Exotic Cake

Preparing a Gioconda sponge cake

Preheat the oven to 210gr. The form is covered with parchment. We prepare almond flour in advance. To do this, pour boiling water over almonds (not fried and not salted) for 10 minutes. Then remove the skin. Dry the almonds on a baking sheet for 10-15 minutes at 100-120g. And then we grind it in a coffee grinder, adding a little powdered sugar.

Almond flour, half an egg, sugar.combine the powder (50g) in a bowl and whisk for five minutes. Add another half egg and beat for 15 minutes. Pour in the melted butter.

Separately, whisk the whites to a light foam, gradually adding sugar.powder (10g). Beat until stable peaks appear. We combine both masses into one.

Sift the flour onto the dough and stir. We put the dough into a mold and level it.

Bake the biscuit for 10-15 minutes, then transfer it to the surface with the paper up, remove it. Cool the biscuit.

Making jelly with exotic fruits

Soak the gelatin (according to the instructions on the package).

Cut the fruit into small cubes.

Pour orange and lemon juice into a saucepan, put sugar, bring to a boil. Then add gelatin and let it dissolve.

Pour the jelly into a 22 cm form with a food film, spread the fruit. The height will be 1.5-2 cm. We put it in the freezer.

Cooking Bavarian mousse with mango and oranges

Soak gelatin.

Beat the cream to peaks and put them in the refrigerator.

Peel the orange, remove the films. We puree it by adding a little juice of it to the puree.

From conserv.mango drain the syrup. Puree the mango itself + a little orange juice, mix.

Beat the yolks with sugar (1) until white.

Pour milk into a saucepan, add sugar.powder (2), bring to a boil. This also includes vanilla extract. We remove it from the stove, insist.

Pour vanilla milk into the yolks, whisking.

Put everything back in the saucepan, cook on low heat for 5-10 minutes, stirring.

Remove from the stove, put the fruit puree, stir.

We also put gelatin here and let it dissolve.

Cool the mousse in a water bath, but not too much so that the gelatin does not seize.
Add the whipped cream and stir.

Putting mousse aside.

Cooking coconut mousse

Soak gelatin.

Making Italian meringues:

Cooking syrup: add sugar to water, heat over medium heat, stirring. Remove the foam when it boils. With a wet brush, we remove the sugar particles from the walls. Add the fire, do not stir the syrup.

We cook it up to 120 degrees. We make a test for a soft ball.

Remove the pan from the stove, put the syrup in a teaspoon, put it in cold water. Then we roll the ball, which should turn out to be soft. If it came out, the syrup is ready.

Whisk the egg whites. As soon as the foam started, pour in a thin trickle of syrup. Beat until dense.

Whipping cream.

Heat coconut milk (50ml), dissolve gelatin in it.

Add coconut to the second part of the milk.chips, gelatin, whipped cream.

Cool a little cream on the water.bath, mix with Italian meringue.

Making icing from mango juice

Soak the gelatin, heat it in the microwave, cool it slightly. Combine with mango juice.

Preparing the decoration (preferably in advance)

Tempering chocolate of 2 types – orange and bitter.

Bitter chop with a knife, heat three quarters of the tiles in the microwave. Add one-fourth part to the melted, stir (temp. Will decrease to 30g).

We also temper orange chocolate.

Cut out the blanks from the file in the form of feathers. One pen has a hole, the second one does not. We put different types of chocolate on them, twist them as needed.

Chocolate curls: apply an even layer on the curb tape shock.layer, let it harden slightly, draw grooves, roll up, fasten the ends with a paper clip, let it harden.

Fry almonds.

Putting together a cake

In the form of 23 cm, the bottom is covered with a film, the sides with a curb film.

At the bottom – a Gioconda sponge cake in the center, on top – a Bavarian mousse with orange and mango.

Put it in the freezer.

Take it out, put a layer of jelly, coconut mousse, back in the freezer. Let the mousse freeze.

Fill the cake with icing, overnight in the refrigerator. In the morning, we take the cake out of the mold, on the sides – coconut.shavings, decorate with nuts, shock.figurines, physalis.