Plyatsok Gypsy trails

Step-by-step cooking

1. Step 1:

   

   How to make such a bright dance? It is made from sponge cakes and fillings of creamy mousse and multicolored jelly. Prepare the jelly in advance, I usually cook it overnight. To optimize the process, you can take ready-made semi-finished products and dilute them according to the instructions on the package. Use at least four colors. But each color of jelly can be prepared by yourself from natural products. Keep in mind that raw kiwi and pineapple can not be used — the jelly will not harden.

2. Step 2:

   

   Biscuit products should be the same, at room temperature. Please note that 110 gr flour should be added to the main dough and additionally + 1 tbsp.l. is added to the yellow part of the dough!

3. Step 3:

   

   Wash the eggs well, dry them. Then separate the whites and into separate cups 1 yolk and 2. The remaining 3 yolks will not be needed, use them for other dishes.

4. Step 4:

   

   Add a pinch of salt to the whites and start whipping at low speed. At the moment of formation of a thick foam, pour in the usual and vanilla sugar, gradually add the speed to the maximum. Beat the whites to strong peaks. Proteins will climb well both cold and at room temperature. It is important that the dishes are fat-free and dry. The whipping time depends on the power of the mixer, I have it about 4 minutes.

5. Step 5:

   

   In 3 steps, enter the sifted flour with baking powder, then gradually add the melted and cooled butter. Mix with a spatula very gently from the bottom up, from the edge to the center. (If necessary, butter can be replaced with 0.5 cups of odorless vegetable oil).

6. Step 6:

   

   The dough will turn out airy, lush. Divide it into 4 parts, try not to delay the process.

7. Step 7:

   

   In 1 part, add 1 tbsp flour and two yolks, which are previously loosened with a pinch of turmeric (or take 5-6 drops of yellow food coloring). In part 2— sift the cocoa and add 1 shaken yolk. In part 3 — dry cherry jelly, in part 4 — poppy seeds.

8. Step 8:

   

   Cover the form with oiled parchment. In the middle of the mold, alternately spread 2 tbsp. l. dough — yellow, coffee, poppy, pink.

9. Step 9:

   

   Then turn sharply clockwise several times so that the dough is evenly distributed over the shape.

10. Step 10:

    

    Immediately bake in a preheated oven at 180 ° C for about 30 minutes. The time in different ovens may vary slightly. I baked at an average level, the top-bottom mode. Follow all the recommendations when baking a biscuit, check the readiness with a toothpick, if it came out dry — ready.

11. Step 11:

    

    Let the biscuit cool slightly in the mold, then run a thin blade along the rim, open the mold and remove. Let it lie on the grill until it cools completely, then cut into 2 cakes. You can also prepare a biscuit in advance, then wrap the cooled one in a film and put it in the refrigerator.

12. Step 12:

    

    While the biscuit cools down, prepare the impregnation, as the cakes turn out to be dry. To do this, pour 40 ml of hot water into 40 grams of sugar, when it cools down, add 1-2 tsp cognac and stir. Also soak the gelatin with cold boiled water, leave to swell. Always check the shelf life of gelatin.

14. Step 13:

    

    Cut the multicolored jelly into cubes and mix in a spacious container, cover and put it in the refrigerator until the right time.

15. Step 14:

    

    Now you can collect the dance. Cover the bottom of the mold with clean parchment. Put the cake down with a beautiful slice and soak it. (I took a slice up just for the aesthetics of the photo).

16. Step 15:

    

    Put on and close the side of the mold, lay the acetate tape (you can cut the stationery corner).

17. Step 16:

    

    Cream mousse products. The gelatin is already soaked, the cream should be well cooled and take only from 33%, for whipping. Take out the curd cheese in advance so that it is at room temperature.

18. Step 17:

    

    Add half of the usual and vanilla sugar to the creamy curd cheese, and whisk until fluffy at low speed.

19. Step 18:

    

    Add the remaining sugar to the cold cream and start whipping at low speed, gradually increase to maximum. As soon as the cream has started to thicken, add the whipped cottage cheese and combine, scrolling for 10-20 seconds.

20. Step 19:

    

    Heat the swollen gelatin, but do not let it boil, stir until the granules are completely dissolved and cool slightly. While stirring, pour thinly into the mousse, stir until smooth. Gelatin is conveniently heated by pulses in the microwave, constantly checking and stirring. You can use a water bath, as convenient.

21. Step 20:

    

    In the finished cream mousse, add the jelly cubes in parts, mix.

22. Step 21:

    

    Pour the mousse with jelly into the mold on the bottom cake, smooth it out.

23. Step 22:

    

    Immediately cover the top with a second cake with a beautiful slice up, on the reverse side do not forget to soak the cake. Press the top slightly, for a better connection. Cover with a film and put it in the refrigerator until the mousse is completely solidified, I always leave it overnight.

24. Step 23:

    

    Then carefully remove the side and strips of acetate tape. On the slice you will see a bizarre mosaic of multicolored jelly.

25. Step 24:

    

    Cut into small cakes. The taste, as well as the appearance, is bright, multifaceted. Try it, you won't regret it!