"B-Caraibe" Cake

[JOCOND'S BISCUIT:]

"B-Caraibe" Cake

Category: Confectionery

Kitchen: japanese

Ingredients
JOCOND'S BISCUIT:
almond flour	100 g
powdered sugar	100 g
flour	90 g
yolks	80 g (90 ml)
proteins	60 g (60 ml)
proteins	200g (200 ml)
sugar	120 g
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SYRUP FOR IMPREGNATION:
sugar	35 g
water	25 g
rum	30 g
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ARELSIN CENTER CONFIT:
sugar	50 g
water	50 g
orange (zest)	1 PC.
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CHOCOLATE ORANGE CREAM TOFU:
cream 35%	250 g
dark chocolate	100 g
milk chocolate	50 g
orange peel Confit	25 g
orange peel (fresh)	1/2 pcs.
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BANANA MOUSSE:
banana puree (made from ripe bananas)	250 g (2.5 pcs.)
lemon juice	12 g
gelatin	5 g
sugar (to taste)	20 g
rum	5 g
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VANILLA WHIPPED CREAM:
cream 35%	266 g
sugar	26 g
vanilla (vanilla extract)	1 pod
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DECOR-LAYER:
dark chocolate	35 g
vegetable oil	4 g
neutral glaze	100-150 g
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Cooking method

• B-Caraibe - cakes from the Japanese pastry chef Hidemi Sugino from the book Le Goût Authentique Retrouve, in Japanese the title of the book looks like 素材 よ り ​​素材 ら し く - 杉 野 英 実 の 菓子 [単 行 本]….. However!!! And all the text is, of course, in Japanese. There is another book of desserts, it is translated into English, but the recipes and descriptions are condensed, and the recipes are simple.
• Cake composition B-Caraibe (literally - bananas of the Caribbean): three layers of cream with a vanilla shade, with banana and chocolate orange flavor; these creams are combined with three layers of Dacquoise biscuit. I liked the subtle harmony of tastes.
• Gioconda biscuit
• Prepare baking trays (2 pieces are needed), line them with baking paper. My baking sheet is 41x32. Preheat the oven to 200C.
• 1) Sift almond flour, powdered sugar + 60g proteins + yolks. Beat with a whisk until the mixture is combined for 5 minutes.
• 
• 2) Beat the whites, gradually adding sugar until firm.
• 
• 3) Stir some of the whipped whites into the almond mixture with a spatula. Add the rest of the proteins and mix gently again until smooth.
• 
• 4) Sift flour into mass 3). Stir with a silicone spatula.
• 
• Spread the dough into an even layer of 0.7 cm.
• 
• I got one sheet and almost half of the second. This is quite enough to cut the finished biscuit into 3 layers of 27x18. You can choose the size for your frame yourself.
• Bake 180 * 8-10 minutes. The biscuit should be soft and pliable, light golden color, 0.8 cm thick. Turn the baking sheet with the biscuit and cool on the wire rack. Remove paper. Cut three identical rectangles.
• 
• Impregnation syrup
• Sugar + water. Boil. Cool down. Add rum.
• Orange zest Confit
• Remove the zest from the orange without the white layer. Pour cold water + sugar. Boil on low heat until transparency and syrup concentration of 113-115 * С. Drain the syrup through a sieve.
• 
• Chocolate Orange Tofu Cream
• Melt the chocolate in a steam bath, add the zest and zest of Confit.
• 
• Whip cold cream until a steady peak (put dishes and whisk in the refrigerator beforehand). Add melted chocolate and stir gently with a spatula.
• 
• Banana mousse
• Dissolve gelatin according to the instructions. Powdered instant gelatin is added to a certain amount of boiling water and at the same time is intensively stirred until dissolved.
• Cut the bananas into large pieces + lemon juice. Purée.
• Add sugar, stir and put on low heat. Bring to a boil and add the swollen gelatin. Cool and add rum.
• 
• Vanilla whipped cream
• Added vanilla extract a few hours before whipping cream. Beat the cold cream with sugar until a steady peak (put the dishes and whisk in the refrigerator beforehand).
• 
• Decor layer
• After assembling the cake, after freezing. Melt the chocolate in a water bath + vegetable oil, stir.Prepare a 3cm wide flat art brush. Dip the brush into the chocolate and apply to the surface of the cake with quick short strokes.
• Warm up the glaze to 35-40 * С. Must be liquid.
• Gently, but quickly pour the glaze into the center, letting it spread independently and evenly. You can gently tilt the cake to the desired direction. The glaze layer is no thicker than 0.2 cm. Put in the refrigerator for 1 hour.
• Assembly
• We need a frame-frame measuring 27x18. Place on acetate foil (or cover with cling film).
• - Vanilla whipped cream, with a layer of 0.8 cm.
• - Gioconda biscuit cake porous side up, saturate with syrup with a brush.
• 
• - Banana mousse, with a layer of 0.8 cm.
• - Gioconda biscuit cake porous side up, saturate with syrup with a brush.
• - Chocolate Orange Tofu Cream , with a layer of 0.8 cm.
• 
• - Gioconda biscuit cake porous side up, saturate with syrup with a brush. In the freezer for 3 hours.
• Remove the cake from the freezer. Turn over, remove from the mold (cut out of the mold with a knife). Remove the acetate film.
• Apply Decor Coat... In the refrigerator for 1 hour.
• Prepare a deep jug of water from the mountains and place a long knife there. Napkin (wipe the knife). With a hot dry knife, cut off the edges with confident movements so that even layers are visible. Also cut into portions, each time dip the knife in hot water and wipe dry. Transfer to a tray. And you can serve.
• The height of the cake is 5 cm.

