, in several stages carefully (so as not to disturb the air)) interfer the spatula into the egg mass.
Then add melted (not hot!) Butter and poppy, and also gently interfere.
We send the dough into the form (bottom in the parchment, we do not lubricate anything) and bake at 180 gr - 35-45 minutes. I baked in a multicooker on the program Baking 1 hour.
Ready biscuit take out of the form and cool on the grille.
For meringues:
Proteins begin to beat within a minute, as soon as they began to foam, we continue to beat and gradually add to the sugar powder (or sugar) and lemon juice and scribble for 5-6 minutes to stable peaks.
Lays to parchment in the form of a circle in a diameter of 20 cm and dried in the oven at 100-130 grams - 1.5-2 hours.
I dried in a "breeze-2" dehydrator 2.5 hours at 75 degrees.
For jelly: gelatin fill with water and leave to swelling.
In a strawberry puree (made of frozen berries), add sugar and yolks.
Everyone is well mixed by a whisk.
We put on the slab on a small fire and stirring constantly, bring to a boil.
Then we cool the mass so that it is not very hot.
And in the mass Introduce the swollen gelatin.
All mix and pour 2 molds in diameter 20 cm.
I made the molds from foil.
And put in the refrigerator until it is frozen.
For cottage cheese cream: Chocolate needs to melt on a steam bath or in a slow cooker (only very carefully so that gelatin does not boil, you need to mix every 5 seconds)
In cottage cheese (room temperature), add sugar and well all break through the immersion blender to a homogeneous mass.
Add melted chocolate and also break the blender.
Fat cream whipped with a mixer to stable peaks.
In order for the cream well, they should be very cold, beat at a small speed of the mixer, gradually increase the speed and whip)
Then in the curd mass the blade interfere (in several stages) whipped cream.
Some cream set aside, from the total amount of about 1/3 part and add poppy, mix.
Cream ready)
For impregnation of cake I use a strawberry syrup.
It will also be required to build a white chocolate cake, it needs to be melt and lubricate without two sides, this is done so that meringue does not risks from moisture.
Everything is prepared, you can collect a cake.
Cake assembly: Korzh-impregnation-cream strawberry jelly creamless (white chocolate-covered) -crem-strawberry jelly cream-cortex-impregnation-cake tightens with a cream with poppy seed and decorate at its discretion.
Beautiful and tasty cake ready!
Pleasant tea drinking!