The dish is designed for

20 cakes, ↑ 5 cm

Note

Neutral glaze can be ordered. Now there are such products in Internet shops. Well, you can also cook it yourself. Maybe someone will need a recipe.
Neutral glaze:
250 g water
10 g NH pectin
265 g caster sugar
20 g glucose syrup (confectionery glucose, thick, not medical)
Pectin + 65 g sugar, stir.
Mix water, sugar 200 g and heat to 60⁰ С + pectin syrup. Stir until dissolved. Bring to a boil over a high heat + glucose, again to a boil, remove from heat. Strain. It can be stored in the refrigerator for a very long time.

Natasha,
Perfect execution and very elegant!

[Natasha]

Natasha, beautiful pies!
But the photo would not hurt to expose more. To increase. Well, nothing is visible ...
Another question, because again it is not visible in the photo. How to cut the zest so that you get such stripes? And then I cut the stripes with an ordinary knife.

Be sure to buy, it is good for the zest - it does not cover the white layer. You can't do that with a knife.

If anyone else can't see it, tell me I'll do it ..

Be sure to buy, it is good for the zest - it does not cover the white layer. You can't do that with a knife.

So I cut off the zest with a potato peeler and then cut it into strips.
Of course, such a knife is more convenient. Where is it sold?

In an ordinary dishware store, I saw it on a stand with forms, graters, etc.

[Zhivchik]

Zhivchik, I bought such a knife in Teskom. Very comfortable.

tasha74 , pies - super!

[Zhivchik]

In an ordinary dishware store, I saw it on a stand with forms, graters, etc.

Boom look ...

Zhivchik, I bought such a knife in Teskom. Very comfortable.

I'm Zhivchik. Yeah .. to know where this Tescoma is.

[Tan]

Tan, we have its departments in the supermarket. Look in your stores, maybe you just didn't pay attention.

Natasha, what a fine fellow you are! I made such complex cakes with three kids! Just super !!!

Irisha, the recipe is not complicated and from the usual products that we have in use .... I described in more detail for those who are young in this matter. Yes, you need to carefully do the manipulations. But in the end, the frozen cake is easy to decorate and evenly cut into portions. It looks great. And they are gentle !!!!
I've already made a dozen recipes from Japanese pastry chefs. I resigned myself to their skill in combining fruits and spices. Even the usual apples with cinnamon sound. I will gradually try to upload such recipes .... there are no photos on them, and people do not accept the bare recipe - they are spoiled. So they are waiting in the wings!

And how to store the finished cakes - in the freezer or just the refrigerator? Is this essentially an ice cream cake, or is it frozen just for easier shaping and decorating?

This is not an ice cream cake. Can be stored in the freezer, by the way, it is very convenient. But before preliminarily let stand for 30-40 minutes at room temperature.
Freezing helps build quality.

What a smart girl you are, I would not have the patience to cook all this ... but you cooked such a yummy!

Natusik, BRAVO !!! You are as always on top! Not ... at a height !!! SUPER!!! What a smart girl you are for sharing a delicious recipe! Glad you're starting to bake again! Natus, did you deliberately put the recipe in the cakes or made a mistake in the section?
P.S. And here are those violets !!! No wonder I collected it !! How do you sugar them?

I liked the recipe very much, I will do it today.

Thank you, I tried not to miss anything.

Ilona, ​​no, it's periwinkle. : 0) Violets look different, although the color is the same.
It turns out that this is a whole separate matter of sugaring ... That is, dipping it into protein and sugar and drying it is not durable and not so beautiful ... I had to master the method (one of many others) with gum arabic. He makes a violet like candy, the kind they sell in France. But this is still being finalized. The French do not particularly share the secrets of this particular case. I have cans with the color of peach, green buds from fruit trees, I plan to attack the white acacia, rose hips, peonies, lemon balm .... a lot of work, then I'll post it somehow. I will finish the work to the end. So I'm not disclosing myself yet.

About the section: CAKE-PIE. There is often a similar meaning. Undivided is a cake, and portions are a cake. This is just such a case ... but if for order it is necessary to move cakes into the topic, then I will not mind.

Eh, don't mind giving me such a gorgeous recipe from my section, but I have to, because the name contains the word "Pastries" You didn't give this name, you can't change it, for example, to the B-Caraibe Cake-Pastry? Then it will stay here
You are there, Natus with candling, do not overdo it only, Colorado potato beetle (you attack plants!), Otherwise, after all, not all edible flowers are ...

Thank you very much for the recipe !!! I was looking for just this, I'm still a beginner here, but I've already tried some, and this is exactly what I was looking for, thanks

[Tasha]

Tasha, and in the recipe for banana mousse rum (and indeed alcohol) is required. I need a cake for a children's party, I want to make such a layer, but the presence of alcohol in the cake for children is embarrassing.

[Diana]

Diana, there is a very small amount of rum in the recipe. It is quite possible not to add it to children's cake.

You need to choose or not. Alcohol acts as a flavoring agent!

[notglass]

notglass, Tasha, thanks, everything is clear)

Hello. I wanted to clarify 260g of proteins in a biscuit? Why are they written in 2 lines

you just need to read carefully. 60g - add to the mixture, 200g - separately whipped meringue.